Let’s talk about dinner that’s fast, flavorful, and healthy. This Easy Lemon Garlic Butter Chicken and Brussels Sprouts is the answer to your weeknight woes! It’s a one-pan wonder that’s as easy to make as it is delicious to eat. With juicy, tender chicken, caramelized Brussels sprouts, and a rich, zesty butter sauce, this dish feels like something straight out of a restaurant.

I first stumbled upon this combination on a frantic weeknight when I needed to whip up something hearty and nutritious with what I had in my fridge. Chicken? Check. Brussels sprouts? Check. Lemon and garlic? Always on hand! A few tweaks here and there, and voila—a dish so good, even my kids, who usually avoid Brussels sprouts, came back for seconds.

What makes this dish shine is its simplicity. The chicken is seared to golden perfection, locking in its juices, while the Brussels sprouts develop those irresistible crispy edges. The butter sauce, infused with garlic and lemon, ties everything together beautifully, adding a bright and rich flavor.

This recipe is perfect for meal prepping, dinner parties, or a quick family meal. Pair it with a crusty piece of bread or serve it over rice, and you’ve got a dish that hits all the right notes.

So grab your skillet and get ready to fall in love with this crowd-pleasing meal that’s as versatile as it is delicious!

Resume of Easy Lemon Garlic Butter Chicken and Brussels Sprouts

This Easy Lemon Garlic Butter Chicken and Brussels Sprouts recipe is a delicious, one-pan dinner that comes together in under 30 minutes. It’s the perfect combination of juicy, flavorful chicken and caramelized Brussels sprouts, coated in a buttery, garlicky sauce with a bright hit of lemon.

What sets this dish apart is its simplicity. With minimal prep and easy-to-find ingredients, it’s a meal that’s ideal for busy weeknights but fancy enough for entertaining.

The rich butter sauce enhances the natural flavors of the chicken and vegetables, while the lemon adds a refreshing zing. Plus, it’s incredibly versatile—serve it over rice, mashed potatoes, or even quinoa for a complete meal.

Whether you’re cooking for your family or impressing guests, this dish will quickly become a go-to recipe in your kitchen.

Why This Easy Lemon Garlic Butter Chicken and Brussels Sprouts Recipe Is a Must-Try

One-Pan Wonder

• Fewer dishes, less hassle, and all the flavor packed into one skillet.

Balanced Flavors

• The tangy lemon, savory garlic, and creamy butter combine for a perfectly balanced dish.

Crispy Brussels Sprouts

• Roasted in the same pan, the sprouts become caramelized and crispy, making them irresistible.

Quick and Easy

• On the table in 30 minutes or less—perfect for busy weeknights.

Customizable

• Swap in different veggies, adjust the seasonings, or use chicken thighs instead of breasts for variety.

What You Need for Easy Lemon Garlic Butter Chicken and Brussels Sprouts

• 4 boneless, skinless chicken breasts (or thighs)
• 1 lb Brussels sprouts, halved
• 3 tbsp olive oil
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• Juice of 1 lemon (plus zest for garnish)
• 1 tsp dried thyme (or fresh thyme leaves)
• 1 tsp paprika
• Salt and pepper, to taste
• 1 tbsp honey (optional, for a touch of sweetness)
• Red pepper flakes (optional, for heat)

How to Make Easy Lemon Garlic Butter Chicken and Brussels Sprouts

1. Prep and Season the Ingredients
   Pat the chicken dry with paper towels and season both sides with salt, pepper, paprika, and thyme. Toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper.
2. Sear the Chicken
   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4-5 minutes per side. Remove the chicken and set it aside (it will finish cooking later).
3. Cook the Brussels Sprouts
   In the same skillet, add 1 tablespoon of butter and the Brussels sprouts, cut side down. Cook for 5-7 minutes until caramelized and tender, stirring occasionally. Remove and set aside with the chicken.
4. Make the Lemon Garlic Butter Sauce
   Lower the heat to medium and melt the remaining butter in the skillet. Add the minced garlic and cook for 1 minute until fragrant. Stir in the lemon juice, honey (if using), and a pinch of red pepper flakes (optional).
5. Combine and Finish
   Return the chicken and Brussels sprouts to the skillet, spooning the sauce over the top. Cover and simmer for 5-7 minutes, or until the chicken is cooked through (165°F internal temperature).
6. Serve
   Garnish with lemon zest and extra thyme, and serve hot. Pair with rice, mashed potatoes, or crusty bread to soak up the sauce!

