• Natalie Rivier

One Pan Herbed Chicken and Brussel Sprouts

Updated: Jan 4


  • 3-6 chicken thighs or boneless skinless chicken breasts

  • 3 tablespoons olive oil

  • 1 tablespoon minced garlic

  • 1/2 teaspoon dried basil

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon onion powder

  • Salt and pepper to taste


  • Season chicken with salt and pepper on both sides.

  • Heat olive oil in a large pan/skillet over medium-high heat. Stir in garlic and herbs and cook another minute or so.

  • Reduce heat to medium, add chicken to pan, and sear for 5-7 minutes, then flip and sear another 5-7 minutes (chicken should be nearly, but not completely cooked through by this point).

  • Push the chicken over to one side of the pan and add brussel sprouts. Season with additional salt and pepper to taste.

  • Cook with lid on, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.

Pro Tip: Don’t have all those spices on hand or want to simplify this recipe? Substitute all dried spices listed for 1 ½ tsp of Italian Seasoning instead.

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