We still keep making the skillet chicken regularly. I’ve tried it with different vegetables or by itself. Brussel sprouts are a favorite because they taste really well with the chicken fat and don’t overcook easily.
Often I make more brussel sprouts than we need for that meal, and I just save the rest for a different night. This way, I can just brown the leftover sprouts a bit more when I reheat them.
Directions for Skillet Chicken with Brussel Sprouts
Adapted from the Kitchn
- Skin-on chicken thighs (I make about 1.5 per person, so let’s say about 5 or 6)
- Other seasoning such as an all-purpose
- Oil or butter, optional
- Brussel Sprouts, washed and chopped into 1/2-inch pieces
Begin with an oven-safe skillet (I use a stainless steel one). Preheat the oven to 425 degrees F. If your chicken thighs have bones, remove them first. I use kitchen scissors to cut on each side of the bones, then use a knife to remove the bone fully. I save the bone pieces in a freezer bag to make chicken broth later.
Next, place the chicken thighs into your skillet, skin side down. Sprinkle the chicken with salt and pepper as well as any other seasoning you want. Turn on the heat to medium and leave alone for 5 minutes. At this point, turn the skillet so that all of the thighs cook evenly and you can avoid hot spots. Now let the thighs continue cooking for another 5 minutes. After this second set of 5 minutes, use a spatula to peek under the thighs. If they are browned, then remove them from the skillet, skin side up. If need be, then you can let them cook for longer to brown more.
Add the brussel sprouts to the skillet and stir around. Add a bit of oil or butter if needed. Add more salt, pepper, and seasoning. Let the sprouts cook over medium heat until they soften a bit and start to brown. When they are lightly golden, turn off the heat and put the thighs on top, skin side up. Put the skillet in the oven and bake for about 15 minutes, checking to see if the chicken is cooked through. If you need to add more time, then do so. Otherwise, serve.