I’m excited to share my Lemon Garlic Butter Chicken and Roasted Brussels Sprouts Skillet, a Brussels Sprouts and Chicken Recipe that marries bright lemon, savory garlic butter, and caramelized sprouts for an unforgettable autumn dinner.

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I wasn’t trying to invent the perfect weeknight, but this Autumn Dinner skillet came together easy and somehow felt fancy. I seared the chicken thighs until they browned and let Brussels sprouts roast slow and spill sweet edges, then everything finished with a bright hit that made me forget rushed nights.

I kept thinking Brussel Sprouts Chicken was only a side idea, but this flip makes Brussels And Chicken into the whole show. Its bold, not fussy, and full of tiny surprises that made me sneak bites while I was still plating.

Ingredients

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Rich in protein and iron, juicy dark meat keeps the skillet super flavorful.
High in fiber and vitamin C they roast sweet edges and add earthy crunch.
Zest and juice brighten flavors with acidic tang, adds freshness and light sour notes.
Pungent aromatic, gives savory depth and a little bite when browned quickly.
Adds creamy richness helps brown chicken and brings a silky mouthfeel and comfort.
Used for roasting and searing it boosts healthy fats and helps crisp edges.
A touch of sweet balances lemon, caramelizes on sprouts giving sticky golden notes.
Herbaceous slightly minty, gives warmth without overpowering and pairs well with chicken.

Ingredient Quantities

1 1/2 lb boneless skinless chicken thighs, about 6 pieces

1 lb Brussels sprouts, trimmed and halved

3 tbsp olive oil, divided

4 tbsp unsalted butter, divided

4 garlic cloves, minced

1 lemon, zested and juiced

1/2 cup low sodium chicken broth

1 tbsp pure maple syrup or honey

1 tbsp fresh thyme leaves or 1 tsp dried thyme

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper, plus more to taste

1/4 tsp red pepper flakes, optional

2 tbsp chopped fresh parsley for garnish, optional

How to Make this

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1. Preheat oven to 425°F (220°C). Pat the chicken thighs dry with paper towels and season both sides with 1 tsp kosher salt, 1/2 tsp black pepper and the thyme. Trim and halve the Brussels sprouts and toss them with 1 tbsp olive oil and a pinch of salt and pepper.

2. Heat a large ovenproof skillet over medium high heat and add 2 tbsp olive oil plus 2 tbsp butter. When the butter is foaming and the pan is hot, add the chicken thighs skin side down and sear until golden brown, about 3 to 4 minutes per side. Work in batches if needed so you don’t crowd the pan. Transfer seared chicken to a plate.

3. Add the Brussels sprouts to the same skillet cut side down. Let them roast in the pan undisturbed for about 6 to 8 minutes until the cut sides are nicely browned. Stir or flip if some spots are cooking too dark.

4. Push the sprouts to make space and melt the remaining 2 tbsp butter and 1 tbsp olive oil in the pan. Add the minced garlic and lemon zest and cook just until fragrant, about 30 to 45 seconds. Don’t burn the garlic.

5. Pour in 1/2 cup low sodium chicken broth, then add the lemon juice, 1 tbsp maple syrup or honey, and 1/4 tsp red pepper flakes if using. Scrape up any browned bits from the bottom of the pan with a wooden spoon to build flavor.

6. Nestle the seared chicken thighs back into the skillet on top of the sprouts, spooning some of the sauce over the chicken. Transfer the skillet to the preheated oven.

7. Roast in the oven until the chicken registers 165°F on an instant read thermometer and the sprouts are tender, about 12 to 15 minutes depending on thickness. If your skillet is small, check earlier so nothing overcooks.

8. Remove the skillet from the oven and let the chicken rest for 5 minutes. While it rests, taste the pan sauce and adjust seasoning with more salt, pepper, or a squeeze more lemon if it needs brightness.

9. Spoon the lemon garlic butter sauce over the chicken and sprouts, scatter 2 tbsp chopped fresh parsley on top if using, and serve warm.

Equipment Needed

1. 10–12 inch ovenproof skillet (cast iron is great)
2. Instant-read thermometer to check for 165°F
3. Chef’s knife
4. Cutting board
5. Tongs for searing and flipping chicken
6. Wooden spoon or spatula to scrape up browned bits
7. Measuring cups and spoons
8. Medium bowl to toss the Brussels sprouts
9. Microplane or zester for the lemon, plus oven mitts and paper towels for cleanup

FAQ

Q: Can I use boneless skinless chicken breasts instead of thighs? A: Yeah you can, but breasts cook faster and dry out easier. Pound them to an even thickness or slice them in half, sear 3-4 minutes per side then finish in a 375 F oven until they hit 165 F. A meat thermometer helps a lot.

Q: How do I get the Brussels sprouts to be crispy not soggy? A: Dry them well after washing, cut flat side down and give them space in the skillet, dont overcrowd. Cook on medium-high so they get good color, or roast them at 425 F for 20-25 minutes tossing once. A little extra oil helps with browning.

Q: How can I tell the chicken is done if I don't have a thermometer? A: Cut into the thickest part, juices should run clear and meat should be opaque with no pink. The chicken will feel firm not floppy when you press it, but a thermometer is way more reliable.

Q: Can I make this ahead or freeze leftovers? A: Yes, you can make ahead and refrigerate up to 2 days. Keep sprouts and chicken separate if possible so sprouts dont get soggy. For freezing, store cooked chicken in an airtight container up to 2-3 months, thaw overnight and reheat gently in a 325 F oven with a splash of broth to keep it moist.

