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Pan-Seared Crispy Chicken Thighs with Balsamic-Glazed Brussels Sprouts

Pan-Seared Crispy Chicken Thighs with Balsamic-Glazed Brussels Sprouts

Dinner
Prep Time
15min
Cook Time
30min
Servings
4
Calories
485
Chef's Note

To achieve the perfect Maillard crust, remember the 'Steam Effect' mentioned in the post. If you don't pat the chicken skin bone-dry, the energy from your cast iron will be wasted evaporating water rather than browning the proteins. The deep mahogany color you're looking for is the visual indicator that those savory flavor molecules have formed.

Tags
Maillard Reaction
Cast Iron
Chicken
Keto-Friendly
High Protein
One-Pan
Gluten-Free
Ingredients

  • 4 large bone-in, skin-on chicken thighs

  • 1 pound Brussels sprouts, halved

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 2 tablespoons avocado oil or high-smoke point oil

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon honey

  • 3 cloves garlic, minced

Instructions
  • 1

    Remove the chicken thighs from the refrigerator 20 minutes before cooking. Use paper towels to pat the skin extremely dry. This is the most critical step for the Maillard reaction.

  • 2

    Season both sides of the chicken generously with salt and pepper.

  • 3

    Preheat a large cast-iron skillet over medium-high heat for 3-5 minutes. Add the oil; it should shimmer and just begin to smoke.

  • 4

    Place the chicken thighs skin-side down in the skillet. Do not crowd the pan; leave at least an inch between pieces. If necessary, cook in two batches.

  • 5

    Press down lightly with a spatula to ensure even contact. Cook undisturbed for 8-10 minutes. Do not move the chicken until the skin releases easily from the pan and is a deep golden brown.

  • 6

    While the chicken sears, toss the halved Brussels sprouts with a drizzle of oil and a pinch of salt in a bowl.

  • 7

    Flip the chicken thighs. Scatter the Brussels sprouts into the spaces between the chicken pieces, cut-side down.

  • 8

    Transfer the entire skillet into a preheated oven at 400°F (200°C) for 12-15 minutes until the chicken reaches an internal temperature of 165°F.

  • 9

    In a small bowl, whisk together the balsamic vinegar, honey, and minced garlic.

  • 10

    Remove the skillet from the oven. Drizzle the balsamic mixture over the Brussels sprouts (avoiding the crispy chicken skin) and toss the sprouts gently in the pan juices to glaze.

  • 11

    Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Nutrition Information (per serving)
485
Calories
32g
Protein
12g
Carbs
34g
Fat
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