Juicy golden raisin glazed skillet chicken thighs pair perfectly with Brussels sprouts for an easy dinner that is crazy impressive. You won’t believe the caramelized flavor on that chicken.
This is my new favorite dinner. Honestly.
I served it a few weeks ago the first time my family came to hang at our new house. It’s easy enough to absolutely throw together on a weeknight but it’s really quite impressive. People may give you the ‘ole hairy eyeball when you tell them you’re mashing up golden raisins and capers but trust me. Honestly, have I ever lead you astray where chicken thighs are concerned (read: no – these easy chicken thighs have been the most popular on my site for at least a year! They’re that good.)?
Anywho back to the golden raisin and caper glaze. It’s to die for. It’s perfectly sweet and briny and it gets this crazy great caramelization on it when you cook everything together. The only thing I’ll ask of you, make sure you follow the directions and get a nice crust on that chicken before finishing it in the glaze in the oven. Makes all the difference.
Come on, look at that sauceeee you guys!! Try this and show me – tag me on Instagram and use #missallieskitchen
Golden Raisin Glazed Skillet Chicken with Brussels Sprouts
Looking for a simple and impressive dinner? This juicy golden raisin glazed skillet chicken thigh recipe pairs perfectly with Brussels sprouts. You won’t believe the caramelized flavor on that chicken.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 1x
For the Brussels:
- 1 lb. Brussels sprouts, halved
- 1 tsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. pepper
For the chicken:
- 3 Tbsp. maple syrup
- 2 + 1/2 Tbsp. apple cider vinegar
- 1 tsp. Dijon mustard
- 2 shallots, thinly sliced
- 1/4 cup golden raisins
- 1 Tbsp. capers
- 1 tsp. olive oil
- 1 + 1/2 lb. boneless, skinless chicken thighs
- 1/4 tsp. black pepper
- 1 pinch salt
- Remove the chicken from the refrigerator and allow it to come to room temperature on the counter.
- Preheat the oven to 400F.
- Halve the Brussels.
- Lay them on a sheet pan and drizzle them with the olive oil, salt, and pepper. Place them into the oven and set the timer for 25 minutes.
- Mix together the maple syrup, apple cider vinegar, and Dijon. Add in the shallots, raisins and, capers, and allow this to sit while you sear the chicken thighs so the raisins have time to soak up the juices.
- After you put the Brussels into the oven, heat a cast iron skillet over medium-high heat. Add the olive oil.
- Add the chicken thighs and season with salt and pepper. Sear on each side for about 2-3 minutes. Turn the heat off and pour the sauce over the chicken. Toss the chicken in the sauce
- Immediately cover the skillet with foil and pop it into the oven to finish cooking.
- Cook the chicken for about 10 minutes, or until the juices run clear and the internal temperature is 165F. Remove the vegetables when they’re soft and crispy. Everything should be done at about the same time to make it easy on you.
- Serve the chicken over the veggies and enjoy!
- Serving Size: 1 piece
- Calories: 361
- Sugar: 19 g
- Sodium: 5235 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 9 g
- Protein: 40 g
- Cholesterol: 143 mg