Maple Mustard Chicken and Crispy Brussels Sprout Skillet

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 1/4 lb / 1 kg)
• 1 1/2 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil, divided
• 1 1/4 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 1 tsp smoked paprika (or regular paprika)
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 2 tbsp apple cider vinegar
• 1/4 cup low-sodium chicken broth or water
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp unsalted butter
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme

Do This

• 1) Heat oven to 400°F (200°C). Pat chicken dry; season with 3/4 tsp salt, 1/2 tsp pepper, and paprika.
• 2) In a small bowl, whisk maple syrup, both mustards, vinegar, broth, garlic, remaining salt and pepper, and red pepper flakes.
• 3) Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high. Sear chicken skin-side down 5–6 minutes, flip, cook 3–4 minutes. Transfer to a plate.
• 4) Add remaining 1 tbsp oil and Brussels sprouts (cut-side down) to skillet. Cook 4–5 minutes until deeply browned.
• 5) Pour in maple-mustard mixture, toss Brussels to coat, then nestle chicken on top, skin-side up. Spoon some glaze over chicken.
• 6) Transfer skillet to oven; roast 15–18 minutes, until chicken reaches 165°F (74°C) and Brussels are tender and caramelized.
• 7) Return skillet to stovetop on low. Swirl in butter and thyme. Spoon glossy glaze over chicken and Brussels; serve hot.

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Why You’ll Love This Recipe

• Everything cooks in a single skillet, so cleanup is easy and flavor is concentrated.
• The maple-mustard glaze is the perfect balance of sweet, tangy, and savory with a gentle kick.
• Brussels sprouts get crisp, caramelized edges from the chicken drippings and glaze.
• It feels special enough for company but is simple and practical for a weeknight.

Grocery List

• Produce: Brussels sprouts, garlic, fresh thyme (or other fresh herb, optional)
• Dairy: Unsalted butter
• Pantry: Bone-in, skin-on chicken thighs, olive oil, kosher salt, black pepper, smoked paprika, pure maple syrup, Dijon mustard, whole-grain mustard, apple cider vinegar, low-sodium chicken broth (or water), red pepper flakes (optional)

Full Ingredients

For the Chicken and Brussels Sprouts

• 6 bone-in, skin-on chicken thighs (about 2 1/4 lb / 1 kg total)
• 1 1/2 lb Brussels sprouts, ends trimmed and sprouts halved lengthwise
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika (or sweet paprika)
• 1 tsp kosher salt, divided (3/4 tsp for chicken, 1/4 tsp for Brussels/glaze)
• 1/2 tsp freshly ground black pepper, divided (1/4 tsp for chicken, 1/4 tsp for Brussels/glaze)

For the Maple-Mustard Glaze

• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 2 tbsp apple cider vinegar
• 1/4 cup low-sodium chicken broth or water
• 3 cloves garlic, minced (about 1 tbsp)
• 1/4 tsp kosher salt (plus more to taste)
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional, for gentle heat)

To Finish and Serve

• 1 tbsp unsalted butter
• 1 tsp fresh thyme leaves, or 1/2 tsp dried thyme (or rosemary)
• Flaky sea salt, for finishing (optional)
• Lemon wedges, for squeezing over at the table (optional)

Step-by-Step Instructions

Step 1: Prep the oven, pan, and ingredients

Preheat your oven to 400°F (200°C) with a rack in the center. Choose a large, heavy, oven-safe skillet (a 12-inch cast iron skillet is ideal) so the chicken and Brussels sprouts have room to brown rather than steam.

Pat the chicken thighs very dry on all sides with paper towels. Dry skin is key to good browning and crispiness. In a small bowl, mix together the smoked paprika, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Sprinkle this mixture evenly over the chicken on both sides and gently rub it in.

Trim any dry ends from the Brussels sprouts and remove any damaged outer leaves. Cut each sprout in half lengthwise, so that one cut side will make contact with the hot pan and caramelize beautifully.

Step 2: Whisk together the maple-mustard glaze

In a medium bowl or large measuring cup, combine the maple syrup, Dijon mustard, whole-grain mustard, apple cider vinegar, and chicken broth. Add the minced garlic, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and red pepper flakes (if using).

Whisk well until the glaze is smooth and emulsified. Taste a drop: it should be tangy and sweet with a savory backbone. Set the glaze aside near the stovetop so it is ready when the Brussels sprouts are in the pan.

Step 3: Sear the chicken until the skin is deeply golden

Place your skillet over medium-high heat and let it heat for 2–3 minutes until hot. Add 1 tablespoon of the olive oil and swirl to coat. When the oil is shimmering, carefully lay the chicken thighs in the pan, skin-side down, leaving a little space between each piece.

