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One-Pan Apple Cider Chicken and Brussels Sprouts Recipe

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3.9 from 49 reviews

Tender chicken cooked with caramelized Brussels sprouts and apples in a savory-sweet apple cider glaze. A cozy one-pan meal that’s simple, flavorful, and perfect for fall dinners.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 4 bone-in, skin-on chicken thighs (or chicken breasts)

Vegetables and Fruits

  • 1 lb Brussels sprouts, trimmed and halved
  • 2 apples, sliced (Honeycrisp or Fuji work well)
  • 1 small red onion, sliced
  • 2 garlic cloves, minced

Sauces and Fats

  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 cup apple cider
  • 2 tbsp Dijon mustard
  • 2 tbsp honey or maple syrup

Herbs and Seasonings

  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • Salt and black pepper, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables.
  2. Season Chicken: Pat the chicken dry thoroughly and season generously with salt and black pepper to ensure a flavorful crisp skin.
  3. Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and sear until golden brown, about 4–5 minutes. Flip the chicken and cook an additional 2 minutes. Remove the chicken from the skillet and set aside.
  4. Cook Vegetables and Fruits: Add butter, Brussels sprouts, sliced onion, and apples to the skillet. Sauté for 5–6 minutes until the Brussels sprouts are slightly browned and caramelized.
  5. Add Aromatics and Sauce: Stir in minced garlic, apple cider, Dijon mustard, honey (or maple syrup), and thyme leaves. Let the mixture simmer for 2–3 minutes to meld the flavors and slightly reduce the sauce.
  6. Combine and Roast: Nestle the chicken back into the skillet with skin-side up. Spoon some of the cider sauce over the vegetables and chicken to coat. Transfer the skillet to the preheated oven and roast for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F, ensuring it’s fully cooked.
  7. Serve: Remove skillet from oven and serve warm, drizzling the flavorful pan juices over the chicken and vegetables for added moisture and taste.

Notes

  • Substitute pears for apples for a sweet variation.
  • Use boneless chicken thighs to reduce cooking time by 5–7 minutes.
  • Serve with crusty bread or mashed potatoes to soak up the cider sauce.
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishestocook.com/one-pan-apple-cider-chicken-and-brussels-sprouts-recipe/