Name: 30-Minute Baked Lemon Butter Chicken with Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound dry penne (regular or whole wheat); 8 cups broccoli florets; 20 ounces boneless skinless chicken breasts, cut into bite-sized pieces; 1 teaspoon salt; ½ teaspoon red pepper flakes; ½ cup dry white wine; 2 tablespoons butter; 2 tablespoons lemon juice; 1 cup low-sodium chicken broth; 2 tablespoons extra virgin olive oil; Parmigiano Reggiano and fresh basil (optional garnish); Black pepper (optional)

I still remember the first time I made this Baked Lemon Butter Chicken with Broccoli – it was one of those nights when I needed something quick but felt like a treat. You know what I mean? That magical balance of rich, comforting flavor and wholesome ingredients that leaves you satisfied and energized. In just 30 minutes, this one-pan wonder delivers tender chicken, crisp-tender broccoli, and the most luscious lemon butter sauce that tastes way fancier than the effort required. This recipe became my instant weeknight hero – the kind of dish that proves healthy eating doesn’t mean sacrificing flavor. Every forkful reminds me of that first bite: bright, buttery, and just the right amount of garlicky goodness.

A close-up of baked lemon butter chicken with broccoli and penne pasta, garnished with parmesan and herbs.

Why You’ll Love This Baked Lemon Butter Chicken with Broccoli

Let me tell you why this recipe never leaves my weekly rotation! First off, it’s got that magical combination we all crave:

One-pan wonder: Minimal cleanup means more time to actually enjoy your meal (and fewer pots to wash – win!).
30 minutes flat: From fridge to table faster than takeout, but a million times tastier.
Secret weapon sauce: That bright lemon butter sauce? It transforms simple chicken and broccoli into something restaurant-worthy.
Healthyish comfort food: All the richness of a buttery dish with none of the guilt – it just feels good.
Kid-approved: Even my picky nephew goes back for seconds (though we don’t tell him it’s packed with broccoli!).

Trust me, this dish is the golden ticket between “I should eat better” and “I want something delicious.” It’s become my go-to when I need a reset meal that doesn’t taste like diet food.

Ingredients for Baked Lemon Butter Chicken with Broccoli

Alright, let’s gather our simple but powerful ingredients – this is where the magic starts! Every item plays its part in creating that perfect balance of bright lemony flavors and comforting richness. Here’s what you’ll need:

1 pound boneless skinless chicken breasts (cut into 1-inch pieces – trust me, uniform pieces cook evenly!)
8 cups broccoli florets (about 2 medium heads – look for vibrant green crowns)
2 tablespoons fresh lemon juice (please, please use fresh – bottled just doesn’t give that same zing!)
½ cup dry white wine (a Pinot Grigio works great here – or see my swap tip below)
1 cup low-sodium chicken broth (better flavor control than regular)
2 tablespoons butter (real butter makes all the difference)
2 tablespoons extra virgin olive oil
1 teaspoon salt (I use kosher)
½ teaspoon red pepper flakes (adjust to your heat preference)
Freshly ground black pepper (to taste)

A close-up of baked lemon butter chicken with broccoli florets, sprinkled with Parmesan cheese and fresh herbs.

Optional garnishes: Grated Parmigiano Reggiano and fresh basil leaves – these take it over the top! If you’re making broccoli pasta, you might already have these on hand.

That’s it! Simple ingredients coming together for something truly special. Now let’s get cooking!