Let the chicken cook undisturbed for 5–6 minutes, until the skin is deeply golden brown and releases easily from the pan. Adjust the heat as needed so the drippings sizzle but do not scorch. Flip the thighs and cook on the second side for 3–4 minutes. The chicken will not be cooked through yet; that is fine.

Transfer the partially cooked chicken to a plate, skin-side up, and set aside. Leave all the rendered fat and browned bits in the skillet; this is flavor gold for the Brussels sprouts.

Step 4: Crisp the Brussels sprouts in the chicken drippings

Reduce the heat slightly to medium. Add the remaining 1 tablespoon olive oil to the skillet if the pan looks dry. Arrange the halved Brussels sprouts cut-side down in a single layer as much as possible. It is okay if they are snug, but avoid piling them up.

Season the sprouts lightly with a pinch of salt. Let them cook, undisturbed, for 4–5 minutes, until the cut sides are nicely browned and caramelized. You should hear a steady sizzle. Resist the urge to stir too early; the browning gives you flavor and texture.

Once the cut sides are well-colored, toss the sprouts briefly to expose some of the uncut sides to the heat for another 1–2 minutes.

Step 5: Add the maple-mustard glaze and return the chicken

Give the maple-mustard mixture a quick stir, then carefully pour it into the skillet with the Brussels sprouts. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan and toss the sprouts until they are well coated in the glaze.

Nestle the seared chicken thighs back into the skillet, skin-side up, on top of the Brussels sprouts. Spoon a little of the glaze over each piece of chicken, but leave the skin mostly exposed so it can continue to crisp in the oven.

Step 6: Roast until the chicken is juicy and the glaze is caramelized

Transfer the skillet to the preheated 400°F (200°C) oven. Roast for 15–18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part (avoid the bone when checking with an instant-read thermometer) and the Brussels sprouts are tender with nicely browned edges.

The glaze should be bubbling around the chicken and slightly thickened, coating the sprouts in a shiny layer. If your chicken pieces are on the larger side, you may need an extra 3–5 minutes; check and continue roasting as needed.

Step 7: Finish the sauce and serve

Carefully remove the hot skillet from the oven and place it back on the stovetop over low heat. Add the butter and thyme to the bubbling glaze. Swirl or gently stir until the butter melts and the herbs are fragrant, about 1 minute. This step gives the sauce a silky finish and a fresh herbal note.

Taste a bit of the glaze and a sprout; adjust seasoning with a pinch of salt or a small splash of vinegar if you prefer more tang. For an extra touch, sprinkle a little flaky sea salt over the chicken skin.

Serve the chicken thighs straight from the skillet with plenty of Brussels sprouts and spoonfuls of the maple-mustard pan sauce over the top. A squeeze of lemon at the table brightens all the flavors.

Pro Tips

• Dry chicken = crisp skin. Take an extra minute to blot the chicken very dry before seasoning; moisture is the enemy of browning.
• Do not crowd the pan too much. If your skillet is smaller, sear the chicken in two batches so it browns instead of steaming.
• Let the Brussels sit. Putting them cut-side down and leaving them alone for several minutes is the secret to deep caramelization.
• Adjust sweetness and tang. If you like it sweeter, drizzle in another 1–2 teaspoons maple syrup at the end; for more tang, add a splash of cider vinegar or lemon juice.
• Watch the glaze carefully. Maple syrup can burn if the heat is too high. Keep the stovetop at medium or below once the glaze is in the pan.

Variations

• Sheet pan version: Instead of finishing in the skillet, transfer the browned chicken and Brussels plus glaze to a parchment-lined sheet pan and roast at 400°F (200°C). This can give even more crisp edges on the Brussels.
• Add potatoes or squash: Toss 2 cups of 1-inch diced baby potatoes or butternut squash with a little oil, salt, and pepper, and roast them on a sheet pan for 10 minutes before adding the seared chicken and Brussels on top to finish together.
• Use chicken drumsticks or breasts: Drumsticks work well with the same timing. For boneless, skinless breasts, sear only 3–4 minutes per side and roast 10–12 minutes, watching closely to avoid overcooking.

Storage & Make-Ahead

Let leftovers cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a covered skillet over medium-low heat with a splash of water or broth until warmed through, or in a 325°F (165°C) oven for 10–15 minutes. The Brussels sprouts will soften but remain flavorful. For partial make-ahead, you can trim and halve the Brussels sprouts and whisk the glaze up to 24 hours in advance; store each separately in the refrigerator. Pat and season the chicken just before searing for the best texture.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, about 1–2 chicken thighs plus Brussels sprouts and sauce): 620 calories; 33 g fat; 9 g saturated fat; 32 g carbohydrates; 21 g sugars; 5 g fiber; 48 g protein; 860 mg sodium. These numbers are estimates and will vary based on exact ingredient brands and portion sizes.