This Skillet Chicken & Brussels Sprouts recipe is a simple dinner you can whip up in 25 minutes! Pair it with another veggie or serve it over traditional rice or cauliflower rice for a meal that will have you tempted to lick the plate.

Update: This recipe was originally published in 2019 and has been republished with all new photos.

Did I say 25 minutes? Oh yes I did! This recipe cooks fast because we’re cutting our chicken into small cubes and slicing our brussels sprouts in half. It makes a big difference. Everything sautés on medium high heat to add a bit of browning. Then we add the sauce ingredients and cover to get it all cooked through. Easy and fast, right?

Plus this entree is packed with flavor that will make even those brussels sprouts haters think twice. (I see you. I’m going to convince you to change your ways one of these days.)

For this absolutely lick-your-plate-worthy Skillet Chicken & Brussels Sprouts recipe I’m using the same simple sauce ingredients I use in my Sheet Pan Cashew Chicken. (Public Service Announcement: if you haven’t made that one yet, click that link because you really should. It is addictive and crazy easy.)

This is perfect for weeknights when you’re just plain ready to be done with your day. I feel ya, friend. But I assure you it’s possible to throw together this quick entree with minimal prep and time!

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Olive oil
  • Chicken breasts
  • Brussels sprouts
  • Coconut aminos
  • Rice vinegar
  • Minced garlic
  • Crushed red pepper flakes
  • Salt
  • Pepper

Chicken thighs or breasts?

Feel free to use boneless and skinless chicken breasts or thighs. I use breasts most often simply because that’s what my family prefers.

What is coconut aminos?

Coconut aminos is a soy sauce substitute that has a lot less sodium and contains no soy. It truly tastes like a slightly sweet soy sauce! Learn more about what it is and why it’s so popular in healthy recipes here.

What size skillet should you use?

I recommend an 11 or 12″ skillet. You’ll be able to accommodate more food in the pan this way which ensures quick and even cooking. Using a skillet that’s too small increases your cooking time. It also makes it much more difficult to achieve the browning we want on the chicken.

How to store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Does this freeze well?

Just store the finished Skillet Chicken & Brussels Sprouts in a freezer bag or other freezer safe container. If using a bag be sure to squeeze out any excess air before sealing. This will be good in the freezer for up to 6 months.

When you’re ready to enjoy it just thaw it out and reheat on the stovetop or in the microwave.

More recipes like this:

Sheet Pan Cashew Chicken

Chicken Satay Cauliflower Rice Bowls

Garlic Crushed Red Pepper Chicken Stir Fry

Sheet Pan Sausage & Veggies

5 from 4 votes

Skillet Chicken & Brussels Sprouts

This Skillet Chicken & Brussels Sprouts recipe is a simple dinner you can whip up in 25 minutes! Pair it with another veggie or serve it over traditional rice or cauliflower rice for a meal that will have you tempted to lick the dish. 


  • 2 lbs chicken breasts, skinless and boneless, about 4 breasts
  • 1 lb fresh brussels sprouts, trimmed and halved
  • 1 1/2 tbsp olive or avocado oil
  • salt & pepper to taste
  • 1/2 cup coconut aminos
  • 1 tbsp rice vinegar, Can sub apple cider vinegar.
  • 1 tbsp garlic, minced
  • 1/4 tsp crushed red pepper flakes, Use 1/2 tsp if you like spicier flavors. That’s what I do!


  • Add oil to a large skillet. Heat on medium high.
  • Dice chicken breasts into cubes approximately 1 inch in diameter.
  • Once pan is hot, add chicken and halved brussels sprouts. Salt and pepper. Sauté for 3 to 4 minutes uncovered. Chicken should be close to done with some color but should not be cooked through. Brussels sprouts will have a bit of brown. Use a spatula to gently separate chicken that gets stuck together. 
  • Add coconut aminos, rice vinegar, garlic, and crushed red pepper flakes to skillet. Stir. Reduce heat to medium and cover. Let it simmer for 5 to 6 minutes. (This will soften your brussels sprouts and cook the chicken all the way through.)
  • After 5 minutes, turn off the heat and uncover. Let sit for 2 minutes to cook off a bit of the sauce.
  • Serve over traditional rice, cauliflower rice, or roasted veggies and potatoes for a satisfying meal!


Calories: 384kcal, Carbohydrates: 16g, Protein: 51g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 144mg, Sodium: 970mg, Potassium: 1277mg, Fiber: 4g, Sugar: 2g, Vitamin A: 960IU, Vitamin C: 99.7mg, Calcium: 63mg, Iron: 2.4mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

Share the Love: