Chicken Skillet with Crispy Mushrooms and Brussels Sprouts
This hearty one-pan meal is a perfect way to satisfy even the pickiest eaters. The nutrient-dense mushrooms and Brussels sprouts cook in the leftover juices from the chicken thighs to add a depth of flavor that will make your mouth sing. It’s a low-carb, high-protein, healthy fat extravaganza!
Serves: 4
Prep Time: 5 min.
Cook Time: 35 min.
Total Time: 40 min.
Ingredients
- 1/2 teaspoon salt, divided
- 1/2 black pepper, divided
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup shredded brussels sprouts
- 8 -ounce package sliced baby bella mushrooms
- 2 sprigs fresh thyme
- 4 bone-in skin-on chicken thighs
Instructions
1) Preheat the oven to 350 degrees. Heat a 12-inch oven-safe skillet over medium heat with 2 tablespoons olive oil.
2) Season the chicken with ¼ teaspoon each of salt and pepper. Place the chicken in the preheated skillet, skin side down. Cook chicken until the skin gets a nice sear, 6-8 minutes, then flip and cook for an additional 5-6 minutes. Remove chicken from the skillet and place on a clean plate. Set aside.
3) Using the same skillet, add the sliced mushrooms, remaining salt and pepper, and fresh thyme and toss in the remaining fat. Spread mushrooms into an even layer and allow to cook, untouched, for 3 minutes. Toss and allow to sit for 2-3 more minutes until golden brown all over. Add the brussels sprouts and garlic and stir to combine. Sauté for an additional minute, just until garlic becomes fragrant. Remove from the heat.
4) Nestle the chicken thighs into the vegetables, then place in the oven for 18-20 minutes, or until chicken is cooked to an internal temperature of 160 degrees. Remove from the oven and allow to rest for 10 minutes.
