Lemon Herb Pan-Seared Chicken with Roasted Broccoli
"Tender pan-seared chicken breast paired with perfectly roasted broccoli florets, finished with a bright and zesty lemon-herb pan sauce, offering a fresh and light meal."
Ingredients
All Steps
Preheat oven to 200°C (400°F). On a baking sheet, toss broccoli florets with 1 tablespoon of olive oil, a pinch of salt, and pepper. Roast for 15-20 minutes, or until tender-crisp and slightly charred.
While the broccoli roasts, pat the chicken breasts dry with paper towels and season generously on both sides with salt and pepper.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 74°C/165°F). Remove chicken from the skillet and set aside on a cutting board to rest.
Reduce heat to medium. Add minced garlic to the skillet and cook for 30 seconds until fragrant. Deglaze with chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
Squeeze in the juice of half a lemon and stir in the chopped fresh parsley. Cook for 1-2 minutes, until the sauce slightly reduces and thickens.
Slice the rested chicken breasts against the grain. Serve immediately with the roasted broccoli, drizzled generously with the lemon-herb pan sauce.