Skillet Chicken with Brussels Sprouts and Apples
Toasted pecans give this skillet a sweet crunch.
INGREDIENTS
- 1 1/2 lb. boneless, skinless chicken thighs
- 2 tsp. chopped fresh thyme
- Kosher salt and black pepper
- 1 tbsp. canola oil
- 1 (12-oz.) package shredded Brussels sprouts
- 1 sliced apple
- 1/2 sliced red onion
- 1 Chopped Garlic Clove
- 2 tbsp. white balsamic vinegar
- 2 tsp. brown sugar
- 1/3 c. chopped toasted pecans
DIRECTIONS
- Season chicken thighs with fresh thyme, and kosher salt and black pepper. Cook in canola oil in a large skillet over medium-high heat until cooked through, 4 to 5 minutes per side; transfer to a plate.
- Add shredded Brussels sprouts, apple, red onion, and garlic clove to skillet. Cook, tossing, until Brussels sprouts are wilted and onion has softened, 5 to 6 minutes. Stir in white balsamic vinegar and brown sugar. Season with kosher salt and black pepper.
- Return chicken to pan and top with toasted pecans.
