Irresistible One-Pot Chicken with Crispy Brussels and Chestnuts

Oh, I am so excited to share this with you! This One-Pot Chicken, Brussels Sprouts & Chestnuts is my absolute go-to when I want something that feels fancy but is honestly so simple to throw together. It’s the kind of meal that makes your whole house smell incredible and makes you look like a kitchen genius with, get this, just one pot to wash. I started making this years ago for a cozy fall dinner, and now my family requests it all the time, it’s that perfect, comforting combo of savory chicken, slightly crispy sprouts, and those sweet, nutty chestnuts. Trust me, it’s a total winner.

Why You’ll Love This One-Pot Chicken with Crispy Brussels and Chestnuts

This dish is basically everything you want in a weeknight meal. Here’s why it’s going to become your new favorite:

• One pot, no fuss: Everything cooks together, so cleanup is a breeze (more time for seconds or, let’s be real, the couch).
• Flavor bomb: The chicken gets all crispy-skinned and juicy, while the Brussels sprouts soak up those savory pan drippings, and chestnuts add a sweet, earthy crunch.
• Perfect for any season: It’s cozy in fall but light enough for spring. I make it year-round and never get tired of it.
• Looks fancy, tastes fancy, zero effort: Serve this to guests, and they’ll think you spent hours. Our little secret? Just 45 minutes.

Ingredients for One-Pot Chicken with Crispy Brussels and Chestnuts

Here’s everything you’ll need: simple, fresh ingredients that come together so beautifully. I like to separate them into two groups to keep things organized while I’m cooking (because, let’s be honest, I’m usually juggling five other things at once).

For the Chicken:

• 4 bone-in, skin-on chicken thighs: The skin is KEY for that crispy goodness, don’t skip it!
• 1 tsp salt + ½ tsp black pepper: Basic but essential, season generously!
• 1 tbsp olive oil: For that perfect golden sear.

For the Vegetables:

• 1 lb Brussels sprouts: Trimmed and halved (toss any loose leaves, they burn!).
• 1 cup peeled chestnuts: Jarred or vacuum-packed works great, no peeling hassle!
• 2 cloves garlic, minced: Fresh only, none of that powdered stuff here.
• ½ cup chicken broth: Homemade or store-bought, just make sure it’s low-sodium.

How to Make One-Pot Chicken with Crispy Brussels and Chestnuts

Okay, let’s get cooking! This dish comes together in just a few simple steps, and I promise, the results are so worth it. Here’s exactly how I do it. Follow along, and you’ll have a delicious meal in no time.

1. Season and sear the chicken: Pat those thighs dry with a paper towel (trust me, this helps them brown beautifully). Sprinkle both sides with salt and pepper. Heat the olive oil in your pot over medium-high heat, then add the chicken skin-side down. Let it sizzle for about 5 minutes without moving it; this is how you get that golden, crispy skin. Flip and cook for another 5 minutes, then transfer to a plate. (Don’t worry, it’s not done yet!)
2. Sauté the veggies: In that same pot (hello, flavor!), toss in the Brussels sprouts and chestnuts. Stir them around for 3 minutes; you want them to pick up all those tasty browned bits from the chicken. Add the garlic and cook for just 1 minute until it smells amazing (but don’t let it burn!).
3. Bring it all together: Pour in the chicken broth, scraping up any stuck-on bits; that’s liquid gold right there. Nestle the chicken back into the pot, skin-side up. Cover with a lid, reduce the heat to medium-low, and let it simmer for 20 minutes. The Brussels sprouts should be tender but still have a little bite, and the chicken will be juicy and cooked through.

Tips for Perfect One-Pot Chicken with Crispy Brussels and Chestnuts

• Dry chicken crispy skin: Always pat the thighs dry before seasoning, it makes all the difference!
• Don’t overcrowd the pot: If your pot is small, brown the chicken in batches to avoid steaming instead of searing.
• Stir the sprouts gently: They can get mushy if you’re too rough, just a few turns to coat them in the pan juices is perfect.
• Fresh chestnuts for the win: If you’re up for it, roast and peel fresh chestnuts; they’re sweeter and have better texture than jarred.

Ingredient Notes & Substitutions

Don’t stress if you’re missing an ingredient; this dish is super flexible! Here are my favorite swaps that still keep all the flavor:

• Chicken alternatives: Turkey thighs work beautifully here (just adjust cooking time if they’re thicker). For a vegan version, try big portobello mushrooms; they soak up flavors like a dream!
• Oil options: Swap olive oil for bacon fat if you want extra smokiness (I do this when I’m feeling indulgent).
• Chestnut substitutes: No chestnuts? Toasted walnuts or pecans add great crunch. For gluten-free, just double-check your broth label.

The key is keeping that balance of savory, sweet, and texture, playing around, and making it yours!

Serving Suggestions for One-Pot Chicken with Crispy Brussels and Chestnuts

This dish is practically a meal on its own, but I love rounding it out with a couple of simple sides. Crusty bread is perfect for soaking up all those delicious pan juices; my family fights over the last piece! For something heartier, try wild rice or buttery mashed potatoes. If you want to keep it light, a crisp apple salad with lemon vinaigrette balances the richness beautifully. Honestly though? Sometimes I just eat it straight from the pot with a big spoon (no judgment here!).

Storing & Reheating One-Pot Chicken with Crispy Brussels and Chestnuts

Leftovers? Lucky you, this dish tastes even better the next day! Store it in an airtight container in the fridge for up to 3 days. When reheating, I splash in a little extra broth and warm it gently on the stovetop over medium-low heat (microwaving makes the sprouts soggy). Freezing works too, just thaw overnight in the fridge before reheating. Pro tip: If the chestnuts soften, a quick toast in a dry pan brings back their crunch!

Nutritional Information

Just a quick note, these estimates can vary slightly depending on your exact ingredients, but here’s the general breakdown per serving: about 320 calories, 22g carbs, 28g protein, and 14g fat. It’s a great balance of protein and veggies, so you can enjoy every bite guilt-free!

FAQs About One-Pot Chicken, Brussels Sprouts & Chestnuts

Got questions? I’ve got answers! Here are the most common ones I hear about this recipe, and my tried-and-true solutions:

For more delicious recipes and cooking inspiration, check out Recipesloop.

One-Pot Chicken, Brussels Sprouts & Chestnuts

A simple one-pot dish with chicken, Brussels sprouts, and chestnuts.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken

• 4 bone-in, skin-on chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

For the Vegetables

• 1 lb Brussels sprouts trimmed and halved
• 1 cup peeled chestnuts
• 2 cloves garlic minced
• 1/2 cup chicken broth

Equipment

• Large Pot
• knife
• Cutting board

Method

 

1. Season the chicken thighs with salt and pepper.
2. Heat olive oil in a large pot over medium-high heat. Add the chicken and cook until browned, about 5 minutes per side. Remove and set aside.
3. Add Brussels sprouts and chestnuts to the pot. Cook for 3 minutes, stirring occasionally.
4. Add garlic and cook for 1 minute until fragrant.
5. Pour in chicken broth and return the chicken to the pot. Cover and simmer for 20 minutes, or until chicken is cooked through.

Notes

You can substitute vegetable broth for chicken broth if preferred.