Easy Baked Chicken with Brussels Sprouts

Yield: 6 people
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
An Easy Baked Chicken with Brussels Sprouts recipe that is loaded with flavor from the garlic, lemon, Dijon marinade and the crispy bacon. Quick dinner to please your whole family!
Print Recipe
3.47 from 30 votes

Ingredients

  • 6 chicken thighs — boneless and skinless
  • tbsp  fresh parsley —  chopped
  • garlic cloves — minced
  • 1/2  tbsp  Dijon mustard — or French's Yellow if you're doing Whole30
  • ¼ teaspoon onion powder
  • tbsp  light olive oil
  • 1 tbsp  fresh lemon juice
  • Salt and black pepper to taste the chicken
  • 6 bacon strips — (chopped)
  • 3 cups Brussels sprouts — (clean and cut in half)
  • Salt and pepper to taste the Brussels sprouts

Instructions

  1. In a large glass bowl, add the chicken and all the ingredients (except the bacon and the brussels sprouts) and stir everything well. Cover the bowl with a plastic wrap and place the chicken in the fridge to marinate for 30 minutes (minimum) or overnight.
  2. Preheat the oven at 400F.
  3. In a large skillet or baking sheet, add the chicken and the Brussels sprouts. Place in a way that they are in a single layer.
  4. Bake for about 35-40 minutes of until the chicken get the internal temperature of 165F.
  5. While the chicken is in the oven, cook the bacon in a skillet for about 7-10 minutes or until they are nice and crispy. Once the chicken and Brussels sprout are done, remove from the oven and top with chopped bacon.

Recipe Notes

Looking for more one-pan meals? I have HERE a list with delicious healthy one-pan meals for you.
Another one-pan chicken recipes here: Sweet Potato Chicken Kale SkilletSlow Cooker Chicken and Sweet PotatoAsparagus Sweet Potato Chicken Skillet and Chimichurri Chicken Green Beans Skillet.
Course: Main Course
Cuisine: American
Keyword: brussels sprouts, Chicken, dinner, glutne-free, low-carb, one-pan, paleo, Skillet Recipe, whole30

Nutrition Information

Amount per serving (1/6) — Calories: 240, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Cholesterol: 53mg, Sodium: 753mg, Potassium: 358mg, Carbohydrates: 7g, Fiber: 2g, Sugar: 1g, Protein: 16g

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

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