Lemon Garlic Butter Chicken and Brussels Sprouts

juliasalbum.com
serves 3-4
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!
Ingredients
Roasted Brussels Sprouts

12 oz Brussels sprouts ends trimmed, yellow leaves removed
2 tablespoons olive oil
salt and pepper to taste

Lemon Garlic Butter Chicken

1 lb boneless skinless chicken breasts cut in portions like tenderloins
½ teaspoon smoked paprika
¼ teaspoon salt or to taste
black pepper freshly ground, to taste
2 tablespoons olive oil
½ teaspoon Italian seasoning
¼ teaspoon crushed red chili pepper flakes or to taste
5 cloves garlic minced
2 tablespoons freshly squeezed lemon juice
4 tablespoons butter divided

Garnish

¼ cup fresh parsley chopped

Preparation
How to roast Brussels Sprouts

Preheat oven to 400 F. Line the baking sheet with parchment paper. Trim ends of Brussels sprouts and remove yellow leaves. Then, slice all Brussels sprouts in half.
In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt and pepper to taste, and toss to combine. Spread Brussels sprouts on the baking sheet, cut sides down, without crowding.
Roast in the preheated oven at 400 F for about 20 minutes.

How to make Lemon Garlic Butter Chicken

If chicken tenderloins are too thick, slice them into strips. Season the chicken with smoked paprika, salt, and freshly ground black pepper.
Heat 2 tablespoons of olive oil on medium heat in a large cast-iron skillet. Add the chicken in one layer and cook for about 3 minutes. Flip the chicken strips over and cook for 2 more minutes.
Lower the heat to low, sprinkle the chicken with Italian seasoning and crushed red chili pepper flakes, add minced garlic, freshly squeezed lemon juice, and 3 tablespoons of butter. Cook for another 2 minutes or more, frequently stirring, until the chicken is cooked through but not overcooked.
Add roasted Brussels sprouts to the same skillet with cooked chicken. Add 1 remaining tablespoon of butter and melt it on low heat, stirring it together with the Brussels sprouts. Do it rather quickly, for a couple of minutes, just until the butter melts and the lemon garlic butter sauce coats both the chicken and the Brussels sprouts evenly. Remove from heat.
Stir in half of the chopped fresh parsley. When serving, top with the remaining half of chopped fresh parsley. Season with more crushed red chili pepper flakes, if desired.