Loaded Skillet Chicken Dinner Recipe

Name: Loaded Skillet Chicken Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: kosher salt & freshly ground black pepper; 4 chicken thighs, bone-in and skin-on, patted dry with paper towel; 4 tablespoons olive oil; 1 1/2 cups Brussels sprouts, halved; 1 sweet potato, diced; 1 large red onion, sliced into 1-inch wedges; 1 head garlic, halved horizontally; 1/2 cup chicken stock; 1 tablespoon unsalted butter; 3 tablespoons fresh lemon juice; chopped herbs, such as dill, parsley, cilantro, and chives, for serving

Servings: persons

kosher salt & freshly ground black pepper
4 chicken thighs, bone-in and skin-on, patted dry with paper towel
4 tablespoons olive oil
1 1/2 cups Brussels sprouts, halved
1 sweet potato, diced
1 large red onion, sliced into 1-inch wedges
1 head garlic, halved horizontally
1/2 cup chicken stock
1 tablespoon unsalted butter
3 tablespoons fresh lemon juice
chopped herbs, such as dill, parsley, cilantro, and chives, for serving

1
Preheat oven to 425 degrees F.
2
Place a large cast iron skillet over medium-high and allow to preheat, 5 minutes. Season chicken thighs generously with salt and pepper.
3
Add 2 tablespoons olive oil to skillet, swirl to coat, and add chicken thighs. Cook, skin side down, until crispy and lightly golden, about 4-5 minutes. Turn, and saute on underside for an additional 3 minutes. Remove to a plate.
4
Drizzle in 1 tablespoon olive oil and place Brussels sprouts cut-side down on one side of the skillet and fill the other side with sweet potatoes. Add the onion wedges and garlic halves throughout the pan, drizzle with remaining 1 tablespoon olive oil, and season all over with salt and pepper. Place chicken thighs skin side up on top of vegetables and transfer to oven. Roast, shaking pan once halfway through to redistribute vegetables, until vegetables and cooked through and turning deeply golden in spots.
5
Remove skillet from oven and increase temperature to 500 degrees F. Distribute butter over chicken and vegetables, add chicken stock and lemon juice, and return to oven. Continue roasting until chicken skin is deeply golden and pan sauces are bubbling and reduced, about 5-7 minutes. Garnish with chopped herbs and serve warm from the skillet, spooning pan sauce over each portion.

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: kosher salt & freshly ground black pepper, 4 chicken thighs, bone-in and skin-on, patted dry with paper towel, 4 tablespoons olive oil, 1 1/2 cups Brussels sprouts, halved, and more.

Yes, Loaded Skillet Chicken Dinner falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Loaded Skillet Chicken Dinner

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions