Easy Lemon Garlic Butter Chicken and Brussels Sprouts
There is something so comforting about a warm skillet dinner in the fall. This lemon garlic butter chicken is the perfect way to end your day. It is light, fresh, and incredibly satisfying. You will love how the bright citrus wakes up your palate.
Why This Recipe Is a Winner
This recipe is a winner because it fits your busy schedule. This lemon garlic butter chicken is a nutritious and balanced meal. It is perfect for a healthy reset after a long weekend. You get protein and greens in every single bite.
How to Make It
The method is very straightforward and beginner-friendly. You will sear the chicken to lock in all the juices. The sprouts cook in the same pan to soak up flavor. One-pan cooking means you spend less time washing dishes.
What You Need
This dish uses simple pantry staples and fresh seasonal produce at its peak.
- 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
- Season chicken pieces evenly with salt, pepper, and dried oregano.
- Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet over medium-high heat.
- 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.
- Add the remaining tablespoon of olive oil and the Brussels sprouts to the same skillet, cut-side down.
- Cook Brussels sprouts undisturbed for 5 minutes to achieve a char, then stir and cook for an additional 3 to 5 minutes until tender.
- Reduce heat to medium and add the butter and minced garlic. Sauté for 60 seconds until the butter is melted and garlic is fragrant.
- Stir in the lemon juice, lemon zest, and red pepper flakes, scraping the bottom of the pan to release any browned bits.
- Return the chicken to the skillet and toss thoroughly to coat everything in the lemon garlic butter sauce.
- Garnish with additional lemon zest if desired and serve immediately.
Best Ways to Enjoy It
Serve this dish while it is piping hot and fragrant. It looks lovely in shallow bowls with extra lemon wedges. Set the table and enjoy this for a quiet weeknight dinner. The bright citrus notes make every bite feel fresh and light.
How to Store Leftovers
Keep your leftovers in the fridge for up to four days. This dish is great for your weekly meal prep routine. Reheat it gently in a pan to maintain the texture. The lemon flavor stays vibrant and delicious even the next day.
Tips for Best Results
- Pat the chicken dry before seasoning for a better sear.
- Do not crowd the sprouts if you want them crispy.
- Use a heavy skillet like cast iron for best results.
- Freshly squeezed lemon juice makes a huge difference here.
- For a fall dinner party, double the batch for guests.
- Add a sprinkle of parmesan for an extra savory kick.
Ways to Switch It Up
- Try using broccoli florets instead of Brussels sprouts in the summer.
- Swap the chicken thighs for shrimp for a faster meal.
- Use ghee instead of butter for a paleo-friendly version.
- Swap maple syrup for honey for a milder sweetness if desired.
Common Questions
Can I use chicken breasts?
Yes, you can certainly use chicken breasts. Just be sure to cook them for less time. This prevents the meat from becoming too dry.
Is this recipe keto-friendly?
Absolutely, this is a perfect low-carb meal. It is high in healthy fats and protein. It fits perfectly into a ketogenic lifestyle.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Clara
Ingredients
Method
- Season chicken pieces evenly with salt, pepper, and dried oregano.
- Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet over medium-high heat.
- 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.
- Add the remaining tablespoon of olive oil and the Brussels sprouts to the same skillet, cut-side down.
- Cook Brussels sprouts undisturbed for 5 minutes to achieve a char, then stir and cook for an additional 3 to 5 minutes until tender.
- Reduce heat to medium and add the butter and minced garlic. Sauté for 60 seconds until the butter is melted and garlic is fragrant.
- Stir in the lemon juice, lemon zest, and red pepper flakes, scraping the bottom of the pan to release any browned bits.
- Return the chicken to the skillet and toss thoroughly to coat everything in the lemon garlic butter sauce.
- Garnish with additional lemon zest if desired and serve immediately.
