Sorry guys for gushing so hard in my last post … I know it’s annoying when people go on and on about their new relationships. I’ll try to keep it under control this time, but I can’t make any promises. Reason being? This chicken and Brussels sprouts skillet is amazing and made infinitely easier in one of these cast-iron bad boys.
Making dinner on weeknights is a chore that I kind of really hate — it’s why I cook enough food on Sundays to feed a football team. I’d rather reheat leftovers than have to start cooking after a long day at work, when I’m tired, starving and ready to collapse on the couch with my new favorite show. (And let’s be real … most nights, if I don’t have food already ready for me, I’m Seamless-ing so fast.)
But this one-pan dinner requires just six ingredients, one of which is water. And if your Brussels sprouts were as adorably teeny-tiny as mine, there’s zero prep work. You could get fancy and marinate the chicken in balsamic vinegar, salt, pepper and olive oil for a half hour (or overnight), but you don’t need to — it picks up plenty of flavor as the skin gets perfectly crisp and golden on the stove, and then picks up some more from as the balsamic vinegar caramelizes around it in the oven. Your end result is delicious, fast and pretty healthy, the three hallmarks of weeknight dinners. Gives new meaning to the phrase “winner, winner, chicken dinner” …
Chicken and Brussels Sprouts Skillet
Adapted from So Let’s Hang Out
Makes 4 servings
– 2 tablespoons olive oil, divided
– 1 pound Brussels sprouts, washed and halved
– 1/4 cup tablespoons Balsamic vinegar, divided
– salt and pepper, to taste
– 1 pound skin-on chicken thighs, rinsed and patted dry
– 2 tablespoons water
– Pecorino or parmesan cheese, to garnish (optional)
1) Preheat the oven to 425F.
2) In a large bowl, toss the brussels sprouts with a tablespoon of the olive oil, salt, pepper and two tablespoons of balsamic vinegar.
3) Heat the remaining tablespoon of olive oil in a large ovenproof skillet. Once the oil is sizzling, place the chicken thighs in the skillet, skin-side down. Cook the chicken until the skin is browned and crispy, about 8 minutes. (Don’t touch it!) Flip and brown the other side.
4) Once the chicken is browned, add the Brussels sprouts to the skillet. Drizzle the remaining two tablespoons of Balsamic vinegar over the skillet, then the two tablespoons of water. Put the pan in the oven and bake for 30 minutes, until the chicken is cooked through and juices run clear when pierced. Garnish with cheese (if using) and serve immediately.