Shaved Brussels and Rosemary Chicken Skillet
Shaved Brussels and Rosemary Chicken is a quick, high-protein skillet dinner that turns simple ground chicken and Brussels sprouts into a savory, golden, budget-friendly meal.
This recipe fits the Cooking with Fabian kitchen because it uses affordable, everyday ingredients in a smart way.
Ground chicken cooks fast, shaved Brussels sprouts stretch the meal with fiber and volume, and almonds add crunch without needing a heavy sauce. Rosemary gives the whole skillet a warm Mediterranean flavor, while the Brussels sprouts bring vitamin C, fiber, and a satisfying roasted taste.
It is simple, healthy, and ready in about 20 minutes.
Why You’ll Love This Recipe
- Fast weeknight dinner: Everything cooks in one skillet.
- Budget-friendly: Ground chicken and Brussels sprouts make a filling meal without expensive ingredients.
- High protein: Chicken and almonds help keep you full.
- Big texture: Tender chicken, charred Brussels, and crunchy almonds make every bite interesting.
Fabian’s Budget & Health Tip: Buy whole Brussels sprouts and shave them yourself with a sharp knife, mandoline, or food processor. It is usually cheaper than pre shaved bags, and the sprouts stay fresher. For extra vegetables, add a handful of shredded cabbage. It blends in well and keeps the meal light.
Ingredients (Serves 4)
- 1 lb ground chicken, 450 g
- 4 cups shaved Brussels sprouts, about 340 g
- 1/4 cup sliced or chopped almonds, 25 g
- 1 tablespoon olive oil, 15 ml
- 1 teaspoon fresh rosemary, finely chopped, or 1/2 teaspoon dried rosemary
- 2 garlic cloves, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon lemon juice, 15 ml
- 1 teaspoon lemon zest, optional
Step-by-Step Instructions
1. Prep the Brussels Sprouts 🥬
Trim the tough ends from the Brussels sprouts. Slice them very thin, so they look like green ribbons with pale centers.
For video, show the pile getting fluffy and full on the cutting board. This is what gives the dish volume and helps the edges char quickly in the pan.
2. Toast the Almonds 🌰
Place a large skillet over medium heat. Add the almonds to the dry pan and toast for 2 to 3 minutes.
Shake the pan often. Watch for lightly golden edges and a warm, nutty smell. As soon as they smell toasted, move them to a small plate. They can burn fast, so do not walk away.
3. Brown the Chicken with Rosemary 🍗
Add olive oil to the same skillet. Add the ground chicken, rosemary, garlic, salt, black pepper, and red pepper flakes if using.
Break the chicken apart with a wooden spoon. Let it sit for a minute before stirring, so the bottom gets golden instead of pale. Cook for 6 to 8 minutes, until the chicken turns from pink to white with golden brown bits.
You should hear a steady sizzle. The rosemary will smell warm and earthy, and the garlic should smell sweet, not sharp or burnt.
4. Add the Shaved Brussels Sprouts 🔥
Add the shaved Brussels sprouts to the skillet. Spread them over the chicken, then let them sit for 1 to 2 minutes before stirring.
This little pause helps the sprouts char. Look for browned edges, deep green leaves, and a few crispy pieces. The pan should smell like roasted vegetables and rosemary.
Cook for about 6 minutes total, stirring every so often. The Brussels sprouts should soften but still have some bite.
5. Brighten and Finish 🍋
Turn off the heat. Stir in the lemon juice and lemon zest if using.
The lemon should wake up the whole pan. You will notice the savory chicken, toasted rosemary, and roasted Brussels smell brighter right away.
6. Top with Almonds and Serve ✨
Spoon the skillet into bowls or onto plates. Sprinkle the toasted almonds over the top right before serving.
For the best texture, add the almonds at the end so they stay crisp. Serve warm on its own, over brown rice, with roasted potatoes, or with warm pita.
Expert Troubleshooting & FAQs
What if my Brussels sprouts get soggy?
Your skillet may be too crowded or not hot enough. Cook over medium-high heat and spread the sprouts out. Let them sit briefly before stirring, so the edges can brown.
What if my chicken looks dry?
Ground chicken is lean, so it can dry out if cooked too long. Add a small splash of chicken broth, lemon juice, or olive oil at the end to bring back moisture.
Can I use turkey instead of chicken?
Yes. Ground turkey works well in this recipe. Use the same amount and cook it the same way. If it is very lean, add an extra teaspoon of olive oil.
Can I make this ahead?
Yes. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best texture. Add the almonds fresh after reheating.
Serving Ideas
Serve this Shaved Brussels and Rosemary Chicken with:
- Brown rice or quinoa
- Roasted sweet potatoes
- A simple cucumber tomato salad
- Warm pita with Greek yogurt sauce
- Cauliflower rice for a lighter option
Estimated Nutritional Facts Per Serving
Approximate values will vary based on exact ingredients.
- Calories: 280
- Protein: 27 g
- Carbs: 11 g
- Fats: 16 g
Shaved Brussels and Rosemary Chicken Skillet
Ingredients
- 1 lb ground chicken, 450 g
- 4 cups shaved Brussels sprouts, about 340 g
- 1/4 cup sliced or chopped almonds, 25 g
- 1 tablespoon olive oil, 15 ml
- 1 teaspoon fresh rosemary, finely chopped, or 1/2 teaspoon dried rosemary
- 2 garlic cloves, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon lemon juice, 15 ml
- 1 teaspoon lemon zest, optional
Instructions
- 1. Prep the Brussels Sprouts. Trim the tough ends from the Brussels sprouts. Slice them very thin, so they look like green ribbons with pale centers. For video, show the pile getting fluffy and full on the cutting board. This is what gives the dish volume and helps the edges char quickly in the pan.
- 2. Toast the Almonds. Place a large skillet over medium heat. Add the almonds to the dry pan and toast for 2 to 3 minutes. Shake the pan often. Watch for lightly golden edges and a warm, nutty smell. As soon as they smell toasted, move them to a small plate. They can burn fast, so do not walk away.
- 3. Brown the Chicken with Rosemary. Add olive oil to the same skillet. Add the ground chicken, rosemary, garlic, salt, black pepper, and red pepper flakes if using. Break the chicken apart with a wooden spoon. Let it sit for a minute before stirring, so the bottom gets golden instead of pale. Cook for 6 to 8 minutes, until the chicken turns from pink to white with golden brown bits. You should hear a steady sizzle. The rosemary will smell warm and earthy, and the garlic should smell sweet, not sharp or burnt.
- 4. Add the Shaved Brussels Sprouts. Add the shaved Brussels sprouts to the skillet. Spread them over the chicken, then let them sit for 1 to 2 minutes before stirring. This little pause helps the sprouts char. Look for browned edges, deep green leaves, and a few crispy pieces. The pan should smell like roasted vegetables and rosemary. Cook for about 6 minutes total, stirring every so often. The Brussels sprouts should soften but still have some bite.
- 5. Brighten and Finish. Turn off the heat. Stir in the lemon juice and lemon zest if using. The lemon should wake up the whole pan. You will notice the savory chicken, toasted rosemary, and roasted Brussels smell brighter right away.
- 6. Top with Almonds and Serve. Spoon the skillet into bowls or onto plates. Sprinkle the toasted almonds over the top right before serving. For the best texture, add the almonds at the end so they stay crisp. Serve warm on its own, over brown rice, with roasted potatoes, or with warm pita.
