Garlic Butter Chicken Brussels Sprouts

Garlic butter chicken and Brussels sprouts is a weeknight hero that brings together juicy tender chicken and golden roasted sprouts in a quick lemony butter sauce. It is the meal I make when I want something soul-satisfying but not heavy, and the whole thing comes together almost as fast as takeout. Even picky eaters in my house find themselves going for seconds whenever this is on the table.

I first whipped this up on a busy weeknight with some leftover sprouts and never looked back. The garlic butter sauce truly makes everything irresistible and the kids now actually request Brussels sprouts because of this meal.

Ingredients

• Brussels sprouts: choose smaller sprouts with bright green leaves for sweetness and roast for caramelization
• Olive oil: helps everything crisp in the oven and pan try a good quality extra virgin type for the best flavor
• Salt and black pepper: these two make every ingredient pop use freshly ground black pepper if you can
• Chicken tenderloins: soft and quick to cook pick fresh-looking pieces with no odor or excess liquid
• Butter: adds richness and smooths out the sauce use unsalted for better control over seasoning
• Minced garlic: punches up the sauce buy whole heads and mince fresh for maximum flavor
• Lemon juice: brightens and balances the butter use fresh squeezed for a boost of freshness
• Italian seasoning: brings herby depth with a mix of classics like oregano and basil
• Paprika: gives smoky warmth a real game changer here if you have smoked paprika
• Red chili pepper flakes: add kick optional but recommended for a gentle heat
• Fresh parsley: brightens at the end choose bunches with crisp leaves and no wilting

Step-by-Step Instructions

Prep the Brussels Sprouts:

Trim the ends off the Brussels sprouts and peel away any yellow leaves. Cut each sprout in half to roast evenly and allow more surface to crisp.

Season and Roast:

Place halved Brussels sprouts in a large bowl and toss thoroughly with olive oil salt and pepper. Arrange them cut sides down on a parchment-lined baking sheet so each piece browns. Roast at four hundred degrees Fahrenheit for about twenty minutes until the edges are golden.

Prepare the Chicken:

If the chicken tenderloins are thick slice them into strips so they cook quickly and evenly. Season with paprika salt and plenty of black pepper all over.

Sear the Chicken:

Heat olive oil in a large cast iron skillet over medium heat. Place the chicken strips in a single layer and cook about three minutes on one side till lightly golden. Flip and cook two minutes more.

Build the Sauce:

Lower the heat and sprinkle the chicken with Italian seasoning and chili pepper flakes. Add minced garlic lemon juice and most of the butter. Stir everything together and cook for two minutes letting the butter melt and mingle with the chicken juices.

Combine with Brussels Sprouts:

Once the Brussels sprouts finish roasting transfer them straight into the skillet with the chicken. Add the rest of the butter and stir well so everything gets coated in the bright aromatic sauce.

Finish and Serve:

Turn off the heat and stir in half the chopped fresh parsley. Serve right from the skillet and top with extra parsley and more chili flakes if you like a little spice.

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My favorite part is always the sauce. Every spoonful is silky and tangy thanks to that little hit of lemon. This is one of the very first dishes my little one helped chop parsley for and it is still our tradition to sprinkle the herbs together before serving.

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat with a splash of water or extra lemon juice to keep things moist. I do not advise freezing because Brussels sprouts can become a bit mushy once thawed.

Ingredient Substitutions

You can use boneless chicken thighs for a richer taste or swap in broccoli florets or even halved asparagus if Brussels sprouts are not available. Vegan butter and plant protein strips also work surprisingly well in this recipe if you need a dairy or meat-free version.

Serving Suggestions

Serve this meal as is for a complete dinner or spoon it over fluffy rice or buttery mashed potatoes to soak up every drop of sauce. Crusty bread is always a welcome addition at my table. A crisp green salad with an olive oil vinaigrette makes a great fresh side.

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Cultural Notes

Lemon garlic sauces are classic in Mediterranean kitchens and pairing them with seasonal vegetables is a timeless approach. Mixing hearty vegetables and quick-cooked proteins in one skillet has roots in many comfort food traditions.

Recipe FAQs

→ What cut of chicken works best?

Chicken tenderloins are ideal for their tenderness and quick cooking time, but chicken breasts sliced into strips also work well.

→ Can I use frozen Brussels sprouts?

Fresh Brussels sprouts are recommended for optimal texture, but frozen can be used if well-drained and roasted at a slightly higher temperature.

→ How to avoid soggy Brussels sprouts?

Arrange sprouts cut side down and don’t overcrowd the baking sheet to ensure crisp roasting rather than steaming.

→ Is this dish spicy?

The addition of red chili pepper flakes brings subtle heat. Adjust or omit for a milder flavor.

→ What can I serve alongside?

This dish pairs nicely with rice, mashed potatoes, or warmed crusty bread to soak up the garlic butter sauce.

→ Can I substitute the butter?

For a lighter version, use olive oil instead of butter, though the flavor will change slightly.