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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

Yes it was a bit bland but the kids liked it. I added mustard, sundried toms, and halfed the stock. I also used elbow pasta to make it a like mac n chese.

By: Talia
Posted: Mar 11, 2019
Diet: Original

I was worried after seeing the reviews, but this turned out perfectly and was delicious! It was full of garlicky flavor and I had a few broccoli haters say they really enjoyed how the broccoli turned out.

By: Summer
Posted: Mar 10, 2019
Diet: Original

Bland and gruyere cheese is pricey! Disappointed with the high amount of fat in this dish too.

By: Tara
Posted: Mar 09, 2019
Diet: Original

Didn't really come out very flavorful. I couldn't do the shallot which probably made a big difference. Had to add salt at the end. Would add extra seasoning next time.

By: Angela
Posted: Mar 08, 2019
Diet: Original

It was fine. The chicken was good, but the sauce was just OK. I'm not disappointed that I made it, but I probably wouldn't make it again. I thought the sauce thickened fine (which seems to be a common problem in the reviews).

By: Danielle
Posted: Mar 08, 2019
Diet: Original

Loved this! Added a heaping T. Of Dijon to the sauce and it was perfect!

By: Ki Lan
Posted: Mar 07, 2019
Diet: Original