Zesty Lemon Herb Chicken & Broccoli Skillet

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

Instructions

1. Pat chicken pieces dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Remove from heat and garnish with fresh chopped parsley before serving. Serve immediately, perhaps over rice or quinoa.