How to Make Baked Lemon Butter Chicken with Broccoli

Alright, friends – let’s turn these simple ingredients into something magical! I promise this comes together faster than you’d think. Here’s exactly how I make it, step by step:

Cook your pasta first: Get that big pot of salty water boiling (it should taste like the ocean!) and cook your penne just until it’s al dente. We’ll come back to this in a minute.
Time the broccoli perfectly: About 2 minutes before your pasta is done, toss in all those vibrant green broccoli florets right into the same pot. This keeps your broccoli crisp-tender with zero extra effort. Drain it all together when ready.
Brown that chicken: While the pasta cooks, heat a large skillet over medium-high and give it a quick spray. Add your chicken pieces in a single layer – don’t crowd them! Sprinkle with salt and red pepper flakes. Cook for 7-9 minutes until beautifully golden and no longer pink inside.
Make the magic sauce: Remove the chicken and pour that white wine into the pan (hear that sizzle?). Scrape up all those delicious browned bits with your wooden spoon – that’s flavor gold! Add butter, lemon juice, and chicken broth, then let it simmer for just 1-2 minutes to meld the flavors.
Bring it all together: Return chicken to the pan with the drained pasta and broccoli. Toss everything so that sauce coats every bite. Finally, drizzle with olive oil for that perfect finishing touch.

Close-up of Baked Lemon Butter Chicken with Broccoli and penne pasta, topped with parmesan and parsley.

Tips for Perfect Baked Lemon Butter Chicken

Lemon juice matters: I know it’s tempting to grab the bottled stuff, but fresh lemon juice makes a world of difference in brightness.
Give chicken space: If your pan’s too small, cook the chicken in batches. Overcrowding steams it instead of giving that nice golden sear we want.
Heat control: For spiciness, start with ¼ teaspoon red pepper flakes if you’re sensitive – you can always add more!
Safety first: Invest in a little meat thermometer if you don’t have one – chicken should hit 165°F internally.

See? Simple steps with huge flavor payoff. Now go enjoy your masterpiece!

Serving Suggestions for Baked Lemon Butter Chicken

Oh, let me tell you how I love to serve this dish! That gorgeous lemony chicken and broccoli deserves a simple but thoughtful side. My absolute favorite is a pile of fluffy quinoa – it soaks up that luscious sauce like a dream. Or, if I’m feeling extra cozy, I’ll grab some crusty bread to mop up every last drop (no shame!). A sprinkle of fresh basil or that optional Parmigiano makes it pretty enough for company too. Want to stretch it further? Pair it with this quick rice dish – the flavors marry perfectly. Honestly though? Sometimes I just eat it straight from the pan with a fork… no judgment here!

A close-up of Baked Lemon Butter Chicken with Broccoli served over rice, garnished with parsley and grated cheese.

Storage and Reheating Instructions

If you somehow have leftovers (rare in my house!), here’s how to keep them tasting fresh: Pack everything in an airtight container – it’ll stay good for up to 3 days in the fridge. When reheating, skip the microwave! Instead, warm it gently in a skillet with a splash of chicken broth to bring that luscious sauce back to life. The broccoli stays bright green and the chicken stays tender – just like day one!

Nutritional Information

Just a quick note – these numbers are estimates based on the exact ingredients I used. Your counts might vary slightly depending on brands or substitutions. For one generous serving, you’re looking at about 420 calories, with 35g protein, 45g carbs, and 12g fat. Not too shabby for something that tastes this indulgent, right? Remember, food is about nourishment and joy – and this dish delivers both!

Frequently Asked Questions

Can I use frozen broccoli instead of fresh?

Absolutely! Frozen broccoli works in a pinch – just be sure to thaw and pat it dry first to avoid watering down your sauce. That said, fresh broccoli gives you that perfect crisp-tender texture we love in this dish.

What can I substitute for the white wine?

No wine? No problem! Just use an equal amount of extra chicken broth with a squeeze of extra lemon juice. The wine adds depth, but the dish still shines without it.

How can I make this dish spicier?

Easy flavor adjustment alert! Simply bump up those red pepper flakes – start with ¾ teaspoon if you like heat. For serious spice lovers, add a pinch of cayenne too.

Can I prep this ahead for meal prep?

You bet! Cook everything through step 4, then store the components separately. When ready, just toss together with a splash of broth to refresh. The flavors actually get better after a day!

Will this work with chicken thighs?

Oh yes – thighs add amazing richness! Just extend the cooking time by 2-3 minutes since they’re a bit thicker. The extra juicy result might just become your new favorite version.