Lemon Pepper Chicken and Broccoli in a Lemon Garlic Sauce
This quick and easy lemon pepper chicken and broccoli skillet is loaded with fresh flavor from a homemade lemon garlic sauce. It’s high in protein, low in carbs, and comes together in one pan for a perfect weeknight dinner.
Equipment
- Large skillet
- Mixing bowls
- Tongs
- Garlic press optional
- Whisk
Ingredients
- 1.5 lb boneless skinless chicken thighs or breasts pounded even or sliced in half.
- 2 tbsp olive oil, divided
- 1 1/2 tsp lemon pepper seasoning
- 1 tsp garlic
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- pepper to taste
For the Broccoli:
- 3 cups broccoli florets fresh or frozen
- 1 tbsp olive oil
- pinch of salt
For the Lemon Garlic Sauce:
- 1/4 cup fresh lemon juice about 2 lemons
- 1 tbsp lemon zest
- 1 tbsp honey optional, balances acidity
- 1/2 cup chicken broth
- 1 tbsp cornstarch
- 2 tbsp cold water to make slurry
- 1 tbsp butter
Instructions
- In a bowl, toss chicken with lemon pepper, garlic powder, onion powder, paprika, salt, pepper, and 1 tbsp olive oil. Let marinate 10–15 minutes.
- Heat a large skillet over medium-high heat. Add 1 tbsp oil and sear chicken thighs for 5–6 minutes per side until golden and cooked through (165°F internal temp). Remove and keep warm.
- In the same skillet, add 1 tbsp olive oil and broccoli. Sauté for 4–5 minutes until bright green and tender-crisp. Remove and set aside.
- In a small bowl, whisk together lemon juice, zest, garlic, honey, and chicken broth. In a separate cup, whisk cornstarch with cold water to make a slurry.
- Pour lemon mixture into skillet and bring to a simmer. Stir in slurry and simmer for 1–2 minutes until slightly thickened. Stir in butter.
- Slice the chicken into bite size pieces. Return the chicken and broccoli to the skillet and toss everything in the sauce. Warm through and serve immediately.
Notes
Use chicken breasts if preferred — slice thinly for quick cooking.
Add red pepper flakes to the sauce for a little heat.
Frozen broccoli works great too — just steam first before sautéing.
This pairs well with rice, pasta, mashed potatoes, or cauliflower rice.
🔹 Nutrition
The nutrition facts listed are based on 4 servings total. So each serving (1/4 of the full recipe) contains: Calories: 350 Protein: 36g Carbohydrates: 12g Fat: 18g Saturated Fat: 4g Fiber: 3g Sugar: 4g Net Carbs: 9g Sodium: ~600mg (varies by broth/seasoning)
The nutrition facts listed are based on 4 servings total. So each serving (1/4 of the full recipe) contains: Calories: 350 Protein: 36g Carbohydrates: 12g Fat: 18g Saturated Fat: 4g Fiber: 3g Sugar: 4g Net Carbs: 9g Sodium: ~600mg (varies by broth/seasoning)