You know those nights when you want something warm, hearty, and healthy, but the thought of doing a sink full of dishes makes you want to order takeout instead? That’s exactly why I fell in love with this One-Pot Chicken, Apple & Brussels Sprout Skillet. It’s my go-to when I crave cozy autumn flavors without the cleanup chaos. The sweet-tart apples, caramelized Brussels sprouts, and juicy chicken thighs come together in one pan (yes, just one!) for a meal that’s as easy as it is delicious. Plus, the way the honey and apple cider vinegar glaze everything? Absolute magic. Trust me, this dish tastes like fall in a skillet, and you’ll be making it on repeat.
Why You’ll Love This One-Pot Chicken, Apple & Brussels Sprout Skillet
This skillet meal is a total game-changer. Here’s why:
- One pan, done. No juggling multiple pots or drowning in dishes. Everything cooks together in that trusty skillet.
- Sweet meets savory. Crisp apples and caramelized Brussels sprouts balance perfectly with juicy chicken; every bite’s a flavor party.
- Ready in a flash. From fridge to table in 40 minutes? Yes, please. Perfect for busy weeknights.
- Healthy but hearty. Packed with protein and veggies, it’s comfort food that actually makes you feel good.
Seriously, this dish checks all the boxes. Even my picky eater goes back for seconds!
Ingredients for One-Pot Chicken, Apple & Brussels Sprout Skillet
Grab these simple ingredients; most might already be in your kitchen! I’ve grouped them so you can prep like a pro:
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces, trust me, thighs stay juicier than breasts here)
- 1 tbsp olive oil
- 1 tsp each of salt, black pepper, and garlic powder (the holy trinity of quick seasoning!)
For the Veggies & Apples:
- 2 cups Brussels sprouts, trimmed and halved (if they’re huge, quarter ’em, nobody wants undercooked sprouts!)
- 1 large apple, cored and sliced (I love Honeycrisp or Granny Smith for their tartness)
- 1 small onion, thinly sliced (yellow or red both work, use what you’ve got)
- 2 tbsp apple cider vinegar (adds that tangy punch)
- 1 tbsp honey (for just the right touch of sweetness)
- ½ tsp dried thyme (or rosemary if you’re feeling fancy)
Optional boost: Throw in a pinch of red pepper flakes if you like a little heat. Sometimes I do, sometimes I don’t, it depends on my mood!
Equipment You’ll Need for One-Pot Chicken, Apple & Brussels Sprout Skillet
Here’s the beauty of this recipe: you barely need any tools! Just grab:
- A large skillet (12-inch is perfect, cast iron works wonders for that golden sear, but stainless steel or nonstick are fine too)
- A sharp knife and cutting board (for prepping those sprouts and apples)
- Measuring spoons (or eyeball it, I won’t tell!)
That’s it! No fancy gadgets required. Just make sure your skillet is big enough so everything cooks evenly without overcrowding.
How to Make One-Pot Chicken, Apple & Brussels Sprout Skillet
Okay, let’s get cooking! This comes together so fast, just follow these simple steps, and you’ll have dinner ready before you know it.
Step 1: Cook the Chicken
Heat that olive oil in your skillet over medium-high heat (you’ll know it’s ready when a drop of water sizzles). Add the chicken pieces in a single layer, don’t crowd them, or they’ll steam instead of brown! Sprinkle with salt, pepper, and garlic powder, then let them cook undisturbed for about 4 minutes to get that gorgeous golden crust. Flip and cook another 4-5 minutes until no pink remains. Transfer to a plate (those juices will go back in later, don’t toss ’em!).
Step 2: Sauté the Vegetables and Apples
In the same skillet (see? No extra dishes!), toss in the Brussels sprouts and onions. Let them sizzle for about 5 minutes, stirring occasionally, until the sprouts get those pretty browned edges and the onions turn translucent. Now add the apple slices; they go in later, so they keep their shape and don’t turn to mush. Cook everything for another 2 minutes until the apples just start to soften.
Step 3: Combine and Finish
Here’s where the magic happens! Pour in the apple cider vinegar and honey, scraping up any browned bits from the pan (that’s flavor gold, my friend). Sprinkle in the thyme, then return the chicken and any accumulated juices to the skillet. Give it all a good stir and let it cook together for 2-3 more minutes, just until everything’s heated through and smelling irresistible. Taste and adjust seasoning if needed, then dig in!
Tips for the Best One-Pot Chicken, Apple & Brussels Sprout Skillet
Want to take this dish from good to knock-your-socks-off amazing? Here are my tried-and-true tricks:
- Dry that chicken! Pat thighs with paper towels before cooking; it helps them brown beautifully instead of steaming.
- Tart apples FTW. Granny Smith or Honeycrisp holds their shape and balances the sweetness. Save the mushy ones for sauce!
