This chicken and brussel sprouts skillet recipe is a lifesaver for busy weeknights because it’s incredibly easy to make. When I first went gluten free it was so hard to find easy gluten free weeknight meals. All the ones I was finding were made with wheat or soy sauce or pasta. Basically NOT gluten free options at all! This chicken and brussel sprouts skillet is a naturally gluten free dinner recipe and is also dairy free.
Easy skillet meals are perfect for a busy day or any night of the week, just like my gluten free one pan bbq chicken skillet and this one pan greek baked chicken and potatoes. If you’re as obsessed with potatoes as I am, make sure to add these 20 easy potato recipes to your weekly menu!!
why you’ll love this recipe
- One-pan wonder: Everything cooks together in a single skillet, minimizing the number of dishes you’ll have to wash. I hate doing dishes so one pan meals are ideal for a weeknight dinner! The less dishes the better.
- This chicken and brussel sprouts skillet is a perfect choice for a family dinner or a potluck gathering.
- I make this recipe in under 30 minutes so I have more time to relax at night.
- With minimal prep and cooking time, this recipe is ideal for busy weeknights when you need a fast and delicious meal. When my husband and I have busy days at work its a great dinner for us to prepare ahead of time. We always look forward to coming home to it.
- You can easily double or triple the recipe to make a larger batch for meal prep. I LOVE cooking these for a large party and also to meal prep for an easy at work lunch. I like to also portion this meal into containers for grab-and-go lunches throughout the week.
ingredients & substitutions
Chicken breasts: I like lean skinless chicken breasts the best because they are lean and low in fat. To make this vegetarian I love to use crispy cauliflower instead. Season chicken thighs or skinless chicken thighs can be used instead if you do not have chicken breasts. Cook skinless thighs a few minutes longer since they are darker meat. Make sure to cook the bone in thighs longer to make more of a crispy chicken skin.
Fingerling potatoes: I like these Small potatoes beause they are easy to roast and have thin skin. You can use any small potato like baby golds or red potatoes, cut them into similar sizes. You can even use sweet potatoes in place of the fingerling potatoes if you want.
Brussels sprouts: Brussel sprouts are mini cabbages with a slightly bitter taste. They are my husbands favorite vegetable! I suggest fresh brussels sprouts. You can use frozen as well but they will not get as crispy. Broccoli florets can be used instead in this delicious recipe.
Lemon slices: Adds bright, citrusy flavor. You can use lemon juice instead, about 1 tablespoon.
Olive oil: For cooking. Any high heat oil can be used, like avocado oil or canola oil. To skip the oil use a few tablespoons of apple juice or chicken stock.
Onions: You can use red onion, white onion, sweet onion or shallots. I always chop on a cutting board but you can buy them chopped as well. If you do not have onions add 1 tbsp onion powder to still have the onion taste.
Fresh parsley (optional): Adds a fresh pop of color and flavor to the chicken and brussel sprouts skillet. Any fresh herb like chives or dill can be used instead.
directions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large oven-safe skillet or large cast iron skillet over medium heat or medium-high heat on the stove top. Add the potatoes and season generously with salt and pepper. Cook for 20-30 minutes, stirring occasionally, until golden brown and tender.
- While the potatoes are cooking, cut the chicken breasts into bite-sized pieces.
- Once the potatoes are golden brown, add the chicken pieces to the hot skillet. Season the chicken with salt and pepper.
- Add the Brussels sprouts, diced onion and lemon slices around the chicken and potatoes.
- Transfer the brussels sprouts skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the Brussels sprouts are tender-crisp.
- Garnish with fresh parsley (optional) and serve immediately.
expert tips & tricks
- For added flavor in this brussels sprouts recipe, I sprinkle the chicken with your favorite herbs like thyme, rosemary, or paprika before baking. I have also used this gluten free chicken mardinade as well and it comes out beautifully!
- If the chicken breasts are thick, I cook them for an additional 5-10 minutes to ensure they are cooked through. To test if the chicken is cooked, insert a thermometer into the thickest part of the breast. It should reach an internal temperature of 165°F (74°C).
- For more protein, I add slices bacon on top when roasting the chicken dish.
- You can skip the lemon and use ranch seasoning for an elevated ranch skillet.
- I add a few pats of butter or dairy free butter with some garlic clove on top for a lemon garlic butter chicken.
- If you do not have an oven safe skillet or cast iron skillet you can use a frying pan on make the whole meal on the stove top instead of using the oven. You can also make this into a sheet pan meal by using a rimmed baking sheet topped with parchment paper and roasting the whole meal.
- To make this chicken and brussel sprouts skillet lower in carbs, I swap the fingerling potatoes with zucchini or another low-carb vegetable like asparagus. Simply roast them alongside the chicken and Brussels sprouts for a similar cooking time. You can also serve with cauliflower rice.
- To make this chicken and brussel sprouts skillet vegan, I replace the chicken with tofu. Cube and marinate the tofu in your favorite low-carb, low-fat marinade before adding it to the pan with the Brussels sprouts. Cook the tofu until slightly golden brown and crispy on the outside.
how to serve, store and meal prep
I serve this chicken and brussel sprouts skillet hot directly from the skillet, spooning the chicken, vegetables, and pan drippings over everything.
Store leftovers of thr chicken and brussel sprouts skillet in an airtight container in the refrigerator for up to 3 days.
I often freeze the cooked dish in a freezer-safe container for up to 3 months.
Reheat leftovers of the chicken and brussel sprouts skillet gently in a skillet over medium heat with a splash of chicken broth to prevent dryness, or in the microwave until heated through.
To meal prep this chicken and brussel sprouts skillet, I double the ingredients and assemble the entire dish in the skillet. Then, I bake as directed. I portion it out into individual containers for easy grab-and-go lunches throughout the week.
other easy recipes you may like
If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. I would love for you to follow along!
One Pan Chicken and Brussels Sprouts Skillet (Gluten free)
Ingredients
- 1 lb boneless chicken breasts
- 1 pound fingerling potatoes halved or quartered depending on size
- 1 pound Brussels sprouts trimmed and halved
- 1 lemon sliced
- 1 tablespoons olive oil
- salt and pepper to taste
- 1 tbsp Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large oven-safe skillet over medium heat. Add the potatoes and season generously with salt and pepper. Cook for 20-30 minutes, stirring occasionally, until golden brown and tender.
- While the potatoes are cooking, cut the chicken breasts into bite-sized pieces.
- Once the potatoes are golden brown, push them to one side of the skillet and add the chicken pieces to the empty side. Season the chicken with salt and pepper.
- Add the Brussels sprouts, chopped onion and lemon slices around the chicken and potatoes.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the Brussels sprouts are tender-crisp.
- Garnish with fresh parsley (optional) and serve immediately.
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