🎉 Introduction
Autumn brings cooler nights, golden leaves, and the irresistible urge to cook comforting dinners that warm you from the inside out. This Lemon Garlic Butter Chicken and Roasted Brussels Sprouts Skillet is the perfect autumn dinner—it’s hearty, rustic, and filled with vibrant seasonal flavors.
Juicy chicken is seared in garlic butter until golden, then paired with caramelized Brussels sprouts that roast right in the same skillet. A bright splash of lemon balances the richness, while herbs tie everything together. It’s a one-pan wonder that’s both weeknight-friendly and elegant enough for entertaining.
Serve this dish as-is for a complete meal, or pair it with a side of mashed potatoes, wild rice, or a crusty baguette to soak up all that garlicky lemon butter sauce. This recipe celebrates autumn flavors while keeping things simple, wholesome, and utterly delicious.
🧰 Equipment Needed
- Large Oven-Safe Skillet or Cast Iron Pan
- Sharp Knife & Cutting Board
- Tongs or Wooden Spoon
- Measuring Cups & Spoons
- Zester (for lemon zest)
🛒 Ingredients
Meat
- 4 Boneless, skinless chicken breasts (or thighs for more flavor)
Vegetables & Aromatics
- 1 lb Brussels sprouts, trimmed and halved
- 4 cloves Garlic, minced
- 1 Lemon (juice + zest)
- 2 tbsp Fresh parsley, chopped (for garnish)
Oils, Butter & Seasonings
- 3 tbsp Butter (unsalted)
- 2 tbsp Olive oil
- 1 tsp Salt
- ½ tsp Black pepper
- ½ tsp Red pepper flakes (optional, for a little heat)
- 1 tsp Dried thyme (or 1 tbsp fresh thyme leaves)
👩🍳 Directions
Step 1: Prep the Brussels Sprouts
- Trim and halve Brussels sprouts.
- Toss with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper.
Step 2: Sear the Chicken
- Season chicken with salt, pepper, and thyme.
- Heat 1 tbsp olive oil + 1 tbsp butter in an oven-safe skillet over medium-high heat.
- Sear chicken 4–5 minutes per side until golden brown. Remove and set aside (it will finish cooking later).
Step 3: Roast the Brussels Sprouts
- In the same skillet, add Brussels sprouts cut side down.
- Cook for 4–5 minutes until caramelized.
- Add 1 tbsp butter and garlic; stir for 1 minute.
Step 4: Deglaze & Add Lemon
- Squeeze in juice of 1 lemon and add zest.
- Stir, scraping browned bits from the skillet for flavor.
Step 5: Return Chicken & Finish Cooking
- Nestle chicken back into the skillet with Brussels sprouts.
- Transfer skillet to oven and roast at 400°F (200°C) for 15 minutes, until chicken is cooked through (165°F internal).
Step 6: Garnish & Serve
- Remove from oven, drizzle with remaining melted butter, and sprinkle with parsley.
- Serve hot with extra lemon wedges on the side.
🍽️ Servings & Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
🧊 Storage & Reheating
- Refrigerator: Store leftovers in airtight containers for up to 3 days.
- Freezer: Not recommended (Brussels sprouts lose texture).
- Reheating: Warm gently in a skillet over medium heat or in the oven at 350°F until heated through.
🥄 Variations
- Add Potatoes: Roast small baby potatoes along with Brussels sprouts.
- Cheesy Upgrade: Sprinkle Parmesan over sprouts before roasting.
- Different Protein: Swap chicken for turkey cutlets or salmon fillets.
- Nutty Twist: Add toasted almonds or pecans for crunch.
- Extra Greens: Toss in kale or spinach just before serving.
- Mediterranean Flavor: Add olives and sun-dried tomatoes.
❓ 10 FAQs
1. Can I use chicken thighs instead of breasts?
Yes—thighs add more flavor and stay juicy.
2. Do I need to blanch Brussels sprouts first?
No, roasting them directly caramelizes and sweetens them.
