Sautéed Lemon Garlic Chicken with Roasted Brussels Sprouts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts cooked in a bright lemon garlic sauce paired with caramelized roasted Brussels sprouts make for a wholesome Whole30 meal. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 40 minutes pairs olive oil, minced garlic cloves, freshly squeezed lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 12 oz halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20-25 minutes until edges are golden and tender.
  2. Step 2: While Brussels roast, heat 2 tbsp olive oil in a large skillet over medium heat. Season 2 chicken breasts with 1/2 tsp sea salt and 1/4 tsp black pepper, then add to skillet. Cook for 6-7 minutes per side until internal temperature reaches 165°F and chicken is golden.
  3. Step 3: Reduce heat to low, add 4 minced garlic cloves to the skillet, sauté for 1 minute until fragrant but not browned. Pour in 2 tbsp fresh lemon juice, scraping browned bits from the pan, and cook for 1 more minute, coating chicken in the sauce.
  4. Step 4: Remove chicken and Brussels sprouts from heat. Plate chicken topped with lemon garlic sauce and roasted Brussels sprouts, garnished with 2 tbsp chopped fresh parsley.

Frequently asked questions

How long does Sautéed Lemon Garlic Chicken with Roasted Brussels Sprouts take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Lemon Garlic Chicken with Roasted Brussels Sprouts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sautéed Lemon Garlic Chicken with Roasted Brussels Sprouts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Lemon Garlic Chicken with Roasted Brussels Sprouts for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Lemon Garlic Chicken with Roasted Brussels Sprouts whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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