One-Pan Chicken, Sausage, and Brussels Sprouts (Cast Iron)
Easy One-Pan Chicken, Sausage, and Brussels Sprouts
The Ultimate Weeknight Skillet Dinner
When it comes to weeknight cooking, finding a meal that is quick to prep, incredibly flavorful, and leaves you with minimal dishes is the ultimate goal. This one-pan chicken, sausage, and Brussels sprouts roast checks every single box. By combining hearty proteins and fresh vegetables in a single cast-iron skillet, you get a complete, balanced meal without the hassle of managing multiple pots and pans on the stovetop.
The magic of this dish lies in how the flavors meld together in the high heat of the oven. As the bone-in chicken thighs and Italian sausages roast, their savory, rich juices drip down to flavor the Brussels sprouts and shallots perfectly. The vegetables caramelize against the hot cast iron, developing crispy, irresistible edges that even picky eaters will love.
What truly elevates this skillet dinner, however, is the quick homemade paste rubbed over the chicken. A vibrant mix of Dijon mustard, sweet honey, savory Worcestershire sauce, and fresh rosemary creates a beautiful, sticky glaze that browns perfectly. Topped with thin slices of roasted lemon, this vibrant, rustic meal is easy enough for a busy Tuesday but impressive enough for a weekend dinner party.
Why You’ll Love This Recipe
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One-Pan Cleanup: Everything cooks together in a single 12-inch cast iron skillet (or rimmed baking sheet), making after-dinner cleanup an absolute breeze.
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Incredible Flavor Balance: The sweetness of the honey and shallots perfectly balances the savory sausage, earthy Brussels sprouts, and bright roasted lemon.
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Crispy Chicken Skin: Cooking the chicken at a high temperature (450°F) ensures the skin gets beautifully crispy and golden brown.
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Customizable Proteins: You can easily swap the hot Italian sausage for sweet sausage, or use chicken sausage if you prefer a lighter option.
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Hands-Off Cooking: Once the skillet is loaded, the oven does all the hard work, giving you 30 minutes to relax or prep side dishes.
Ingredients
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Brussels Sprouts: 1 pound (450 g), trimmed and halved (quarter them if they are exceptionally large so they cook evenly).
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Shallots: 5 medium shallots, peeled and quartered for a mild, sweet onion flavor.
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Lemon: 1 whole lemon, thinly sliced into rounds with the seeds discarded.
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Extra-Virgin Olive Oil: 3 tablespoons (45 ml) total, divided for the vegetables and the chicken rub.
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Garlic: 3 medium cloves, minced or grated to form the base of the savory paste.
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Dijon Mustard: 1 1/2 tablespoons (20 ml) for a tangy kick.
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Honey: 1 1/2 tablespoons (20 ml) to encourage caramelization and add sweetness.
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Worcestershire Sauce: 1 tablespoon (15 ml) for a deep, umami flavor.
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Fresh Rosemary: 3 teaspoons of chopped fresh needles (from about 5 sprigs).
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Chicken Thighs: 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds; 680 g).
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Italian Sausage: 4 large links (about 1 1/2 pounds total), hot or sweet, cut into 2-inch lengths.
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Seasoning: Kosher salt and freshly ground black pepper to taste.
Step-by-Step Instructions
Step 1: Preheat the Oven
Position your oven rack in the lower third of the oven. This placement ensures the bottom of the cast iron skillet gets plenty of heat to caramelize the vegetables. Preheat the oven to a hot 450°F (230°C).
Step 2: Prep the Vegetables
In a 12-inch cast iron skillet (or on a rimmed baking sheet), combine your halved Brussels sprouts, quartered shallots, and lemon slices. Drizzle with 2 tablespoons (30 ml) of the extra-virgin olive oil. Season generously with kosher salt and freshly ground black pepper, then toss everything directly in the skillet until evenly coated.
Step 3: Mix the Glaze
In a small mixing bowl, combine the minced garlic, Dijon mustard, honey, Worcestershire sauce, chopped fresh rosemary, and the remaining 1 tablespoon (15 ml) of olive oil. Season this mixture with a pinch of salt and pepper, stirring vigorously until it forms a thick, cohesive paste.
Step 4: Assemble the Skillet
Using your hands or a silicone brush, rub the honey mustard paste evenly all over the chicken thighs, making sure to coat the skin thoroughly. Nestle the seasoned chicken thighs and the 2-inch pieces of Italian sausage directly on top of the Brussels sprouts and shallots in the skillet.
Step 5: Roast to Perfection
Transfer the heavy skillet to the lower rack of your preheated oven. Roast for 25 to 30 minutes. You want the Brussels sprouts to be deeply browned and tender. Check the chicken with an instant-read thermometer; it must register at least 165°F (74°C) in the thickest part of the thigh (avoiding the bone).
Step 6: Adjust if Necessary and Serve
Ovens and ingredient sizes vary. If your chicken and sausage reach temp before the sprouts have caramelized to your liking, simply use tongs to transfer the meat to a plate. Return the skillet of vegetables to the oven for a few more minutes to finish browning. Recombine everything in the skillet before serving hot.
