20-Minute Lemon Garlic Butter Chicken and Brussels Sprouts

It is 6pm on a busy Tuesday. You need a meal that feels like a hug. This Lemon Garlic Butter Chicken and Brussels Sprouts is the answer. It is fast, fresh, and totally addictive.

There is something magical about the smell of garlic on a crisp autumn evening. This dish brings that cozy fall vibe right to your kitchen. You get juicy chicken and crispy sprouts in one pan. It is the perfect weeknight dinner for busy people.

Why You Will Love This Recipe

This recipe is a total game changer for your rotation. It delivers restaurant-quality flavor with minimal cleanup. You only need one large skillet to make it happen. That means less time washing dishes and more time relaxing.

It is also a healthy reset powerhouse. It is naturally low-carb and keto-friendly. The lemon cuts through the rich butter perfectly. You will love how the sprouts get sweet and nutty. It is pure comfort food without the heavy carb slump.

Easy Cooking Steps

Making this dish is incredibly straightforward. You start by getting a hard sear on the chicken. This locks in all those delicious juices. Then, you use that same pan to char the vegetables. It is a simple method that builds layers of flavor. Even beginners can master this meal tonight.

Ingredients You Will Need

Most of these items are pantry staples you already have. Fresh lemon and garlic make all the difference here.

• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 1 lb Brussels sprouts, stems trimmed and halved
• 4 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 lemon, zested and juiced
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper

Step-by-Step Directions

1. Season chicken pieces evenly with salt, pepper, and dried oregano.
2. Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet over medium-high heat.
3. Add chicken to the skillet and sear until golden brown and cooked through. This takes approximately 6 to 8 minutes. Remove chicken and set aside.
4. Add the remaining tablespoon of olive oil and the Brussels sprouts to the same skillet. Place them cut-side down.
5. Cook sprouts undisturbed for 5 minutes to achieve a deep char. Stir and cook for 3 to 5 more minutes until tender.
6. Reduce heat to medium and add the butter and minced garlic. Sauté for 60 seconds until fragrant.
7. Stir in the lemon juice, lemon zest, and red pepper flakes. Scrape the bottom of the pan to release flavor.
8. Return the chicken to the skillet and toss to coat in the sauce.
9. Garnish with extra lemon zest and serve immediately.

Best Ways to Enjoy It

Serve this warm right out of the skillet. It looks beautiful and tastes even better. Pair it with a crisp green salad for a light lunch. You can also serve it over cauliflower rice. It is the ultimate low-carb comfort meal for chilly nights.

How to Store Leftovers

Store any leftovers in an airtight container. They stay fresh in the fridge for three days. Reheat them in a skillet over medium heat. This helps keep the sprouts crispy and the chicken juicy. Avoid the microwave if you want the best texture. It makes a fantastic meal prep lunch for work.

Tips for Best Results

• Use a cast iron skillet for the best char.
• Do not crowd the pan when searing chicken.
• Dry your Brussels sprouts completely before cooking.
• Let the sprouts sit undisturbed to get golden brown.
• Use fresh lemon juice rather than the bottled kind.
• Chicken thighs stay juicier than breasts in this recipe.
• Mince your garlic fresh for the strongest flavor.

Ways to Switch It Up

• Swap chicken thighs for shrimp for a faster protein.
• Add crumbled bacon at the end for extra crunch.
• Use broccoli florets if you dislike Brussels sprouts.
• Top with grated parmesan cheese for a salty kick.

FAQs

Can I use chicken breasts instead?

Yes, you can use chicken breasts. Just be careful not to overcook them. They dry out faster than thighs. Cut them into even pieces for uniform cooking.

How do I make the sprouts extra crispy?

The secret is high heat and patience. Do not stir them for five minutes. This creates a beautiful caramelized crust on the cut side. Ensure the pan is hot before adding them.

You are going to love how easy this is. Go make it right now!

— Jasmine

Lemon Garlic Butter Chicken and Brussels Sprouts

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 425

Ingredients Method

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 1 lb Brussels sprouts, stems trimmed and halved
• 4 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic , minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 lemon , zested and juiced
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper

Method

 

1. Season chicken pieces evenly with salt, pepper, and dried oregano.
2. Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet over medium-high heat.
3. Add chicken to the skillet and sear until golden brown and cooked through, approximately 6 to 8 minutes. Remove chicken from the pan and set aside.
4. Add the remaining tablespoon of olive oil and the Brussels sprouts to the same skillet, cut-side down.
5. Cook Brussels sprouts undisturbed for 5 minutes to achieve a char, then stir and cook for an additional 3 to 5 minutes until tender.
6. Reduce heat to medium and add the butter and minced garlic. Sauté for 60 seconds until the butter is melted and garlic is fragrant.
7. Stir in the lemon juice, lemon zest, and red pepper flakes, scraping the bottom of the pan to release any browned bits.
8. Return the chicken to the skillet and toss thoroughly to coat everything in the lemon garlic butter sauce.
9. Garnish with additional lemon zest if desired and serve immediately.