13 Chicken and Brussels Sprouts Dinners Worth Making Tonight

Chicken and brussel sprouts recipes work because the bird stays tender while the sprouts turn crackly and sweet in the same hot pan. Seared thighs or breasts next to browned leaves, with whatever sauce you spoon over tying the two together. The recipes below take that idea in genuinely different directions, from lemony orzo to a creamy casserole and a fiery harissa sheet pan.

Start with the skillet thighs if you want the classic version, grab the air fryer bites for a quick crisp dinner, try the Thai peanut one when you need heat and a sticky glaze, and keep the freezer bags for a future weeknight.

Which Chicken and Brussels Sprouts Should You Make?

Skillet Chicken Thighs with Crispy Brussels Sprouts

This is the one I make when I want all the crispy bits and none of the fuss. Bone-in thighs give you juicy meat and enough fat to brown the sprouts in the same skillet.

Ingredients (makes 4 servings)

• Bone-in, skin-on chicken thighs: 8 pieces, about 1.4 kg (3 lb)
• Brussels sprouts, halved: 450 g (1 lb)
• Olive oil: 2 tbsp
• Kosher salt: 1 1/2 tsp
• Black pepper: 1/2 tsp
• Garlic cloves, thinly sliced: 4
• Chicken stock: 180 ml (3/4 cup)
• Lemon juice: 1 tbsp
• Butter: 2 tbsp
• Fresh thyme leaves: 1 tsp

Instructions

Step 1: Pat the 8 chicken thighs dry with a paper towel and season both sides with the 1 1/2 tsp salt and 1/2 tsp pepper. Heat the 2 tbsp olive oil in your largest skillet over medium high until it shimmers, then lay the thighs in skin side down and cook 7 minutes, until the skin releases and turns deep brown.

Step 2: Flip the thighs and scoot them to one side, then drop the 450 g (1 lb) halved Brussels sprouts into the empty space cut side down. Let everything cook 5 minutes so the sprouts pick up some color, and you will hear them sizzle against the pan.

Step 3: Stir in the 4 sliced garlic cloves and cook 30 seconds, just until fragrant, and you will smell it before it burns. Pour in the 180 ml (3/4 cup) chicken stock and scrape up the browned bits from the bottom with a wooden spoon.

Step 4: Cover the skillet, lower the heat to medium, and cook 12 minutes, until the chicken reaches 165F (74C) at the thickest part and the sprouts are tender. Drop in the 2 tbsp butter, 1 tbsp lemon juice, and 1 tsp thyme leaves, then spoon the pan sauce over the top and serve hot.

Sheet Pan Harissa Chicken and Brussels Sprouts

The oven does all the work here, and harissa brings a smoky heat that plays off the sweet roasted sprouts. You get a full dinner on one tray with barely any washing up.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs: 900 g (2 lb), trimmed
• Brussels sprouts, halved: 680 g (1.5 lb)
• Red onion, cut into wedges: 1 large
• Harissa paste: 4 tbsp
• Olive oil: 3 tbsp
• Honey: 1 tbsp
• Ground cumin: 1 tsp
• Kosher salt: 1 tsp
• Black pepper: 1/2 tsp
• Lemon wedges, for serving: 1 lemon

Instructions

Step 1: Heat your oven to 425F (220C) and line a large rimmed baking sheet with parchment. In a big bowl, stir the 4 tbsp harissa paste, 3 tbsp olive oil, 1 tbsp honey, 1 tsp cumin, 1 tsp salt, and 1/2 tsp pepper into a glossy paste.

Step 2: Add the 900 g (2 lb) chicken thighs, the 680 g (1.5 lb) halved Brussels sprouts, and the red onion wedges to the bowl. Toss everything with your hands until each piece is coated, then spread it all in one layer on the sheet.

Step 3: Roast on the middle rack 20 minutes, then pull the tray out and flip the chicken and any sprouts that look pale. Slide it back in and roast another 15 minutes, until you see the chicken browned and a knife slipped into the thickest piece shows clear juices.

Step 4: Switch the oven to broil for 2 minutes if you want the sprouts a little charred at the edges. Squeeze the lemon over the whole tray and serve straight from the pan with the juices spooned over.