Expert Cooking Tips
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Size Matters: When halving the Brussels sprouts and cutting the sausages, try to keep everything as uniform in size as possible. This ensures everything cooks at the exact same rate.
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Don’t Overcrowd: A 12-inch cast iron skillet is the perfect size for this amount of food. If you are scaling the recipe up, use a large rimmed baking sheet instead so the vegetables roast rather than steam.
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Thermometer Check: Bone-in chicken thighs are very forgiving, but an instant-read meat thermometer is still the most foolproof way to ensure safe, juicy poultry without overcooking.
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Leave the Lemon Rind: Roasting the lemon slices whole tempers the bitterness of the pith and rind. You can squeeze the roasted lemon juice over the chicken, or even eat the caramelized slices if you enjoy a tart bite!
Variations to Try
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Potato and Sausage: Swap half of the Brussels sprouts for baby yellow potatoes (halved) for a starchier, more filling meal.
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Maple and Thyme: Replace the honey with pure maple syrup and the rosemary with fresh thyme leaves for a slightly different autumnal flavor profile.
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Spicy Kick: Use hot Italian sausages and add half a teaspoon of crushed red pepper flakes to the honey mustard paste for a fiery, savory glaze.
What to Serve With One-Pan Chicken and Sausage
Because this cast iron skillet contains your protein and your green vegetables, it is practically a complete meal on its own.
To round it out, serve it with something that can soak up the incredible pan juices. A warm slice of crusty French bread, a scoop of creamy garlic mashed potatoes, or a simple side of buttered egg noodles are all fantastic options. A crisp, acidic side salad will also help cut through the rich flavors of the sausage and chicken fat.
Storage & Reheating
Refrigerator
Allow the leftovers to cool completely in the skillet. Transfer the meat and vegetables to an airtight container and store in the refrigerator for up to 4 days.
Freezer
While the chicken and sausage freeze perfectly for up to 3 months, roasted Brussels sprouts tend to become quite mushy when frozen and thawed. It is best to freeze the meat separately if possible.
Reheating
To bring the crispiness back to the chicken skin and the sprouts, reheat the leftovers on a baking sheet in a 375°F (190°C) oven for about 10 to 15 minutes. Microwaving is faster but will result in softer vegetables and skin.
Frequently Asked Questions
Can I use boneless, skinless chicken thighs?
Yes, but you will need to adjust the cooking time. Boneless thighs will cook much faster (closer to 15-20 minutes). If you use them, you may need to remove the meat early and let the sprouts finish roasting on their own.
Do I have to use a cast iron skillet?
No, a large rimmed baking sheet works perfectly well for this recipe. However, cast iron retains heat beautifully and will give you a slightly better, darker sear on the bottom of your Brussels sprouts.
Why are my Brussels sprouts mushy?
Mushy sprouts usually happen if the pan is overcrowded or the oven isn’t hot enough. Make sure you are roasting at 450°F (230°C) and that the ingredients have a little bit of breathing room in the pan so the moisture can evaporate.
Can I prep this ahead of time?
You can halve the Brussels sprouts, quarter the shallots, and mix the honey mustard paste up to a day in advance. Store them separately in the fridge. When it is time for dinner, simply assemble the skillet and roast!
Is it safe to cook the sausage and chicken touching each other?
Yes. Since the entire pan is being roasted at a high temperature and everything will be cooked to a safe internal temperature (165°F for chicken, 160°F for sausage), cross-contamination in the oven is not an issue.
Final Thoughts
This one-pan chicken, sausage, and Brussels sprouts recipe is a lifesaver for busy weeknights. It delivers complex, layered flavors with minimal effort and leaves you with barely any dishes to wash. With its sticky honey mustard glaze and perfectly caramelized vegetables, it is guaranteed to become a regular star in your dinner rotation!
One-Pan Chicken, Sausage, and Brussels Sprouts
A quick, incredibly flavorful weeknight dinner featuring roasted chicken thighs, Italian sausage, and caramelized Brussels sprouts in a honey mustard glaze.
Ingredients
Equipment
Method
- Position oven rack in the lower third of the oven and preheat to 450°F (230°C).
- In a 12-inch cast iron skillet, toss the Brussels sprouts, shallots, and lemon slices with 2 tablespoons of olive oil. Season with salt and pepper.
- In a small bowl, mix the minced garlic, Dijon mustard, honey, Worcestershire sauce, chopped rosemary, and the remaining 1 tablespoon of olive oil. Season with a pinch of salt and pepper to form a paste.
- Rub the paste evenly all over the chicken thighs.
- Nestle the seasoned chicken thighs and the pieces of Italian sausage on top of the vegetables in the skillet.
- Roast on the lower rack for 25 to 30 minutes, or until the sprouts are browned and tender, and the chicken reaches an internal temperature of 165°F (74°C).
- If the meat finishes before the sprouts are fully browned, transfer the meat to a plate and return the skillet to the oven for a few minutes. Recombine and serve hot.
Notes
Skillet Size: If you do not have a 12-inch skillet, use a large rimmed baking sheet to prevent the ingredients from steaming.
Sausage: Cutting the sausages into 2-inch lengths ensures they cook through in the same amount of time as the chicken thighs.
