Lemony Chicken & Broccoli Skillet (Easy 30-Minute Dinner)
This Lemony Chicken & Broccoli Skillet is one of those simple, satisfying meals you’ll want to keep on repeat.
Tender chicken, crisp-tender broccoli, red cabbage, and a light garlic-lemon butter sauce come together in one skillet for an easy keto, low-carb dinner. It’s fresh, filling, and ready in about 30 minutes with just one pan to clean. Perfect for busy weeknights when you want something fresh and fast and definitely aren’t in the mood for takeout.
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This one pan lemony chicken and broccoli dish is loaded with flavor but doesn’t rely on heavy sauces or breading. Serve it as-is for a low-carb main dish, or spoon it over rice, cauliflower rice, or even pasta for a more filling option. Of course, pasta and rice will make it a more comforting and hearty dish, but not so keto friendly.
Why You’ll Love This One Pan Lemony Chicken & Broccoli Recipe
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Ready in 30 minutes or less
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Great way to use up chicken and veggies
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Low carb, gluten-free, and family-friendly
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Customizable with whatever you have on hand
Lemony Chicken & Broccoli Skillet
Ingredients
Method
- In a large skillet over medium heat, melt 3 tbsp butter and 2 tbsp olive oil. Add garlic and sauté until golden, about 1–2 minutes.
- Add chicken to the skillet and season with salt and pepper. Cook until browned and cooked through, about 7–8 minutes.
- Remove chicken from the skillet and set aside.
- Add lemon juice and broth to the pan. Scrape the bottom of the skillet and simmer until liquid reduces by half, 2–3 minutes.
- Add remaining butter and oil, then stir in cabbage and broccoli. Cook 2–3 minutes until vegetables are just tender.
- Return chicken to the pan. Stir to combine and heat through. Garnish with parsley and serve.
Shop This Recipe
- Large Sauté Pan — the high sides give you plenty of room to brown the chicken, cook the vegetables, and toss everything together without making a mess.
- Chef’s Knife — a good everyday knife makes quick work of cutting the chicken, broccoli, cabbage, and fresh parsley.
- Citrus Juicer — gets plenty of fresh lemon juice into the sauce without seeds tagging along.
- Instant-Read Thermometer — takes the guesswork out of knowing when the chicken is safely cooked without drying it out.
- Wide Pasta Bowls — perfect for serving the chicken and vegetables on their own or over pasta, rice, or cauliflower rice, with plenty of room for all that lemony sauce.
Tips for Best Results
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Don’t overcrowd the pan when cooking the chicken. You want it to brown, not steam.
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Use a high-sided skillet or sauté pan for best control.
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Red cabbage adds color and texture, but you can sub with green cabbage or omit the cabbage entirely.
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Deglazing the pan with lemon juice and broth gives you great flavor without needing cream or heavy sauces.
Lemony Chicken and Broccoli Additions & Substitutions
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Swap chicken for shrimp or thin-sliced pork. This is a great use for leftovers.
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Add sliced mushrooms, zucchini, or bell peppers to the veggie mix. Use up those little bits of veggies, or make it a heartier vegetable forward dish.
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Top with shaved Parmesan or a sprinkle of red pepper flakes before serving for a little extra flavor.
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Serve over rice, couscous, or cauliflower rice for something a little more filling and comforting.
Serve With
- Instant Pot Cauliflower Mash — creamy, buttery, and rich enough to soak up the lemon-garlic sauce while keeping the meal low-carb.
- Marinated Cucumber Tomato Salad (pictured) — cool, crisp, and tangy, which gives you a nice contrast to the warm skillet dinner.
- Grilled Marinated Asparagus with Gremolata — fresh, herby, and lemony enough to echo the flavors in the chicken without feeling repetitive.
- Mediterranean Roasted Vegetables — an easy mix of roasted vegetables that keeps the whole plate colorful, savory, and comfortably low-carb.
