One Pot Chicken Thighs With Brussels Sprouts Recipe
One Pot Chicken Thighs With Brussels Sprouts Recipe – very easy, nutritious and delicious one pot meal. Great for busy families and Brussels sprouts lovers.
Ever since I started using my food processor to shave Brussels sprouts, I’ve been cooking with them a lot more often. Surprisingly my little guy loves Brussels sprouts and I initially made this One Pot Chicken Thighs With Brussels Sprouts for him.
All I did was to shave some Brussels sprouts in the food processor and cook them together with shallots and boneless skinless chicken thighs, then season the dish with salt, pepper, paprika.
If you are looking for ways to use more Brussels sprouts in your cooking, this recipe is great. It will even work great as a vegetarian side dish, if you decide to leave the chicken out and just cook the Brussels sprouts with shallots.
Brussels sprouts release a great flavor after cooking.
By shaving them, you ensure that they cook a lot faster, which makes them perfect for a quick and effortless meal.
I chose to use shallots in this One Pot Chicken Thighs With Brussels Sprouts Recipe, because of their flavor, but yellow onion could be substituted.
Boneless skinless chicken thighs are perfect for one pot recipes like this, because the meat stays juicy and flavorful.
If you are in the Brussels sprouts lover’s camp, this is another delicious way to cook them!
One Pot Chicken Thighs With Brussels Sprouts Recipe - very easy, nutritious and delicious one pot meal. Great for busy families and Brussels sprouts lovers.
- 1 lb boneless skinless chicken thighs cut into small pieces
- 1 lb Brussels sprouts shaved in a food processor
- 1 shallot diced
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp paprika
- 1 tbsp chopped parsley
Heat oil in a large skillet. Add chicken pieces. Season with half of the salt and black pepper. Cook for 2 minutes per side. Add shallot, cook for 1 minute.
Add shaved Brussels sprouts. Cook for 15-20 minutes, stirring frequently, until tender. Season with salt, pepper and paprika. Cook for 2-3 more minutes.
Garnish with parsley and serve.
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