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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

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.

By: Marie
Posted: Mar 07, 2019
Diet: Original

The sauce didn't thicken as much as I wanted it to, might be a technique issue. Flavors were good!

By: Avila
Posted: Mar 07, 2019
Diet: Original

Fast, easy. My almost 3 year old loved it.

By: Kristine
Posted: Mar 07, 2019
Diet: Original

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?

By: Michelle
Posted: Mar 07, 2019
Diet: Original

The whole family liked this one! The sauce was really nice.

By: Becca
Posted: Mar 07, 2019
Diet: Paleo

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.

By: Mel
Posted: Mar 07, 2019
Diet: Original