Lemon Garlic Chicken with Broccoli is a fresh and simple dish that combines juicy chicken pieces with a bright lemon flavor and garlicky goodness. The broccoli adds a nice crunch and healthy green touch, making the whole meal feel balanced and satisfying. It’s a great way to enjoy protein and veggies all in one pan.
I love making this dish when I want something quick but still full of flavor. The lemon and garlic really wake up the chicken, and the broccoli cooks just right without getting mushy. I usually like to let the chicken marinate a little to soak in that lemon-garlic punch before cooking—it makes such a difference!
One of my favorite ways to serve this is over a bed of rice or alongside some crusty bread to soak up the juices. It’s a cozy, homey meal that feels like a little bright spot on a busy day. Everyone I’ve served this to always asks for seconds, and I can’t blame them—it’s just that good!
Key Ingredients & Substitutions
Chicken breasts: These are lean and cook quickly, making them perfect here. If you want dark meat, thighs work great too and tend to stay juicier.
Garlic: Fresh garlic gives the best flavor. If you don’t have fresh, use 1/2 tsp garlic powder instead.
Lemon: Both zest and juice bring brightness. If lemons aren’t available, a splash of vinegar plus a pinch of lemon zest can work.
Broccoli: Fresh florets are best to keep crunch and color. Frozen broccoli works too—just thaw and dry well to avoid sogginess.
Olive oil: It’s great for marinating and cooking because of its flavor. You can swap in avocado or vegetable oil if you prefer.
How Do I Get Juicy Chicken with Lots of Lemon Garlic Flavor?
Marinating is the key! Here’s how to get the most flavor and tenderness:
- Slice chicken into strips so the marinade touches more surface.
- Mix lemon juice, zest, olive oil, garlic, oregano, salt, and pepper well.
- Coat chicken fully and let it rest 15-30 minutes. The acid in lemon tenderizes the meat while adding flavor.
- Cook chicken over medium-high heat for a nice sear that locks juices in.
Avoid overcooking to keep chicken moist. Use a timer and peek often—you want a golden crust but juicy inside.
Equipment You’ll Need
- Large skillet – I like using one with a lid to easily cook the chicken and steam the broccoli without much fuss.
- Mixing bowl – for whisking the marinade and coating the chicken evenly.
- Steaming basket or colander – to steam or blanch the broccoli quickly and keep its bright green color.
- Measuring spoons and lemon juicer – for accurate ingredient amounts and to extract the maximum lemon juice.
- Cooking spoon or tongs – handy for flipping the chicken and tossing everything together.
Flavor Variations & Add-Ins
- Swap the broccoli for green beans or asparagus for different veggies that pair well with lemon and garlic.
- Add crushed red pepper flakes or paprika for a bit of spice or smoky flavor.
- Include a splash of white wine or chicken broth in the pan to create a light sauce for extra richness.
- Top with freshly grated Parmesan or a squeeze of extra lemon for a bright finishing touch.
How to Make Lemon Garlic Chicken with Broccoli
Ingredients You’ll Need:
For the Chicken and Marinade:
- 2 boneless, skinless chicken breasts
- 3 tablespoons olive oil (divided)
- 4 cloves garlic, minced
- 1 lemon (zested and juiced)
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
For the Vegetables and Serving:
- 3 cups broccoli florets
- ½ cup cooked rice or cauliflower rice (optional)
- Fresh parsley, chopped (for garnish)
- Lemon slices (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the marinade and chop the ingredients, 15-20 minutes to cook the chicken and broccoli, and about 15-30 minutes to marinate the chicken (which can be skipped if you’re short on time). Overall, plan for around 30-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium bowl, whisk together 2 tablespoons of olive oil, minced garlic, lemon zest and juice, dried oregano, salt, and black pepper. This will give your chicken a lovely bright flavor.
2. Marinate the Chicken:
Slice the chicken breasts into thick strips. Add them to the bowl with the marinade and toss to coat all pieces evenly. Let the chicken soak up the flavors for at least 15 minutes, or up to 30 minutes for best taste.
3. Cook the Broccoli:
While the chicken marinates, steam or blanch the broccoli florets in boiling water for 3-4 minutes until they turn bright green and are tender but still crisp. Drain and set aside.
4. Cook the Chicken:
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook them for 5-7 minutes on each side. You want a nice golden brown color and for the chicken to be cooked through (internal temperature should reach 165°F or 75°C).
5. Combine and Warm through:
In the last 2 minutes of cooking, add the steamed broccoli to the skillet with the chicken. Toss gently and let the flavors mix as everything warms up.
6. Serve and Garnish:
Spoon some cooked rice or cauliflower rice onto each plate (this step is optional). Arrange the lemon garlic chicken and broccoli neatly on top. Sprinkle with fresh parsley and add lemon slices on the side for a fresh, pretty finish.
7. Enjoy:
Serve immediately while warm and enjoy your delicious, vibrant meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely in the fridge overnight before marinating and cooking. This helps the marinade soak in evenly and ensures the chicken cooks properly.
Can I Substitute Broccoli with Other Vegetables?
Absolutely! Green beans, asparagus, or snap peas are great alternatives that pair well with lemon and garlic flavors. Just adjust cooking times so they stay crisp-tender.
How Should I Store Leftovers?
Store leftover chicken and broccoli in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or lemon juice to keep it moist.
Can I Make This Recipe Ahead of Time?
Yes! Marinate the chicken in advance and store it covered in the fridge for up to 24 hours. You can also cook the broccoli and chicken separately ahead and reheat together before serving.