A quick skillet dinner with bright lemon and crisp-tender broccoli.
IBy isabelle_delavega
Servings
4
4 pieces Boneless skinless chicken breasts
1 tsp Salt
0.5 tsp Black pepper
1 tsp Smoked paprika
2 tbsp Olive oil
2 pieces Broccoli
5 clove Garlic
0.5 cup Chicken broth
2 pieces Lemon
2 tbsp Butter
0.25 tsp Red pepper flakes
2 tbsp Fresh parsley (garnish)
Calories
363 kcal
Protein
41g
Carbs
14g
Fat
16g
Fiber
4g
Sugar
3g
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Prep
1. Slice each chicken breast horizontally into two thin cutlets. Pat dry and season both sides with salt, black pepper and smoked paprika. Cut the broccoli into bite-size florets, mince the garlic, zest one lemon and juice both lemons, and chop the parsley.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Cook the chicken for 4 to 5 minutes per side until golden and cooked through to 165°F (74°C) inside. Transfer to a plate and tent with foil.
3. In the same skillet over medium-high heat, add the broccoli and cook for 2 minutes, stirring occasionally, to pick up the browned bits. Pour in the chicken broth, cover and steam for 3 to 4 minutes until crisp-tender and bright green.
2 pieces Broccoli,
0.5 cup Chicken broth
4. Uncover and push the broccoli to the sides. Add the garlic and red pepper flakes to the center and stir for 30 seconds until fragrant, then toss with the broccoli.
5 clove Garlic,
0.2 tsp Red pepper flakes
Finish and Serve
5. Reduce the heat to medium-low. Stir in the butter, lemon juice and lemon zest until the butter melts into a glossy sauce. Return the chicken and any resting juices to the skillet and spoon the sauce over it for 1 to 2 minutes to warm through.
