Garlic Butter Chicken and Brussels Recipe
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
355 kcal
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Course
Dinner
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Cuisine
North American
Garlic Butter Chicken and Brussels Recipe
Description
This recipe utilizes chicken thighs cooked in a skillet to achieve a browned, crisp exterior while maintaining juicy meat inside. Brussels sprouts are halved and browned in the same pan, creating a caramelized surface. Adding chicken stock to the pan deglazes and simmers until the chicken is fully cooked and the liquid reduces.
The garlic butter sauce is made by adding butter and minced garlic to the cooked chicken and sprouts, allowing the garlic to soften and infuse the butter, which is then spooned over the dish to enhance flavor and moisture. The combination results in a savory and aromatic meal with contrasting textures of crispy chicken skin and tender sprouts.
Serve this dish as a main course for dinner or lunch, pairing well with simple sides such as rice or mashed potatoes to complement the richness. The use of chicken stock adds depth without overpowering the garlic and butter notes.
Ingredients
- 8 chicken thigh your choice!, skin on or off
- 1 lb Brussels sprouts cut in half
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper
- ¾ cup chicken stock
- 2 teaspoons butter
- 3 cloves garlic grated on a Microplane or very finely minced
Instructions
- Add the chicken to a non-stick frying pan over medium-high heat skin side up. (If using skinless thighs, add a splash of oil.) Sprinkle half the salt and pepper over the chicken and let it cook for 5 minutes, or until it has browned on the bottom. Flip the chicken over and sprinkle on the remaining salt and pepper. Cook until the skin is crispy or the top is brown, about 6-7 minutes. Remove the chicken from the pan.
- While the chicken is cooking, cut the brussels in half. Add the brussels sprouts to the pan and let them cook until they are brown on one side, about 5 minutes. Push them to the side of the pan and arrange the chicken on the other side of the pan. Pour the chicken stock into the pan (not over the crispy chicken) and let it simmer until the pan is dry and the chicken is fully cooked, about 15 minutes.
- Pile the brussels sprouts on one side of the pan and add the butter and garlic. Let the garlic cook for 2 minutes then spoon some garlic butter over the tops of the chicken. Mix the rest of the garlic butter into the brussels sprouts. Serve with lots of extra black pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 355kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 49g | 98% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 221mg | 74% |
| Sodium | 603mg | 25% |
| Potassium | 1053mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 974IU | 19% |
| Vitamin C | 97mg | 108% |
| Calcium | 75mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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