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Pan-seared chicken pieces and charred Brussels sprouts in a lemon garlic butter sauce in a black skillet.

Lemon Garlic Butter Chicken and Brussels Sprouts

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.