If you’re looking for a cozy, crowd-pleasing dish to celebrate fall flavors (or just shake up your weeknight dinner), One-Pan Apple Cider Chicken and Brussels Sprouts is pure magic. This meal brings together juicy chicken, caramelized Brussels sprouts, and apples, all glazed with a savory-sweet apple cider sauce right in one pan. Every spoonful captures the essence of autumn—bright, homey, and absolutely satisfying. It’s easy enough for any night, but impressive enough for guests. Let me show you how this simple recipe transforms humble ingredients into comfort food you’ll make again and again!

One-Pan Apple Cider Chicken and Brussels Sprouts Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for One-Pan Apple Cider Chicken and Brussels Sprouts are wonderfully straightforward, but each one plays a key role in balancing sweet, savory, and tangy flavors. Here’s what makes this dish so irresistible:

Chicken thighs: Bone-in, skin-on thighs become incredibly juicy and deliver those crispy, golden edges that everyone loves. You can use breasts if you prefer!
Brussels sprouts: These little green gems roast to caramelized perfection and soak up all the delicious cider sauce.
Apples: Opt for Honeycrisp or Fuji for the best balance of sweetness and structure—they won’t turn to mush in the oven.
Red onion: Provides color and a gentle bite, mingling perfectly with the sweet apples.
Olive oil: Helps with that irresistible golden sear on your chicken and veggies.
Unsalted butter: Adds richness and depth to the sauce.
Apple cider: The backbone of your glaze—natural sweetness and seasonal flair in one splash.
Dijon mustard: Brings a gentle tanginess which really makes the sauce pop.
Honey or maple syrup: Smooths out sharp notes and infuses subtle sweetness.
Garlic: Gives everything a robust, mouthwatering aroma.
Fresh thyme leaves: A small amount goes a long way to add herby fragrance—dried thyme works in a pinch.
Salt and black pepper: Seasoning is your best friend, so don’t skimp!

How to Make One-Pan Apple Cider Chicken and Brussels Sprouts

Step 1: Preheat Your Oven

Begin by preheating your oven to 400°F (200°C). Getting your oven hot in advance ensures the chicken cooks through evenly and the sprouts roast to golden perfection without drying out.

Step 2: Season and Sear the Chicken

Pat your chicken pieces dry using paper towels, then season them liberally with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat, and lay the chicken in skin-side down. Let it sizzle until the skin turns golden and crispy—about 4 to 5 minutes—then flip and cook for 2 more minutes before setting the chicken aside. This step builds rich flavor and keeps the juices locked inside.

Step 3: Sauté Brussels Sprouts, Apples, and Onion

Add a tablespoon of butter to the same skillet and let it melt, then toss in your halved Brussels sprouts, sliced apples, and red onion. Stir them together so they’re well-coated, and cook for around 5 to 6 minutes until everything softens and takes on some color. These quick caramelized edges are packed with flavor!

Step 4: Build the Apple Cider Sauce

Pour in the minced garlic, and cook just until fragrant. Carefully stir in apple cider, Dijon mustard, honey or maple syrup, and thyme. Simmer for 2 to 3 minutes, gently scraping the bottom of the pan as you go—this dissolves all the tasty browned bits and brings real body and depth to your sauce.

Step 5: Combine and Roast

Nestle your seared chicken thighs back into the skillet, skin-side up, tucking them among the sprouts and apples. Drizzle some of the warm cider sauce over everything using a spoon. Transfer the skillet to your preheated oven and roast for 20 to 25 minutes, or until the chicken reaches 165°F internally. The result: tender chicken, crispy skin, and veggies coated in glossy cider sauce.

Step 6: Serve Hot and Enjoy

Pull your bubbling, aromatic pan from the oven. Let it rest for a couple of minutes so the juice redistributes, then dish up the chicken and veggies, spooning those gorgeous pan juices over the top. One-Pan Apple Cider Chicken and Brussels Sprouts is ready to devour!

How to Serve One-Pan Apple Cider Chicken and Brussels Sprouts

Garnishes

For a restaurant-worthy finish to your One-Pan Apple Cider Chicken and Brussels Sprouts, shower everything with a handful of finely chopped fresh parsley or a few extra thyme sprigs. A sprinkle of flaky sea salt or a dash of cracked black pepper over the top amps up both the color and flavor appeal.

Side Dishes

While this dish is plenty hearty on its own, it’s especially dreamy alongside a pile of creamy mashed potatoes, polenta, or even some crusty bread for sopping up the sweet-tangy cider sauce. Rice or a wild rice pilaf would complement those lovely fall flavors beautifully.

Creative Ways to Present

Serve One-Pan Apple Cider Chicken and Brussels Sprouts straight from the skillet for cozy, rustic charm, or arrange the chicken and veggies on a large platter, and drizzle the sauce over everything table-side. For a family-style meal, slice the chicken and fan it over the vegetables, showered with herbs.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover One-Pan Apple Cider Chicken and Brussels Sprouts to an airtight container. It’ll stay fresh for up to 3 days in the refrigerator, making for a fantastic lunch or easy dinner the next day. Always let the dish cool a bit before sealing and storing, so you don’t trap steam.

Freezing

This dish freezes surprisingly well! Let it cool completely, then pack the chicken and vegetables (with sauce) in freezer-safe containers. It’ll keep well for up to 2 months. Just be aware that the texture of Brussels sprouts may soften more after thawing, but the flavor will still be fantastic.

Reheating

To reheat, place your leftovers in a skillet over medium-low heat and add a splash of extra apple cider or chicken broth, then cover and warm gently until heated through. Alternatively, use a microwave, covering the dish and heating in 1-minute bursts, stirring in between, to keep everything juicy and delicious.

FAQs

Can I use boneless, skinless chicken?

Absolutely! Boneless thighs (or breasts) work beautifully and will actually shave about 5 to 7 minutes off the oven roasting time. Just be careful not to overcook, as they dry out faster than bone-in cuts.

Which apples are best for One-Pan Apple Cider Chicken and Brussels Sprouts?

I recommend Honeycrisp or Fuji apples because they hold their shape and deliver a sweet-tart contrast, but you can use whatever firm apples you have on hand. Granny Smith will add a tart edge, while Gala will bring extra sweetness.

Is there a non-alcoholic substitute for apple cider?

Traditional apple cider is naturally non-alcoholic in the US (it’s just unfiltered apple juice), so you’re set! If you can’t find it, use unfiltered apple juice for a similar effect.

What’s the best way to trim Brussels sprouts?

Simply slice off the woody end of each sprout and discard any yellowed or loose outer leaves. Then, halve the sprouts—this helps them caramelize in the pan and cook evenly with the rest of the dish.

Can I make One-Pan Apple Cider Chicken and Brussels Sprouts vegetarian?

Definitely! Skip the chicken and instead roast chunks of butternut squash, cauliflower, or even extra apples and Brussels. Use vegetable broth with the cider mixture and serve over grains for a hearty fall vegetarian feast.

Final Thoughts

Once you try One-Pan Apple Cider Chicken and Brussels Sprouts, you’ll want it in your fall rotation every year—and maybe even beyond! It’s impressive, unfussy, and full of those warm, lively flavors that bring people together at the table. Give it a go this week, and let the goodness of autumn shine in every delicious bite.