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Sheet Pan Garlic Butter Chicken and Brussels Sprouts

Close-up of cooked chicken pieces and halved Brussels sprouts coated in garlic butter herbs, served on a white plate.
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Prepare a simple, flavorful weeknight dinner using this one-pan recipe featuring chicken and Brussels sprouts coated in a rich garlic butter sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 lb Brussels sprouts, trimmed and halved
  • 4 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice (optional, for finishing)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the melted butter, minced garlic, olive oil, Italian seasoning, salt, and pepper to create the garlic butter sauce.
  3. Place the cut chicken pieces and halved Brussels sprouts onto the prepared baking sheet.
  4. Pour the garlic butter sauce over the chicken and sprouts. Use your hands or tongs to toss everything directly on the pan until the chicken and vegetables are evenly coated. Spread the mixture into a single layer.
  5. Roast for 18 to 22 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the Brussels sprouts are tender and slightly caramelized.
  6. Remove from the oven. If using, drizzle with fresh lemon juice before serving immediately.

Notes

  • For crispier sprouts, you can roast them for 5 minutes alone before adding the chicken to the pan.
  • If you do not have parchment paper, lightly grease the baking sheet with cooking spray or oil.
  • You can substitute broccoli florets or green beans for the Brussels sprouts if desired.

Nutrition

Find it online: https://savorsensations.com/sheet-pan-garlic-butter-chicken-and-brussels-sprouts/