Easy Apple Cider Vinegar Chicken with Root Vegetables and Brussels Sprouts

When it comes to meals that both fill you up and leave you feeling comforted and satisfied, well, this recipe is going to be at the top of your list!

I personally love it because it comes together quickly and easily, and has a bright rich flavor that lets me know that I just ate an incredible meal, but doesn’t fill me up to the point where I can’t go play some frisbee golf if the occasion arises.

So, grab a couple of knives, and get ready to make some magic!

Apple cider vinegar chicken ingredients, substitutions, and tips

To make this delicious dish, you’ll need:

• 2 tablespoons olive oil

• 3 lbs. boneless, skinless chicken thighs, excess fat trimmed

• 1½ teaspoons Italian seasoning

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 5 parsnips, cut into ¼-inch slices

• 1 leek, white and pale green parts only, well washed and sliced into ½-inch slices

• ½ cup Brussels sprouts, halved 

• 2 tablespoons apple cider vinegar

• 3 cups chicken stock

• 2 teaspoons arrowroot powder

• 1 tablespoon cold water

• Fresh thyme, for garnish

Diet compatibility

Diet	Compatible?
Vegan	Not as written – but it can be
Non-Dairy	Yes
Keto	Yes
Whole30	Yes
Paleo	Yes

Substitutions and recipe notes

To make this recipe vegan: You’ll need a vegan protein to replace the chicken, and you’ll want to replace the chicken stock with vegetable stock.

If you’re not into parsnips, you can replace with carrots – but it’s worth noting that, since carrots are higher in sugar, if you’re trying to eat Keto you should probably halve it.

Also – this meal is VERY freezer friendly – it can be frozen in an airtight container for up to 3 months.

How to make apple cider vinegar chicken (step-by-step instructions)

• Heat olive oil over medium heat in a large oven-proof skillet until it shimmers.

• Season the chicken thighs with Italian seasoning, salt, and pepper. Place chicken thighs in the pan. 

• Cook chicken for 12 minutes, flipping halfway through. Transfer chicken to a platter and lightly tent with foil. Reserve.

• Add parsnips, leek, and Brussels sprouts to the pan. Stir well. Sauté for 7-10 minutes, or until the parsnips are softened.

• Pour in the vinegar, and stir well to remove any browned bits from the bottom. Bring to a light simmer, and add in the chicken broth.

• In a small bowl whisk together the arrowroot powder and water.

• Add the mixture into the pan, and stir well. Bring to a light boil.

• Nestle chicken back into the pan.

• Reduce heat to medium low, and cook until the chicken registers between 175-185 degrees with a meat thermometer, approximately 7-10 minutes. 

• Garnish with fresh thyme, if using.

More recipes and tips:

Apple cider vinegar gummies recipe

Coconut Curry Chicken

Keto Butter Chicken

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