Mediterranean Creamy Garlic Chicken & Brussels Sprouts
A rich, satisfying, and savory one-pan dish, this Mediterranean Creamy Garlic Chicken & Brussels Sprouts blends the bold flavor of seared, paprika-seasoned chicken with a luxurious garlic-Parmesan cream sauce. Roasted or pan-seared Brussels sprouts add a caramelized crunch, balancing the creaminess perfectly. It’s comfort food with a Mediterranean flair—elegant enough for guests, easy enough for weeknights.
Total Time
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Ingredients
For the Chicken:
Boneless, skinless chicken thighs or breasts (4 pieces)
1–2 tablespoons olive oil
Salt, black pepper, and paprika (to taste)
For the Brussels Sprouts:
2 cups Brussels sprouts, trimmed and halved
1 tablespoon olive oil
1/2 teaspoon garlic powder
Salt & pepper to taste
For the Creamy Garlic Sauce:
4–5 garlic cloves, minced
3/4 cup chicken broth
3/4 cup heavy cream
1/3 cup grated Parmesan cheese
Cracked black pepper to taste
(Optional: pinch of red pepper flakes or lemon zest for brightness)
Instructions
Prep and Sear the Chicken
Pat the chicken dry and season both sides with salt, pepper, and paprika.
In a large skillet over medium-high heat, heat 1–2 tablespoons olive oil.
Sear the chicken until golden and cooked through, about 4–5 minutes per side (internal temp: 165°F/74°C).
Remove chicken from skillet and set aside, covered to keep warm.
Cook the Brussels Sprouts
In the same skillet, add a bit more olive oil if needed.
Add Brussels sprouts cut-side down and season with garlic powder, salt, and pepper.
Sauté until golden and tender, about 6–8 minutes, flipping once halfway through.
Remove from skillet and set aside.
Make the Creamy Garlic Sauce
In the same skillet, lower heat to medium and add minced garlic. Sauté for 30 seconds until fragrant.
Pour in chicken broth and scrape up any browned bits from the pan.
Stir in heavy cream and bring to a gentle simmer.
Add Parmesan cheese and stir until melted and smooth. Simmer until sauce thickens slightly, 2–3 minutes.
Season with cracked black pepper and adjust salt to taste.
Combine and Finish
Return the cooked chicken and Brussels sprouts to the skillet, spooning sauce over the top.
Simmer for another 2–3 minutes to warm everything through and blend flavors.
Garnish with extra Parmesan or fresh herbs (like parsley or thyme), if desired.
Serve
Serve hot with crusty bread, mashed potatoes, or over couscous, quinoa, or pasta.
Tips
Get a Good Sear on the Chicken
For maximum flavor, don’t overcrowd the pan when searing the chicken. Let it sit undisturbed for a few minutes per side to get that golden crust.
Slice Brussels Sprouts Evenly
Halve or quarter your Brussels sprouts uniformly so they cook evenly and caramelize nicely without burning.
Deglaze with Broth Properly
After cooking the chicken and sprouts, use the broth to deglaze the pan—scrape all those flavorful brown bits off the bottom. That’s the foundation of a great sauce.
Simmer, Don’t Boil
When adding the cream and cheese, simmer gently to prevent curdling or separation. Stir continuously for a smooth, creamy texture.
Finish with Freshness
Top with a little lemon zest, chopped parsley, or a sprinkle of chili flakes for a fresh or spicy final touch.
Variations
Protein Swaps
Boneless skinless thighs: Offer richer flavor and stay moist.
Shrimp: Add in the last 5 minutes of cooking the sauce for a seafood twist.
Tofu or chickpeas: Make it vegetarian by pan-searing tofu or adding canned chickpeas before simmering in the sauce.
Veggie Additions
Mushrooms or cherry tomatoes: Add them in with Brussels sprouts for variety.
Spinach or kale: Stir in at the end just to wilt, for a boost of greens.
Artichoke hearts: Add a Mediterranean briny touch—use canned or marinated.
Sauce Enhancements
Add sun-dried tomatoes for sweetness and depth.
Spice it up with harissa paste, smoked paprika, or red pepper flakes.
Herb it up: Try thyme, rosemary, or basil to layer in flavor.
For a Lighter Version
Use half-and-half instead of heavy cream.
Substitute Greek yogurt for a tangy, protein-packed alternative (add it off heat to avoid curdling).
Skip cheese and use more herbs for flavor if reducing dairy.
Q&A
Q: Can I make this dish ahead of time?
A: Yes! You can cook the chicken and Brussels sprouts a day ahead and store them separately. Reheat gently in the sauce just before serving to avoid overcooking.
Q: Can I use frozen Brussels sprouts?
A: Fresh is best for crispness and caramelization, but thawed frozen sprouts will work. Just pat them dry thoroughly and roast or sauté them to reduce moisture.
Q: What’s the best way to store leftovers?
A: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave.
Q: Can I make this dairy-free?
A: Yes! Use coconut cream or unsweetened oat cream instead of heavy cream, and skip or substitute the Parmesan with a dairy-free alternative.
Q: What sides go well with this?
A: Serve with:
Mashed potatoes, cauliflower mash, or rice
Orzo, quinoa, or couscous
Crusty bread for mopping up the sauce
Nutrition
(Per Serving – serves 4)
| Nutrient | Amount |
|---|---|
| Calories | ~430 kcal |
| Protein | ~36 g |
| Carbohydrates | ~10 g |
| Fat | ~28 g |
| Saturated Fat | ~13 g |
| Fiber | ~3 g |
| Sugar | ~3 g |
| Sodium | ~450 mg |
Note: Nutrition values are approximate and vary based on the type of cream, chicken, and cheese used.
Final Conclusion
This Mediterranean Creamy Garlic Chicken & Brussels Sprouts is the perfect marriage of rich, garlicky indulgence and earthy roasted veggies. It’s simple enough for a weeknight meal, but elegant enough to serve guests. Whether you pair it with grains or serve it solo, the creamy Parmesan sauce, tender chicken, and crispy Brussels sprouts deliver a warm, flavorful, and comforting Mediterranean-inspired experience.