Lemon-Parsley Chicken Thighs with Skillet Brussels Sprouts
Quick, high-protein skillet meal: chicken thighs seared until crisp, then finished with lemon and herbs. Serve with a fast sauté of Brussels sprouts (great late-winter veg in WA). ~30 minutes total.
Back to full listIngredients
- Boneless Skinless Fresh Chicken Thighs 1 lb $4.49 (regular)
- Fresh Brussels Sprouts - Order by the Pound 12 oz $2.99 (regular)
- Fresh Organic Lemon - Each 1 lemon $1.29 (regular)
- Parsley 1/2 bunch (about 1/4 cup chopped) $1.29 (regular)
- Kroger® Peeled Garlic 2 cloves $2.99 (regular)
Instructions
- Pat dry 1 lb chicken thighs. Season with 1 tsp kosher salt, 1/2 tsp pepper, and 1/2 tsp paprika (optional pantry).
- Trim and halve 12 oz Brussels sprouts (quarter any large ones). Mince 2 garlic cloves. Zest and juice 1 lemon. Chop ~1/4 cup parsley.
- Heat a large skillet over medium-high with 1 tbsp oil. Add chicken thighs smooth-side down; cook 6–7 minutes until deeply browned. Flip; cook 4–6 minutes more until 165°F. Transfer to a plate to rest.
- In the same skillet, add 1 tbsp oil if dry. Add Brussels sprouts cut-side down; cook 4 minutes without stirring to brown. Stir and cook 3–4 minutes more until tender-crisp. Add garlic for 30 seconds.
- Turn heat to low. Add lemon juice (start with 1 1/2 tbsp), lemon zest, and 2 tbsp water; scrape up browned bits. Stir in parsley. Taste and adjust salt/lemon.
- Slice chicken and serve with Brussels sprouts; spoon the lemon-herb pan juices over top.
Health notes: High protein, filling. Keep sodium moderate by seasoning yourself; add extra lemon and herbs for flavor without more salt.
Drink pairing: Light-to-medium reds or fuller whites: Pinot Noir, Chardonnay, or a dry rosé.