Print

Sheet Pan Garlic Butter Chicken and Brussels Sprouts

Close-up of crispy Sheet Pan Garlic Butter Chicken and Brussels Sprouts served on a light gray plate.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare a complete, flavorful dinner using only one sheet pan. This recipe combines tender chicken with roasted Brussels sprouts coated in a simple garlic butter sauce.

Ingredients

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

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, Italian seasoning, salt, and pepper to create the garlic butter sauce.
  3. Place the chicken pieces and halved Brussels sprouts onto the prepared baking sheet. Drizzle with olive oil and toss lightly to coat.
  4. Pour about two-thirds of the garlic butter sauce over the chicken and sprouts. Toss everything directly on the pan until evenly coated. Spread the chicken and sprouts into a single layer, ensuring the Brussels sprouts are cut-side down for better browning.
  5. Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are tender and slightly charred.
  6. Remove the pan from the oven. Drizzle the remaining garlic butter sauce over the hot chicken and sprouts. If using, squeeze fresh lemon juice over everything.
  7. Serve immediately directly from the pan or transfer to plates.

Notes

  • For crispier Brussels sprouts, ensure they are dry before tossing with oil and sauce.
  • If using chicken thighs, they may require 2-3 minutes longer cooking time than breasts.
  • You can substitute broccoli florets or chopped carrots for the Brussels sprouts; adjust cooking time if using denser vegetables.

Nutrition