This post has been sponsored by Perdue Farms.
I may have struggled with dinner a little too often, which unfortunately means that I was picking up the phone to place an order. But, since I started getting Perdue Farms food bundles every month, it has not only eliminated the “there’s nothing to eat in the house” whining, but it’s also meant that I’ve had to step up my cooking game – something that Mr. S has LOVED.
One of my go-to ordering in has always been chicken and broccoli from the Chinese restaurant that’s less than two minutes away. That got me to thinking. Why do chicken and broccoli always translate to take out? Why can’t I use it like I do when I make a whole lemon-rosemary chicken? So, I tried.
The result, an easy chicken recipe that only takes one skillet and about half an hour from the refrigerator to plate.
Lemon-Rosemary Chicken Breasts with Broccoli
This one-skillet recipe is packed with delicious flavor and is very easy to make (which it’s got to be if I’m the one cooking). It is a classic pairing of fresh rosemary and lemon but I got creative by adding sautéed shallots to impress my husband and add a little bit more flavored. You can make it with fresh or frozen broccoli depending on what you have it the house. The end result is a satisfying, low-carb meal that will soon become a new family favorite.
BTW: As you know, I live in Florida and have a lemon tree on my deck with organic lemons. I use those as you don’t remove the skin before cooking them.
- 3 T. unsalted butter, divided
- 6 boneless, skinless Perdue Farms Harvestland Chicken Breasts
- Sea salt and coarse black pepper, to taste
- 2 medium shallots, sliced thin
- 1 c. chicken stock (use your own, or purchase your own – I use Trader Joe’s)
- 1½ T. fresh rosemary leaves, finely chopped (I grow my own)
- 1 16-oz. bag frozen broccoli or 1 head of fresh broccoli
- 1 medium-size lemon, sliced and cut into small, thin wedges
- Heat 2 tablespoons of the unsalted butter in a large skillet over medium-high heat until melted. Swirling to coat bottom of a large skillet.
- Season each side of the Perdue Farms Harvestland Chicken Breasts with salt and black pepper.
- Add the seasoned Perdue Farms Harvestland Chicken Breasts to the heated pan and cook for approximately 4-5 minutes per side, or until chicken is golden brown.
- Remove from the pan from the stovetop and set aside the chicken to a plate.
- Cover and keep warm while you cook the rest of the recipe.
- Reduce the heat to medium and add the remaining butter and sliced shallots to your pan.
- Sauté the shallots, stirring occasionally, until soft and golden brown, for just about 4-5 minutes.
- Add chicken stock to your pan and increase the heat to medium-high.
- Bring the liquid to a boil while using a spatula or wooden spoon to scrape up brown bits from the bottom of the pan.
- Add your chopped rosemary leaves and continue cooking until the liquid is reduced by about half stirring occasionally – it’ll take about 4 or 5 minutes.
- Return the chicken to the skillet
- Add the frozen (or fresh) broccoli and the lemon wedges.
- Cover and reduce heat to medium-low, and simmer for 10-12 minutes, or until broccoli is tender but not overcooked and the chicken is cooked through (juices will run clear and if you are using a thermometer the internal temperature should read 165°F).
- Remove the pan from the stove and serve immediately. Drizzling the sauce from the pan over each chicken breast.
- Garnish with additional lemon wedges
I usually serve this over either pappardelle or thick egg noodles (depending on what I have in the house).
- Prep time: 10 minutes
- Cook time: 30-35 minutes
- Serves: 4-6
What is your favorite way to make chicken breasts at home? I’d love some new recipe ideas.
- Champagne Living readers get 15% off of their first Perdue Farms bundle PLUS a FREE BOX OF Harvestland diced chicken breast! Treat yourself to a full freezer TODAY at Perdue Farms