Brussel sprout Chicken skillet

I had no clue what I was going to do for last night for dinner. All I know is I had made up some potato salad and figured it would go well with grilled marinated chicken... Except the only chicken I had in the freezer were whole birds, and the gas grill was out of propane. So, I asked my boyfriend to pick up chicken breasts on his way home from work -though by the time he got in, it was to late to do much with them (b/t/w, never send a hungry man to the grocery store). So, I just threw something together right quick, and it tasted fabulous. And, since I made it up, I'm naming it Brussel Sprout Chicken Skillet.

This is all I did:
Preheat oven to 375 degrees.
Sprinkle 3-4 chicken breasts on both sides with salt, pepper, and smoked paprika. Set aside.
Parboil some halved brussel sprouts for about a minute in salted water.
Heat up a cast iron skillet with bacon grease (approx. 3 tbsp.), and brown 1/2 a medium onion and 2 cloves of garlic in it.
Add the drained brussel sprouts to skillet. Cook/fry them up for 4-6 minutes.
Push brussel sprouts to sides of pan, and add chicken in the middle.
Sear chicken for 1-2 min. per side.
Place skillet in oven until chicken reaches 155 degrees internal temperature (20-30min.)
Rest chicken for 5 minutes before serving.