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.

Ingredients

Units Scale

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 1/2 pounds brussels sprouts, cored removed, sliced in half*
2 tablespoons chicken broth, low sodium

Hot Honey Sauce

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

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Instructions

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.
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.
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.
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.
Serve while hot.

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.

Nutrition

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