Pan-Fried Chicken With Lemony Roasted Broccoli
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
Pan-seared chicken breasts are finished in the oven with roasted broccoli, then topped with a quick lemon pan sauce. A bright and satisfying weeknight dinner.
Ingredients
- 1 1/2 lb broccoli cut into florets
- 2 clove garlic thinly sliced
- 3 tbsp extra virgin olive oil divided
- 1/2 tsp salt divided
- 1/2 tsp pepper divided
- 4 6-ounce boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 lemon cut into ½-inch pieces
- 2 tbsp fresh lemon juice
Nutrition (per serving, estimated)
Estimated based off 9 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 330 mg
- Iron: 6.79 mg
- Magnesium: 75 mg
- Phosphorus: 332 mg
- Potassium: 823 mg
- Zinc: 2.55 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 6-ounce boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 tbsp fresh lemon juice
Prepare
- 1 1/2 lb broccoli, cut into florets
- 2 clove garlic, thinly sliced
- 3 tbsp extra virgin olive oil, divided
- 1/2 tsp salt, divided
- 1/2 tsp pepper, divided
- 1 lemon, cut into ½-inch pieces
Let's Cook
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Step 1.
Preheat oven to 425°F. On a rimmed baking sheet, toss broccoli florets and thinly sliced garlic with 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Spread in an even layer and roast for 10 minutes.
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Step 2.
While the broccoli roasts, place each chicken breast between two sheets of plastic wrap and pound to an even thickness (about ½ inch). Season both sides with the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Place 1 cup all-purpose flour on a plate and dredge each chicken breast, shaking off excess.
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Step 3.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown, 3 to 5 minutes per side. The chicken should be golden and release easily from the pan.
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Step 4.
After the broccoli has roasted for 10 minutes, remove the baking sheet from the oven. Nestle the browned chicken breasts among the broccoli florets. Return to the oven and roast until the chicken is cooked through (internal temperature reaches 165°F) 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 1 tablespoon olive oil and the lemon pieces (cut into ½-inch pieces). Cook, stirring occasionally, until the lemon begins to brown, about 3 minutes.
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Step 6.
Add 2 tablespoons fresh lemon juice and ⅓ cup water to the skillet. Cook, stirring and scraping up any browned bits from the bottom of the pan, until the sauce is slightly thickened, about 1 minute.
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Step 7.
Spoon the lemon sauce over the chicken and serve with the roasted broccoli.