This simple yet elegant Chicken and Broccolini recipe delivers a nutritious and flavorful meal, perfect for a weeknight dinner. The combination of tender chicken and crisp-tender broccolini, enhanced with garlic and lemon, creates a satisfying dish.

Ingredients

• Chicken: 2 boneless, skinless chicken breasts (approx. 6-8 oz / 170-225g each), pounded to 1/2-inch thickness, or 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces.
• Broccolini: 1 large bunch (about 8-10 oz / 225-280g), ends trimmed.
• Olive Oil: 2 tablespoons, divided.
• Garlic: 3-4 cloves, thinly sliced or minced.
• Lemon: 1/2, juiced (approx. 1-2 tablespoons), plus wedges for serving (optional).
• Red Pepper Flakes: 1/4 teaspoon (optional, adjust to taste).
• Salt: To taste.
• Freshly Ground Black Pepper: To taste.
• Optional for deglazing: 1/4 cup (60ml) chicken broth or dry white wine.

Instructions

1. Prepare the Ingredients:

• Pat the chicken dry with paper towels. Season generously on all sides with salt and pepper.
• Trim about 1 inch off the ends of the broccolini stalks. If any stalks are particularly thick, you can halve or quarter them lengthwise for more even cooking.
• Prepare the garlic and lemon juice.

2. Cook the Chicken:

• Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat until shimmering.
• Add the chicken to the hot pan in a single layer, ensuring not to overcrowd it (cook in batches if necessary).
• If using chicken breasts, cook for 4-6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
• If using chicken thigh pieces, cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through.
• Remove the chicken from the skillet and set aside on a clean plate. Tent loosely with foil to keep warm.

3. Cook the Broccolini:

• To the same skillet, add the remaining 1 tablespoon of olive oil. If the pan seems dry, add a little more. Reduce heat to medium if necessary.
• Add the trimmed broccolini to the skillet. Season lightly with salt and pepper. Cook for 3-4 minutes, stirring occasionally, until it begins to soften and char slightly.
• Add the sliced or minced garlic and red pepper flakes (if using) to the pan. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
• Pour in 2-3 tablespoons of water or chicken broth, then immediately cover the skillet. Let the broccolini steam for 2-3 minutes, or until tender-crisp to your liking.

4. Combine and Finish:

• Uncover the skillet. If you opted for deglazing, pour in the 1/4 cup of chicken broth or white wine now, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for about 1 minute until slightly reduced.
• Return the cooked chicken (and any accumulated juices from the plate) to the skillet with the broccolini.
• Squeeze the fresh lemon juice over everything. Toss gently to combine and coat the chicken and broccolini with the pan sauce.
• Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

5. Serve:

• Serve the chicken and broccolini immediately. This dish is excellent on its own or can be served alongside rice, quinoa, crusty bread, or pasta. Garnish with extra lemon wedges if desired.