One-Pan Lemon Chicken and Broccoli

Getting a flavorful weeknight dinner on the table that the whole family will actually eat can feel like an impossible task. Between picky eaters, busy schedules, and the temptation to just order takeout, cooking a balanced meal at home often falls to the bottom of the priority list.

That’s where this lemon chicken and broccoli comes in handy. It’s packed with bright, zesty flavor that even gets the kids excited, comes together in under 40 minutes, and uses simple ingredients you probably already have in your kitchen. Plus, it’s a complete one-pan meal that makes cleanup a breeze.

What Kind of Chicken Should I Use?

For this recipe, boneless skinless chicken breasts are your best bet since they cook evenly and absorb all those lemony flavors really well. If you can find them, organic or free-range chicken breasts tend to be a bit more tender and flavorful, but regular chicken breasts from your grocery store will work just fine. You can also swap in chicken thighs if that’s what you have on hand – they’ll be a little juicier and more forgiving if you accidentally overcook them. Just make sure to cut your chicken into similar-sized cubes so everything cooks at the same rate and you don’t end up with some pieces that are dry while others are still undercooked.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Chicken breast: Boneless, skinless chicken thighs work great here and actually stay more tender during cooking. You can also use turkey breast cut into cubes for a similar result.
• Broccoli and cauliflower: You can use just one or the other if that’s what you prefer – go with about 2 pounds total of whichever vegetable you choose. Brussels sprouts (halved) or green beans also work well in this recipe.
• Lemon juice: Fresh lemon juice is best, but bottled will do in a pinch. You’ll need about 2 medium lemons to get 1/4 cup of juice.
• Lemon pepper seasoning: Don’t have lemon pepper? Mix 2 tablespoons of black pepper with 1 tablespoon of lemon zest for a homemade version that works just as well.
• Broth: Either vegetable or chicken broth works fine here. In a pinch, you can use water with a bit of extra salt, though the flavor won’t be quite as rich.
• Parsley: Fresh parsley adds a nice pop of color and freshness, but you can substitute with fresh basil, cilantro, or even skip the herbs altogether if needed.

Watch Out for These Mistakes While Cooking

The biggest mistake when making lemon chicken and broccoli is crowding the pan with chicken, which causes it to steam instead of getting a nice golden exterior – if your skillet looks packed, cook the chicken in two batches for better results.

Overcooking the broccoli and cauliflower is another common issue that leads to mushy vegetables, so keep an eye on them during that final 5-minute uncovered cooking time and remove them from heat when they’re still bright green and slightly crisp.

Don’t skip deglazing the pan with broth after cooking the vegetables, as those browned bits stuck to the bottom add tons of flavor to your chicken.

Finally, since chicken can dry out quickly, pull it from the heat as soon as it reaches 165°F (not 175°F) – the internal temperature will continue to rise a few degrees while resting, keeping your chicken juicy and tender.

What to Serve With Lemon Chicken and Broccoli?

This lemon chicken and broccoli is already pretty filling on its own, but I love serving it over fluffy white rice or quinoa to soak up all that lemony goodness. If you want to make it more of a complete meal, try it with some garlic bread or warm pita on the side for scooping. A simple cucumber and tomato salad with a light vinaigrette is also a nice way to balance out the richness of the dish. For something heartier, roasted potatoes or couscous work really well too, and they don’t compete with the bright lemon flavor.

Storage Instructions

Store: Keep your lemon chicken and broccoli in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day as everything marinates together. I like to portion it out into individual containers for easy grab-and-go lunches throughout the week.

Freeze: This dish freezes pretty well for up to 3 months in a freezer-safe container. Just know that the broccoli and cauliflower might be a bit softer after thawing, but the chicken holds up great and the lemon flavor stays bright.

Reheat: Warm it up in the microwave with a splash of broth to keep everything moist, or reheat in a skillet over medium heat for a few minutes. If you’re reheating from frozen, let it thaw in the fridge overnight first for the best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1280-1400
• Protein: 180-200 g
• Fat: 38-48 g
• Carbohydrates: 38-46 g

Ingredients

For the chicken marinade:

• 2 lb chicken breast (cut into 1-inch strips for even cooking)
• 2 tbsp olive oil (I prefer Bertolli Extra Virgin for marinades)
• 3 cloves garlic, minced
• 2 tbsp lemon juice (freshly squeezed for brighter acidity)
• 1 tsp lemon zest (finely grated)
• 2 tbsp lemon pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp pepper
• 2 tbsp parsley

For the vegetables:

• 1 head broccoli (cut into 2-inch florets)
• 1 head cauliflower (cut into 2-inch florets)
• 1 tbsp lemon pepper (I use McCormick for a consistent spice level)
• 3/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp lemon juice

For the cooking and garnish:

• 2 tbsp olive oil
• 1/3 cup broth (I always use Swanson Chicken Broth for deglazing)
• 1 tbsp parsley (finely chopped for garnish)

Step 1: Prepare the Mise en Place and Marinate the Chicken

• 2 lb chicken breast, cut into 1-inch strips
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp lemon pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp pepper
• 2 tbsp parsley
• 1 head broccoli, cut into 2-inch florets
• 1 head cauliflower, cut into 2-inch florets

Cut the chicken breasts into 1-inch strips and place them in a bowl.

