One-Pan Chicken, Sausage, and Brussels Sprouts Recipe (2024)

Chicken Mains
Stovetop Sausages
Chicken Thighs
Brussels Sprouts
Quick Dinners

Emily and Matt Clifton

Emily and Matt Clifton are recipe developers, photographers, and cookbook authors. Their two cookbooks are Cork and Knife (2019) andThe Ultimate Dutch Oven Cookbook (2021).

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Updated April 20, 2020

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Why It Works

The juices from the chicken and sausages coat the sprouts and shallots, giving them incredible flavor.
Everything cooks in one pan for minimal cleanup.
The sprouts crisp on the bottom of the pan and the chicken skin crisps on top for double the crispy texture.

If there's a single food that universally divides childhood from adulthood, it has to be the poor old Brussels sprout. If you weren't commanded to "eat your sprouts!" as a kid, either you were very lucky, or your parents were remarkably good cooks. And there lies the key: With the right technique, even the staunchest hater of Brussels sprouts can be made to see just how delicious the smallest brassica can be.

For maximum flavor, we like getting a deeply browned surface on the sprouts, while cooking them enough to soften them through to the inside. Plus, if you can infuse the sprouts' leafy folds with extra flavor—say, from roasted meats—even better. All this points toward a one-pan solution, with meat and vegetables cooked together in a skillet (or on a rimmed baking sheet). That leads us to this recipe, in which we roast chicken, fennel-spiced Italian sausage, and Brussels sprouts with thinly sliced lemon, all of it bathed in the chicken and sausage juices, along with a flavorful Dijon mustard rub that we apply to the chicken. The lemon slices mellow as they cook and brown, making them a completely edible part of this dish—plus, their juices add some much-needed acidity to balance out the meaty richness.

Our cast iron skillet is easily the most heavily used pan in our kitchen, and we've probably made more variations on skillet chicken than we have any other kind of recipe. Often, we cook the chicken skin side down first to ensure that it's crisp, then flip it for the rest of the cooking time. This time, though, we use two tricks to get the skin browned in a single step. First, there's honey in the rub, which works to brown and crisp the skin. Second, the oven is on high heat, which speeds up and intensifies the crisping and browning of the skin.

We prefer a traditional Italian pork sausage here (either hot or sweet is fine), since it will stay juicy, but you could substitute a different version. Just be careful with chicken or turkey sausages, as they tend to dry out more quickly than the pork variety.

If you're using a baking sheet, you're unlikely to fill it up completely. But with a skillet, make sure not to pile the sprouts up on each other too much—you want them to roast, not steam.

We scatter the sprouts in a single layer in the skillet, then nestle the chicken and sausage on top. Everything should be done just about at the same time, but if for some reason your chicken and sausage are done and the sprouts need a little longer to brown, you can just transfer the meat to a plate for a few minutes while the vegetables finish up.

You could serve this with a side like mashed potatoes, but honestly, there's a whole meal right there in the pan. I'm not even going to remind you to eat your sprouts, because you won't need to be told twice.

Recipe Details

One-Pan Chicken, Sausage, and Brussels Sprouts Recipe

Prep5 mins

Cook25 mins

Ingredients

1 pound (450g) Brussels sprouts, trimmed and halved (or quartered if very large)
5 medium shallots, peeled and quartered
1 lemon, thinly sliced into rounds, seeds discarded
3 tablespoons (45ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 medium cloves garlic, minced or grated
1 1/2 tablespoons (20ml) Dijon mustard
1 1/2 tablespoons (20ml) honey
1 tablespoon (15ml) Worcestershire sauce
3 teaspoonschopped fresh rosemary needles (from about 5 sprigs)
4bone-in, skin-on chicken thighs (about 1 1/2 pounds; 680g)
4 large Italian sausages (about 1 1/2 pounds total), hot or sweet, cut into 2-inch lengths

Directions

Position rack in lower third of oven and preheat to 450°F (230°C).
In a 12-inch cast iron skillet, combine Brussels sprouts, shallots, and lemon with 2 tablespoons (30ml) oil. (Alternatively, you can use a rimmed baking sheet.) Season to taste with salt and pepper and toss to coat.
In a small bowl, combine garlic, mustard, honey, Worcestershire sauce, rosemary, and remaining 1 tablespoon (15ml) oil. Season with salt and pepper and stir to form a paste. Rub paste all over chicken. Nestle chicken and sausage pieces on top of Brussels sprouts.
Roast on lower rack until Brussels sprouts are browned and tender and an instant-read thermometer inserted into coolest part of the chicken registers at least 165°F (74°C), 25 to 30 minutes. (If chicken and sausage are done before sprouts have browned enough, you can transfer the meat to a plate and let the vegetables finish in the oven; recombine before serving.) Serve.

