This delicious Lemon Chicken and Broccoli recipe is healthy, low-carb, and gluten-free! You can make this as a one-pan dinner or sheet pan meal if you’re in a hurry.
We all need a few recipes that are satisfying and simple. This delicious one-pan lemon chicken fits the bill perfectly. This healthy meal is loaded with lean chicken, fresh broccoli and cauliflower as well as a simple lemon sauce. Since this dish contains protein and carbs I consider it a complete meal, but you can certainly add rice, noodles or crusty bread alongside this dish.
This recipe also happens to be low carb, gluten and grain free as well as keto-friendly! I’ve documented the entire process below so you can follow along and make the best homemade lemon chicken!
Ingredients for Lemon Chicken and Broccoli
Here’s a quick overview of what you’ll need for this recipe. For exact measurements, keep scrolling down to the printable recipe card below.
- Boneless, skinless chicken breast – These should be cut into 1″ cubes. You can use thighs if you prefer, though it will increase the fat in the recipe. These and the veggies will need to cook in olive oil or your preferred cooking oil.
- Broccoli, Cauliflower, Garlic – These should be chopped into medium florets if cooking as a one-pan meal or chopped into small florets if cooking as a quicker sheet-pan dinner.
- Lemon pepper seasoning, Onion powder, Garlic powder, Kosher salt, Black pepper – These simple seasonings add tons of flavor! I used a lemon pepper seasoning blend that did not include salt. If your blend does include salt, skip adding it individually until you can taste it. Add more if necessary. If you don’t have a lemon pepper seasoning, you can make one using lemon zest and cracked pepper like I did in these baked wings.
- Lemon juice, vegetable or chicken broth, and Parsley – Flavor makers! Fresh squeezed lemon juice usually has a better flavor, but bottled will work just fine if that’s easier for you. Fresh parsley can be replaced with thyme if you prefer. You can save money and get more flavor by making your own chicken broth!
How to Make Lemon Chicken and Broccoli
This is a simple recipe that you’ll be able to make without a ton of effort or any difficult ingredients! Here’s a step-by-step guide to making this one-pan meal.
Season Chicken
In a medium mixing bowl, add chicken cubes and 2 tablespoons each of olive oil, lemon juice, lemon pepper seasoning, and chopped parsley. Also add in minced garlic, onion powder, garlic powder, and 1/2 teaspoon of black pepper. Mix it all together and let it marinate for about 15 minutes.
Season the Vegetables
While the chicken is marinating, toss the broccoli and cauliflower in another bowl with salt as well as the remaining lemon pepper seasoning and pepper. Set this aside for now.
Cook Vegetables
Add 2 tablespoons of the oil to a large, non-stick skillet and heat up to medium. Add the seasoned broccoli and cauliflower, then cover, lower heat to medium-low, and cook for 15 minutes. Once veggies are beginning to soften, uncover the pan, raise the temperature to medium heat, and cook another 5 minutes while stirring occasionally. Once done, transfer to a bowl or plate, sprinkle with 2 tablespoons of lemon juice, and set aside.
Cook the Chicken
With the empty pan still on medium-heat, pour in 2 tablespoons of broth and use your mixing spoon to scrape up any browned bits that are stuck to the bottom of the pan. Add in the chicken and raise the temperature to medium-high. Cook for 15-18 minutes, stirring often, until the chicken is cooked through and registers at least 165 degrees F. During the cooking process, add broth a couple tablespoons at a time to continue deglazing any pieces that continue to stick to the bottom of the pan.
Combine
Push the cooked chicken to one side of the pan, then add the cooked vegetables back to the other side of the pan. Cover the skillet with a lid and reduce heat to medium-low. Allow to cook for 5 minutes, rewarming the vegetables. Once warm, sprinkle with the remaining parsley as garnish and enjoy!
Serve
This is a full meal, so you can feel free to skip the sides if you want an easy night! If you’d like to stretch the meal further, though, consider adding rice or orzo. Cheesy Grits or Spaghetti Squash would make great pairings as well. We love these Keto Dinner Rolls or some tasty Cheddar Zucchini Cornbread Muffins. You could start with some Instant Pot Artichokes and a Simple Arugula Salad, too!
Storing and Reheating
This recipe can easily be stored in an airtight container in the fridge up to 3 days. I don’t recommend freezing as the cauliflower and broccoli will have altered textures that may be unpleasant.
To reheat, simply microwave individual portions for 45-second blasts at 50% power (prevents the chicken from drying out). To reheat the entire dish, return to a skillet, cover, and warm on medium-low until heated throughout (stir occasionally to prevent sticking). You may want to add a little chicken broth when reheating to keep things moist!
