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Pan-Seared Chicken with Balsamic Brussels Sprouts Recipe

Pan-Seared Chicken with Balsamic Brussels Sprouts recipe


This is a yummy dish with chicken and little green veggies called Brussels sprouts. The chicken is cooked until it's just right, and the veggies are mixed with a sweet and tangy sauce. It's a fun meal for dinner!


1.5 lb chicken thighs, boneless skinless
1.5 lb Brussels sprouts
2 tbsp olive oil
1 tbsp balsamic vinegar
2 tsp honey
1/4 cup chicken broth
1 tbsp whole grain mustard
2 cloves garlic
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes (optional)


Wash and dry the Brussels sprouts. Remove the outer leaves, trim the ends, and cut them in half.
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat a skillet over medium-high heat and add 1 tablespoon of olive oil.
Place the chicken thighs in the skillet and cook for 5-7 minutes on each side until golden brown and cooked through. Transfer to a plate and cover to keep warm.
In the same skillet, add the remaining olive oil and Brussels sprouts. Cook for about 5 minutes until they start to brown.
Mince the garlic and add it to the skillet with the Brussels sprouts, cooking for another 2 minutes.
In a small bowl, whisk together balsamic vinegar, honey, chicken broth, and whole grain mustard.
Pour the balsamic mixture over the Brussels sprouts in the skillet. Stir and cook for another 3 minutes until the sprouts are glazed and tender.
If desired, sprinkle with crushed red pepper flakes for a little heat.
Serve the chicken thighs with the balsamic Brussels sprouts on the side. Enjoy your meal!

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