Rating: 4 stars
23 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

For a fresh and flavorful fall dinner, serve chicken thighs with maple syrup-drizzled Brussels sprouts and fresh apples.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

15 mins
30 mins
45 mins
3 cups


Ingredient Checklist


Instructions Checklist
  • Remove skin from chicken. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. In a large nonstick skillet heat 1 tablespoon olive oil over medium-high heat. Add chicken to skillet. Cook about 10 minutes or until browned and crisp, turning once. Cook, partially covered, over medium heat about 15 minutes more until done, (at least 170°F) turning once more. Remove chicken from skillet; keep warm.

  • Meanwhile, trim stems and remove any wilted outer leaves from Brussels sprouts; wash sprouts and drain well. Quarter any large Brussels sprouts and halve any small ones.

  • Add Brussels sprouts to hot skillet. Cook, covered, for 5 minutes over medium heat. Add apples. Cook, uncovered, about 5 minutes more or until sprouts are tender and golden, stirring occasionally. Drizzle with maple syrup; toss to coat.

  • To serve, transfer Brussels sprouts and apples to a platter. Arrange chicken thighs on top. Sprinkle with thyme.

Nutrition Facts

301 calories; fat 9g; cholesterol 129mg; saturated fat 2g; carbohydrates 26g; mono fat 5g; poly fat 2g; insoluble fiber 5g; sugars 17g; protein 30g; vitamin a 914.3IU; vitamin c 98.8mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 7mg; vitamin b6 0.8mg; folate 73.9mcg; vitamin b12 0.6mcg; sodium 273mg; potassium 791mg; calcium 79mg; iron 2.7mg.