Lemon Pepper Chicken & Broccoli – Bright, Zesty, and Weeknight-Friendly

This is the kind of weeknight dinner that feels fresh and satisfying without asking much from you. Lemon pepper chicken brings zing and warmth, while broccoli adds crunch and color. It’s quick, light, and big on flavor, with a sauce that coats every bite.

You can make it in one pan, clean up fast, and still feel like you cooked something special. Serve it over rice, pasta, or on its own for a balanced plate that doesn’t weigh you down.

Lemon Pepper Chicken & Broccoli - Bright, Zesty, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1.5 pounds boneless, skinless chicken breasts, thinly sliced into strips (or use thighs)
• 4 cups broccoli florets, cut into bite-size pieces
• 2 tablespoons olive oil, divided
• 2 tablespoons unsalted butter (optional but recommended for richness)
• 1 tablespoon lemon zest (from 1 large lemon)
• 3 tablespoons fresh lemon juice (plus more to taste)
• 2–2.5 teaspoons freshly cracked black pepper (adjust to your spice preference)
• 1.25 teaspoons kosher salt, divided
• 3 cloves garlic, minced
• 1/2 teaspoon onion powder (optional, for roundness)
• 1/2 cup low-sodium chicken broth
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Method

 

1. Prep the chicken and broccoli: Slice the chicken into thin strips for quick, even cooking. Cut broccoli into small florets so they cook through without turning mushy.
2. Season the chicken: In a bowl, toss chicken with 1 teaspoon kosher salt, 1.5–2 teaspoons cracked black pepper, onion powder, and half the lemon zest. Set aside while you heat the pan.
3. Blanch or quick-steam the broccoli (optional but helpful): Either microwave with a splash of water for 1–2 minutes or blanch in boiling water for 1 minute, then drain. This speeds things up and keeps broccoli bright green.
4. Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add half the chicken in a single layer. Cook 2–3 minutes per side until lightly browned and just cooked through. Transfer to a plate and repeat with remaining chicken, adding more oil if needed.
5. Sauté the aromatics: Lower heat to medium. Add butter to the pan. When melted, stir in garlic for 30 seconds until fragrant. Don’t let it brown.
6. Build the sauce: Add chicken broth and scrape up any browned bits. Stir in remaining lemon zest and the lemon juice. Taste and season with a pinch of salt and a few grinds of pepper.
7. Thicken (optional): If you prefer a glossy, clingy sauce, stir in the cornstarch slurry and simmer 30–60 seconds until slightly thickened.
8. Add broccoli and chicken: Return the broccoli and chicken (plus any juices) to the pan. Toss to coat and warm through for 1–2 minutes.
9. Finish and adjust: Add a squeeze more lemon if you want extra brightness. Sprinkle with chopped parsley. The sauce should be zesty, peppery, and lightly buttery.
10. Serve: Plate with rice, quinoa, or buttered noodles. Add lemon wedges for those who want more citrus.

What Makes This Special

There’s a reason lemon and black pepper is a classic pairing. The lemon brightens the chicken, and the pepper adds a gentle kick that tastes clean instead of heavy.

Broccoli soaks up that citrusy sauce and stays crisp-tender, which keeps every forkful interesting.

This recipe is flexible too. You can swap the protein, add veggies, and tweak the heat without breaking the balance. It’s ideal for meal prep, family dinners, or quick lunches during the week.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts, thinly sliced into strips (or use thighs)
• 4 cups broccoli florets, cut into bite-size pieces
• 2 tablespoons olive oil, divided
• 2 tablespoons unsalted butter (optional but recommended for richness)
• 1 tablespoon lemon zest (from 1 large lemon)
• 3 tablespoons fresh lemon juice (plus more to taste)
• 2–2.5 teaspoons freshly cracked black pepper (adjust to your spice preference)
• 1.25 teaspoons kosher salt, divided
• 3 cloves garlic, minced
• 1/2 teaspoon onion powder (optional, for roundness)
• 1/2 cup low-sodium chicken broth
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Step-by-Step Instructions

1. Prep the chicken and broccoli: Slice the chicken into thin strips for quick, even cooking.

   Cut broccoli into small florets so they cook through without turning mushy.

2. Season the chicken: In a bowl, toss chicken with 1 teaspoon kosher salt, 1.5–2 teaspoons cracked black pepper, onion powder, and half the lemon zest. Set aside while you heat the pan.
3. Blanch or quick-steam the broccoli (optional but helpful): Either microwave with a splash of water for 1–2 minutes or blanch in boiling water for 1 minute, then drain. This speeds things up and keeps broccoli bright green.
4. Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high.

   Add half the chicken in a single layer. Cook 2–3 minutes per side until lightly browned and just cooked through. Transfer to a plate and repeat with remaining chicken, adding more oil if needed.