Creamy Chicken and Brussels Sprouts Pasta

This one leans fully creamy, with the sprouts cut thin so they soften into the sauce instead of staying crunchy. It is the bowl you reach for after a long day.

Ingredients (makes 5 servings)

• Short pasta, such as rigatoni or penne: 450 g (1 lb)
• Boneless, skinless chicken breasts: 450 g (1 lb), cut into bite size pieces
• Brussels sprouts, shaved or very thinly sliced: 340 g (3/4 lb)
• Olive oil: 2 tbsp
• Garlic cloves, minced: 3
• Heavy cream: 240 ml (1 cup)
• Chicken stock: 120 ml (1/2 cup)
• Parmesan cheese, grated: 50 g (1/2 cup)
• Kosher salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the 450 g (1 lb) pasta until just shy of al dente, about 2 minutes less than the package says. Scoop out and keep 120 ml (1/2 cup) of the pasta water before you drain.

Step 2: While the pasta cooks, warm the 2 tbsp olive oil in a deep skillet over medium high heat. Add the 450 g (1 lb) chicken pieces, season with the 1 tsp salt and 1/2 tsp pepper, and cook 5 minutes, stirring once or twice, until you see no pink.

Step 3: Drop in the 340 g (3/4 lb) shaved Brussels sprouts and the 3 minced garlic cloves. Cook 4 minutes, stirring a few times, and you will see the sprouts wilt and turn bright green.

Step 4: Pour in the 240 ml (1 cup) heavy cream and 120 ml (1/2 cup) chicken stock, let the sauce bubble gently for 3 minutes, then stir in the drained pasta. Toss in the 50 g (1/2 cup) Parmesan and a few spoonfuls of the saved pasta water, adding a splash more if it looks tight to you.

Step 5: Taste and add a little more salt if you think it needs it, then serve the pasta in warm bowls with extra Parmesan on the side.

Air Fryer Chicken and Brussels Sprouts Bites

These little bites are built for the air fryer, where the chicken stays juicy and the sprout leaves frizzle into chips. You get a crispy dinner on the table in under twenty minutes.

Ingredients (makes 28 pieces)

• Boneless, skinless chicken thighs: 450 g (1 lb), cut into 1 inch pieces
• Brussels sprouts, leaves separated and cores thinly sliced: 280 g (10 oz)
• Olive oil: 1 1/2 tbsp
• Garlic powder: 1 tsp
• Smoked paprika: 1 tsp
• Kosher salt: 3/4 tsp
• Black pepper: 1/4 tsp
• Parmesan cheese, finely grated: 30 g (1/3 cup)
• Cooking spray, for the basket: as needed

Instructions

Step 1: Heat your air fryer to 390F (200C). In a large bowl, toss the 450 g (1 lb) chicken pieces, 280 g (10 oz) Brussels sprout leaves and cores, 1 1/2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 3/4 tsp salt, and 1/4 tsp pepper until everything glistens.

Step 2: Spray the air fryer basket lightly with cooking spray, then add half of the mixture in a single layer, leaving space between the pieces. Cook 8 minutes, shake the basket, and cook another 4 minutes, until you see the chicken browned and the leaves crisp.

Step 3: Tip the finished batch into a bowl and repeat with the second half, keeping the first warm in a low oven if you have one. The sprout leaves will look charred in spots, which is exactly what you want for texture.

Step 4: Sprinkle the 30 g (1/3 cup) Parmesan over both batches while they are still hot, give the bowl a gentle toss, and you can serve them as a snack or over rice for dinner.

Chicken Sausage and Brussels Sprouts Hash

Chicken sausage brings a savory, slightly sweet note, and the skillet browns the sprouts and potatoes in the same fat. This hash is just as good for dinner as it is for a lazy weekend breakfast.

