Hot Honey Chicken Thighs and Brussels Sprouts

Hot Honey Chicken Thighs and Brussels sprouts are a great choice for a one-pan recipe and an easy, flavorful dinner. Boneless thighs are cooked until golden brown and paired with slightly crispy brussels. They are coated with a sweet sauce with a bit of heat that you can customize to your preference.

If you love spicy chicken and dinner in one pan, you will love this one. The sauce is beyond delicious and can be spicier or sweeter if you'd like. Just add some rice or potatoes and dinner is ready. These are some of our other favorite one-pan wonders: Stovetop Chicken and String Beans, Roast Chicken Supreme, Dutch Oven Chicken Breast, Dutch Oven Chicken Thighs and Vegetables and Baked Greek Chicken.

Ingredients

These are the ingredients needed to make this spicy chicken recipe:

*not shown-chicken broth*

Ingredient Notes & Substitutions

Here are some changes you can make if you need to swap out some ingredients:

• Hot Honey Sauce-This recipe uses a homemade version, which is my preference. But there are plenty of jars on the market you can use instead.
• We are using boneless thighs for this recipe but bone-in, skin-on chicken thighs can be used. Cook them skin side down at first, then flip them. They will take at least 5 minutes longer to cook, depending on size. Use an internal meat thermometer to check it reaches at least 160°F. The temperature will rise to the correct temperature of 165°F as it rest.
• Vinegar-Rice and white wine are a bit milder but you can use apple cider vinegar as well.
• The chicken is seasoned with just some basic all-purpose seasoning. Choose Italian seasoning or other favorite spices.
• Hot sauce-Choose sriracha or red pepper flakes for the heat as well.
• Brussels sprouts-To save time, use a package of pre-trimmed and sliced Brussels sprouts.

How to make Chicken and Hot Honey Brussels Sprouts

Step 1: Pat dry and Season chicken thighs.

Step 2: Wash and cut brussels sprouts.

Step 3: Heat oil in skillet, brown chicken until internal temperature of at least 165°F. Remove to plate.

Step 4: Add remaining oil and brussels sprouts, cut side down in pan. Cook 4 minutes, flip, cook for another 4 minutes to crisp-tender.

Step 5: Stir together the sauce ingredients.

Step 6: Pour in the chicken broth and scrape the bottom of pan. Add back the chicken and brussels. Heat on low, add the sauce and stir and coat them both well.

Recipe Tips for success:

• For the crispiest chicken thighs, pat them dry with a paper towel before cooking.
• Taste the hot honey sauce before you pour into the skillet. Add a bit more honey or hot sauce to adjust to your preferred taste.
• After you have added the sauce, lower the flame on the skillet. Due to the sugar content in the honey, it can burn and stick to the pan if cooked on high heat.
• Make sure to slice the brussels sprouts in equal sizes so they cook evenly.
• Don't crowd the pan when cooking the chicken or brussels sprouts. This allows them to brown properly and not steam. If you are cooking a larger amount, make two batches.

If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!

Try one of these skillet recipe for dinner soon:

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Hot Honey Chicken Thighs and Brussels Sprouts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Deb Belsha
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 5 servings 1x
• Category: Dinner
• Method: Stove Top
• Cuisine: American

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Description

Hot Honey Chicken Thighs and Brussels sprouts are a perfect one-pan recipe for an easy, flavorful dinner. Boneless thighs are cooked until golden brown and paired with slightly crispy brussels. They are coated with a sweet sauce with a bit of heat that you can customize to your preference. 

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons olive oil
• 2 pounds boneless, skinless chicken thighs
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons all purpose or general chicken seasoning
• 1 ½ pounds brussels sprouts, cored removed, sliced in half*
• 2 tablespoons chicken broth, low sodium

Hot Honey Sauce

• 2 tablespoons butter, melted
• ½ cup honey or substitute
• 1 tablespoon rice wine or white vinegar
• 2 tablespoons hot sauce
• 1 teaspoon garlic

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Instructions

1. Season chicken.  Heat large skillet, add 1 tablespoon oil.  Cook thighs for about 3-4 minutes per side until browned and chicken reaches at least 165°F.  Remove to plate.
2. Rinse the sprouts. Cut out the small inner core and remove any outer leaves that are wilted or brown. Cut sprouts in half.  Pat dry with paper towel.
3. Heat remaining oil in pan.  Place sprouts, cut side down and cook for 4 minutes without moving around. Then turn them over and cook another 4 minutes. Break one apart with a fork and if it breaks easily, then they are done.  If not, cook another 1-2 minutes.  Remove to the plate with chicken.
4. Stir together the sauce ingredients.  Add the chicken and brussels into the skillet. Add a few tablespoons of chicken broth or water and scrape the bottom of the pan to loosen the crispy bits.  Pour sauce over them.  Heat over low heat, stirring for about 1 minute, coating with the sauce.
5. Serve while hot.

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Notes

*If there are any browned outer leaves on sprouts, remove them.  Cut out a small "V" core on the brussels sprouts.

*Store leftovers, covered in the refrigerator for up to 3 days.  Reheat in a skillet on low.  Add some chicken broth and a bit more honey and sriracha to stretch the hot honey sauce if desired.

*Label and Freeze in an airtight container for up to 3 months. Defrost overnight in the refrigerator and reheat as above.

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Nutrition

• Serving Size: 1
• Calories: 425
• Sugar: 31g
• Sodium: 768mg
• Fat: 16g
• Carbohydrates: 42g
• Fiber: 6g
• Protein: 32g
• Cholesterol: 140mg