Lemon Garlic Butter Chicken and Brussels Sprouts (2024)

Published: Sep 28, 2021 / 65 Comments

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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