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!
So easy and such a good way to cook chicken breasts — so juicy! I didn’t have anchovies so I used capers instead, worked really well. Tangy and salty and paired nicely with the lemon. Gave chicken piccata vibes. But can’t wait to try with anchovies next time.
meh. it tasted just ok and I think I'd rather just poach the chicken breast while steaming the broccoli. The sauce was very flavorful...only needed a tiny amount.
Not a fan of anchovies. I subsited it for diced capers. Very tasty!