Garlic Butter Chicken Brussels Sprouts (Print-Friendly Version)
Chicken and brussels sprouts sautéed with garlic butter, finished with fresh parsley for a vibrant, hearty dish.
# What You’ll Need to Make This:
→ Brussels Sprouts
01 -
340 g Brussels sprouts, ends trimmed and yellow leaves removed
02 -
2 tablespoons olive oil
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ Chicken
05 -
450 g chicken tenderloins, skinless and boneless
06 -
4 tablespoons unsalted butter, divided
07 -
2 tablespoons olive oil
08 -
2 teaspoons garlic, minced
09 -
2 tablespoons freshly squeezed lemon juice
10 -
0.5 teaspoon Italian seasoning
11 -
0.5 teaspoon paprika
12 -
0.25 teaspoon salt
13 -
0.25 teaspoon crushed red chili pepper flakes
14 -
Freshly ground black pepper, to taste
15 -
Fresh parsley, chopped, for garnish
# How to Prepare:
01 -
Preheat oven to 200°C. Line a baking sheet with parchment paper. Slice trimmed Brussels sprouts in half. Toss in a bowl with olive oil, salt, and black pepper until evenly coated. Arrange, cut side down, on the baking sheet without overcrowding. Roast for 20 minutes until golden and tender.
02 -
If chicken tenderloins are thick, slice into uniform strips. Season with paprika, salt, and black pepper.
03 -
Heat olive oil in a large cast-iron skillet over medium heat. Add chicken strips and cook for 3 minutes. Flip and sear an additional 2 minutes until lightly golden.
04 -
Reduce heat to low. Sprinkle Italian seasoning and red chili pepper flakes over the chicken. Stir in minced garlic, lemon juice, and 3 tablespoons of butter. Cook for 2 minutes, stirring to coat the chicken thoroughly.
05 -
Add the roasted Brussels sprouts to the skillet with cooked chicken. Stir in the remaining 1 tablespoon butter until melted, allowing the lemon garlic butter sauce to coat everything evenly. Remove skillet from heat.
06 -
Stir in half the chopped fresh parsley. Plate and garnish with the remaining parsley. Optionally, top with extra red chili pepper flakes to taste.
# Extra Tips:
01 -
Ensure Brussels sprouts are arranged cut side down for optimal caramelization.
02 -
For best results, avoid overcrowding the pan when searing chicken to ensure proper browning.