Skillet Chicken with Brussel Sprouts and Apples

Did you know that March is National Nutrition month?  Let’s kick it off with a simple and tasty chicken dinner!

Recipe inspired by Country Living



·         4 (roughly 1 ½ pounds) chicken thighs

·         2 tsp. fresh thyme, or ½ tsp dried thyme

·         1 tbsp. canola oil

·         12 oz. shredded brussel sprouts

·         1 medium apple sliced

·         ½ medium red onion sliced

·         1 chopped garlic clove

·         2 tbsp. white balsamic vinegar

·         2 tsp brown sugar

·         Salt and Pepper to taste


Season chicken thighs with thyme and salt and pepper.  Cook in canola oil in a large skillet over medium-high heat, until thoroughly cooked (about 5 minutes per side or until internal temperature is at least 165۠° F).  Transfer to plate.

Tip: To get crispy skin on the chicken thighs, start with the heat on high.  Add the canola oil before the pan is too hot.  Then place the chicken skin-side down for approximately 2-3 minutes or until the chicken skin no longer sticks to the pan.  Once this is done, flip the chicken over and cook through, turning the heat down to medium-high.

Add brussel sprouts, apple, red onion, and garlic to skillet.  Cook, tossing repeatedly, until brussel sprouts are wilted and onion is soft.  Around 6 minutes.

Stir in white balsamic vinegar and brown sugar.  Season with salt and pepper.

Optional Toppings:

Add crumbled blue cheese to the brussel sprout and apple mixture.

Add 1/3 cup of toasted pecans to the brussel sprout and apple mixture.

Print Friendly and PDF
RecipesLiz Connor