Description
Succulent lemon garlic butter chicken dances with crispy Brussels sprouts in this one-pan Mediterranean masterpiece. Zesty flavors and golden-brown edges promise a quick, elegant dinner that delivers maximum satisfaction with minimal cleanup.
Ingredients
Scale
Protein:
- 1 lb chicken tenderloins (boneless, skinless)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- Black pepper (freshly ground, to taste)
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red chili pepper flakes
Vegetables:
- 12 ounces (340 grams) brussel sprouts (ends trimmed and yellow leaves removed)
- 5 cloves garlic (minced)
- 1/4 cup fresh parsley (chopped)
Cooking and Seasoning:
- 4 tablespoons butter (divided)
- 4 tablespoons (60 milliliters) olive oil
- 2 tablespoons freshly squeezed lemon juice
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Heat oven to 400°F and prepare a baking sheet with parchment paper. Carefully trim and halve Brussels sprouts, removing any discolored outer leaves.
- Toss Brussels sprouts with olive oil, salt, and pepper. Arrange cut-side down on baking sheet, ensuring they are not overcrowded.
- Roast Brussels sprouts for 20 minutes until edges become crispy and golden brown.
- Slice chicken tenderloins into uniform strips if needed. Season thoroughly with smoked paprika, salt, and black pepper.
- Warm olive oil in a large cast-iron skillet over medium heat. Arrange chicken in a single layer and cook for 3 minutes until first side develops a golden crust.
- Flip chicken and cook additional 2 minutes. Reduce heat to low and introduce Italian seasoning, red chili flakes, minced garlic, lemon juice, and butter.
- Simmer chicken for 2 minutes, stirring frequently to prevent burning and ensure even cooking.
- Combine roasted Brussels sprouts with chicken in the skillet. Add remaining butter and quickly toss to coat everything in the lemon garlic sauce.
- Sprinkle half the fresh parsley into the skillet, stirring gently to distribute. Transfer to serving plate and garnish with remaining parsley.
- Optional: Enhance with extra red chili flakes for additional heat and flavor.
Notes
- Slice chicken tenderloins evenly to ensure uniform cooking and prevent dry or undercooked sections.
- Use fresh garlic and lemon for maximum flavor intensity and bright, zesty notes.
- Arrange Brussels sprouts cut-side down to achieve maximum caramelization and crispy edges.
- Avoid overcrowding the baking sheet to help Brussels sprouts roast perfectly instead of steaming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 105 mg