I don’t know about you, but I can’t resist a meal that cooks in under 45 minutes and only uses up one skillet. And in these post-Thanksgiving-have-to-make-up-for-the-indulgence-days, I also can’t resist a meal that’s healthy and sensible. But of course it’s got to be yummy too and yummy is what this One-Pan Chicken with Brussels Sprouts and Apples is all about. It’s what’s happening for dinner tonight.
I won’t bore you with how much I love one-pan meals ‘cause I’ve already done that plenty of times on these pages and time is ticking away, so suffice it to say that I ❤️❤️❤️ them!
What makes this one special is that it’s got that sweet and sour thing going on, with the mixture of Brussels sprouts, apple, red onion and brown sugar along with the tender, golden brown chicken. It’s miles away from all the flavors we’ve been eating lately!
And can’t forget about those toasted pecans—gotta love that crunch!
Healthy and quick with barely any clean up—sign me up! Whatever will I do with all the extra time on my hands?!!
One-Pan Chicken with Brussels Sprouts and Apples
Makes 4 servings
Prep Time: 30-45 minutes
1 1/2 pounds boneless, skinless chicken breasts (if they’re very thick, you might want to pound them thinner or cut them in half lengthwise
Ground thyme, kosher salt and black pepper for seasoning
2-3 tablespoons canola oil
1 pound Brussels sprouts, shredded
1 firm apple, thinly sliced (you could use any kind that cooks well like Granny Smith, Honey Crisp—probably wouldn’t use Fuji or Red Delicious or another soft eating apple)
1 red onion, peeled and thinly sliced
1 garlic clove, minced
2 tablespoons white balsamic vinegar
2 rounded teaspoons brown sugar
1/2 cup chopped toasted pecans
Season the chicken on both sides with the thyme (I probably used about 1 teaspoon for the whole thing) salt and pepper. Heat the oil in a large deep skillet over medium-high heat and cook the chicken 7-8 minutes per side, until cooked through. Transfer to a plate and set aside.
In the same skillet, cook the sprouts, apple, onion and garlic clove, tossing often, for about 10-12 minutes, until the sprouts are wilted and the onion is starting to turn golden. Stir in the white vinegar and brown sugar. Taste and season with salt and pepper. Return the chicken to the pan and let heat again, covering with the sprouts mixture. Sprinkle with the pecans and serve.
Note: Recipe adapted from Country Living Magazine—I tinkered quite a bit with this—swapped chicken breasts for thighs, used more sprouts, onion and pecans, used dried thyme instead of fresh and cooked the whole thing much longer than the original recipe called for.