Ingredients (makes 3 servings)

• Chicken sausage, sliced into coins: 340 g (12 oz), about 4 links
• Brussels sprouts, quartered: 340 g (12 oz)
• Baby potatoes, halved: 450 g (1 lb)
• Olive oil: 2 tbsp
• Smoked paprika: 1 tsp
• Garlic powder: 1/2 tsp
• Kosher salt: 3/4 tsp
• Black pepper: 1/4 tsp
• Large eggs: 3
• Fresh parsley, chopped: 2 tbsp

Instructions

Step 1: Warm the 2 tbsp olive oil in a large cast iron or nonstick skillet over medium heat. Add the 450 g (1 lb) halved baby potatoes cut side down and cook 8 minutes, without moving them, until you can lift one and see a golden crust.

Step 2: Push the potatoes to one side of the skillet and add the 340 g (12 oz) sliced chicken sausage to the other. Let the sausage brown 3 minutes while you break up any pieces, then stir everything together with the 340 g (12 oz) quartered Brussels sprouts, 1 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp pepper.

Step 3: Drop the heat to medium low, cover the pan, and cook 8 minutes, stirring twice, until you can pierce a potato with a fork and the sprouts have softened but still hold their shape.

Step 4: Make three little wells in the hash and crack one of the 3 eggs into each. Cover again and cook 3 to 4 minutes, until the whites are set but the yolks still wobble when you nudge the pan.

Step 5: Sprinkle the 2 tbsp parsley over the top and serve straight from the skillet, scooping deep so each plate gets eggs, potatoes, sprouts, and sausage.

Lemon Garlic Chicken and Brussels Sprouts Orzo

This one pot leans bright and fresh, with lemon juice stirred in at the end so it keeps its edge. Orzo soaks up the stock and turns creamy without any cream.

Ingredients (makes 4 bowls)

• Boneless, skinless chicken thighs: 680 g (1.5 lb), cut into strips
• Brussels sprouts, thinly sliced: 280 g (10 oz)
• Orzo pasta: 300 g (1 1/2 cups)
• Olive oil: 2 tbsp
• Garlic cloves, minced: 4
• Chicken stock: 720 ml (3 cups)
• Lemon, zest and juice: 1 lemon
• Parmesan cheese, grated: 40 g (1/3 cup)
• Kosher salt and black pepper: 1 tsp and 1/2 tsp
• Fresh dill, chopped: 2 tbsp

Instructions

Step 1: Warm the 2 tbsp olive oil in a wide pot or deep skillet over medium high heat. Add the 680 g (1.5 lb) chicken strips and the 1 tsp salt and 1/2 tsp pepper, and cook 5 minutes, turning once, until you see golden edges.

Step 2: Drop in the 280 g (10 oz) sliced Brussels sprouts and 4 minced garlic cloves. Stir 2 minutes until you see the sprouts turn bright green and the garlic smells sweet, then scrape them onto a plate with the chicken.

Step 3: Pour the 300 g (1 1/2 cups) orzo into the same pot and toast it 1 minute while you stir so it does not catch. Add the 720 ml (3 cups) chicken stock and the lemon zest, then return the chicken and sprouts to the pot.

Step 4: Lower the heat to a gentle simmer, cover, and cook 10 minutes, giving it a stir twice, until you can see the orzo has absorbed most of the liquid. If the pot looks dry before the orzo is done, splash in a little water and keep cooking.

Step 5: Turn off the heat and stir in the lemon juice, 40 g (1/3 cup) Parmesan, and 2 tbsp dill. Taste the broth and add a pinch more salt if your tongue wants it, then serve in shallow bowls.

Chicken and Brussels Sprouts Stir Fry

High heat and a fast sauce make this faster than waiting for takeout. The sprouts get sliced thin so they cook through in the same few minutes as the chicken.

Ingredients (makes 2 servings)

• Boneless, skinless chicken breast, sliced thin: 340 g (12 oz)
• Brussels sprouts, thinly sliced: 280 g (10 oz)
• Vegetable oil: 2 tbsp
• Garlic cloves, minced: 2
• Fresh ginger, grated: 1 tbsp
• Soy sauce: 3 tbsp
• Rice vinegar: 1 tbsp
• Brown sugar: 1 tsp
• Cornstarch: 1 tsp
• Toasted sesame seeds: 1 tsp

Instructions

Step 1: In a small bowl, stir the 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1 tsp cornstarch until the sugar dissolves. Set the sauce next to your stove.

