Description
A quick and healthy one-pan meal with tender chicken, broccoli, and a bright lemon butter sauce.
Ingredients
Scale
- 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)
Instructions
- Bring a large pot of salty water to a boil and cook pasta al dente.
- Two minutes before pasta is done, add broccoli to the same pot.
- Drain pasta and broccoli, then return to pan.
- Heat a skillet over medium-high heat, add cooking spray, and brown chicken with salt, pepper, and red pepper flakes for 7-9 minutes. Remove chicken.
- Deglaze pan with white wine, scraping browned bits.
- Add butter, lemon juice, and chicken broth. Simmer for 1-2 minutes.
- Combine chicken, pasta, broccoli, and sauce. Toss well.
- Stir in olive oil before serving. Garnish with Parmigiano and basil.
Notes
- Use fresh lemon juice for best flavor.
- Adjust red pepper flakes for more or less heat.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 85mg
Keywords: Baked Lemon Butter Chicken, Healthy Dinner, Easy Recipe, One-Pan Meal