Chicken with Lemon Pan Sauce with broccoli / carrots
A simple pan sauce adds flavor and creaminess to this classic meal of chicken and roasted vegetables.
- 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
- Broccoli florets - 10 oz, chopped
- Carrots - 1 1/2 lbs, sliced
- Oil, cooking - 1 Tbsp
- Broccoli / Carrots / Shallots - Prep as directed. Combine broccoli and carrots. Store shallots separately. (Can be done up to 5 days ahead)
- 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)
- Green onions - Slice green onions, keeping white and green parts separate. (Can be done 1 day ahead)
- Heat oven to 400F / 204C.
- 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.
- 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.
- 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.
- 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.
- Serve chicken over roasted vegetables with pan sauce and green parts of green onions on top. Enjoy!
This was good, I doubled the red pepper flakes and Italian seasoning. My sauce also didn't really thicken as I expected but it was actually perfect for going over pasta. My only complaint was that there was a lot of prep and dishes for a weeknight meal.0 Helpful
The sauce didn't thicken as much as I wanted it to, might be a technique issue. Flavors were good!0 Helpful
Fast, easy. My almost 3 year old loved it.0 Helpful
Increased seasoning and subbed wine for half the stock and still found the flavor to be lacking. Maybe a little Dijon would help the sauce?0 Helpful
The whole family liked this one! The sauce was really nice.0 Helpful
Tasty, easy. Made a lot of dishes but oven time meant clean up time which was good. Used a bit more salt and a heaping tsp of Italian herbs after reading users thought this was bland. I thought it was flavorful comfort food - to turn it into a treat I'd double the cheese next time.0 Helpful