Garlic Herb Chicken with Broccolini (Printable)
Juicy garlic-herb chicken with roasted broccolini and lemon — bright, simple weeknight main in about 40 minutes.
# List of ingredients:
→ Chicken and Marinade
01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 4 garlic cloves, minced
05 - 2 tablespoons chopped fresh parsley
06 - 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
07 - 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - Zest of 1 lemon
→ Roasted Broccolini
11 - 1 lb broccolini, trimmed
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1 teaspoon lemon zest
→ To Serve
16 - Lemon wedges
17 - Extra chopped fresh herbs (optional)
# Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine the olive oil, lemon juice, minced garlic, parsley, thyme, rosemary, salt, black pepper, and lemon zest. Whisk until well blended.
03 - Add the chicken breasts to the marinade and coat thoroughly on all sides. Allow to marinate for at least 10 minutes at room temperature, or cover and refrigerate for up to 4 hours for deeper flavor penetration.
04 - Toss the trimmed broccolini with olive oil, salt, black pepper, and lemon zest until evenly coated. Arrange in a single layer on the prepared baking sheet.
05 - Heat a large oven-safe skillet over medium-high heat. Remove the chicken from the marinade and sear for 2 to 3 minutes per side until lightly golden brown.
06 - Transfer the skillet with the seared chicken to the oven. Place the baking sheet with broccolini in the oven as well. Roast both for 15 to 18 minutes, until the chicken reaches an internal temperature of 165°F and the broccolini is tender with slightly crisp tips.
07 - Remove the chicken from the oven and let it rest for 5 minutes before slicing. Arrange on plates alongside the roasted broccolini. Garnish with extra chopped fresh herbs and lemon wedges. Serve immediately.
# Expert Advice:
01 -
- The marinade doubles as a flavor bomb for the broccolini, so nothing goes to waste and everything tastes connected.
- Everything roasts together on one sheet pan and one skillet, which means cleanup is almost embarrassingly easy.
- It looks like something you would order at a nice restaurant but comes together in about forty minutes start to finish.
02 -
- If you pull the chicken before it hits 165 degrees F you risk serving it undercooked, but if you leave it too long it turns into cardboard, so a meat thermometer is truly your best friend here.
- Letting the chicken rest is not optional because slicing too early means all those beautiful juices end up on your cutting board instead of in the meat where they belong.
03 -
- Pound the chicken breasts to an even half inch thickness before marinating so the thin end does not dry out while the thick end finishes cooking.
- If you have time to marinate for two to four hours in the fridge instead of ten minutes, the flavor penetrates deeper and the result is noticeably more tender.