If you crave the perfect blend of autumn flavors in a single, easy dish, this One-Pan Apple Cider Chicken and Brussels Sprouts is your answer. Imagine golden, juicy chicken thighs nestled among caramelized Brussels sprouts and crisp apples, all glazed in a tangy, lightly sweet apple cider sauce that bubbles and thickens right in the pan. Everything roasts together, soaking up those cozy cider notes while making your kitchen smell incredible. This dish is fuss-free yet packed with complex flavor, and it’s just the kind of meal you’ll want to curl up with again and again after a crisp walk or busy day.

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

Ingredients You’ll Need

You’ll be amazed at how a handful of classic ingredients can join forces to create a dinner worthy of a special occasion—or your next weeknight feast. Each element here plays its part: vibrant color, juicy texture, or punchy flavor, making every bite of this One-Pan Apple Cider Chicken and Brussels Sprouts shine.

Chicken Thighs (bone-in, skin-on): Delivers juicy, tender bites and crisps up beautifully while soaking in the cider glaze.
Brussels Sprouts: These little cabbages caramelize and soften, taking on the sweet tang of the sauce.
Apples: Slices of Honeycrisp or Fuji add sweet-tart pops, their texture balancing out the dish.
Red Onion: Gives a mellow savoriness and subtle color to round out the vegetables.
Olive Oil: Kicks off the searing and helps everything roast up golden.
Unsalted Butter: Adds richness and allows the veggies to caramelize perfectly.
Apple Cider: The star ingredient transforms into a sweet-savory glaze that ties everything together.
Dijon Mustard: A sharp tang that wakes up all the flavors.
Honey or Maple Syrup: Gives the sauce a kiss of sweetness to balance the tanginess.
Garlic Cloves: Adds aromatic depth and makes the sauce irresistible.
Fresh Thyme Leaves (or dried): Provides a woodsy, earthy aroma that pairs perfectly with chicken and apples.
Salt and Black Pepper: Brings out the best in every element of your skillet.

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

Step 1: Get Your Oven Ready

Start by preheating your oven to 400°F (200°C). While it heats up, you’ll get everything else prepped. This ensures that when everything comes together, it will roast evenly and finish off with that irresistible golden finish right in the same pan.

Step 2: Prep and Season the Chicken

Pat the chicken thighs dry with paper towels for perfectly crispy skin. Season liberally with salt and black pepper on all sides. This initial seasoning is what brings out the savory richness of every bite and readies the chicken for a beautiful sear.

Step 3: Sear the Chicken

In a large, oven-safe skillet, splash in the olive oil and heat it over medium-high. Place the chicken thighs skin-side down and let them sizzle undisturbed for about 4 to 5 minutes—this is where the magic crispy skin happens! Flip, cook for 2 more minutes, and then set the chicken aside. You want a crisp, golden crust; the rest will cook through in the oven.

Step 4: Brown the Veggies and Apples

Reduce the heat a tad and melt in the butter. Toss the Brussels sprouts, onions, and apple slices into the pan. Give them a good stir and leave them to caramelize, about 5 to 6 minutes. The veggies should turn glossy with a few golden edges, absorbing the remaining chicken flavor in the pan.

Step 5: Build the Sauce

Stir in the minced garlic and let it cook just until fragrant—about 30 seconds. Pour in the apple cider, then whisk in the Dijon mustard, honey or maple syrup, and thyme. Let this bubble for 2 to 3 minutes, which brings everything together in a silky, flavorful glaze.

Step 6: Return the Chicken and Get Roasting

Nestle the seared chicken thighs back into the skillet, skin-side up, right on top of the veggies and apples. Spoon some of that dreamy sauce over everything. Pop the skillet into the oven and roast for 20 to 25 minutes, or until the chicken is cooked through with juicy perfection (internal temperature should read 165°F). Everything finishes roasting together, making cleanup a breeze.

Step 7: Serve It Up!

Take the skillet out of the oven and let it cool for a few minutes. To serve your One-Pan Apple Cider Chicken and Brussels Sprouts, drizzle the pan juices over the chicken and spoon the decadent apples and sprouts alongside. Every forkful is pure autumn comfort.

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

Garnishes

A little extra flourish never hurts! Sprinkle everything with a handful of fresh thyme leaves for a pop of green. If you love a touch of tang, add a few curls of lemon zest or a finishing drizzle of apple cider vinegar right before serving.

Side Dishes

This dish shines as a meal on its own, but a side of crusty bread is perfect for soaking up the sauce. Creamy mashed potatoes or fluffy rice are also fantastic for catching every last drop of that cider glaze. Want to boost the cozy factor? Try it with roasted sweet potatoes or a simple autumn greens salad.

Creative Ways to Present

Bring the skillet straight to the table for dramatic, family-style serving—everyone can dig in and help themselves to their favorite bites. For an elegant twist, plate a thigh over a bed of the glazed apples and Brussels sprouts, then spoon the sauce over the top. Individual cast-iron pans work beautifully for dinner parties, making each serving feel extra special.

Make Ahead and Storage

Storing Leftovers

Leftover One-Pan Apple Cider Chicken and Brussels Sprouts stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen as the cider, apples, and mustard mingle, making leftovers truly delicious.

Freezing

If you want to save portions for later, allow the dish to cool completely. Transfer chicken, veggies, and sauce to freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, place everything in a skillet over medium-low heat, adding a splash more cider or water if needed to loosen the sauce. Alternatively, microwave individual portions in 1-minute increments until heated through, being careful not to overcook the chicken.

FAQs

Can I use boneless skinless chicken breasts instead of thighs?

Absolutely! Boneless skinless chicken breasts work well—just keep an eye on the cooking time as they’ll be done sooner, often in about 18 to 20 minutes of roasting. Use a thermometer to ensure the chicken is juicy but cooked through.

What other vegetables work in One-Pan Apple Cider Chicken and Brussels Sprouts?

You can swap in halved baby potatoes, chunks of butternut squash, or even carrots for a different twist. Just keep pieces roughly the same size for even roasting, and adjust cook time as needed.

Can I make this dish dairy-free?

Yes, simply replace the butter with an extra tablespoon of olive oil or a dairy-free substitute. The sauce will still have wonderful gloss and flavor without the dairy.

Does this reheat well for meal-prep?

It sure does. The flavors in One-Pan Apple Cider Chicken and Brussels Sprouts only get better after a day or two, making it a great candidate for lunches or easy weeknight dinners throughout the week.

Does the cider sauce taste sweet?

The cider sauce strikes a beautiful balance: it’s savory and tangy first, with warmth from the mustard and a subtle sweetness coming from the honey and apples. If you want it less sweet, use less honey or opt for a tarter apple.

Final Thoughts

If you’re looking for a cozy, flavor-packed dinner that delivers on both taste and simplicity, give One-Pan Apple Cider Chicken and Brussels Sprouts a try. This is the kind of meal that brings everyone to the table and makes any autumn evening just a little more special—enjoy!