Luscious Lemon Garlic Butter Chicken with Roasted Brussels Sprouts

Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a medium bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them, cut sides down, on the prepared baking sheet.

Roast for 20 minutes in the preheated oven.

Season the chicken strips with smoked paprika, salt, and black pepper.

Heat olive oil in a large cast-iron skillet over medium heat. Add the chicken in one layer and cook for 3 minutes.

Flip the chicken strips and cook for 2 more minutes.

Reduce heat to low and add Italian seasoning, crushed red chili pepper flakes, minced garlic, lemon juice, and 3 tablespoons of butter. Cook for 2 minutes or more, stirring frequently, until chicken is cooked through but not overcooked.

Add roasted Brussels sprouts to the skillet with cooked chicken and melt the remaining tablespoon of butter, stirring for a couple of minutes to coat chicken and sprouts with lemon garlic butter sauce.

Remove from heat and stir in half of the chopped fresh parsley. Top with the remaining fresh parsley before serving. Add more crushed red chili pepper flakes, if desired.