Special equipment

Rimmed baking sheet or 12-inch cast iron skillet, instant-read thermometer.

Nutrition Facts (per serving)
1219	Calories
81g	Fat
57g	Carbs
78g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	1219
% Daily Value*
Total Fat 81g	103%
Saturated Fat 26g	129%
Cholesterol 305mg	102%
Sodium 2252mg	98%
Total Carbohydrate 57g	21%
Dietary Fiber 12g	41%
Total Sugars 25g
Protein 78g
Vitamin C 183mg	915%
Calcium 190mg	15%
Iron 8mg	44%
Potassium 1892mg	40%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

One-Pan Chicken, Sausage, and Brussels Sprouts Recipe (2024)

FAQs

Do you need to soak brussel sprouts before cooking? ›

Don't soak sprouts before cooking them, they don't need it. Rinse before cooking, and if you want to store them ready-prepped but them in a reusable bag or container in the fridge.

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Should I blanch brussel sprouts before pan frying? ›

Parboiling Brussels sprouts before frying is a good technique to ensure they cook evenly and become tender on the inside while allowing for a crispy exterior when fried. However, it's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan.

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Do you cut the ends off of Brussels sprouts before you cook them? ›

Individual sprouts: Brussels sprouts sold by the pound are what you find most often at the market. They need to be trimmed of their dry ends and yellowed or damaged leaves before halving and cooking.

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Why won't my brussel sprouts get crispy? ›

Not using enough oil.

The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of oil. We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven.

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How long should I soak Brussels sprouts? ›

It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts. Soaking the sprouts in salt water doesn't take long --10 to 30 minutes is plenty long enough to soften up the centers.

What do you soak brussel sprouts in before cooking? ›

To prepare, soak Brussels sprouts in a bowl of cold, salted water for 20 minutes. Preheat oven to 400°F. Drain and trim the stem ends of the Brussels sprouts, pulling off any yellow outer leaves.

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Should I cut brussel sprouts in half before blanching? ›

Prepare the vegetables: leave them whole or cut them in half if large, then blanch them in salted boiling water until crisp-tender (al dente), about 4 min. Drain well, then serve.

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What happens if you don t blanch brussel sprouts before freezing? ›

Can you freeze raw Brussels sprouts without blanching? You can you freeze uncooked Brussels sprouts, but you'll need to be aware that they may be a little softer than if you blanched them (so keep an eye on the cooking time). Plus, they won't keep in the freezer for as long.

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How do you tell if brussel sprouts are fully cooked? ›

Add the Brussels sprouts and boil lightly for four to six minutes or until the sprouts are al dente, but still beautifully green. You can test with a sharp knife, but trying one is a surer way to tell. Drain off the water and serve immediatly with the butter and pepper if desired.

Get More Info Here ›

How long do I boil Brussels sprouts? ›

Boiling Brussels sprouts is a quick and easy way to cook them. Simply, bring a pot of salted water to a boil, toss in the sprouts and let them cook for 6 minutes or until tender.

Why do you soak brussel sprouts in salt water? ›

For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.

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How many brussel sprouts per person? ›

Sprouts on the stalk will stay fresher longer than sprouts that have been picked off and sold loose. Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person.

Why are restaurant brussel sprouts so good? ›

Brussel sprouts are roasted in lots of oil, then topped with pine nuts, Parmesan cheese and honey. It's that sweet, fatty, cheesy combo that makes it taste good!

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Should you cut brussel sprouts in half before baking? ›

Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet. The cut side will caramelize beautifully while the outer leaves crisp. Keep the leaves: Don't discard the outer leaves that fall away as you cut the sprouts.

Keep Reading ›

Why do brussel sprouts taste bad sometimes? ›

Because PTC is prevalent in Brussels sprouts, these so-called "Supertasters" perceive them as intensely bitter. This is all connected to a taste-related gene called TAS2R38, which has a variant called AVI and one called PAV.

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How do you take the bitterness out of Brussels sprouts? ›

The sweetness works with the bitterness, and the sugar helps to caramelize the sprouts and bring out their own sweetness. A bit of brown sugar will also work. Acid can be useful as well. A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts.

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Do you soak sprouts? ›

The Basics of Sprouting:

Soaking: Turning a dormant seed into a nutritional powerhouse. Rinsing: Water is the key ingredient in sprouts. Use it liberally. Draining: It is essential that sprouts be drained thoroughly after rinsing.

Learn More Now ›