One pan, 30 minutes, zero stress. This Lemon Garlic Chicken Skillet is exactly what you need for a busy evening. It is light, fresh, and surprisingly filling for the whole family.
You can have a healthy dinner on the table quickly tonight. This recipe uses simple ingredients that bring out the best flavors. It is the perfect way to enjoy a nutritious meal without a sink full of dishes.
Why This Recipe Is a Winner
This meal is a total winner for busy fall weeknights. You only have one pan to wash at the end of the night. The chicken stays tender while the sprouts get beautifully crispy and golden.
It is a great choice for a healthy reset after a busy weekend. The bright lemon cuts through the richness of the butter perfectly. Your family will love how the garlic makes everything smell amazing.
Simple Method
Everything happens in one large skillet to keep things easy. You sear the chicken first to lock in all those juices. Then, you brown the sprouts in the same flavorful oil. It is a simple process that any beginner can master with confidence.
Ingredients You’ll Need
Most of these items are likely already in your kitchen pantry. Fresh produce makes a big difference here.
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 lb Brussels sprouts, trimmed and halved
- 3 cloves garlic, minced
- 1 large lemon, zested and juiced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup chicken broth
Step-by-Step
- Season chicken pieces uniformly with salt, pepper, and dried oregano.
- Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
- Add chicken to the skillet in a single layer and sear until an internal temperature of 165°F (74°C) is reached, approximately 6-8 minutes. Remove chicken and set aside.
- Add the remaining 1 tablespoon of olive oil to the same skillet. Place Brussels sprouts cut-side down in the pan.
- Sear Brussels sprouts undisturbed for 5 minutes until deep golden brown, then stir and cook for an additional 3 minutes.
- Incorporate minced garlic and cook for 60 seconds until fragrant, ensuring the garlic does not burn.
- Deglaze the pan with chicken broth and lemon juice, scraping the fond from the bottom of the skillet.
- Return the chicken to the skillet and add the butter and lemon zest.
- Toss the mixture continuously for 2 minutes until the butter is emulsified into a light sauce. Serve immediately.
Best Ways to Enjoy It
Serve this warm right out of the pan for the best texture. It pairs perfectly with a side of fluffy quinoa or brown rice. You can also add a crusty piece of bread to soak up the sauce. For a light date night, serve it with a crisp white wine.
Storage & Reheating
Store any leftovers in an airtight container for up to three days. Reheat the mixture in a skillet over medium heat for five minutes. This helps the Brussels sprouts stay crispy and delicious. Avoid the microwave if you want to keep that nice seared texture. It makes a fantastic packed lunch for the next day.
Recipe Tips
- Don’t skip the step of leaving the sprouts undisturbed to get a deep sear.
- Avoid overcrowding the pan or the chicken will steam instead of browning.
- Substitute chicken breasts for thighs if you prefer a leaner cut of meat.
- Prep your garlic and lemon while the chicken cooks to save extra time.
- Add a handful of fresh summer herbs if you make this in warmer months.
- Upgrade the dish with a sprinkle of parmesan cheese right before serving.
Ways to Switch It Up
- Swap the butter for a dairy-free alternative to keep it vegan-friendly.
- Use broccoli florets instead of sprouts if your kids prefer that flavor.
- Add a pinch of red pepper flakes for a little extra kick.
- Swap the lemon juice for lime for a different citrus twist.
Common Questions
Can I use frozen Brussels sprouts?
Fresh sprouts work best for this specific recipe. Frozen sprouts hold more moisture and will not get as crispy in the pan. If you must use frozen, thaw and pat them very dry first.
How do I know when the chicken is done?
The best way is to use a meat thermometer. The chicken is safe and juicy when it reaches 165°F. The pieces should also be golden brown on the outside.
I hope this easy skillet meal brings some calm to your busy weeknights. It is a family favorite in my house because it is so simple and fresh. Happy cooking!
— Alex
Lemon Garlic Chicken Skillet with Brussels Sprouts
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 lb Brussels sprouts, trimmed and halved
- 3 cloves garlic , minced
- 1 large lemon , zested and juiced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup chicken broth
Instructions
- Season chicken pieces uniformly with salt, pepper, and dried oregano.
- Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
- Add chicken to the skillet in a single layer and sear until an internal temperature of 165°F (74°C) is reached, approximately 6-8 minutes. Remove chicken and set aside.
- Add the remaining 1 tablespoon of olive oil to the same skillet. Place Brussels sprouts cut-side down in the pan.
- Sear Brussels sprouts undisturbed for 5 minutes until deep golden brown, then stir and cook for an additional 3 minutes.
- Incorporate minced garlic and cook for 60 seconds until fragrant, ensuring the garlic does not burn.
- Deglaze the pan with chicken broth and lemon juice, scraping the fond from the bottom of the skillet.
- Return the chicken to the skillet and add the butter and lemon zest.
- Toss the mixture continuously for 2 minutes until the butter is emulsified into a light sauce. Serve immediately.