- Don’t stir too soon. Let the Brussels sprouts sit for a minute to caramelize; that’s where the flavor happens.
- Spice it up. A pinch of red pepper flakes or smoked paprika adds a nice kick if you’re feeling adventurous.
Little tweaks make a big difference, trust me!
Variations on One-Pot Chicken, Apple & Brussels Sprout Skillet
This recipe is crazy flexible, swap ingredients based on what’s in your fridge or your mood! Here are my favorite twists:
- Protein swap: Try pork chops or turkey cutlets instead of chicken. Just adjust cook time, pork loves the apple pairing! If you are looking for other turkey options, check out this one-pot turkey and Brussels sprouts casserole.
- Veggie shuffle: Not a Brussels fan? Sweet potatoes or butternut squash work beautifully (roast them first for extra caramelization).
- Keto hack: Skip the honey and use a sprinkle of cinnamon, still delicious and low-carb friendly.
The base recipe is just a starting point; make it yours! I’ve even tossed in pecans for crunch when I’m feeling fancy.
Serving Suggestions for One-Pot Chicken, Apple & Brussels Sprout Skillet
This skillet is a meal all on its own, but I love pairing it with something to soak up that delicious glaze. A hunk of crusty bread is perfect for swiping up every last bit, or try it over quinoa for extra protein. In warmer months, I’ll serve it with a simple green salad; the crisp greens balance the rich flavors so well. Oh, and pro tip: let it sit for 5 minutes off the heat before serving. Those flavors meld together even more, making every bite taste like it took hours to make (our little secret!).
Storing and Reheating One-Pot Chicken, Apple & Brussels Sprout Skillet
Got leftovers? Lucky you! This dish tastes even better the next day. Just pop it in an airtight container, it’ll keep in the fridge for up to 3 days. When reheating, skip the microwave (trust me, those apples turn to mush!). Instead, warm it gently in a skillet over medium heat with a splash of water or broth to keep everything juicy. You’ll get that just-cooked texture and flavor every time. If you’re feeling extra, top with fresh apple slices for a crisp contrast!
Nutritional Information
Just a heads-up, these numbers are estimates since ingredients vary (especially with apple sizes and chicken thickness!). But here’s the rundown per serving:
- 320 calories (perfect for a satisfying dinner)
- 28g protein (thanks to those juicy chicken thighs)
- 22g carbs (mostly from the apples and Brussels sprouts, nature’s candy!)
- 12g fat (the good kind from olive oil and chicken)
Bonus: You’re getting 4g fiber and 60% of your daily vitamin C from those sprouts! Not bad for a one-pan wonder, right?
Common Questions About One-Pot Chicken, Apple & Brussels Sprout Skillet
Can I use chicken breasts instead of thighs?
You can, but thighs stay juicier, and breasts tend to dry out faster in skillet meals. If you insist, cut them smaller and reduce the cook time. I’d also brine them first for 30 minutes (just 1 tsp salt + 1 cup water). But honestly? Thighs are cheaper and tastier here.
How do I keep Brussels sprouts from getting soggy?
Two tricks: 1) Halve them so they cook evenly, and 2) Don’t stir constantly! Let them sit in the hot skillet to caramelize. Mushy sprouts happen when they steam instead of searing. (Pro tip: If your sprouts are huge, quarter them; tiny centers cook faster!)
Can I make this ahead?
Totally! Cook everything except the apples, then refrigerate. When ready, reheat the skillet, toss in fresh apple slices, and warm through. The vinegar-honey glaze might thicken; just add a splash of water to loosen it.
What apples hold up best?
Tart, crisp varieties like Granny Smith or Honeycrisp are my go-tos. They won’t turn to applesauce in the pan. Save softer apples (looking at you, Red Delicious) for snacking!
Final Thoughts
There you have it, my foolproof, one-pan wonder that’s weeknight easy but tastes like you fussed for hours. Now it’s your turn! Grab that skillet, throw in whatever apples you’ve got, and let those Brussels sprouts work their caramelized magic. And hey, when you make it, tag me on Instagram so I can see your masterpiece. Happy cooking! For more inspiration on easy skillet meals, check out recipesloop.com.
One-Pot Chicken, Apple & Brussels Sprout Skillet
Ingredients
Method
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt, pepper, and garlic powder. Cook until browned and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, add Brussels sprouts, apple, and onion. Sauté for 5 minutes until they begin to soften.
- Stir in apple cider vinegar, honey, and thyme. Cook for another 2 minutes, stirring occasionally.
- Return the chicken to the skillet and mix well. Cook for another 2-3 minutes until everything is heated through.
- Serve warm.
Notes
For more delicious recipes and cooking inspiration, check out Recipesloop.
