Description
A vibrant and flavorful Garlic Chicken and Broccoli with Lemon recipe featuring tender seared chicken breasts, bright broccoli florets, and a savory lemon-garlic anchovy sauce, topped off with Parmesan cheese. Ready in just 30 minutes, this dish offers a perfect balance of protein and vegetables with a zesty, umami-packed sauce.
Ingredients
Scale
Protein
- 2 boneless, skinless chicken breasts, patted dry
- Salt and pepper, to taste
Vegetables
- 1 small head broccoli (about ¾ pound), cut into bite-sized florets, stem cut into ½-inch slices on the diagonal
- 4 garlic cloves, chopped
Oils & Fats
- 4 tablespoons olive oil
- 1 tablespoon unsalted butter
Other Ingredients
- 2 to 3 oil-packed anchovies (to taste), drained and chopped
- 2 tablespoons lemon juice
- Parmesan, for serving
Instructions
- Season the Chicken: Season the chicken breasts evenly with salt and pepper and set aside to prepare for cooking.
- Sear the Chicken: Heat 2 tablespoons of olive oil and butter in a large 12-inch skillet over medium-high heat. Once the butter is melted and bubbling, place the chicken breasts smooth side down into the pan. Partially cover the skillet to contain splatter and sear the chicken until golden, about 3 minutes. Flip the chicken and cover with the lid; reduce heat to medium-low and cook for 5 minutes.
- Add Broccoli and Cook: Tuck the broccoli florets and stem slices into the pan around the chicken. Cover and continue cooking for 6 to 9 minutes, or until the chicken is cooked through and the broccoli is slightly tender. Remove the broccoli and chicken from the skillet, placing broccoli on a serving plate and chicken on a cutting board.
- Prepare the Sauce: Add the remaining 2 tablespoons olive oil to the skillet. Stir in the chopped garlic and anchovies and cook for about 1 minute until fragrant and sizzling. Pour in ¼ cup water and the lemon juice, scraping the browned bits from the bottom of the pan to incorporate the flavor. Bring the sauce to a simmer, then turn off the heat.
- Serve: Slice the chicken diagonally and arrange on the plate with the broccoli. Spoon the pan sauce over the chicken and broccoli, then grate or shave Parmesan cheese generously on top before serving.
Notes
- For a spicier kick, add red pepper flakes when cooking the garlic and anchovies.
- Using oil-packed anchovies ensures a rich umami flavor without overpowering the dish.
- The broccoli can be substituted with other quick-cooking green vegetables such as asparagus or green beans.
- This dish pairs well with steamed rice, crusty bread, or roasted potatoes.
- Adjust lemon juice amount to taste depending on your preference for acidity.