Step 2: Heat the 2 tbsp vegetable oil in a wok or your widest skillet over high heat until it shimmers and you see the first wisp of smoke. Add the 340 g (12 oz) chicken in one layer and cook 2 minutes without stirring, until the bottom turns golden.

Step 3: Flip the chicken and add the 280 g (10 oz) sliced Brussels sprouts, 2 minced garlic cloves, and 1 tbsp grated ginger. Stir and toss constantly 3 minutes, until you see the chicken turn opaque and the sprouts soften but keep some bite.

Step 4: Pour in the sauce and keep tossing 1 minute while you watch it thicken and cling to everything. If it gets too thick, splash in a tablespoon of water and stir.

Step 5: Kill the heat, scatter the 1 tsp sesame seeds over the top, and you can serve it over rice or noodles right away.

Baked Chicken and Brussels Sprouts Casserole

This is the one for a chilly night when you want to pull a bubbling dish from the oven. Creamy sauce, tender sprouts, and a toasted breadcrumb top, nothing fancy, just deeply comforting.

Ingredients (makes 8 servings)

• Boneless, skinless chicken thighs: 900 g (2 lb), cut into chunks
• Brussels sprouts, halved: 680 g (1.5 lb)
• Butter: 3 tbsp
• All purpose flour: 3 tbsp
• Whole milk: 480 ml (2 cups)
• Chicken stock: 240 ml (1 cup)
• Dijon mustard: 1 tsp
• Grated Gruyère cheese: 100 g (1 cup)
• Panko breadcrumbs: 40 g (1/2 cup)
• Kosher salt and black pepper: 1 tsp and 1/2 tsp

Instructions

Step 1: Heat your oven to 375F (190C) and butter a 9×13 inch baking dish. In a large bowl, toss the 900 g (2 lb) chicken chunks and 680 g (1.5 lb) halved Brussels sprouts with 1 tsp salt and 1/2 tsp pepper, then spread them in the dish.

Step 2: Melt the 3 tbsp butter in a saucepan over medium heat. Whisk in the 3 tbsp flour and cook 1 minute, then pour in the 240 ml (1 cup) chicken stock and 480 ml (2 cups) whole milk, whisking constantly while you bring the mixture to a gentle bubble.

Step 3: Stir in the 1 tsp Dijon mustard and half of the 100 g (1 cup) Gruyère, and let the sauce thicken for 2 minutes, just until it coats the back of a spoon when you run a finger across it. Pour the sauce evenly over the chicken and sprouts.

Step 4: Mix the remaining Gruyère with the 40 g (1/2 cup) panko and scatter it over the top. Bake 35 minutes, until the edges are bubbling and the crumbs turn deep golden, and you can smell the toasted cheese.

Step 5: Let the casserole sit 5 minutes so the sauce settles, then you can scoop big spoonfuls onto plates and serve with a crisp green salad on the side.

Thai Peanut Chicken and Brussels Sprouts

Peanut sauce does a lot of work here, turning plain roasted sprouts and chicken into the kind of dinner you keep spooning over rice. It is sweet, salty, and just spicy enough to keep you going back for another bite.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs: 680 g (1.5 lb), diced
• Brussels sprouts, halved or quartered if large: 450 g (1 lb)
• Olive oil: 2 tbsp
• Full fat coconut milk: 240 ml (1 cup)
• Smooth peanut butter: 3 tbsp
• Soy sauce: 2 tbsp
• Lime juice: 1 tbsp
• Red curry paste: 1 tbsp
• Brown sugar: 1 tsp
• Cooked rice, for serving: 600 g (3 cups)

Instructions

Step 1: Warm the 2 tbsp olive oil in a large skillet over medium high heat. Add the 680 g (1.5 lb) diced chicken and cook 5 minutes, stirring a couple of times, until you see no pink and the edges turn golden.

Step 2: Push the chicken to one side and tip in the 450 g (1 lb) Brussels sprouts. Let them sit in the hot oil 3 minutes before you stir, so the cut sides pick up some caramel color.

