🥘 Creamy Garlic Chicken & Brussels Sprouts (One-Pan Recipe)

A rich, creamy, and garlicky chicken dish paired with tender, caramelized Brussels sprouts — made all in one pan for easy cleanup and maximum flavor.

✅ Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts or thighs

• 1 tsp salt (or to taste)

• ½ tsp ground black pepper

• 1 tsp paprika (optional, for color and flavor)

• 1 tbsp olive oil or butter (for searing)

For the Brussels Sprouts:

• 2 cups Brussels sprouts, trimmed and halved

• 1 tbsp olive oil or butter

• Salt & pepper to taste

For the Creamy Garlic Sauce:

• 1 tbsp butter (or chicken drippings)

• 4 garlic cloves, minced

• 1 cup heavy cream (or half-and-half for a lighter version)

• ½ cup chicken broth (adjust for thinner or thicker sauce)

• ½ cup grated Parmesan cheese (freshly grated for best flavor)

• 1 tsp Dijon mustard (optional but recommended)

• 1 tsp Italian seasoning (or mix: ½ tsp thyme + ¼ tsp oregano + ¼ tsp basil)

• Salt & pepper to taste

• Pinch of red pepper flakes (optional, for heat)

👩‍🍳 Instructions

Step 1: Season and Cook the Chicken

1. Pat the chicken dry. Season both sides with salt, pepper, and paprika.

2. Heat 1 tbsp oil or butter in a large skillet over medium heat.

3. Add the chicken and sear 4–5 minutes per side until golden brown and cooked through (165°F / 75°C internal temperature).

4. Remove chicken from skillet and set aside on a plate. Keep warm.

Step 2: Cook the Brussels Sprouts

1. In the same skillet, add 1 tbsp more oil or butter if needed.

2. Place Brussels sprouts cut-side down in the pan. Let them cook undisturbed for 3–4 minutes until nicely browned.

3. Stir and cook for another 3–5 minutes until tender. Season with salt and pepper.

4. Transfer to the same plate with the chicken.

Step 3: Make the Creamy Garlic Sauce

1. In the same skillet, melt 1 tbsp butter (or use chicken drippings).

2. Add minced garlic and sauté for 30 seconds to 1 minute, until fragrant (don’t let it burn).

3. Pour in the heavy cream and chicken broth. Stir to combine.

4. Add Parmesan cheese, Dijon mustard, Italian seasoning, and red pepper flakes if using.

5. Simmer gently for 3–5 minutes until the sauce thickens slightly.

6. Taste and adjust seasoning with salt and pepper.

Step 4: Combine and Serve

1. Return the cooked chicken and Brussels sprouts to the skillet.

2. Spoon the creamy garlic sauce over the top.

3. Let everything simmer together for another 2–3 minutes so the flavors meld.

4. Garnish with freshly chopped parsley or extra Parmesan, if desired.

🍽️ Serving Suggestions:

• Serve with mashed potatoes, rice, pasta, or crusty bread to soak up the sauce.

• For a low-carb/keto option, serve with cauliflower mash or zucchini noodles.

🧊 Storage & Reheating:

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat gently in a skillet over low heat, adding a splash of broth or cream if needed.