Q: I need a dairy free or lower butter version, what can I do? A: Swap the butter for extra olive oil or use a plant based spread. You may want a splash more broth and a squeeze more lemon to brighten it since butter adds richness.

Q: Want it sweeter, spicier or more lemony, how do I adjust? A: For sweeter add more maple syrup or honey a teaspoon at a time. For heat up the red pepper flakes or add a pinch of cayenne. For more lemon flavor add extra zest not just juice, zest gives that bright aroma without adding too much acid.

Autumn Dinner: Lemon Garlic Butter Chicken And Roasted Brussels Sprouts Skillet Recipe Substitutions and Variations

Chicken thighs: swap for boneless skinless chicken breasts (cook less time, slice thin), bone-in chicken thighs (longer cook 5-10 min but more flavor), or turkey cutlets (lean, cook like breasts).
Brussels sprouts: use broccoli florets (roast same temp/time), cauliflower florets (similar texture), or green beans (cook a bit less so they dont overcook).
Olive oil: substitute avocado oil (higher smoke point, neutral), grapeseed oil (neutral flavor), or melted butter (richer taste but watch the heat).
Maple syrup or honey: try brown sugar (1 tbsp, dissolve in the broth), agave nectar (similar sweetness, milder), or a splash of balsamic reduction (sweet-tangy, you may want to cut back the lemon juice).

Pro Tips

– Pat the thighs really dry and let them sit at room temp for 15-20 minutes before cooking. It sounds small but dry meat browns way better, cooks more evenly, and you won’t end up with a soggy sear.

– Don’t crowd the pan. Work in batches so each piece gets nice color. If you cram everything in you’ll steam instead of brown, and that color is where a lot of the flavor comes from.

– For extra-crisp, well-browned Brussels, make sure the cut side hits the pan and give them a little space. If some are huge, quarter them so they finish the same time as the chicken. A quick hit under the broiler for 1-2 minutes at the end can help too, but watch closely so they don’t burn.

– Finish the sauce on the stovetop if it seems thin and taste as you go. Reduce it a bit so it clings to the chicken, check salt and lemon at the end, and let the chicken rest a few minutes so the juices redistribute before you slice or serve.

Autumn Dinner: Lemon Garlic Butter Chicken And Roasted Brussels Sprouts Skillet Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

622

kcal

Equipment: 1. 10–12 inch ovenproof skillet (cast iron is great)
2. Instant-read thermometer to check for 165°F
3. Chef’s knife
4. Cutting board
5. Tongs for searing and flipping chicken
6. Wooden spoon or spatula to scrape up browned bits
7. Measuring cups and spoons
8. Medium bowl to toss the Brussels sprouts
9. Microplane or zester for the lemon, plus oven mitts and paper towels for cleanup

Ingredients

1 1/2 lb boneless skinless chicken thighs, about 6 pieces
1 lb Brussels sprouts, trimmed and halved
3 tbsp olive oil, divided
4 tbsp unsalted butter, divided
4 garlic cloves, minced
1 lemon, zested and juiced
1/2 cup low sodium chicken broth
1 tbsp pure maple syrup or honey
1 tbsp fresh thyme leaves or 1 tsp dried thyme
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
1/4 tsp red pepper flakes, optional
2 tbsp chopped fresh parsley for garnish, optional

Directions

Preheat oven to 425°F (220°C). Pat the chicken thighs dry with paper towels and season both sides with 1 tsp kosher salt, 1/2 tsp black pepper and the thyme. Trim and halve the Brussels sprouts and toss them with 1 tbsp olive oil and a pinch of salt and pepper.
Heat a large ovenproof skillet over medium high heat and add 2 tbsp olive oil plus 2 tbsp butter. When the butter is foaming and the pan is hot, add the chicken thighs skin side down and sear until golden brown, about 3 to 4 minutes per side. Work in batches if needed so you don't crowd the pan. Transfer seared chicken to a plate.
Add the Brussels sprouts to the same skillet cut side down. Let them roast in the pan undisturbed for about 6 to 8 minutes until the cut sides are nicely browned. Stir or flip if some spots are cooking too dark.
Push the sprouts to make space and melt the remaining 2 tbsp butter and 1 tbsp olive oil in the pan. Add the minced garlic and lemon zest and cook just until fragrant, about 30 to 45 seconds. Don't burn the garlic.
Pour in 1/2 cup low sodium chicken broth, then add the lemon juice, 1 tbsp maple syrup or honey, and 1/4 tsp red pepper flakes if using. Scrape up any browned bits from the bottom of the pan with a wooden spoon to build flavor.
Nestle the seared chicken thighs back into the skillet on top of the sprouts, spooning some of the sauce over the chicken. Transfer the skillet to the preheated oven.
Roast in the oven until the chicken registers 165°F on an instant read thermometer and the sprouts are tender, about 12 to 15 minutes depending on thickness. If your skillet is small, check earlier so nothing overcooks.
Remove the skillet from the oven and let the chicken rest for 5 minutes. While it rests, taste the pan sauce and adjust seasoning with more salt, pepper, or a squeeze more lemon if it needs brightness.
Spoon the lemon garlic butter sauce over the chicken and sprouts, scatter 2 tbsp chopped fresh parsley on top if using, and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.