Description
A quick and flavorful one-skillet chicken and broccoli dinner perfect for busy weeknights. Tender chicken pieces are seared and combined with steamed broccoli in a garlic-infused sauce, creating a healthy, balanced meal ready in just 25 minutes.
Ingredients
Scale
Protein
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
Vegetables
- 3 cups broccoli florets
- 3 cloves garlic, minced
Seasonings and Liquids
- 2 tablespoons olive oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1/3 cup chicken broth
- 1 tablespoon lemon juice (optional)
Optional Toppings
- Grated Parmesan, for topping
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt, black pepper, paprika, and onion powder. Add the chicken to the skillet and cook until browned and fully cooked through, about 5 to 6 minutes. Remove the chicken from the skillet and set aside.
- Sauté garlic and steam broccoli: If necessary, add a splash of olive oil to the pan. Sauté the minced garlic for about 30 seconds until fragrant. Add the broccoli florets along with the chicken broth. Cover the skillet and steam the broccoli for 4 to 5 minutes, or until it is tender but still vibrant.
- Combine chicken and broccoli: Return the cooked chicken to the skillet and stir everything together. Add lemon juice if using, and simmer the mixture for 2 to 3 minutes to allow the flavors to blend well.
- Serve: Serve the dish warm, topped with grated Parmesan cheese if desired. This meal pairs wonderfully with rice, pasta, or cauliflower rice for a complete dinner.
Notes
- For extra flavor, marinate the chicken in lemon juice and spices for 15 minutes before cooking.
- You can substitute broccoli with other vegetables like green beans or asparagus, adjusting steaming time accordingly.
- Use chicken thighs instead of breasts for a juicier texture.
- Grated Parmesan adds a nice savory touch but can be omitted for a dairy-free option.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.
