This lemon garlic butter chicken with roasted Brussels sprouts is a fast, bright weeknight dinner that actually feels special. Juicy seared chicken breasts get a hit of lemon and garlic butter, then finish in the oven while halved Brussels sprouts roast until caramelized — a one-pan personality with a simple sheet-pan side. If you want another cozy, family-friendly chicken tray-bake for a different texture and creamy finish, try creamy garlic cheesy chicken with potatoes for a comforting contrast.
Why you’ll love this dish
This recipe hits the trifecta: fast, flavorful, and forgiving. Searing the chicken first builds a golden crust and locks in juices, while finishing in the oven ensures everything cooks through evenly. Brussels sprouts roast down to sweet, nutty edges that balance the bright lemon and rich butter.
“A simple weeknight recipe that tastes restaurant-level — crisp edges, bright lemon, and garlicky butter that everyone asks about.” — home cook review
Perfect for busy weeknights, casual dinner guests, or when you want a healthy dinner that doesn’t feel like a compromise. It’s also easily scaled and kid-friendly with mild flavors.
How this recipe comes together
You’ll brown the chicken in butter and garlic, splash lemon over it, then finish it in the oven so the flavors deepen without drying the meat. Meanwhile, the Brussels sprouts roast on their own sheet pan until caramelized. Total active stovetop time is short; oven time lets you tidy the kitchen, prepare a simple side, or set the table.
High-level timeline:
- Preheat oven to 400°F (200°C).
- Sear chicken 5–7 minutes per side in garlic butter.
- Toss sprouts with oil and roast ~20 minutes.
- Finish chicken in oven for 15–20 minutes until cooked through.
Key ingredients
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons lemon juice (fresh preferred)
- 1 teaspoon lemon zest
- Salt and black pepper, to taste
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
Ingredient notes and substitutions:
- Butter vs. oil: Butter gives sauce richness and helps the garlic flavor bloom. Use olive oil if you prefer a lighter profile or for higher heat tolerance.
- Chicken: If breasts are thick, halve them horizontally or pound to even thickness for faster, even cooking.
- Lemon: Fresh lemon juice and zest are important — bottled juice lacks the bright oils from zest.
- Brussels sprouts: Baby Brussels or larger ones both work; larger sprouts should be halved or quartered.
Step-by-step instructions
- Preheat the oven to 400°F (200°C).
- Pat chicken breasts dry and season both sides with salt and pepper.
- In a large, oven-safe skillet over medium heat, melt 2 tablespoons butter. Add minced garlic and cook about 1 minute until fragrant — don’t let it brown.
- Place chicken in the skillet and sear until golden, about 5–7 minutes per side. Adjust heat as needed to avoid burning the garlic.
- Drizzle 2 tablespoons lemon juice and sprinkle 1 teaspoon lemon zest over the chicken.
- Transfer the skillet to the preheated oven and bake while the Brussels sprouts roast (see next steps). Bake until internal temperature reaches 165°F (74°C), about 15–20 minutes depending on thickness.
- Meanwhile, toss halved Brussels sprouts in a large bowl with 2 tablespoons olive oil, salt, and pepper. Spread them cut-side down on a baking sheet in a single layer.
- Roast the Brussels sprouts in the oven for about 20 minutes, flipping once if you want even browning. They should be tender inside and caramelized on the edges.
- Remove chicken from the oven and let rest 3–5 minutes; this helps juices redistribute. Garnish with chopped fresh parsley and serve with roasted Brussels sprouts.
Safety tip: Use an instant-read thermometer to confirm the chicken is 165°F (74°C) at the thickest point.
Best ways to enjoy it
Serve the chicken and sprouts together on a warm plate, spooning any pan juices over the chicken for extra flavor. Good pairings:
- A simple buttered couscous, rice pilaf, or herby quinoa to soak up the lemon garlic butter.
- A crisp green salad with vinaigrette for more brightness.
- For a family-style twist, slice the chicken and put it on top of buttery mashed potatoes.
If you like turning garlic-chicken combos into handheld comfort, consider trying a different crusted version like the roasted garlic white chicken pizza for a fun weekend variation.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
- Freezing: You can freeze chicken (without roasted sprouts) for up to 2 months. Thaw in the refrigerator overnight.
