Today I have a confession for you guys. Recently I’ve been having a lot of {super supportive!} friends telling me how impressed they are with my recipes and pictures. I’m being inaccurately praised for my cooking skills. Because in all honesty, it’s all a sham!! Why? Because these dishes are soooo easy! They just look fancy with their props and Lightroom editing, but they’re actually very simple! 🙂
If you’re one of those people who think you can’t cook, this recipe will change your mind. It’s a one pan, dump and cook dish that is foolproof for even the most self-proclaimed “worst cooks in the world.”
Seriously, it’s so simple. And the flavor is phenomenal. This is the opposite of the standard boring chicken and veggie dish. The chicken is incredibly moist and flavorful, and it is surrounded with a contrasting mix of sweet apples and bold brussels. You’re gonna want to bookmark this one, guys. It’s a winner winner, chicken dinner. (Haaa, see what I did there?!)
ONE PAN HEALTHY CHICKEN DINNER
481 calories per serving
7 SP per serving
Do you have a cast-iron skillet
? If you don’t, you should. They’re so versatile! And they last forever. You’ll need one for this recipe, and trust me, this dish alone is worth the 30 bucks!
Another thing you’ll need for this recipe is bone in, skin on, chicken thighs. Repeat that to yourself in the store. Bone in. Skin on. Chicken thighs. I failed in this mission and brought home some boneless, skinless, chicken. More worthless than a penny in nickel slots…
You’ll want to start by drying the chicken with a paper towel and seasoning each side liberally with salt and pepper. Meanwhile, preheat your skillet over medium high heat and your oven to 425 degrees F.
Add a drizzle of olive oil to the skillet then add the chicken, skin side down, to the pan. Allow it to cook until it begins to brown, about 3 minutes. Don’t touch it. Don’t. Don’t touch it. Don’t do it. The skin should stay in contact with the skillet the whole time! 🙂
Next, turn the heat down to medium and add in 2 slices of bacon, cut into 1 inch pieces. Cook for 2 minutes, moving bacon around without touching the chicken. In case you haven’t heard we’re not touching the chicken.
Toss in 1 1/2 C trimmed, halved brussels sprouts and 1 Fuji apple cut into 8 slices. Add in salt and pepper to taste, then stir with the bacon pieces. (Still without touching the chicken!)
Place the entire skillet into the oven for 10 minutes. Remove from oven and flip the chicken thighs over (Now we can touch the chicken!) Stir around the rest of the ingredients then place back into the oven for 10 minutes.
Once cooked (165 degrees F internal temp), remove and plate the chicken. Using a slotted spoon, divide up the sprouts, apple and bacon, but leave all of the juice in the skillet.
Add skillet back to stove top over medium high heat and add in 1 Tbsp of red wine vinegar. Scrape along the bottom of the pan to loosen any remaining bacon and chicken skin. Add in 1/4 C apple juice and let simmer until thick, about 1-2 minutes.
Pour juice over plated chicken and serve immediately. Enjoy!
Disclaimer: This post contains affiliate links, meaning I will get a small portion of any sales that result from readers clicking my links. This is of no cost to you but is greatly appreciated by me! Thank you! And thank you for trying these products that I love!
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Chicken and veggies don’t have to be boring!! This dish is simple, delicious, and FULL of flavor! Only 481 calories! (7 SP)
Ingredients
- 2 chicken thighs (bone in, skin on!)
- 1 1/2 lbs brussels sprouts, trimmed and cut in half
- 1 fuji apple, sliced into 8 pieces
- 2 slices of bacon, cut into 1 inch pieces
- 1 Tbsp red wine vinegar
- 1/4 C apple juice
Instructions
- Preheat oven to 425 degrees F.
- Heat a large cast iron skillet over medium-high heat and add a drizzle of olive oil once hot.
- Dry both sides of chicken with paper towel and season liberally with salt and pepper.
- Once skillet is hot, add chicken, skin side down. Allow to cook until it begins to brown, about 3 minutes. Do not touch it! You want the skin to stay in contact with the hot surface! 🙂
- Turn heat down to medium and add bacon pieces. Cook for about 2 minutes, moving bacon around without disturbing the chicken.
- Add in brussels sprouts and apple slices. Salt and pepper to taste, and stir around to mix in with bacon pieces.
- Put the entire skillet into the oven for 10 minutes.
- Remove skillet, flip chicken thighs over, and stir the rest of the ingredients.
- Place back into oven for an additional 10 minutes. (Internal temperature should be 165 F)
- Once cooked, remove and plate the chicken. Use a slotted spoon to divide up the sprouts, apple and bacon, but leave all juices in the skillet.
- Add skillet back to stove top over medium high heat and add in red wine vinegar. Scrape along bottom of pan to loosen any remaining bacon and chicken skin.
- Add apple juice and let simmer until thick, about 1-2 minutes.
- Pour juice over plated chicken and serve immediately.
- Enjoy!
Notes
7 SP per serving
Nutrition
- Serving Size: 2
- Calories: 481
- Sugar: 20.4 g
- Sodium: 370.2 mg
- Fat: 14.4 g
- Saturated Fat: 4.2 g
- Carbohydrates: 43.5 g
- Fiber: 14.8 g
- Protein: 48.2 g
- Cholesterol: 191.8 mg
**Recipe from BuzzFeed
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions! 
This looks delicious! Brussels sprouts are one of my favorite foods and I’m always looking for a way to work them into my dinner. Could you use a flavored balsamic vinegar instead of the red wine vinegar? I think a maple flavored one would go well with this. Thanks for sharing this recipe!
Hi April!! I bet this would be awesome with balsamic vinegar (although I think that about every food in the world so I might be biased…) Let me know how it is if you try it! You should check out my brussels sprouts with bacon and blue cheese recipe too, it’s loaded with balsamic and phenomenal!! Thanks for commenting! I hope you enjoy the brussels! 🙂