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.
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Proteins
Cuisines
Ingredients
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
Amount Per Serving
Calories
340
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% Daily Value
Total Fat
15g
23%
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Saturated Fat
4g
22%
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Trans Fat
0g
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Cholesterol
75mg
25%
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Sodium
593mg
25%
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Total Carbohydrate
26g
9%
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Dietary Fiber
7g
28%
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Sugars
11g
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Protein
28g
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Prep
- 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)
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Make
- 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!
Nutrition Facts
Amount Per Serving
Calories
340
Just a moment...
% Daily Value
Total Fat
15g
23%
Just a moment...
Saturated Fat
4g
22%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
75mg
25%
Just a moment...
Sodium
593mg
25%
Just a moment...
Total Carbohydrate
26g
9%
Just a moment...
Dietary Fiber
7g
28%
Just a moment...
Sugars
11g
Just a moment...
Protein
28g
Just a moment...
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