This lemon chicken with broccoli is a quick and healthy skillet meal that’s packed with flavor, easy to make, and perfect for weeknight dinners.
Tender chicken breasts are seared until golden, then simmered with garlic, lemon juice, and fresh broccoli—all in one pan!
Why You’ll Love This Recipe
One-pan simplicity: Everything cooks together for less mess and easy cleanup.
Bright, zesty flavor: Fresh lemon adds a citrusy punch to the savory broth.
Protein and veggies: Balanced and satisfying in every bite.
Customizable: Great with rice, quinoa, or pasta.
Family-approved: Simple flavors that even picky eaters enjoy.
Ingredient Highlights
Boneless, skinless chicken breasts
Fresh broccoli florets
Garlic and onion powder for seasoning
Lemon juice and slices
Chicken broth or stock
Olive oil
Salt and pepper
Fresh parsley for garnish
Pro Tips Before You Start
Pound thick chicken breasts to even thickness for quicker, even cooking.
Use fresh lemon juice—not bottled—for the best flavor.
Add red pepper flakes if you want a spicy kick.
Cut broccoli florets into similar sizes so they cook evenly.
Don’t overcook the broccoli—add it after the chicken is mostly done.
How to Make
Step 1: Sear the Chicken
Heat olive oil in a large skillet over medium heat.
Season chicken breasts on both sides with onion powder, chili powder, salt, and pepper.
Add the chicken to the skillet and cook until golden brown.
Step 2: Add Lemon Flavor
Squeeze fresh lemon juice over the chicken in the skillet.
Let it sizzle and absorb into the chicken as it cooks.
Step 3: Add Broccoli and Garlic
Toss in the broccoli florets and minced garlic.
Stir gently to combine everything in the pan.
Step 4: Pour in Chicken Broth
Add the broth to the skillet.
Let it simmer while the broccoli softens and the chicken finishes cooking.
Flip the chicken once more to coat both sides in the lemony broth.
Step 5: Finish and Garnish
Once the chicken is cooked through and the broccoli is fork-tender, remove from heat.
Garnish with fresh parsley and lemon slices.
What to Serve It With
Fluffy rice or herbed quinoa
Roasted potatoes or mashed cauliflower
Warm pita or garlic bread
A fresh green salad or slaw
Variations & Substitutions
Swap chicken breasts for thighs or tenders
Use broccolini or asparagus in place of broccoli
Add sliced mushrooms or bell peppers for more veggies
Make it creamy by stirring in a splash of heavy cream at the end
Garnish with grated Parmesan for a cheesy touch
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stovetop with a splash of broth or water.
Freeze cooked chicken and broccoli for up to 2 months (without garnishes).
Avoid freezing if using lemon slices as garnish—they may become bitter.
FAQs
Can I use frozen broccoli?
Yes, just thaw it first and add it later in the cooking process to avoid overcooking.
How do I know when the chicken is fully cooked?
Cut into the thickest part—it should be white and no longer pink inside.
Can I bake this instead of cooking on the stove?
Yes! Sear the chicken first, then bake at 375°F until fully cooked, adding broccoli halfway through.
Is this dish low-carb?
Yes, it’s naturally low in carbs and high in protein.
What type of lemon works best?
Fresh lemons are key—Meyer lemons offer a sweeter flavor.
Can I meal prep this?
Absolutely. It reheats well and makes a great lunch the next day.
How can I add more flavor?
Add herbs like thyme or rosemary, or a splash of white wine with the broth.
Final Thoughts
This lemon chicken with broccoli is everything I want in a weeknight dinner—easy, flavorful, and made in one pan.
It’s bright, wholesome, and always satisfying. Plus, it goes with just about anything!
