Choose evenly sized chicken
Use four thin cutlets, each about ½ inch thick. If you start with two large breasts, slice them horizontally on a separate board and wash your hands and equipment afterward. An even thickness helps the pieces cook at a similar rate. Keep raw chicken separate from the broccoli and lemon.
Steam the broccoli after browning
Cut the broccoli into similar small florets. The lid traps steam so the stalks can soften without needing a large pot of boiling water. Start checking early: lift the lid away from your face and test a thick stem with a fork. If the pan dries before the stems soften, add a tablespoon of water.
Finish the sauce gently
Use finely grated yellow lemon zest and avoid the bitter white pith. Add the lemon juice after the broccoli has cooked, then return the chicken and its collected juices. The sauce should be light and spoonable. It is not intended to thicken into a flour-based gravy.
Serving and leftovers
Serve with cooked rice or bread prepared separately if desired. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 90°F. Keep at 40°F or colder, use within 3 days, and reheat to 165°F. Broccoli will soften further when reheated.
OUBELLA KITCHEN
Lemon Garlic Chicken and Broccoli Skillet
Ingredients
Amounts scale; cooking times do not.
Instructions
Notes
Estimated preparation: 15 minutes; cooking: 25 minutes; total: 40 minutes, including any resting or chilling. This recipe has not been kitchen-tested. All timings are estimates. Contains milk; check broth labels.
Times vary with equipment. Editorial approach.