Garlic Chicken and Broccoli with Lemon
Published April 22, 2025
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2boneless, skinless chicken breasts, patted dry
- Salt and pepper
- 4tablespoons olive oil
- 1tablespoon unsalted butter
- 1small head broccoli (about ¾ pound), cut into bite-sized florets, stem cut into ½-inch slices on the diagonal
- 4garlic cloves, chopped
- 2 to 3oil-packed anchovies (to taste), drained and chopped
- 2tablespoons lemon juice
- Parmesan, for serving
Nutritional analysis per serving (2 servings)
710 calories; 42 grams fat; 10 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 5 grams polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 69 grams protein; 1178 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the chicken breasts with salt and pepper and set aside.
- Step 2
In a large (12-inch) skillet with a lid, heat 2 tablespoons olive oil and the butter over medium-high. Once the butter is melted and bubbling, add the chicken breasts, smooth side down, partially covering the pan to contain the splatter, and sear until golden, about 3 minutes. Flip the chicken, cover with the lid, turn heat down to medium-low and cook for 5 minutes.
- Step 3
Add the broccoli to the pan, tucking it in between the chicken. Cover and continue cooking until chicken is cooked through and broccoli is slightly tender, 6 to 9 minutes. Transfer broccoli to a serving plate and chicken to a cutting board.
- Step 4
Add the remaining 2 tablespoons of olive oil to the pan, then stir in the garlic and anchovies. Once they start sizzling, after about 1 minute, add ¼ cup water along with the lemon juice and scrape up the browned bits from the bottom of the pan. Bring to a simmer, then turn off heat.
- Step 5
To serve, slice the chicken on the diagonal and arrange on the plate with the broccoli. Spoon the pan sauce on top and grate or shave Parmesan over everything.
Private Notes
Comments
This recipe is wonderful! Here are a few things I did to make the recipe my own which I think turned was out great. 1) Skin on airline chicken instead of boneless skinless. This added character and crispy skin. If you can’t get airline maybe just skin-on boneless breast. The airline added some cooking time so I doubled the time before adding the broccoli. I also finished in the oven at 375 after adding the broccoli. 2) Double or even triple the garlic and anchovies. I tripled but that’s a personal choice. I also added some red pepper flakes at that point. 3) Leave the broccoli in the pan while sautéing the garlic and anchovies to add some flavor to the broccoli. Remove before deglazing. 4) Deglaze with chicken stock instead of water. 5) With the heat off after sautéing the garlic and anchovies add some of the Parmesan to make a creamy sauce to pour over the chicken and broccoli. Finish with freshly grated parm. 6) Enjoy!
I didn't have anchovies so I substituted red miso paste (enough for the saltiness to balance the acidity of the lemon juice). Very tasty, fast, and easy.
This is a pretty good, easy, quick dish for a weeknight dinner. I had some leftover chicken broth and a tiny bit of white wine, and used those in place of water for the pan sauce. Served with garlic bread for a compete meal.
@Sarah Cleland I'm a new-ish cook and always plan to at least double NYT cooking times. I am the slowest chopper on the face of this earth.
"Sounds" fast and easy. I'm going to try tonight. Question. New cook here. When the total time says 30 minutes I always triple it because I'm so slow getting everything put together. (I just finished an apple pie that took me - no kidding - three hours to peel, cut, and fill the crust with 3# of apples and arrange the top crust. It's baking now and smells wonderful, but three hours?) Is this just new cook uncertainty and will I get faster or maybe I should just accept that I'm slow!
This recipe is on of our go to weeknight meals. Easy, delicious, what more can you ask for. We serve it with some rice and instead of anchovies, we use a generous tablespoon of white miso and it really takes this dish to another level!