Lemon-Glazed Chicken Breast with Steamed Vegetables

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Coated in a bright lemon-garlic glaze, served with perfectly steamed vegetables for a light, refreshing meal. This American-inspired chicken recipe, ready in about 40 minutes, pairs chicken breasts, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4, boneless and skinless (about 6 oz each) chicken breasts
2 tbsp olive oil
2 cloves, minced garlic
1, zested and juiced lemon
2 tbsp chicken broth
1/2 tsp dried thyme
2 cups broccoli florets
1 cup, sliced carrots
1/4 cup, chopped fresh parsley

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Instructions

Step 1: Place 4 boneless, skinless chicken breasts (about 6 oz each) on a plate and season both sides with salt and pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden and cooked through (internal temperature 165°F), then set aside.
Step 3: In the same skillet, add 2 minced garlic cloves and cook for 1 minute until fragrant. Add 1 lemon (zested and juiced), 2 tbsp chicken broth, and 1/2 tsp dried thyme, and cook for 2 minutes, stirring to create a sauce.
Step 4: Add the chicken back to the skillet and coat with the sauce, cooking for an additional 2 minutes.
Step 5: Meanwhile, steam 2 cups broccoli florets and 1 cup sliced carrots for 5-7 minutes until crisp-tender. Serve the chicken with the sauce and steamed vegetables, garnished with 1/4 cup chopped fresh parsley.