Butter Chicken with Roasted Brussels Sprouts in Lemon Garlic Butter Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
