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Lemon Garlic Butter Chicken and Brussels Sprouts

Lemon Garlic Butter Chicken with Brussels Sprouts is an easy weeknight dinner that a whole family will love! Chicken and roasted Brussels 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 and Brussels sprouts in a cast-iron skillet

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 Brussels 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.

My other popular chicken recipe that is also low-carb and keto-friendly is chicken thighs with creamy bacon mushroom thyme sauce.

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 Brussels 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.

lemon garlic butter chicken and Brussels sprouts in a cast-iron skillet

How to make Lemon Garlic Butter Chicken

Start by roasting Brussels sprouts in the preheated oven at 400 F for 20 minutes.

roasted Brussels sprouts on a parchment paper lined baking sheet

Then, prepare the chicken.  Use skinless, boneless chicken tenderloins.  Slice them into thinner strips.

raw chicken tenderloins on a white plate

Generously season the chicken tenderloins with smoked paprika, salt, and pepper.

raw chicken tenderloins seasoned with paprika, salt and pepper

Cook chicken tenderloins in olive oil in a cast-iron skillet.   After 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. Cook for another 2 minutes or more until the chicken is cooked through but not overcooked.

cooked chicken tenderloins in a cast-iron skillet

Add Brussels sprouts and more butter.  Stir everything together on low heat.  When serving, top the chicken with chopped fresh parsley.

Helpful tips

  • Prepare the Brussels 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?

This lemon garlic butter chicken is already a complete meal since it’s made with roasted Brussels sprouts.  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

  • Fridge. Lemon garlic butter chicken can be refrigerated in an airtight container for up to 4 days.
  • Freezer.  Freeze it in an airtight container for up to 2 months.

lemon garlic butter chicken and Brussels sprouts in a cast-iron skillet

Other chicken recipes

If you like chicken dinners similar to this one where the chicken is combined with veggies, try these recipes next:

lemon garlic butter chicken and Brussels sprouts in a cast-iron skillet

Lemon Garlic Butter Chicken and Brussels Sprouts

Lemon Garlic Butter Chicken with Brussels Sprouts is an easy weeknight dinner that a whole family will love! Chicken and roasted Brussels 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!

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Main Course

Cuisine American

Servings 3 people

Calories per serving 665 kcal

Author: Julia

Ingredients

Roasted Brussels Sprouts

  • 12 oz Brussels sprouts ends trimmed, 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
  • 8 tablespoons butter divided

Garnish

  • ¼ cup fresh parsley chopped

Instructions 

How to roast Brussels Sprouts

  • Preheat oven to 400 F. Line the baking sheet with parchment paper. Trim ends of Brussels sprouts and remove yellow leaves. Then, slice all Brussels sprouts in half.

  • In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt and pepper to taste, and toss to combine. Spread Brussels 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 Brussels sprouts to the same skillet with cooked chicken. Add 3 remaining tablespoons of butter and melt it on low heat, stirring it together with the Brussels 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 Brussels 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.

Nutrition

Nutrition Information

Lemon Garlic Butter Chicken and Brussels Sprouts

Amount per Serving

% Daily Value*

Saturated Fat

Trans Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Potassium

Carbohydrates

Vitamin A

Vitamin C

* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Keyword Lemon Garlic Butter Chicken

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