Add the 2 tablespoons of olive oil, minced garlic, 2 tablespoons of lemon juice, lemon zest, 2 tablespoons lemon pepper, onion powder, garlic powder, 1/2 teaspoon pepper, and 2 tablespoons parsley.

Toss everything together to coat the chicken evenly, then let it sit for 15 minutes at room temperature while you prepare the vegetables.

While the chicken marinates, cut the broccoli and cauliflower into 2-inch florets and set aside.

Step 2: Season and Cook the Vegetables

• broccoli and cauliflower florets from Step 1
• 1 tbsp lemon pepper
• 3/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp olive oil

In a separate bowl, toss the broccoli and cauliflower florets with 1 tablespoon lemon pepper, 3/4 teaspoon salt, and 1/4 teaspoon pepper until evenly coated.

Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add the seasoned vegetables.

Cover the skillet and cook for 15 minutes, allowing the vegetables to steam and soften.

After 15 minutes, uncover and cook for an additional 5 minutes to lightly caramelize the edges, then transfer the vegetables to a plate.

Step 3: Deglaze the Skillet and Cook the Chicken

• marinated chicken mixture from Step 1
• 1/3 cup chicken broth
• 2 tbsp lemon juice

Pour 1/3 cup of chicken broth into the same skillet and scrape the bottom with a wooden spoon to release all the flavorful browned bits from the vegetables.

Add the marinated chicken strips and any remaining marinade to the skillet, spreading them in a single layer.

Cook over medium heat for 15-18 minutes, stirring occasionally and adding a splash more broth if the pan becomes too dry.

The chicken is done when it reaches an internal temperature of 175°F and is cooked through.

I like to keep the heat at a medium level rather than high to ensure the chicken stays moist and doesn’t dry out too quickly.

Step 4: Combine and Finish the Dish

• cooked vegetables from Step 2
• cooked chicken from Step 3
• 2 tbsp lemon juice
• 1 tbsp parsley, finely chopped

Return the cooked vegetables from Step 2 to the skillet with the chicken and cook everything together for 5 minutes over medium heat, stirring gently to combine all the flavors.

Pour the 2 tablespoons of lemon juice over the vegetables and chicken, then taste and adjust seasoning as needed.

Garnish with the 1 tablespoon of finely chopped fresh parsley and serve immediately while hot.

One-Pan Lemon Chicken and Broccoli

Delicious One-Pan Lemon Chicken and Broccoli recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 4 servings

Calories: 1340

Ingredients Method

Ingredients

  

For the chicken marinade

• 2 lb chicken breast (cut into 1-inch strips for even cooking)
• 2 tbsp olive oil (I prefer Bertolli Extra Virgin for marinades)
• 3 cloves garlic, minced
• 2 tbsp lemon juice (freshly squeezed for brighter acidity)
• 1 tsp lemon zest (finely grated)
• 2 tbsp lemon pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp pepper
• 2 tbsp parsley

For the vegetables

• 1 head broccoli (cut into 2-inch florets)
• 1 head cauliflower (cut into 2-inch florets)
• 1 tbsp lemon pepper (I use McCormick for a consistent spice level)
• 3/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp lemon juice

For the cooking and garnish

• 2 tbsp olive oil
• 1/3 cup broth (I always use Swanson Chicken Broth for deglazing)
• 1 tbsp parsley (finely chopped for garnish)

Method

 

1. Cut the chicken breasts into 1-inch strips and place them in a bowl. Add the 2 tablespoons of olive oil, minced garlic, 2 tablespoons of lemon juice, lemon zest, 2 tablespoons lemon pepper, onion powder, garlic powder, 1/2 teaspoon pepper, and 2 tablespoons parsley. Toss everything together to coat the chicken evenly, then let it sit for 15 minutes at room temperature while you prepare the vegetables. While the chicken marinates, cut the broccoli and cauliflower into 2-inch florets and set aside.
2. In a separate bowl, toss the broccoli and cauliflower florets with 1 tablespoon lemon pepper, 3/4 teaspoon salt, and 1/4 teaspoon pepper until evenly coated. Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add the seasoned vegetables. Cover the skillet and cook for 15 minutes, allowing the vegetables to steam and soften. After 15 minutes, uncover and cook for an additional 5 minutes to lightly caramelize the edges, then transfer the vegetables to a plate.
3. Pour 1/3 cup of chicken broth into the same skillet and scrape the bottom with a wooden spoon to release all the flavorful browned bits from the vegetables. Add the marinated chicken strips and any remaining marinade to the skillet, spreading them in a single layer. Cook over medium heat for 15-18 minutes, stirring occasionally and adding a splash more broth if the pan becomes too dry. The chicken is done when it reaches an internal temperature of 175°F and is cooked through. I like to keep the heat at a medium level rather than high to ensure the chicken stays moist and doesn't dry out too quickly.
4. Return the cooked vegetables from Step 2 to the skillet with the chicken and cook everything together for 5 minutes over medium heat, stirring gently to combine all the flavors. Pour the 2 tablespoons of lemon juice over the vegetables and chicken, then taste and adjust seasoning as needed. Garnish with the 1 tablespoon of finely chopped fresh parsley and serve immediately while hot.