One-Pan Lemon Chicken and Broccoli
A heartwarming One-Pan Lemon Chicken and Broccoli recipe that captures the essence of family dinners with zesty lemon, savory chicken, and fresh broccoli.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Substitute with turkey for a twist
- 2 cups fresh broccoli florets Feel free to use frozen if that’s what you have
- 2 tablespoons olive oil
- 2 pieces lemons, juice More for a tangy kick
- 1 piece lemon, zest
- 3 cloves garlic, minced Add more for garlic lovers!
- to taste salt and pepper
- 1 teaspoon dried oregano Or thyme for a fragrant variation
- 1 cup chicken broth Substitute vegetable broth for a vegetarian option
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grab a large, rimmed baking sheet.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper. This will transform into a citrusy marinade.
- Place chicken breasts on one side of the baking sheet, and drizzle half of the marinade over them. Make sure they are nicely coated.
- On the other side of the sheet, arrange the broccoli florets. Drizzle the remaining marinade over them, tossing gently to coat.
Cooking
- Bake for 20-25 minutes, until the chicken is golden brown and cooked through (you’ll know it’s ready when the edges turn golden brown).
- Let it rest for a few minutes before slicing—this helps keep the juices in, ensuring tenderness.
Notes
Feel free to add cherry tomatoes or bell peppers for a pop of color and sweetness. Swap the chicken for shrimp or tofu for a lighter alternative. Add red pepper flakes for a spicy kick or sprinkle feta cheese on top before serving for creaminess.