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Chicken with Lemon Pan Sauce
with broccoli / carrots

Active: 40 minTotal: 40 min

A simple pan sauce adds flavor and creaminess to this classic meal of chicken and roasted vegetables.



Chicken with Lemon Pan Sauce:
  • Shallots - 2 cloves, chopped
  • Chicken breasts, boneless and skinless - 1 lb, halved
  • Green onions - 2 stalks, sliced, green and white parts separate
  • Oil, cooking - 1 Tbsp
  • Butter - 2 Tbsp
  • Arrowroot powder - 1 Tbsp
  • Vinegar, red or white wine - 1/2 tsp
  • Stock, any type - 1 cup
  • Lemon juice - 2 tsp
Roasted Broccoli and Carrots:
  • Broccoli florets - 10 oz, chopped
  • Carrots - 1 1/2 lbs, sliced
  • Oil, cooking - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Broccoli / Carrots / Shallots - Prep as directed. Combine broccoli and carrots. Store shallots separately. (Can be done up to 5 days ahead)
  2. Chicken - Slice in half. Cover with plastic wrap or parchment paper and then flatten with a meat tenderizer, until about 1/2” / 1.3 cm thick. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
  3. Green onions - Slice green onions, keeping white and green parts separate. (Can be done 1 day ahead)


  1. Heat oven to 400F / 204C.
  2. Toss broccoli and carrots with cooking oil (portion for vegetables) and spread out onto a sheet pan. Season with some salt and pepper. Roast until tender, 25 to 30 minutes, shaking the pan halfway through cooking.
  3. When vegetables are nearly tender, heat a skillet over medium-high heat. Add cooking oil (portion for chicken) and then chicken to heated oil. Sear chicken on both sides until golden brown and cooked through, 6 to 8 minutes total. Set chicken aside and return pan to heat.
  4. Reduce heat under the pan to medium and add butter, shallots, and white parts of green onions, scraping up any browned bits on the bottom of the pan.
  5. When butter is melted, add arrowroot powder and stir until no dry spots remain. Add vinegar and stock while whisking. Bring to a simmer and simmer until stock thickens slightly, ~2 minutes. Remove pan from heat. Stir in lemon juice. Season with some salt and pepper.
  6. Serve chicken over roasted vegetables with pan sauce and green parts of green onions on top. Enjoy!

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This meal has 44 reviews

I made a double batch and baked in a 9x13 casserole dish. Served to guests and it was a hit (kids ate it pretty well too). I chopped up the broccoli very fine so the kids wouldn’t notice it much. Would do that again!

By: Lindsey
Posted: Mar 20, 2019
Diet: Original

This was really tasty - solid comfort food.

By: Zoey
Posted: Mar 19, 2019
Diet: Original

Chicken was delicious and easy to make

By: Rachel
Posted: Mar 19, 2019
Diet: Paleo

Soooo good. This will definitely be put in our rotation!

By: Brian
Posted: Mar 18, 2019
Diet: Paleo

Wasn't sure how this would be different than chicken and broccoli, but it was good. Using a good cheese made this a step up, and the leftovers were great as well.

By: Lily
Posted: Mar 15, 2019
Diet: Original

This was delicious. A great comfort meal and heats up for leftovers beautifully.

By: Sara
Posted: Mar 13, 2019
Diet: Original