Cheap Dinner Ideas Your Family Will Love

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.