Lemon Herb Chicken with Crunchy Brussels Sprouts

Recipe Collection: Dinner

Lemon Herb Chicken with Crunchy Brussels Sprouts brings the bright flavors of Italy to your table with a mouthwatering dish perfect for non-vegetarians. This recipe features tender, breaded chicken drizzled with a tangy lemon sauce, paired with crispy Brussels sprouts and hearty navy beans. Ideal for family dinners or special occasions, it’s a satisfying meal that brings a burst of flavor to your table.

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Overview

This Zesty Lemon Chicken with Crispy Brussels Sprouts is a delightful twist on a classic Italian dish. Inspired by a popular restaurant favorite, this recipe combines tender breaded chicken with a tangy lemon sauce, complemented by the earthy flavors of Brussels sprouts and navy beans. Perfect for a family dinner or a special occasion, this dish is both flavorful and satisfying.

Diet Type

Non-Vegetarian

Allergies

Eggs, Gluten, Dairy

Cuisine

Italian

Serving Size: 4

Cooking Time: 40 minutes

Ingredients

• 4 Chicken breast halves, tenderized
• 2 Large eggs, whisked
• 1 Cup all-purpose flour
• 2 Cups bread crumbs
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 1 Teaspoon (tsp) cayenne pepper
• 1 Tablespoon (tbsp) olive oil
• 4 Tablespoons (tbsp) butter, divided
• 3 Cloves garlic, minced
• 10 Ounces (oz) package frozen Brussels sprouts, drained and diced
• 2 Tablespoons (tbsp) all-purpose flour
• 0.75 Cup water
• 2 Tablespoons (tbsp) lemon juice
• 16 Ounces (oz) can navy beans, drained
• 1 Tablespoon (tbsp) white sugar
• 0.25 Cup Parmesan cheese, grated
• 1 Teaspoon (tsp) salt
• 1 Pinch ground black pepper, to taste
• 1 Tablespoon (tbsp) fresh parsley, minced for garnish
• 2 Tablespoons (tbsp) Parmesan cheese, grated for topping

Steps

1. Preheat oven to 400 degrees F (200 degrees C).
2. Season the flour, eggs, and bread crumbs with salt and pepper. Mix cayenne pepper into the flour only. Dip each chicken breast into the flour, then into the beaten eggs, and finally into the bread crumbs, coating evenly. Place onto a greased cookie sheet. Bake for 15 minutes on each side or until brown and crispy.
3. While the chicken bakes, heat olive oil and 2 tablespoons of butter in a skillet over medium heat. Add minced garlic and diced Brussels sprouts, stirring until the garlic releases its fragrance and the sprouts are heated through, about 2 minutes.
4. Stir in the flour, then add water, lemon juice, drained navy beans, and sugar. Stir over medium heat until the sauce thickens, about 8 minutes. Add additional water if the sauce is too thick. Remove from heat and stir in the remaining butter, 1/4 cup Parmesan cheese, salt, and pepper.
5. Place each piece of chicken onto a serving plate. Spoon the sauce over the chicken and garnish with chopped parsley and the remaining Parmesan cheese.

Enjoy your Lemon Herb Chicken with Crunchy Brussels Sprouts!