Step 3: Whisk the 240 ml (1 cup) coconut milk, 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp red curry paste, and 1 tsp brown sugar in a bowl. Pour the sauce into the skillet and stir it through while you make sure every sprout is coated.

Step 4: Lower the heat to medium and simmer 8 minutes, stirring now and then, until the sprouts are tender and the sauce coats the back of your spoon. If it looks too thick, loosen it with a splash of water.

Step 5: Taste and add a little more lime juice or soy sauce if your mouth asks for it, then serve the curry over the 600 g (3 cups) cooked rice with extra sauce spooned over each bowl.

Chicken and Brussels Sprouts Soup with White Beans

This soup is the one I make when the sprouts are starting to look a little tired in the fridge. Thinly sliced, they melt into the broth and add a gentle cabbage sweetness.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs: 680 g (1.5 lb), diced
• Brussels sprouts, thinly sliced: 340 g (12 oz)
• Cannellini beans, drained and rinsed: 2 (15 oz) cans, about 500 g total
• Olive oil: 2 tbsp
• Yellow onion, diced: 1 medium
• Carrot, diced: 1 large
• Garlic cloves, minced: 3
• Chicken stock: 1.2 liters (5 cups)
• Kosher salt and black pepper: 1 tsp and 1/2 tsp
• Fresh parsley, chopped: 2 tbsp

Instructions

Step 1: Warm the 2 tbsp olive oil in a heavy pot over medium high heat. Add the 680 g (1.5 lb) diced chicken and cook 5 minutes, stirring occasionally, until the outsides are browned and you see a little fond building on the bottom.

Step 2: Drop in the 1 diced onion, 1 diced carrot, and 3 minced garlic cloves with the 1 tsp salt and 1/2 tsp pepper. Cook 4 minutes, stirring a few times, until you see the onion turn soft and shiny.

Step 3: Add the 340 g (12 oz) sliced Brussels sprouts and cook 2 minutes while you stir them through, just until they turn bright green. Pour in the 1.2 liters (5 cups) chicken stock and use your spoon to scrape up all the browned bits.

Step 4: Bring the soup to a boil, then lower the heat and simmer 15 minutes, until you can shred a piece of chicken with a spoon and the sprouts have lost their raw edge. Stir in the drained cannellini beans and cook 3 more minutes so they warm through.

Step 5: Taste the broth and adjust the salt if your spoon says it needs more. Ladle the soup into deep bowls and scatter the 2 tbsp parsley over the top with a little black pepper.

Glazed Chicken Meatballs and Brussels Sprouts

These meatballs get a sticky, tangy glaze that also carries the roasted sprouts. Make a double batch if you want leftovers, they stay good for a few days in the fridge.

Ingredients (makes 24 meatballs)

• Ground chicken: 680 g (1.5 lb)
• Brussels sprouts, halved: 450 g (1 lb)
• Panko breadcrumbs: 30 g (1/2 cup)
• Egg, lightly beaten: 1
• Garlic cloves, minced: 3
• Olive oil: 2 tbsp
• Soy sauce: 3 tbsp
• Honey: 2 tbsp
• Rice vinegar: 1 tbsp
• Cornstarch: 1 tsp

Instructions

Step 1: Heat your oven to 425F (220C) and line a sheet pan with parchment. In a bowl, mix the 680 g (1.5 lb) ground chicken, 30 g (1/2 cup) panko, the beaten egg, and half of the 3 minced garlic cloves with your hands until just combined, but do not overwork it.

Step 2: Roll the mixture into 24 small meatballs, about a rounded tablespoon each, and space them on one side of the sheet while you add the 450 g (1 lb) halved Brussels sprouts to the other side. Drizzle the sprouts with the 2 tbsp olive oil and toss them so the cut sides face down.

Step 3: Bake 12 minutes. While they cook, whisk the 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp cornstarch, and the remaining garlic in a small saucepan and bring it to a simmer for 2 minutes, until the glaze thickens enough to coat your spoon.

Step 4: Pull the sheet out and spoon half of the glaze over the meatballs, tossing the sprouts with a little as you go. Return the sheet to the oven 6 minutes more, until the meatballs reach 165F (74C) and the glaze looks shiny.

