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

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.