Sautéed Lemon Herb Chicken with Roasted Broccoli
Tender chicken breasts bathed in a bright lemon-herb pan sauce, served alongside perfectly roasted broccoli for a balanced low-carb meal. This American-inspired low-carb recipe, ready in about 33 minutes, pairs boneless skinless chicken breasts, olive oil, lemon 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.
Ingredients
- 4 pieces, 6 oz each boneless skinless chicken breasts
- 2 tbsp olive oil
- 1, juiced lemon
- 1 tbsp, chopped fresh thyme
- 3 cloves, minced garlic
- 1 lb, cut into florets broccoli
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Season chicken breasts with 1/2 tsp kosher salt and 1/4 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate.
- Step 2: Add minced garlic to the same skillet and cook for 30 seconds until fragrant. Stir in 1 tbsp chopped fresh thyme and 1/2 cup lemon juice, then add broccoli florets. Toss to coat and cook for 8 minutes, stirring occasionally, until broccoli is tender-crisp.
- Step 3: Return chicken to the skillet, nestling it among the broccoli. Simmer for 2 more minutes until chicken is heated through and sauce thickens slightly, then remove from heat.
Frequently asked questions
How long does Sautéed Lemon Herb Chicken with Roasted Broccoli take to make?
Total time is about 33 minutes (15 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Lemon Herb Chicken with Roasted Broccoli?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Sautéed Lemon Herb Chicken with Roasted Broccoli?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Lemon Herb Chicken with Roasted Broccoli for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Lemon Herb Chicken with Roasted Broccoli low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This recipe was a hit with my family! The lemon herb chicken was so flavorful and the broccoli roasted perfectly.
- ★★★★★
Quick and delicious. I'll make this again and again.
- ★★★★★
Loved the simplicity and the taste. My low-carb diet is so much better with this dish.