3. Can I cook this entirely on the stovetop?
Yes—cover and simmer until chicken is done, though oven roasting gives better caramelization.
4. What’s the best way to zest the lemon?
Use a microplane or fine grater; avoid the bitter white pith.
5. Can I meal-prep this dish?
Yes—it reheats well for up to 3 days.
6. Can I make this dairy-free?
Yes, use olive oil or vegan butter instead of butter.
7. How do I know the chicken is done?
Check with a thermometer—165°F is safe.
8. Can I double the recipe?
Yes, but use a larger skillet or roast in a baking sheet.
9. Can I add cream to make it saucy?
Yes—stir in ½ cup heavy cream before roasting for a creamy finish.
10. What sides pair best?
Mashed potatoes, wild rice, or a simple salad.
🏁 Conclusion
This Autumn Dinner: Lemon Garlic Butter Chicken and Roasted Brussels Sprouts Skillet is the kind of meal that proves you don’t need fancy techniques or endless ingredients to create something special. The chicken is juicy, the Brussels sprouts are caramelized to perfection, and the garlic-lemon butter ties it all together with cozy, comforting flavor.
Whether you’re feeding your family on a weeknight or hosting friends for a relaxed fall dinner, this one-pan recipe is as beautiful on the table as it is delicious on the fork. Add a loaf of crusty bread or creamy mashed potatoes, and you’ve got a complete autumn feast.
Autumn Dinner: Lemon Garlic Butter Chicken and Roasted Brussels Sprouts Skillet – Cozy, Flavorful & One-Pan Easy
Ingredients
Equipment
Method
- Trim and halve Brussels sprouts.
- Toss with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper.
- Season chicken with salt, pepper, and thyme.
- Heat 1 tbsp olive oil + 1 tbsp butter in an oven-safe skillet over medium-high heat.
- Sear chicken 4–5 minutes per side until golden brown. Remove and set aside (it will finish cooking later).
- In the same skillet, add Brussels sprouts cut side down.
- Cook for 4–5 minutes until caramelized.
- Add 1 tbsp butter and garlic; stir for 1 minute.
- Squeeze in juice of 1 lemon and add zest.
- Stir, scraping browned bits from the skillet for flavor.
- Nestle chicken back into the skillet with Brussels sprouts.
- Transfer skillet to oven and roast at 400°F (200°C) for 15 minutes, until chicken is cooked through (165°F internal).
- Remove from oven, drizzle with remaining melted butter, and sprinkle with parsley.
- Serve hot with extra lemon wedges on the side.
Notes
Yes—thighs add more flavor and stay juicy. 2. Do I need to blanch Brussels sprouts first?
No, roasting them directly caramelizes and sweetens them. 3. Can I cook this entirely on the stovetop?
Yes—cover and simmer until chicken is done, though oven roasting gives better caramelization. 4. What’s the best way to zest the lemon?
Use a microplane or fine grater; avoid the bitter white pith. 5. Can I meal-prep this dish?
Yes—it reheats well for up to 3 days. 6. Can I make this dairy-free?
Yes, use olive oil or vegan butter instead of butter. 7. How do I know the chicken is done?
Check with a thermometer—165°F is safe. 8. Can I double the recipe?
Yes, but use a larger skillet or roast in a baking sheet. 9. Can I add cream to make it saucy?
Yes—stir in ½ cup heavy cream before roasting for a creamy finish. 10. What sides pair best?
Mashed potatoes, wild rice, or a simple salad. 🏁 Conclusion This Autumn Dinner: Lemon Garlic Butter Chicken and Roasted Brussels Sprouts Skillet is the kind of meal that proves you don’t need fancy techniques or endless ingredients to create something special. The chicken is juicy, the Brussels sprouts are caramelized to perfection, and the garlic-lemon butter ties it all together with cozy, comforting flavor. Whether you’re feeding your family on a weeknight or hosting friends for a relaxed fall dinner, this one-pan recipe is as beautiful on the table as it is delicious on the fork. Add a loaf of crusty bread or creamy mashed potatoes, and you’ve got a complete autumn feast.
