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
Nutrition Disclaimer:
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.
I thought the Italian seasoning was a little overpowering, but otherwise this recipe is great. I am making it again tonight and cutting the Italian seasoning in half. Served over rice.
Sarah, so glad you loved it! 🙂 This is delicious served over rice! ❤️
OMG! This was amazing- tasted like something you would eat in a restaurant. So easy to make with clear instructions. My family LOVED it!
Kristen, I am so glad your whole family enjoyed it. Thank you for your 5-star review! ❤️
My family said to please fix this one again. They really liked it! Thanks!
Natalie, so glad your family enjoyed it!!
This was great and easy, thank you!! Didnt have lemon and it was still delicious.
Kat, so glad you enjoyed this. Thank you for your review and the 5-star rating!
I love when recipes are both easy to prepare and delicious! It’s a very versatile recipe as well - I can see adding mushrooms for even more umami (although it’s great as is), serving over orzo, rice or pasta, adding other veggies, etc. But we thoroughly enjoyed it as is!
Terry, thank you for your wonderful feedback! Glad you enjoyed this simple recipe, and yes, garlic sauteed mushrooms would be a treat addition! ❤️
We enjoyed this recipe tonight. It's wonderful to have access to these tasty combinations utilizing healthy vegatables!
Julia, I am very happy you tried this recipe and enjoyed it! 🙂
Delicious and easy! Just enough complexity of flavor to make it interesting without complex steps that would make it daunting! We like more veggies than protein so I added cubed roasted sweet potato (great with Brussels sprouts!) and tender green beans (would have loved to use sugar snap peas but they were unavailable) it was perfect! Will definitely make again. And I think it would be a fine vegetarian main course using tofu too.
Dorothy, thank you for trying this recipe and so glad you loved it! I love your addition of extra veggies: sweet potatoes and green beans. ❤️
I made this tonight, and it was tasty, easy, and quick. I made a couple changes to lessen the fat and calories: upped the Brussels sprouts to 16 oz. to accommodate four smaller servings; cooked the chicken in 1 T. of oil instead of two, and it was plenty; halved the butter to 2 T., and it was also enough to give it a yummy buttery flavor. Definitely will make this again! Thanks for a delish weeknight option!
Outstanding and so fast to oreoare, We all enjoyed it. The only thing I did different were cherry tomatoes. I will be making this one again. Thank you
This was really, really good! I followed the recipe exactly except I added a couple of carrots and potatoes to the roasting pan with the Brussels sprouts (cut to the approximate size of the sprouts) to really make it pretty much a one pan meal. Thanks for a great recipe!
I now get excited to prepare meals since I’ve started using Julia’s recipes. They are tasty and well written.
I’ve made this several times and it’s amazing! Great flavor. I roasted carrots along with the sprouts; great addition!
I have rarely , maybe never, left a recipe review. This recipe was fabulous. I had some Brussel sprouts given to me and wanted to try a different way to use them, instead of as a side dish. I added cherry tomatoes as another reviewer suggested, and served with mash. I was pretty heavy handed with the butter, so we used bread to soak up the delicious buttery juices. 10/10
(Esperance, Western Australia)
Lee, I really appreciate it that you took the time to share such a wonderful and positive comment! ❤️ Love the addition of cherry tomatoes!
Fantastic! Really enjoyed your recipe. Didn't have any Brussels so I used carrots. Will be making this recipe again and again.
So glad you loved this recipe - and I love that you used carrots! Sounds so delish!
I made this tonight and it was a hugh hit! I will definitely be making again!
Linda, I am so happy the recipe was a success!
This meal was so delicious and easy to prepare. Definitely will be making again.
Linda, I am so glad you found this recipe useful and practical! 🙂
I made this today exactly how it was called for, and it was amazing!! The Brussels sprouts were incredible and that's always been hard for me! I served mashed potatoes n hawaiian rolls and some extra lemon wedges on the side. I appreciate having found you on FB and that your recipes always make perfect sense, are affordable and easy to follow. Husband and daughter approved. I always double your recipes because portions go SUPER quick!! thanks so very much
May, this is one of the best comments I've read on my website! 🙂 So glad you enjoy my recipes - thank you for taking the time to comment and providing this wonderful feedback! ❤️