Lemon 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
Scale
- 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.