Chicken With Brussels Sprouts Butternut Squash Skillet Dinner Recipes

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CHICKEN, APPLE, AND BRUSSELS SPROUT SHEET PAN DINNER



Chicken, Apple, and Brussels Sprout Sheet Pan Dinner image

If you're looking for the easiest dinner imaginable (short of takeout), sheet pan recipes are the perfect thing for you. This one, with chicken, apple, and Brussels sprouts, is not only easy to cook, but even easier to clean! Serve it alone or with rice/salad.

Provided by My Stir Crazy Kitchen

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 55m

Yield 6

Number Of Ingredients 7

2 cups Brussels sprouts, halved
1 red apple, cut into 1-inch cubes
1 (4 ounce) package pancetta
2 tablespoons olive oil, divided
1 teaspoon minced fresh rosemary
6 skinless, boneless chicken thighs
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Toss Brussels sprouts, apple, and pancetta with 1 tablespoon olive oil and rosemary in a bowl. Spread into a single layer on a sheet pan.
  • Leave space on the pan for the chicken thighs. Toss chicken with the remaining 1 tablespoon oil in the same bowl; place on the sheet pan. Sprinkle salt and pepper on top.
  • Bake in the preheated oven, stirring the Brussels sprouts mixture every 15 minutes, until chicken is no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 265.2 calories, Carbohydrate 5.9 g, Cholesterol 55.8 mg, Fat 20.3 g, Fiber 1.7 g, Protein 14.8 g, SaturatedFat 5.5 g, Sodium 230 mg, Sugar 3 g

SKILLET HOT HONEY CHICKEN WITH BRUSSELS SPROUTS



Skillet Hot Honey Chicken with Brussels Sprouts image

This dish is perfect for a weeknight dinner when you are craving spicy fried chicken but are short on time to whip something up. To keep this recipe quick, we pan-seared marinated chicken strips and topped them with crispy chive-studded panko to mimic a crunchy fried coating. The caramelized shaved Brussels sprouts are a savory match. It all comes together in one skillet and in less than 30 minutes.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons hot sauce, such as Cholula
2 tablespoons honey
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 cup vegetable oil
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/2-inch strips
1/2 cup panko breadcrumbs
1/4 cup chopped fresh chives
12 ounces shaved Brussels sprouts
2 tablespoons apple cider vinegar

Steps:

  • Mix 1 tablespoon of the hot sauce and 1 tablespoon of the honey together in a small bowl and set aside.
  • Whisk the garlic powder, onion powder, smoked paprika, 1 tablespoon of the vegetable oil, remaining 2 tablespoons hot sauce, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Add the chicken and toss until combined.
  • Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Add the panko, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the panko is golden brown and crispy, 2 to 3 minutes. Remove to a small bowl and stir in the chives; set aside.
  • Return the skillet to the stovetop and add the remaining 1 tablespoon vegetable oil.
  • Add the chicken and any juices left in the bowl and cook, stirring occasionally, until the chicken is cooked through and no longer pink, 6 to 7 minutes. Fold in the remaining 1 tablespoon of honey until just combined. Remove the chicken to a plate and set aside.
  • Add the Brussels sprouts and 3/4 teaspoon salt to the skillet and toss to combine with any residual juices and oil. Cook, stirring occasionally, until the Brussels sprouts are bright green and starting to soften, 3 to 4 minutes. Add the vinegar and cook, stirring, until the sprouts are tender and caramelized, 3 to 4 minutes.
  • Divide the Brussels sprouts among four bowls and top each with some chicken. Drizzle the reserved hot sauce-honey mixture over the chicken, then sprinkle each serving with some of the panko mixture.

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