5. Sauté the aromatics: Lower heat to medium.

   Add butter to the pan. When melted, stir in garlic for 30 seconds until fragrant. Don’t let it brown.

6. Build the sauce: Add chicken broth and scrape up any browned bits.

   Stir in remaining lemon zest and the lemon juice. Taste and season with a pinch of salt and a few grinds of pepper.

7. Thicken (optional): If you prefer a glossy, clingy sauce, stir in the cornstarch slurry and simmer 30–60 seconds until slightly thickened.
8. Add broccoli and chicken: Return the broccoli and chicken (plus any juices) to the pan. Toss to coat and warm through for 1–2 minutes.
9. Finish and adjust: Add a squeeze more lemon if you want extra brightness.

   Sprinkle with chopped parsley. The sauce should be zesty, peppery, and lightly buttery.

10. Serve: Plate with rice, quinoa, or buttered noodles. Add lemon wedges for those who want more citrus.

Keeping It Fresh

For meal prep, let everything cool, then pack into airtight containers.

It keeps well in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

If freezing, store the cooked chicken and sauce separately from the broccoli for best texture. Freeze up to 2 months.

Thaw overnight, then reheat and add freshly steamed broccoli to keep it crisp.

Benefits of This Recipe

• High-protein and veggie-forward: You get lean protein and a generous dose of fiber and vitamins from broccoli.
• Fast and forgiving: Thin-sliced chicken cooks quickly, and the sauce is simple to fix with more lemon, pepper, or salt.
• Budget-friendly: Pantry staples plus a lemon and a head of broccoli keep costs low without skimping on flavor.
• Flexible pairing: Works with rice, pasta, mashed potatoes, or a simple salad.
• Gluten-free friendly: Use a GF broth and cornstarch, and you’re set.

Common Mistakes to Avoid

• Overcrowding the pan: Crowding steams the chicken and kills browning. Cook in batches for a better sear and more flavor.
• Overcooking the broccoli: Aim for crisp-tender. It should stay bright green and have a slight bite.
• Skipping the zest: Zest brings deep lemon flavor you can’t get from juice alone.

  It’s a small step that pays off.

• Under-seasoning: Lemon loves salt. Taste the sauce at the end and adjust until it sings.
• Burning the garlic: It turns bitter fast. Keep the heat moderate and move quickly.

Variations You Can Try

• Chicken thighs: Juicier and more forgiving than breasts.

  Cook a minute or two longer per side.

• Add Parmesan: Stir in 2–3 tablespoons grated Parmesan at the end for a savory finish.
• Heat lovers: Add red pepper flakes with the garlic or finish with a drizzle of chili oil.
• Herb swap: Use basil, dill, or thyme instead of parsley. Each one brings a different personality.
• Creamy twist: Stir in 2–3 tablespoons heavy cream or Greek yogurt off the heat for a silky sauce.
• Sheet pan version: Toss chicken and broccoli with oil, lemon zest, salt, and pepper. Roast at 425°F (220°C) for 18–22 minutes, then toss with lemon juice and a dab of butter.
• Citrus mix: Combine lemon with a splash of orange or Meyer lemon for a softer, sweeter citrus note.

FAQ

Can I use frozen broccoli?

Yes.

Don’t thaw it first. Roast it on a sheet pan for a few minutes to evaporate extra moisture, or add it to the skillet and cook until the water cooks off before saucing. This helps avoid a watery finish.

What if I only have bottled lemon juice?

It works in a pinch, but fresh lemon juice and zest deliver brighter flavor.

If using bottled, add a little extra zest from any citrus you have, or balance with a pinch of sugar to round out the acidity.

How can I make it dairy-free?

Skip the butter and use all olive oil. The sauce will still taste lively, and you can add a splash of extra-virgin olive oil at the end for richness.

Is there a good substitute for chicken?

Absolutely. Try shrimp (cook 1–2 minutes per side), turkey cutlets, or firm tofu.

For tofu, press it well, cut into cubes, sear until golden, and proceed with the sauce.

How do I keep the chicken from drying out?

Slice it thin, sear over medium-high heat, and pull it from the pan as soon as it’s opaque and cooked through. Resting the chicken briefly on a plate before saucing also helps it stay juicy.

What should I serve it with?

Steamed rice, lemony couscous, buttered egg noodles, or garlicky mashed potatoes are all great. For a lighter take, serve over a bed of arugula or spinach and spoon the warm sauce on top.

Wrapping Up

Lemon Pepper Chicken & Broccoli is bright, peppery, and weeknight-easy.

It’s the kind of meal you’ll make once and then keep in rotation because it always delivers. With a handful of ingredients and a few smart steps, you get a dinner that tastes fresh and feels balanced. Keep a lemon, some pepper, and a head of broccoli on hand, and you’re never far from a solid, satisfying plate.