Skillet Chicken With Brussels Sprouts And Apples

Yields: 4 Servings

Total Time: 0:30


1 1/2 lb. boneless, skinless chicken thighs

2 tsp. chopped fresh thyme

Kosher salt and black pepper

1 tbsp. canola oil

1 (12-oz.) package shredded Brussels sprouts

1 sliced apple

1/2 sliced red onion

1 chopped Garlic Clove

2 tbsp. white balsamic vinegar

2 tsp. brown sugar

1/3 c. chopped toasted pecans


1) Season chicken thighs with fresh thyme, and kosher salt and black pepper. Cook in canola oil in a large skillet over medium-high heat until cooked through, 4 to 5 minutes per side; transfer to a plate.

2) Add shredded Brussels sprouts, apple, red onion, and garlic clove to skillet. Cook, tossing, until Brussels sprouts are wilted and onion has softened, 5 to 6 minutes. Stir in white balsamic vinegar and brown sugar. Season with kosher salt and black pepper.

3) Return chicken to pan and top with toasted pecans.


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