This One Pot Chicken and Brussels Sprouts recipe is the perfect marriage of easy weeknight cooking and seasonal flavors.
Easy clean-up and delicious seasonal flavors - two of the many reasons that I love this One Pot Chicken and Brussels Sprouts recipe. Truth be told, I'm a sucker for one-pot chicken dinners. Whether you're using rice, quinoa or pasta as the base, it's easy to change up the flavors to keep dinnertime interesting.
If you're a fan of roasted Brussels sprouts, you'll love this easy stovetop method. Along with the golden brown, caramelized sprouts, there's added flavor from a handful of tart cherries, toasted almonds and the smoked paprika-rosemary spice mixture on the chicken.
What you need for this One Pot Chicken & Brussels Sprouts recipe:
These are the main components for this recipe (affiliate links included)...
- Chicken: Boneless, skinless chicken thighs are great for one-pot meals because they don't dry out easily. Trim any excess fat off of the thighs before cooking.
- Brussels sprouts: I used small to medium-sized Brussels sprouts for this recipe. Remove any browned leaves and cut them in half through the root.
- Quinoa: Keep quinoa on hand for easy sides and one pot meals like this one.
- Broth: I prefer chicken broth for this recipe, but vegetable broth will work, too.
- Dried cherries: Add just a touch of sweetness with a handful of dried cherries.
- Almonds: Unless there are allergies in your family, don't miss out on the toasted almonds. They add a fantastic crunch to each bite. I often toasted a batch of slivered almonds at the beginning of the week to add to salads and other dishes.
- Herbs & Spices: Smoked paprika, crushed rosemary, salt, pepper and parsley add tons of flavor!
Tips for making this one pot chicken recipe:
I'm a sucker for roasted Brussels sprouts and this stovetop method of cooking them mimics those flavors nicely. The trick? Don't touch the Brussels sprouts at all for the first few minutes of cooking.
Heat your skillet over medium-high heat until it's good and hot. Add the Brussels sprouts and arrange them so that they're resting in a single layer, cut side down. Resist the urge to stir them so that a nice golden brown crust can form. Once golden brown, give them a stir and cook until the sprouts are tender when pierced with a fork.
The chicken is cooked in two easy steps. First, sear the spice-coasted chicken for about 2 minutes per side. Later, nestle the chicken into the simmering quinoa and let it cook for another 15 minutes or so.
To toast the almonds, place them in a dry skillet set over medium heat. Watch them carefully - those little suckers like to burn the moment you turn your back! Give them a stir or shake every minute or so until light golden brown.
Can I use chicken breasts instead of chicken thighs?
The short answer is yes. The longer answer is that I HIGHLY recommend that you use chicken thighs in this recipe because they hold up well to longer simmering.
The biggest concern with chicken breasts is that they have a tendency to dry out, which is one of the main reasons I use thighs for one pot recipe. However, if you have an aversion to chicken thighs, feel free to substitute them with chicken breasts.
I recommend cutting the chicken breasts in half crosswise, particularly if they are larger breasts. And keep an eye on them. I recommend checking them after 10 minutes. If they are cooked through but the quinoa isn't done yet, transfer the chicken to a plate. Once the quinoa is cooked and the liquid is absorbed, return the chicken to the pan and stir in the Brussels sprouts, cherries and almonds.
Other one pot meals:
Ground Turkey Enchilada Skillet Meal {Cookin' Canuck}
One Pot Braised Chicken & Potatoes {Cookin' Canuck}
Healthy One-Pot Cauliflower Stew with Curry {Dietitian Debbie Dishes}
Healthy One Pot Chicken Chili {Chew Out Loud}
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One Pot Chicken and Brussels Sprouts with Quinoa
Ingredients
- 8 ounces Brussels sprouts cut in half through the root
- 2 teaspoons olive oil divided
- Olive oil spray
- 1 teaspoon dried rosemary crushed
- ¾ teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon ground pepper
- 6 boneless, skinless chicken thighs trimmed
- ½ yellow onion chopped
- 3 garlic cloves minced
- 1 cup dry quinoa
- 2 cups chicken broth
- ¼ cup dried cherries
- ¼ cup slivered almonds toasted in a dry skillet
- 2 tablespoons minced flat-leaf parsley
Instructions
- In a medium bowl, toss the Brussels sprouts with 1 teaspoon olive oil until coated.
- Heat a nonstick skillet over medium-high heat until hot. Add the Brussels sprouts and arrange them so that they’re cut-side down. Cook, without stirring, until the sprouts are golden brown on the bottom, 3 to 5 minutes. Continue to cook, stirring occasionally, until the Brussels sprouts are tender when pierced with a fork. Transfer to a bowl, cover with foil to keep warm and set aside.
- In a small bowl, mix together the rosemary, salt, smoked paprika and pepper. Sprinkle all over the chicken thighs.
- Coat the skillet with olive oil spray. Add the chicken and brown for 2 minutes per side. Transfer to a plate or bowl.
- Reduce the heat to medium. Add the remaining 1 teaspoon olive oil to the skillet. Add the onion and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add the garlic and cook for 1 minute.
- Add the quinoa and chicken broth. Bring to a boil, then reduce heat so that the mixture is simmering. Cover and cook for 10 minutes.
- Nestle the chicken thighs into the quinoa, cover and cook for additional 15 minutes, or until the chicken is cooked through.
- Add the cooked Brussels sprouts, dried cherries, toasted almonds and parsley. Serve.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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