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Golden seared chicken pieces and crispy halved Brussels sprouts in a cast iron skillet with lemon slices.
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Lemon Garlic Chicken Skillet with Brussels Sprouts

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 450kcal

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.