- Reheating: Reheat gently in a 325°F (160°C) oven until warmed through, about 10–15 minutes from refrigerated. For Brussels sprouts, reheat in a hot skillet to revive crisp edges. Avoid microwaving too long — it can dry the chicken.
- Safety: Do not refreeze previously frozen, thawed chicken. When reheating, make sure food reaches 165°F (74°C).
Pro chef tips
- Even thickness: Pound or slice thick breasts so all pieces finish at the same time.
- Browning: Don’t overcrowd the skillet when searing — work in batches if needed to get that golden crust.
- Garlic timing: Add garlic right before the chicken so it flavors the butter without burning.
- Resting: Always rest cooked chicken 3–5 minutes to keep it juicy.
- Caramelization: Roast Brussels sprouts cut-side down on a hot sheet pan for maximum browning.
- Pan juices: After removing chicken, you can return the skillet to medium heat, add a splash of chicken stock or white wine, scrape up browned bits, and spoon the quick pan sauce over the chicken.
Creative twists
- Add capers and a little white wine to the pan before finishing for a lemon-caper butter sauce.
- Swap sprouts for asparagus or green beans for variety.
- Make it spicy: add 1/4 teaspoon crushed red pepper flakes to the garlic butter.
- Low-carb: Serve over cauliflower mash.
- Make it sheet-pan: Roast chicken pieces and Brussels sprouts together on one tray — just watch cooking times and space items so they roast instead of steam.
Common questions
Q: Can I use bone-in chicken?
A: Yes — bone-in pieces will take longer in the oven (add 10–15 minutes). Sear as directed, then roast until the internal temperature near the bone reaches 165°F (74°C).
Q: My Brussels sprouts came out soft, not caramelized. What did I do wrong?
A: Usually overcrowding the pan or using too low heat causes steaming rather than roasting. Spread sprouts in a single layer, cut-side down, and roast at 400°F (200°C) to encourage browning.
Q: Can I make this dairy-free?
A: Replace the butter with extra olive oil or use a vegan butter substitute. Flavor will be slightly different but still delicious.
Q: What if I only have bottled lemon juice?
A: Bottled juice lacks the bright oils of fresh zest. If using bottled, add a little extra lemon zest or a splash more juice and taste as you go.
Q: How long does this take start to finish?
A: About 35–45 minutes total: ~10–15 minutes active stove time, plus 15–20 minutes oven time depending on chicken thickness and roast time for sprouts.
If you want any adjustments for dietary restrictions or meal prep tips, tell me which direction you’d like (dairy-free, kid-friendly, make-ahead) and I’ll adapt the recipe.
PrintLemon Garlic Butter Chicken with Roasted Brussels Sprouts
A fast and flavorful weeknight dinner with juicy chicken breasts seared in lemon garlic butter, paired with caramelized Brussels sprouts.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Paleo-friendly
Ingredients
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons lemon juice (fresh preferred)
- 1 teaspoon lemon zest
- Salt and black pepper, to taste
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Pat chicken breasts dry and season both sides with salt and pepper.
- Melt 2 tablespoons butter in a large, oven-safe skillet over medium heat. Add minced garlic and cook about 1 minute until fragrant — don’t let it brown.
- Place chicken in the skillet and sear until golden, about 5–7 minutes per side. Adjust heat as needed to avoid burning the garlic.
- Drizzle 2 tablespoons lemon juice and sprinkle 1 teaspoon lemon zest over the chicken.
- Transfer the skillet to the preheated oven and bake until internal temperature reaches 165°F (74°C), about 15–20 minutes depending on thickness.
- Toss Brussels sprouts in a bowl with 2 tablespoons olive oil, salt, and pepper. Spread them cut-side down on a baking sheet in a single layer.
- Roast the Brussels sprouts in the oven for about 20 minutes, flipping once if you want even browning.
- Remove chicken from the oven and let rest 3–5 minutes; garnish with chopped fresh parsley and serve with roasted Brussels sprouts.
Notes
Serve with buttered couscous or a crisp green salad for added flavor.