Zesty Lemon Herb Chicken & Broccoli Skillet🍖 Main

Name: Zesty Lemon Herb Chicken & Broccoli Skillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces; 4 cups broccoli florets (about 1 large head), bite-sized; 2 tbsp olive oil, divided; 3 cloves garlic, minced; 1 lemon, juiced and zested; 1 tsp dried oregano; 0.5 tsp dried thyme; 0.25 tsp red pepper flakes (optional); 0.5 cup chicken broth; 1 tbsp cornstarch (optional, for thickening); 1 tsp salt, or to taste; 0.5 tsp black pepper, or to taste; 2 tbsp fresh parsley, chopped, for garnish

A vibrant and healthy one-pan meal featuring tender chicken breast, crisp-tender broccoli, and a bright lemon-herb sauce, perfect for a quick weeknight dinner.

By Jason Miller, Weeknight Cook & Household Coordinator

Prep: 15 minCook: 20 minServes: 4

chicken broccoli one-pan skillet healthy quick weeknight dinner lemon herb dinner

★ 3.0 (1 rating)

Chicken is the workhorse of the home kitchen, and this recipe proves that familiar does not have to mean boring. This zesty lemon herb chicken & broccoli skillet transforms an everyday protein into something genuinely crave-worthy — the kind of meal your family will request by name and that you can confidently add to your regular rotation.

Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.

This pairs well with almost any protein, from a simple roasted chicken to grilled steak or baked salmon. Make extra — it reheats well and having a ready-made side dish in the fridge makes weeknight cooking significantly easier.

Ingredients

1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch pieces
4 cups broccoli florets (about 1 large head), bite-sized
2 tbsp olive oil, divided
3 cloves garlic, minced
1 lemon, juiced and zested
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp red pepper flakes (optional)
1/2 cup chicken broth
1 tbsp cornstarch (optional, for thickening)
1 tsp salt, or to taste
1/2 tsp black pepper, or to taste
2 tbsp fresh parsley, chopped, for garnish

Nutrition (Per 4 servings)*

280

Calories

42g

Protein

10g

Carbs

Fat

Fiber

680mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Pat chicken pieces dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
In a large skillet (preferably cast iron or non-stick), heat 1 tbsp olive oil over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove chicken from skillet and set aside on a plate.
Add the remaining 1 tbsp olive oil to the skillet. Add broccoli florets and cook for 5-7 minutes, stirring occasionally, until crisp-tender and slightly charred.
Add minced garlic, lemon zest, dried oregano, dried thyme, and red pepper flakes (if using) to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
In a small bowl, whisk together chicken broth, lemon juice, and cornstarch (if using). Pour the mixture into the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes, or until the sauce slightly thickens.
Return the cooked chicken to the skillet. Stir to coat the chicken and broccoli in the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
Remove from heat and garnish with fresh chopped parsley before serving. Serve immediately, perhaps over rice or quinoa.