Lemon Garlic Butter Chicken with Brussel Sprouts is an easy weeknight dinner that a whole family will love! Chicken and roasted Brussel sprouts are cooked in lemon butter sauce with lots of fresh garlic. The chicken is juicy and tender, and the sauce is pure comfort food!
Lemon Garlic Butter Chicken:
This delicious recipe is packed with flavor and made with simple ingredients found in any pantry. This recipe is low-carb, gluten-free, high in protein, and keto-friendly.
- First, the chicken is seasoned with paprika, salt, and pepper, and cooked in olive oil.
- Meanwhile, the Brussel sprouts are roasted in the oven until crispy.
- Then, both the cooked chicken and Brussels sprouts are combined together in a lemon garlic butter sauce seasoned with Italian seasoning and red pepper flakes.
What type of chicken to use?
I used skinless, boneless chicken tenderloins – they are, well, tender, and are already sliced the way I want them for this recipe. However, you can also use boneless, skinless chicken thighs or chicken breasts with equal success. Just slice them thinly.
What kind of veggies to use?
I made this with Brussel sprouts which I roasted (seasoned with olive oil, salt, and pepper) in the preheated oven at 400 F for 20 minutes. You can also use roasted asparagus, green beans, or broccoli.
How to make Lemon Garlic Butter Chicken:
Start by roasting Brussel sprouts in the preheated oven at 400 F for 20 minutes.
Then, prepare the chicken. Use skinless, boneless chicken tenderloins. Slice them into thinner strips.
Generously season the chicken tenderloins with smoked paprika, salt, and pepper.
Cook chicken tenderloins in olive oil in a cast-iron skillet. Once the chicken is cooked for about 5 minutes, sprinkle the chicken with Italian seasoning, crushed red chili pepper flakes, add minced garlic, freshly squeezed lemon juice, and butter. Proceed to cook for another 2 minutes or more until the chicken is cooked through but not overcooked.
Add Brussel sprouts and more butter. Stir everything together on low heat. When serving, top the chicken with chopped fresh parsley.
Helpful tips:
- Prepare the Brussel sprouts. Trim the ends, remove yellow leaves. Make the sprouts look fresh and beautiful! Line the baking sheet with parchment paper to minimize the cleanup. Roast the Brussels sprouts with the cut sides down to provide for a beautiful roasted look.
- Use skinless, boneless chicken tenderloins. They are already usually precut and you can just add them to the skillet. If they are too thick, slice them into thinner strips.
- Fresh lemon. Use either 2 tablespoons of freshly squeezed lemon juice or just add 4 thin slices of lemon when you add garlic (and remove the lemon slices before serving).
What to serve with it?
Lemon Garlic Butter Chicken is already a complete meal since it’s made with roasted Brussels sprouts, but if you would like to add carbs to it, serve this with rice, mashed potatoes, cauliflower rice, or lemon-flavored pasta.
How to store it:
- Lemon garlic butter chicken can be refrigerated in an airtight container for up to 4 days.
- Freeze it in an airtight container for up to 2 months.
More Recipe Suggestions:
Garlic Parmesan Roasted Brussel Sprouts
Creamy Garlic Parmesan Brussel Sprouts & Bacon
Easy Skillet Pizza with Brussels & Bacon
Chicken Feta Pasta with Spinach and Cherry Tomatoes
Lemon Garlic Butter Chicken and Brussel Sprouts
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
- Baking Sheet (I like Nordic Ware, they don't warp/twist)
Ingredients
Roasted Brussel Sprouts:
- 12 oz Brussel sprouts ends trimmed and yellow leaves removed
- 2 tablespoons olive oil
- salt and pepper to taste
Lemon Garlic Butter Chicken:
- 1 lb. chicken tenderloins skinless boneless
- ½ teaspoon smoked paprika
- ¼ teaspoon salt or to taste
- black pepper freshly ground to taste
- 2 tablespoons olive oil
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red chili pepper flakes or to taste
- 5 cloves garlic minced
- 2 tablespoons freshly squeezed lemon juice
- 4 tablespoons butter divided
Garnish:
- ¼ cup fresh parsley chopped
Instructions
How to roast Brussel Sprouts:
- Preheat oven to 400 F. Line the baking sheet with parchment paper. Trim ends of Brussel sprouts and remove yellow leaves. Then, slice all Brussel sprouts in half.
- In a medium bowl, combine halved Brussel sprouts, 2 tablespoons of olive oil, salt and pepper to taste, and toss to combine. Spread Brussel sprouts on the baking sheet, cut sides down, without crowding.
- Roast in the preheated oven at 400 F for about 20 minutes.
How to make Lemon Garlic Butter Chicken:
- If chicken tenderloins are too thick, slice them into strips. Season the chicken with smoked paprika, salt, and freshly ground black pepper.
- Heat 2 tablespoons of olive oil on medium heat in a large cast-iron skillet. Add the chicken in one layer and cook for about 3 minutes. Flip the chicken strips over and cook for 2 more minutes.
- Lower the heat to low, sprinkle the chicken with Italian seasoning and crushed red chili pepper flakes, add minced garlic, freshly squeezed lemon juice, and 3 tablespoons of butter. Cook for another 2 minutes or more, frequently stirring, until the chicken is cooked through but not overcooked.
- Add roasted Brussel sprouts to the same skillet with cooked chicken. Add 1 remaining tablespoon of butter and melt it on low heat, stirring it together with the Brussel sprouts. Do it rather quickly, for a couple of minutes, just until the butter melts and the lemon garlic butter sauce coats both the chicken and the Brussel sprouts evenly. Remove from heat.
- Stir in half of the chopped fresh parsley. When serving, top with the remaining half of chopped fresh parsley. Season with more crushed red chili pepper flakes, if desired.