Tips & Tricks
- You can marinate the chicken overnight in the fridge. When ready to cook, simply take the chicken out of the fridge about 10 minutes before cooking so that it can reach room temperature.
- Broccoli and cauliflower can be chopped ahead of time and stored in an airtight container in the fridge (can be done up to 2 days ahead of time).
- Make it a sheet pan dinner if you’re in a hurry! Cut the veggies up small, season everything as directed, then bake it all together on a sheet pan for about 25 minutes at 400 degrees F or until chicken reaches at least 165 degrees F on an instant-read meat thermometer.
- Swap veggies if you want, just be careful of the time needed for the vegetables! Zucchini and peppers will cook a little bit faster and carrots will cook a little bit longer.
- Different fresh herbs will give your fun flavor alternatives! Try thyme, dill, or cilantro for a good twist.
If you like this recipe, you’ll love these easy dinners!
- Chicken Gnocchi and Mushrooms – The perfect comfort food! This dish is so filling and ready in 30 minutes for a great weekday dinner.
- One Pan Fajita Veggies – This vegetarian dinner is absolutely exploding with flavor! Amazing on its own, stuffed inside tortillas, or as topping on a salad.
- Chicken Enchilada Skillet – We love using up shredded chicken with this easy one-pan meal! It’s low-carb and absolutely delicious.
- Chicken Philly Cheesesteak Skillet – Melty cheese, tender peppers, and juicy come together for amazing flavor that works great on its own, in a lettuce wrap, or between a bun.
- Mushroom Chicken – This one pan meal is high in protein and covered in a deliciously creamy sauce!
Lemon Chicken and Broccoli
Ingredients
- 2 pounds boneless skinless chicken breast cut into 1” cubes (about 4 chicken breasts)
- 1 medium head broccoli approx. 1 pound, cut into medium florets
- 1 small head cauliflower approx. 1 pound, cut into medium florets
- 1/4 cup extra virgin olive oil divided
- 2 garlic cloves minced
- 1/4 cup lemon juice divided
- 3 tablespoons lemon pepper seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt Diamond Crystal
- 3/4 teaspoon ground black pepper
- 3 tablespoons chopped parsley
- 1/4 cup vegetable or chicken broth more as needed
Instructions
- Place chicken cubes in a medium bowl and add 2 tablespoons olive oil, minced garlic, 2 tablespoons lemon juice, 2 tablespoons lemon pepper seasoning, onion powder, garlic powder, 1⁄2 teaspoon ground black pepper and 2 tablespoons chopped parsley. Mix everything together & let sit for 15 minutes to marinade.
- In a large bowl, toss broccoli and cauliflower with 1 tablespoon lemon pepper seasoning, salt, and 1⁄4 teaspoon pepper.
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the seasoned broccoli & cauliflower. Cover and cook on medium-low heat for 15 minutes until veggies begin to soften. Uncover and continue to cook for 5 minutes on medium heat, stirring occasionally.
- Transfer the vegetables to a bowl or plate and set aside. Sprinkle with 2 tablespoons of lemon juice.
- Keep the now-empty pan on the stove (no need to clean it). Pour 2 tablespoons of broth into the pan (keeping it on medium heat) and use your mixing spoon to scrape off any browned bits that are stuck to the bottom of the pan.
- Add the marinated chicken to the hot skillet and cook over medium-high heat for 15-18 minutes, stirring often, until the chicken is cooked through and registers about 175°F on an instant-read thermometer. You may need to add 2 to 4 tablespoons of broth throughout the cooking process to help deglaze any stuck pieces at the bottom of the pan.
- Push the cooked chicken pieces to one side of the pan, and add the vegetables back to the other side of the pan. Cover the skillet and cook over medium-low for 5 minutes, to rewarm the veggies.
- Sprinkle the remaining 1 tablespoon of parsley as garnish. Enjoy!
Notes
- You can marinate the chicken the night before and place it in the fridge. Take it out of the fridge 10-30 minutes before cooking!
- In a pinch? Cut the cauliflower and broccoli into very small florets (so they can cook quickly) + season them as directed above. Season the chicken as directed above. Then, place everything onto a sheet pan and bake for about 25 minutes at 400°F, or until the chicken registers at least 165°F on an instant read thermometer.
- Feel free to swap the veggies with zucchini, peppers, or even carrots; this will affect the cooking time though, so be aware.
- Swap the parsley for any herb you like, such as dill or cilantro!