If you’re longing for a dinner that’s both comforting and absolutely bursting with autumn flavors, the One-Pan Apple Cider Chicken and Brussels Sprouts Recipe is going to be your new go-to. Imagine juicy chicken nestled among sweet-tart apples, caramelized Brussels sprouts, and onions, all swirled in a glossy apple cider glaze. This dish is as easy as it is impressive, with just one skillet needed and a symphony of tastes in every bite. As it roasts, your kitchen will fill with cozy, familiar aromas that turn an ordinary evening into a celebration of the season.

One-Pan Apple Cider Chicken and Brussels Sprouts Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish is how a handful of ingredients come together in the most magical way. Every component, from the crispy-skinned chicken to the crisp-tender Brussels sprouts, plays an important role in building flavor and visual appeal. Here’s what you’ll need for the perfect One-Pan Apple Cider Chicken and Brussels Sprouts Recipe:

Chicken thighs (bone-in, skin-on): Delivers juicy, flavorful meat and helps hold up to the roasting process; you can swap with chicken breasts if desired.
Olive oil: For searing and adding a subtle, fruity flavor to the overall dish.
Salt and black pepper: Essential for seasoning and bringing out the best in every ingredient.
Brussels sprouts: When halved and roasted, these develop golden, caramelized edges and a hearty bite.
Apples (Honeycrisp or Fuji): Sliced apples offer sweetness and just enough tartness—choose firm varieties for the best texture.
Red onion: Adds beautiful color and a mellow, savory contrast to the fruit and veggies.
Unsalted butter: For luscious richness and a hint of creaminess in the pan sauce.
Apple cider: Provides the dish’s signature glaze—choose a fresh, good-quality cider for the most depth of flavor.
Dijon mustard: Adds a tangy kick and helps balance the sweetness of the apples and cider.
Honey or maple syrup: Just a touch brings that irresistible glaze-like finish and golden hue.
Garlic: Minced for aromatic warmth and dimension.
Fresh thyme (or dried): Bright, herbal notes that tie together every flavor in the skillet.

How to Make One-Pan Apple Cider Chicken and Brussels Sprouts Recipe

Step 1: Prepare and Season the Chicken

Start by preheating your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels—this is the secret to super crispy skin! Generously season both sides with salt and black pepper. A good seasoning is crucial here, so don’t be shy; it makes all the flavors pop as the chicken roasts on top of the cider-drenched veggies.

Step 2: Sear the Chicken

Heat the olive oil in a large, oven-safe skillet or cast-iron pan over medium-high heat. Once hot, lay the chicken skin-side down and cook for several minutes until deeply golden and crisp. Flip and cook just another minute to sear the other side. This step builds a savory base layer of flavor in the pan—and gives your chicken a gorgeous start—before setting it aside.

Step 3: Cook the Brussels Sprouts, Apples, and Onion

With the chicken resting, add the butter straight into the same pan (don’t rinse—it’s loaded with flavor from the chicken!). Toss in the halved Brussels sprouts, sliced onions, and apple wedges. Stir occasionally as the veggies start to caramelize and pick up the golden chicken bits. You want deep color and a slight softening—about 6 to 8 minutes should do the trick.

Step 4: Build the Sauce

Now the magic happens! Stir in the minced garlic and let it cook for just a minute until fragrant. Pour in the apple cider, then add the Dijon mustard, honey (or maple syrup), and fresh thyme. Stir well, bringing everything together. Allow the liquids to simmer and reduce for a couple of minutes. The sauce will start to thicken just a bit, concentrating the autumnal flavors.

Step 5: Finish Roasting in the Oven

Nestle your seared chicken thighs (skin-side up!) back amongst the vegetables and apples. Spoon a bit of the pan juices over the top for extra moisture and flavor. Carefully transfer the whole skillet to the preheated oven. Roast for about 20 to 25 minutes, or until the chicken reaches an internal temp of 165°F and everything is beautifully caramelized. The One-Pan Apple Cider Chicken and Brussels Sprouts Recipe comes out bubbling and golden, promising big flavor in every bite.

How to Serve One-Pan Apple Cider Chicken and Brussels Sprouts Recipe

Garnishes

Fresh thyme leaves sprinkled on top add color and a bright, herbaceous note, while a handful of pomegranate seeds or a little extra cracked black pepper give both beauty and a little zing. A final drizzle of the pan sauce over each serving is a must for maximum flavor and lusciousness!

Side Dishes

This dish is incredibly satisfying on its own, but it pairs wonderfully with buttery mashed potatoes, a crusty piece of rustic bread, or even creamy polenta. The sides soak up every drop of tangy-sweet cider sauce, making the One-Pan Apple Cider Chicken and Brussels Sprouts Recipe feel even more like a comfort food hug.

Creative Ways to Present

Try serving each chicken thigh atop a heap of the Brussels sprouts and apples on individual plates, or bring the skillet straight to the table for a family-style, all-in-one presentation. For a fun touch at dinner parties, serve it in shallow bowls and garnish with microgreens or slivered almonds for a bit of crunch.

Make Ahead and Storage

Storing Leftovers

Leftover One-Pan Apple Cider Chicken and Brussels Sprouts Recipe will keep in an airtight container in the refrigerator for up to 3 days. The flavors deepen and meld even more overnight, making lunch the next day a real treat.

Freezing

To freeze, cool the chicken and vegetables completely and transfer to a freezer-safe container. The dish freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve the best texture.

Reheating

Reheat leftovers gently in a covered skillet on the stovetop over low-medium heat or in the oven at 325°F until warmed through. Add a splash more apple cider or chicken stock if needed to restore moisture and juiciness to the chicken and vegetables.

FAQs

Can I use boneless chicken instead?

Absolutely! Boneless, skinless chicken thighs work beautifully and will reduce cooking time by about 5 to 7 minutes. Just keep an eye on them so the meat stays tender and juicy.

What apple varieties work best in this recipe?

Choose firmer, sweet-tart apples like Honeycrisp or Fuji to keep their shape and offer balanced flavor as they roast. Softer apples can turn mushy, so avoid Red Delicious or McIntosh for this recipe.

Is there a non-dairy alternative for butter?

Yes! You can use a plant-based butter or simply increase the olive oil for sautéing the Brussels sprouts, apples, and onions. The flavor will be a bit different but still delicious in the One-Pan Apple Cider Chicken and Brussels Sprouts Recipe.

Can I substitute pears for apples?

Definitely! Pears bring a lovely sweetness and mellow flavor. Just be sure to use firm, not overripe pears so they hold their shape during roasting.

What other vegetables can I add?

Feel free to toss in chunks of sweet potato, butternut squash, or even baby carrots for more variety. Just make sure any veggies you add are cut to similar sizes so they cook evenly alongside the Brussels sprouts and apples.

Final Thoughts

If you’re looking for an irresistibly cozy meal, the One-Pan Apple Cider Chicken and Brussels Sprouts Recipe is pure autumn magic in a skillet. It’s simple enough for a busy weeknight but special enough for guests—and you’ll love how it makes your kitchen smell. Give it a try and let this one-pan wonder become a new favorite at your table!