Step 5: Transfer the meatballs and sprouts to a platter, spoon the remaining glaze over the top, and you can serve them hot with toothpicks or rice.

Low Carb Chicken and Brussels Sprouts Skillet

For nights when you want something green and garlicky without a pile of rice, this skillet keeps it low carb and still tastes rich. Plenty of cheese and a final knob of butter do the heavy lifting.

Ingredients (makes 4 servings)

• Boneless, skinless chicken breasts: 680 g (1.5 lb), cut into strips
• Brussels sprouts, shaved: 450 g (1 lb)
• Olive oil: 2 tbsp
• Garlic cloves, minced: 4
• Smoked paprika: 1 tsp
• Kosher salt and black pepper: 1 tsp and 1/2 tsp
• Chicken stock: 80 ml (1/3 cup)
• Butter: 2 tbsp
• Parmesan cheese, grated: 50 g (1/2 cup)
• Crushed red pepper flakes: 1/4 tsp

Instructions

Step 1: Warm the 2 tbsp olive oil in a large skillet over medium high heat. Add the 680 g (1.5 lb) chicken strips in a single layer, season with the 1 tsp salt, 1/2 tsp pepper, and 1 tsp smoked paprika, and cook 4 minutes without moving them until you see a golden sear on the bottom.

Step 2: Flip the chicken, add the 450 g (1 lb) shaved Brussels sprouts and 4 minced garlic cloves, and toss everything with tongs. Cook 4 minutes, stirring a few times, until you see the sprouts wilt and the chicken is cooked through.

Step 3: Pour in the 80 ml (1/3 cup) chicken stock and scrape up the browned bits, then let it bubble for 1 minute while you stir. Drop in the 2 tbsp butter and let it melt over the heat.

Step 4: Kill the heat, sprinkle the 50 g (1/2 cup) Parmesan and 1/4 tsp red pepper flakes over the top, and toss once more while you watch the cheese melt into the buttery sauce. If it looks too dry, add another tablespoon of stock.

Step 5: Serve the skillet in shallow bowls with extra red pepper flakes on the side, so each person can adjust the heat to your own liking.

Freezer Chicken and Brussels Sprouts Marinade Bags

These bags are the answer for weeks when you have no plan. You pack chicken, sprouts, and a bright marinade into freezer bags, then thaw and roast everything on a single sheet pan.

Ingredients (makes 2 freezer bags, 4 servings each)

• Boneless, skinless chicken thighs: 1.4 kg (3 lb)
• Brussels sprouts, halved: 900 g (2 lb)
• Olive oil: 4 tbsp
• Lemon juice: 3 tbsp
• Garlic cloves, minced: 6
• Dried oregano: 2 tsp
• Ground cumin: 1 tsp
• Kosher salt: 2 tsp
• Black pepper: 1/2 tsp
• Freezer safe zip top bags, gallon size: 2

Instructions

Step 1: Get out your 2 gallon size freezer bags and write the date and cooking instructions on each one with a permanent marker, so future you remembers what is inside.

Step 2: Divide the 1.4 kg (3 lb) chicken thighs between the two bags while you add half of the 900 g (2 lb) halved Brussels sprouts to each. To each bag, add 2 tbsp olive oil, 1 1/2 tbsp lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp salt, and 1/4 tsp pepper.

Step 3: Seal the bags, pressing out most of the air, and squish everything around with your hands until the marinade coats each piece. Lay the bags flat in the freezer and freeze up to 3 months.

Step 4: The night before cooking, move one bag to the fridge to thaw. When you are ready, heat the oven to 425F (220C) and tip the contents onto a rimmed sheet pan in a single layer.

Step 5: Roast 25 minutes, flipping the chicken and sprouts halfway, until you see the chicken reach 165F (74C) and the sprouts brown at the edges. Serve straight from the pan with whatever quick side you have, rice, bread, or a green salad.

The one move that matters across all these dinners is letting the sprouts brown before you add any liquid. That cut side needs direct heat to turn sweet and crisp, so give it a few undisturbed minutes in the pan or oven before you stir.

Pick the version that matches your night and go cook it while the sprouts still have that tight, bright green snap.