Honey Garlic Chicken & Brussels Sprouts Skillet

This skillet is proof that a weeknight dinner can be fast and still feel like a treat. Bite-sized pieces of chicken get a sweet-savory honey garlic coating, and the Brussels sprouts cook right in the same pan until their edges are caramelized and a little crispy. The glaze clings to everything, and honestly, the sprouts might be the best part.

It’s a true one-pan situation — the chicken comes out, the sprouts go in, and the chicken comes back for a final toss in the glaze. Thirty minutes, minimal cleanup, and a dinner that tastes like you fussed way more than you did.

Why You’ll Love This Recipe

• One skillet from start to finish, so cleanup is almost nothing
• Sweet, garlicky glaze with just a whisper of heat
• The Brussels sprouts turn tender inside and crispy at the edges
• On the table in 30 minutes, start to finish

Instructions

1. In a bowl, toss the chicken pieces with the olive oil, honey, garlic, soy sauce, red pepper flakes (if using), salt, and black pepper until every piece is coated.
2. Heat a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until golden and cooked through. Transfer the chicken to a plate and set aside.
3. In the same skillet, add the olive oil for the sprouts. Stir in the garlic and cook for about 1 minute, just until fragrant. Add the Brussels sprouts, season with the salt and black pepper, and cook for 8 to 10 minutes, letting them sit undisturbed for stretches so the cut sides caramelize, until tender and slightly crispy.
4. Return the chicken (and any juices from the plate) to the skillet. Toss everything together and cook for 2 to 3 minutes, until the glaze coats the chicken and sprouts and turns glossy.
5. Garnish with sesame seeds and green onions, and serve hot, straight from the skillet.

Tips & Variations

• Place the sprouts cut-side down and resist stirring too often — that’s how you get those deep golden, crispy edges
• Pat the chicken dry before tossing it in the glaze mixture so it browns instead of steaming
• Skip the red pepper flakes for a kid-friendly version, or double them if your house likes heat

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet for a few minutes to bring back the crispy edges on the sprouts.

Recipe Summary

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4