Pan-Seared Chicken with Garlicky Broccolini
This recipe offers a straightforward method for preparing tender chicken and crisp-tender broccolini, seasoned with garlic and lemon for a bright, satisfying meal.
Ingredients
- 2 boneless, skinless chicken breasts (approx. 6-8 oz each), patted dry
- 1 bunch broccolini (approx. 8-10 oz), ends trimmed
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, adjust to taste)
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup chicken broth or water
Instructions
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Prepare Ingredients: Season chicken breasts generously on both sides with salt and pepper. If broccolini stalks are thick, slice them in half lengthwise.
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Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place chicken breasts in the skillet. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Avoid overcrowding the pan; cook in batches if necessary. Remove chicken from skillet, set aside on a plate, and tent loosely with foil to keep warm.
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Sauté Broccolini: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add minced garlic and red pepper flakes (if using) and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
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Cook Broccolini: Add the trimmed broccolini to the skillet. Season with a pinch of salt and pepper. Sauté for 3-4 minutes, stirring occasionally, until it begins to turn bright green and slightly tender. Pour in chicken broth or water (if using), cover the skillet, and let the broccolini steam for another 2-3 minutes, or until tender-crisp to your liking.
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Combine and Serve: Uncover the skillet. Return the cooked chicken to the pan, nestling it amongst the broccolini. Squeeze fresh lemon juice over both the chicken and broccolini. Cook for another minute to allow flavors to meld. Taste and adjust seasoning if needed.
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Plate: Serve immediately. The chicken can be served whole or sliced.
Tips for Success
- Even Cooking: For more evenly cooked chicken, you can pound the thicker end of the breasts slightly to an even thickness.
- Don't Overcrowd: Cook chicken in batches if your skillet isn't large enough to prevent steaming instead of searing.
- Broccolini Texture: Adjust steaming time for broccolini based on your preferred tenderness. For a more charred flavor, omit the water/broth and cook uncovered for longer, stirring frequently.
