Brown sugar and apples bring sweetness to this chicken and brussels sprouts dish.
1. Place chicken thighs in a bowl and season it with thyme, and salt and pepper. Cook in oil in a large skillet over medium-high heat until cooked through, 4 to 5 minutes per side; transfer to a plate.
2. Add shredded Brussels sprouts, apple, red onion, and garlic clove to skillet. Cook for 5 to 6 minutes until onion has softened. Stir in white balsamic vinegar and brown sugar. Season with kosher salt and black pepper.
3. Place chicken back to pan and top with toasted pecans.