Tips for Perfect Easy Lemon Garlic Butter Chicken and Brussels Sprouts

1. Don’t Overcrowd the Pan
   Sear the chicken in batches if needed to ensure a golden crust.
2. Adjust to Taste
   Add more lemon for brightness or more butter for richness, depending on your preference.

Substitutions and Variations

• Different Veggies: Swap Brussels sprouts for green beans, broccoli, or asparagus.
• Chicken Options: Use bone-in chicken thighs or drumsticks for a juicier option.
• Dairy-Free: Substitute butter with vegan butter or olive oil.
• Low-Carb: Serve over cauliflower rice or mashed cauliflower.

Make a Healthier Version

• Use half the butter and replace the rest with olive oil.
• Skip the honey to reduce sugar content.
• Opt for chicken breasts instead of thighs for a leaner protein option.

Closing Easy Lemon Garlic Butter Chicken and Brussels Sprouts

And there you have it—Easy Lemon Garlic Butter Chicken and Brussels Sprouts! A quick, one-pan recipe that’s as satisfying as it is simple. Whether it’s for a family dinner or meal prep, this dish is sure to please. Don’t forget to share your creations and check out more of our easy weeknight recipes!

Frequently Asked Questions for Easy Lemon Garlic Butter Chicken and Brussels Sprouts

Can I use frozen Brussels sprouts?
Yes, but thaw and pat them dry to avoid excess moisture.

How do I know when the chicken is cooked?
Use a meat thermometer—165°F is the safe internal temperature for chicken.

Can I make this ahead of time?
Yes, store it in an airtight container in the fridge for up to 3 days.

What’s the best way to reheat it?
Reheat in a skillet over low heat with a splash of chicken broth to keep it moist.

Can I use lemon zest instead of juice?
Lemon zest adds flavor but doesn’t replace the acidity of the juice, so use both for the best results.

What can I serve this with?
Serve with rice, quinoa, mashed potatoes, or crusty bread for a complete meal.

Can I make this recipe dairy-free?
Yes, replace butter with olive oil or a dairy-free alternative.

What other herbs can I use?
Rosemary, parsley, or oregano work beautifully in this recipe.

Can I use chicken thighs instead of breasts?
Absolutely! Thighs are juicier and work well in this dish.

Can I bake the chicken instead?
Yes, sear the chicken first and then bake it at 375°F for 15-20 minutes.

Can I make this spicy?
Add more red pepper flakes or a dash of hot sauce for a kick.

How do I make the Brussels sprouts crispier?
Sear them longer on high heat and avoid overcrowding the pan.

Can I double the recipe?
Yes, just use a larger skillet or cook in batches to maintain the sear.

What’s the best skillet to use?
A heavy-bottomed skillet like cast iron works best for even heat distribution.

Easy Lemon Garlic Butter Chicken and Brussels Sprouts

Recipe by CutsfoodCourse: All Recipes, Dinner Recipe, Lunch Recipe, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)

• 1 lb Brussels sprouts, halved

• 3 tbsp olive oil

• 4 tbsp unsalted butter

• 4 garlic cloves, minced

• Juice of 1 lemon (plus zest for garnish)

• 1 tsp dried thyme (or fresh thyme leaves)

• 1 tsp paprika

• Salt and pepper, to taste

• 1 tbsp honey (optional, for a touch of sweetness)

• Red pepper flakes (optional, for heat)

Directions

• Prep and Season the Ingredients
• Pat the chicken dry with paper towels and season both sides with salt, pepper, paprika, and thyme. Toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper.
• Sear the Chicken
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4-5 minutes per side. Remove the chicken and set it aside (it will finish cooking later).
• Cook the Brussels Sprouts
• In the same skillet, add 1 tablespoon of butter and the Brussels sprouts, cut side down. Cook for 5-7 minutes until caramelized and tender, stirring occasionally. Remove and set aside with the chicken.
• Make the Lemon Garlic Butter Sauce
• Lower the heat to medium and melt the remaining butter in the skillet. Add the minced garlic and cook for 1 minute until fragrant. Stir in the lemon juice, honey (if using), and a pinch of red pepper flakes (optional).
• Combine and Finish
• Return the chicken and Brussels sprouts to the skillet, spooning the sauce over the top. Cover and simmer for 5-7 minutes, or until the chicken is cooked through (165°F internal temperature).
• Serve
• Garnish with lemon zest and extra thyme, and serve hot. Pair with rice, mashed potatoes, or crusty bread to soak up the sauce!