Butter Chicken with Roasted Brussels Sprouts in Lemon Garlic Butter Recipe

Introduction

This Butter Chicken and Brussels Sprouts dish combines tender, flavorful chicken with perfectly roasted Brussels sprouts in a rich lemon garlic butter sauce. It’s a simple yet elegant meal that’s perfect for a weeknight dinner or a special occasion.

Ingredients

• 12 oz Brussels sprouts (ends trimmed, yellow leaves removed)
• 2 tablespoons olive oil
• Salt and pepper (to taste)
• 1 lb chicken tenderloins (skinless, boneless)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt (or to taste)
• Black pepper (freshly ground, to taste)
• 2 tablespoons olive oil
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red chili pepper flakes (or to taste)
• 5 cloves garlic (minced)
• 2 tablespoons freshly squeezed lemon juice
• 4 tablespoons butter (divided)
• 1/4 cup fresh parsley (chopped)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Trim the ends of the Brussels sprouts and remove any yellow leaves. Slice each Brussels sprout in half.
2. Step 2: In a medium bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil and salt and pepper to taste. Spread them out on the baking sheet in a single layer, cut side down, without crowding.
3. Step 3: Roast the Brussels sprouts in the oven for about 20 minutes, until they are golden and tender.
4. Step 4: While the Brussels sprouts roast, prepare the chicken. If the tenderloins are thick, slice them into strips. Season the chicken with smoked paprika, salt, and freshly ground black pepper.
5. Step 5: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken strips in a single layer and cook for about 3 minutes. Flip them over and cook for another 2 minutes.
6. Step 6: Reduce the heat to low. Sprinkle the chicken with Italian seasoning and crushed red chili pepper flakes. Add minced garlic, lemon juice, and 3 tablespoons of butter. Stir frequently and cook for 2 minutes or until the chicken is cooked through but still tender.
7. Step 7: Add the roasted Brussels sprouts to the skillet with the chicken. Add the remaining 1 tablespoon of butter and stir on low heat until the butter melts and coats the chicken and sprouts evenly, about 1-2 minutes. Remove from heat.
8. Step 8: Stir in half of the chopped parsley. Serve the dish topped with the remaining parsley and additional crushed red chili pepper flakes if desired.

Tips & Variations

• For extra flavor, marinate the chicken in lemon juice, garlic, and spices for 30 minutes before cooking.
• You can swap Brussels sprouts for green beans or asparagus if preferred.
• Adjust the crushed red chili flakes to control the heat level to your liking.
• Use ghee instead of butter for a richer, nuttier flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat to preserve the butter sauce and prevent the chicken from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of tenderloins?

Yes, chicken breasts can be used, but slice them into thin strips to ensure they cook quickly and evenly, similar to tenderloins.

Can I prepare parts of this recipe ahead of time?

You can roast the Brussels sprouts and store them in the refrigerator, then reheat with the chicken in the lemon garlic butter sauce when ready to serve.

Butter Chicken with Roasted Brussels Sprouts in Lemon Garlic Butter Recipe

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★★★★★

4.7 from 103 reviews

This flavorful Butter Chicken and Brussels Sprouts recipe pairs tender chicken tenderloins cooked in a zesty lemon garlic butter sauce with perfectly roasted Brussels sprouts. The combination of smoky paprika, Italian seasoning, and a hint of red chili flakes creates a deliciously balanced dish that’s quick to prepare and ideal for a wholesome weeknight meal.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting and Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For Roasted Brussels Sprouts

• 12 oz Brussels sprouts (ends trimmed, yellow leaves removed)
• 2 tablespoons olive oil
• Salt and pepper to taste

For Lemon Garlic Butter Chicken

• 1 lb chicken tenderloins (skinless, boneless)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt (or to taste)
• Freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red chili pepper flakes (or to taste)
• 5 cloves garlic (minced)
• 2 tablespoons freshly squeezed lemon juice
• 4 tablespoons butter (divided)
• 1/4 cup fresh parsley (chopped)

Instructions

1. Preheat and prepare Brussels sprouts: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper. Trim the ends of the Brussels sprouts and remove any yellow leaves, then slice all Brussels sprouts in half lengthwise.
2. Toss Brussels sprouts with seasoning: In a medium bowl, combine the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper to taste. Toss well to evenly coat.
3. Roast Brussels sprouts: Spread the Brussels sprouts on the prepared baking sheet in a single layer with the cut sides facing down, making sure they are not crowded. Roast in the preheated oven for approximately 20 minutes or until tender and golden.
4. Prepare chicken: If the chicken tenderloins are thick, slice them into strips for even cooking. Season the chicken with smoked paprika, salt, and freshly ground black pepper.
5. Cook chicken in skillet: Heat 2 tablespoons of olive oil over medium heat in a large cast-iron or heavy skillet. Add the chicken strips in a single layer and cook for about 3 minutes without moving. Flip the strips and cook for another 2 minutes.
6. Add seasonings and finish cooking chicken: Reduce the heat to low. Sprinkle Italian seasoning and crushed red chili pepper flakes over the chicken. Add minced garlic, freshly squeezed lemon juice, and 3 tablespoons of butter. Continue cooking for about 2 minutes, stirring frequently, until the chicken is cooked through and coated in a fragrant lemon garlic butter sauce. Avoid overcooking.
7. Combine chicken and Brussels sprouts: Add the roasted Brussels sprouts to the skillet with the chicken. Add the remaining 1 tablespoon of butter and gently melt it on low heat, stirring to coat both the chicken and Brussels sprouts evenly with the lemon garlic butter sauce. Cook just until heated through and the butter is melted.
8. Finish with parsley and serve: Stir in half of the chopped fresh parsley into the skillet. When serving, sprinkle the remaining parsley on top. Optionally, add extra crushed red chili pepper flakes for more heat if desired.

Notes

• Make sure not to overcrowd the Brussels sprouts on the baking sheet to ensure even roasting.
• Adjust the amount of crushed red chili flakes according to your spice preference.
• If you don’t have a cast-iron skillet, any heavy-bottomed frying pan will work.
• This dish pairs well with steamed rice or a simple quinoa side.
• For a dairy-free option, substitute butter with vegan butter or olive oil.

Keywords: Butter Chicken, Brussels Sprouts, Lemon Garlic Chicken, Roasted Vegetables, Quick Dinner, Healthy Chicken Recipe