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
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.
How to make Lemon Garlic Butter Chicken
Start by roasting Brussels sprouts in the preheated oven at 400 F for 20 minutes.
Then, prepare the chicken. Use skinless, boneless chicken tenderloins. Slice them into thinner strips.
Generously season the chicken tenderloins with smoked 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.
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.
Other chicken recipes
If you like chicken dinners similar to this one where the chicken is combined with veggies, try these recipes next:
- Maple Chicken with Sweet Potatoes
- One-Pan Pesto Chicken and Veggies (Asparagus and Cherry Tomatoes)
- Sheet-Pan Chicken Thighs with Roasted Butternut Squash and Brussels Sprouts
- Creamy Tuscan Chicken with Spinach and Artichokes
Lemon Garlic Butter Chicken and Brussels Sprouts
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
- 4 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 1 remaining tablespoon 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
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.
Delish!
Thank you! 🙂
Made this for dinner tonight everyone loved it and they want me to add it to the cook book
Sherri, I am so flattered by your comment! 🙂 Thank you for taking the time to share this positive feedback!
I made this for the first time. Wanted to try something different with brussel sprouts! Absolutely loved it. I put it over cauliflower rice. Next time I am going to try it with white rice or pasta!
I am so happy you've enjoyed this recipe and took the time to share this wonderful feedback! 🙂 This is delicious served over cauliflower rice - a great choice of a side dish!
I made this last night using about half the butter, and bottled lemon juice and jarred minced garlic to save time. It was delicious! The Brussel sprouts got a little too tender for my taste after adding to the mixture, but they were still good. The best part is that my picky kids even loved it - the chicken especially, but they even liked the sprouts, which they usually despise. They've asked me to make this again. Thank you!
Sara, your comment made my day! Glad you gave this recipe a try and enjoyed it! And I am happy that even the "despised" sprouts were enjoyed! 🙂 Thank you for for such a wonderful comment and the 5-star review!
This makes great leftovers for lunch and reheats easily. My new go-to Fall lunch recipe!
Yes, this is a great recipe to make for leftovers or for lunch! Glad you liked it!
Wonderful! This was my dinner last nights. I made it with cooked leftover chicken breasts.
So glad you enjoyed it! Yes, cooked chicken breasts work well in this recipe!