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
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.
@Scott Sounds like a fabulous substitution! Looking at the recipe I remembered I intended on getting anchovy paste last night! Can’t wait to try this! Thank you v much!
This was pretty bland as presented. Would definitely recommend upping the garlic, anchovies, and cooking the chicken in a reduced sauce to finish.
Keep in mind that anchovy paste as a sub splatters much more violently than chopped anchovies. Also, anytime I see “add water” my first thought is: add wine! Or stock! Treat yourself.
Too dry, it would help if you flatten the chicken perhaps.
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