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Lemon-Rosemary Chicken with
Broccoli
Need a quick healthy dinner tonight? This Lemon Rosemary Chicken with Broccoli recipe is quick and easy for a busy weeknight…and a frequent go-to for my family. Pair it with a nice side dish such as rice or noodles and your done. Everyone loves chicken, lemons and yes…even broccoli in my family.
Your go-to and extremely easy Lemon Rosemary Chicken
The classic pairing of fresh rosemary and lemon is the centerpiece of this dish, while the addition of sautéed shallots adds a subtle depth to the flavors. When paired with frozen broccoli, you have the makings of a satisfying, low-carb meal that will soon become a new family favorite.
What isn’t to love about Chicken paired with rosemary and lemon? All three simple yet delicious ingredients just seem to go together and make this Lemon Rosemary Chicken to die for. And usually we have all these items on hand, so no running to the grocery store which is always a win-win!
Yes, in the dead of winter I have been know to even fire up the grill and cook this dish outside and it turns out delicious. Remember to marinate your chicken breasts in lemon juice, seasonings and olive oil at least 4-6 hours or overnight. Its usually overnight for me. It’s a routine before bed, standing in the kitchen and staring at the fridge…what to get out for dinner tomorrow! After the final flip on the grill with your chicken, I like to place lemon slices on top and turn the heat down low and make sure the broccoli is all hot and steamy and then dinner is won and done!
Depending on your dietary needs, you could also replace the butter substitute (or we use olive oil sometimes, it’s a mood thing) with real butter and the chicken breast with thighs. As we are a low-cholesterol family, this recipe is modified for our needs. But…it isn’t modified on flavor at all!
Some quick tips for you to make this an amazingly simple meal with semi-homemade hacks:
- Are you making another chicken recipe at the beginning of the week? Save some of the chicken out, place in a Ziplock bag or marinating container with your marinade and you are good to go with your chicken waiting for you!
- Pre-slice your lemons days before hand. These yummy guys can be added to all sorts of dishes and also it’s a necessity in our house for sweet tea!
- Steam extra broccoli tonight and save it in a container in the fridge. Leftover broccoli is amazing added to an omelette (or even just scrambled eggs), cold salads, or even another veggie you are having later in the week.
- Try and remember this: Cook once, eat twice (or three times)!
Lemon-Rosemary Chicken with Broccoli
Equipment
Ingredients
- 3 T. butter substitute divided
- 3 boneless skinless chicken breasts or 6 thighs
- Sea salt and black pepper to taste
- 2 medium shallots sliced thin
- 1 c. chicken stock preferably organic
- 1½ T. fresh rosemary leaves finely chopped
- 1 16- oz. bag frozen broccoli
- 1 medium organic lemon sliced and cut into small, thin wedges
Instructions
- Heat 2 tablespoons butter substitute in a large skillet over medium-high heat until melted. Swirl to coat bottom of pan.
- Season each side of chicken breasts with salt and black pepper. Add seasoned chicken to hot skillet and cook for 4-5 minutes per side, or until chicken is golden brown and releases easily from the bottom of the skillet. Remove from heat and transfer chicken to a plate. Cover and keep warm.
- Reduce heat to medium and add remaining butter and sliced shallots to skillet. Sauté shallots, stirring occasionally, until soft and golden brown, approximately 4-5 minutes.
- Add chicken stock to skillet and increase heat to medium-high. Bring liquid to a boil while using a spatula or wooden spoon to scrape up brown bits from bottom of pan. Add chopped rosemary leaves and continue cooking until liquid is reduced by about half, approximately 4-5 minutes, stirring occasionally.
- Return chicken and its juices to the skillet, along with the frozen broccoli and thin lemon wedges. Cover and reduce heat to medium-low, and simmer for 10-12 minutes, or until broccoli is crisp tender and chicken is cooked through. (Internal temperature should read 165°F on an instant-read thermometer).
- Remove from heat and serve immediately with a spoonful of pan sauce drizzled over each chicken thigh. Garnish with additional lemon wedges, if desired. Enjoy!
Notes
Here’s to Simple and delicious eats,
Looking for more quick and simple recipes?
I'm married to an amazing man, we have 4 crazy kids, and 4 crazy cats.Pull up a seat, grab a glass of sweet tea and stay awhile!
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