Honey Garlic Chicken Brussels Sprouts Skillet

A quick one-pan Honey Garlic Chicken Brussels Sprouts Skillet with tender chicken breast, caramelized Brussels sprouts, and a sticky sweet-savory honey-garlic glaze. Ready in 30 minutes with minimal cleanup.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian-Inspired

Calories: 310

Ingredients Equipment Method Notes

Ingredients

1 lb chicken breast cut into even 1-inch bite-sized pieces
2 cups Brussels sprouts halved, tough ends trimmed
1/4 cup honey raw local honey preferred
1/4 cup soy sauce low-sodium preferred
2 cloves garlic freshly minced
2 tbsp olive oil divided
1 tsp fresh ginger minced
salt and pepper to taste
1 tbsp sesame seeds optional, for garnish
green onions chopped, for garnish, optional

Equipment

Large skillet or cast iron pan, 12-inch minimum
sharp knife
cutting board
Measuring cups and spoons
Small mixing bowl
Spatula or wooden spoon

Method

Rinse and halve the Brussels sprouts, trimming tough ends. Cut chicken into even 1-inch bite-sized pieces. Mince garlic and ginger finely.
In a small bowl, whisk together honey, soy sauce, minced garlic, and ginger until combined. Set aside.
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add Brussels sprouts cut-side down in a single layer. Cook undisturbed for 5 to 7 minutes until deeply caramelized. Stir and cook 2 to 3 more minutes until tender. Remove and set aside.
Add remaining 1 tbsp olive oil to the skillet. Season chicken with salt and pepper. Cook over medium-high heat 6 to 8 minutes, stirring occasionally, until golden and cooked through to an internal temperature of 165 degrees F.
Return Brussels sprouts to skillet with the chicken. Pour honey-garlic sauce over everything and toss to coat. Reduce heat to medium-low and simmer 2 to 3 minutes, stirring frequently, until sauce thickens into a glossy glaze.
Sprinkle with sesame seeds and chopped green onions. Serve immediately over rice, noodles, or on its own.

Notes

Use low-sodium soy sauce to control saltiness as the sauce reduces and concentrates during simmering. Do not overcrowd the skillet or Brussels sprouts will steam instead of caramelize. Once sauce is added, keep heat at medium-low and stir frequently as honey burns quickly. Make sure chicken is fully cooked to 165 degrees F before adding sauce. Substitute Brussels sprouts with broccoli, snap peas, or green beans. Use tamari or coconut aminos for a gluten-free version. Leftovers keep refrigerated in an airtight container for up to 3 days or frozen for up to 2 months.