Description
A quick and easy one-pan chicken dish with apples and Brussels sprouts, perfect for a weeknight fall dinner. This recipe takes about 25 minutes from start to finish.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 lb Brussels sprouts, trimmed and halved
- 2 crisp apples (like Honeycrisp or Fuji), cored and cut into 1-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, thyme, garlic powder, salt, and pepper.
- In the same bowl, add the Brussels sprouts and apple wedges. Drizzle with the remaining 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
- Spread the chicken, Brussels sprouts, and apple wedges in a single layer on a large baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through and the Brussels sprouts are tender and slightly caramelized.
- Serve immediately.
Notes
- You can use chicken breasts instead of thighs, but adjust the cooking time to prevent them from drying out.
- Feel free to add other fall vegetables like sweet potatoes or butternut squash.
- A sprinkle of balsamic glaze after baking adds a nice touch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Estimated 450-500
- Sugar: Estimated 15-20g
- Sodium: Estimated 300-400mg
- Fat: Estimated 20-25g
- Saturated Fat: Estimated 5-7g
- Unsaturated Fat: Estimated 15-18g
- Trans Fat: 0g
- Carbohydrates: Estimated 30-35g
- Fiber: Estimated 5-7g
- Protein: Estimated 35-40g
- Cholesterol: Estimated 100-120mg