Pan-Fried Chicken With Lemony Roasted Broccoli
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
Thinly pounded chicken breasts are pan-fried until golden and served with lemony roasted broccoli. A quick and easy weeknight dinner ready in 30 minutes.
Ingredients
- 3/4 lbs broccoli cut into florets
- 1 clove garlic thinly sliced
- 2 tbsp olive oil
- Kosher salt and pepper
- 2 6-ounce boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 0.5 lemon halved lengthwise, then thinly sliced crosswise
- 1 tbsp fresh lemon juice
Nutrition (per serving, estimated)
Estimated based off 8 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 330 mg
- Iron: 6.86 mg
- Magnesium: 76.8 mg
- Phosphorus: 335 mg
- Potassium: 819 mg
- Zinc: 2.63 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp olive oil
- Kosher salt and pepper
- 2 6-ounce boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 tbsp fresh lemon juice
Prepare
- 3/4 lbs broccoli, cut into florets
- 1 clove garlic, thinly sliced
- 0.5 lemon, halved lengthwise, then thinly sliced crosswise
Let's Cook
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Step 1.
Heat the oven to 425°F. On a rimmed baking sheet, toss the broccoli florets and sliced garlic with ½ tablespoon olive oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Roast for 10 minutes.
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Step 2.
While the broccoli roasts, place the chicken breasts between two sheets of plastic wrap and pound to an even thickness of about ¼ inch. Season both sides with ⅛ teaspoon each salt and pepper, then dredge in the flour, shaking off excess.
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Step 3.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the chicken until golden brown, 3 to 5 minutes per side. The chicken should be golden and cooked through.
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Step 4.
Nestle the cooked chicken into the baking sheet with the partially roasted broccoli. Return to the oven and roast until the chicken is cooked through and the broccoli is golden brown and tender, about 6 minutes.
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Step 5.
While the chicken and broccoli finish roasting, return the skillet to medium heat. Add the remaining ½ tablespoon olive oil and the thinly sliced lemon pieces. Cook, stirring, until the lemon begins to brown, about 3 minutes.
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Step 6.
Add the lemon juice and 3 tablespoons water to the skillet. Cook, stirring and scraping up any browned bits from the bottom, until a light sauce forms. Spoon the sauce over the chicken and serve with the roasted broccoli.