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Cooked chicken thighs, quinoa and Brussels sprouts in a large nonstick skillet.
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4.25 from 4 votes

One Pot Chicken and Brussels Sprouts with Quinoa

This One Pot Chicken and Brussels Sprouts recipe is the perfect marriage of easy weeknight cooking and seasonal flavors.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Entrees
Cuisine: American
Keyword: Chicken and Brussels sprouts, One Pot
Servings: 6 Servings
Calories: 322.4kcal



  • 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.


Weight Watchers Points: 8 (Blue - Freestyle SP) / 8 (Green) / 5 (Purple)


Serving: 1chicken thigh + 3/4 c quinoa-veggie mix | Calories: 322.4kcal | Carbohydrates: 29.9g | Protein: 23.1g | Fat: 12.9g | Saturated Fat: 2.4g | Cholesterol: 91.7mg | Sodium: 638.1mg | Fiber: 4.5g | Sugar: 4.7g