It is a great option for those with dietary restrictions who need allergy friendly recipes. As someone who was diagnosed with both celiac disease AND a lactose intolerance, it is so important to me to have recipes that cater to more than one allergy or dietary restriction. This chicken and brussel sprouts skillet is naturally gluten free and dairy free.
This chicken and brussel sprouts skillet recipe is a lifesaver for busy weeknights because it’s incredibly easy to make. With just a few common ingredients and minimal prep work, you can have an easy meal on the table in under an hour. 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. This easy chicken recipe is one with amazing flavor that the whole family will love.
why you’ll love this recipe
- The beauty of this good dinner lies in its efficient cooking process. You simply roast the potatoes in the large skillet first while they require minimal attention. This frees you up to chop the remaining ingredients.
- One-pan wonder: This recipe is a game-changer for anyone who dreads cleaning up after dinner. Everything cooks together in a single skillet, minimizing the number of dishes you’ll have to wash. This not only saves you time but also allows you to use less dishes.
- This chicken and brussel sprouts skillet is perfect for busy weeknights because of its quick preparation and straightforward cooking process. Additionally, the recipe easily doubles, making it ideal for meal prep. Simply cook a larger batch and portion it out into individual containers for a week’s worth of delicious lunches.
- This delicious dinner combines the goodness of savory chicken, crispy potatoes, slightly sweet Brussels sprouts, and a refreshing touch of lemon.
- These simple yet delicious flavors are sure to please a variety of palates
- This chicken and brussel sprouts skillet is a perfect choice for a family dinner or a potluck gathering.
ingredients & substitutions
Chicken breasts: Lean protein source. 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: Small potatoes with 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. Use 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.
Salt and pepper: black pepper and sea salt enhance flavors. Use garlic salt or garlic powder for extra flavors. You can also season with italian seasoning.
Onions: You can use red onion, white onion, sweet onion or shallots. Chop on a cutting board. 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.
taste & texture
This chicken and brussel sprouts skillet offers a variety of textures and flavors. The skillet chicken is tender and savory. The fingerling potatoes get crispy on the outside and fluffy on the inside. The brussels sprouts have a slightly sweet and nutty taste with a bit of a bite. The lemon adds a refreshing tang and delicious flavor that brightens everything up. Fresh herbs like parsley or dill tie all the flavors together.
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, you can sprinkle the chicken with your favorite herbs like thyme, rosemary, or paprika before baking.
- If the chicken breasts are thick, you may need to 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).
- Leftovers of the chicken and brussel sprouts skillet can be stored in an airtight container in the refrigerator for up to 3 days.
- For more protein add slices bacon on top when roasting the chicken dish.
- You can skip the lemon and use ranch seasoning for an elevated ranch skillet.
- Add a few pats of butter or dairy free butter with some garlic clove on top for a lemon garlic butter chicken.
- Marinate the chicken in coconut aminos for more of a soy sauce flavored chicken skillet.
- 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.
how to make this a low carb recipe
To make this chicken and brussel sprouts skillet lower in carbs, 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.
how to make this a vegan recipe
To make this chicken and brussel sprouts skillet vegan, 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
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.
You can also 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, simply double the ingredients and assemble the entire dish in the skillet. Bake as directed, then 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
- 2 boneless skinless chicken breasts (about 1 pound)
- 1 pound fingerling potatoes halved or quartered depending on size
- 1 pound Brussels sprouts trimmed and halved
- 1 lemon sliced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, for garnish (optional)
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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