One Pan Lemon Chicken, Broccoli, and White Bean Skillet
This one pan skillet recipe is filled with herb-y lemon rosemary chicken breasts, tender broccoli, caramelized onion, and creamy white beans. It goes from the stovetop to the oven in less than 1 hour!
Servings: 4 people
Calories: 556kcal
Equipment
- Oven-Safe Skillet
Ingredients
- 4 boneless, skinless chicken breasts *
- 1 teaspoon sea salt divided
- ¼ teaspoon ground black pepper
- 4 tablespoons olive oil divided
- 1 small lemon sliced
- 1 medium yellow onion sliced
- 3 cloves garlic minced
- 3 cups broccoli florets
- 15 ounces canned cannellini beans drained and rinsed**
- ¼ cup water
- 2-3 sprigs fresh rosemary ***
Instructions
- Preheat oven to 400°F with a rack in the center position.
- Season both sides of the chicken with ¾ teaspoon salt and all of the pepper. Heat 2 tablespoons of the oil in a large, oven-safe skillet over medium-high heat. Once hot, add the chicken and cook for 2-3 minutes per side, until browned. Transfer to a plate and set aside.4 boneless, skinless chicken breasts, 0.75 teaspoon sea salt, ¼ teaspoon ground black pepper, 2 tablespoons olive oil
- Reduce heat to medium. Add the lemon slices to the skillet and cook for 1-1½ minutes per side, until softened and lightly browned. Remove and set aside with the chicken.1 small lemon
- Add 1 tablespoon oil and the onion to the skillet. Sauté for 3-4 minutes, until softened. Add the garlic and cook for 1 minute more.1 tablespoons olive oil, 1 medium yellow onion, 3 cloves garlic
- Remove from heat and add the broccoli. Drizzle with the remaining 1 tablespoon oil, sprinkle with the remaining ¼ teaspoon salt, and stir to coat. Add the white beans and water, stirring gently to combine.0.25 teaspoon sea salt, 1 tablespoons olive oil, 3 cups broccoli florets, 15 ounces canned cannellini beans, ¼ cup water
- Nestle the chicken back into the skillet along with its juices, and tuck the rosemary sprigs under the pieces. Arrange the lemon slices over the top.2-3 sprigs fresh rosemary
- Transfer to the oven and roast, uncovered, for 18-22 minutes, until the chicken reaches 165°F and the broccoli is tender.
Notes
*Boneless, skinless chicken thighs will also work, but I recommend using less oil to sear them, as they are fattier.
**Great Northern beans or Navy beans will work in a pinch.
***In place of fresh rosemary, you can use 1 tsp of dried or 1 tsp of Italian seasoning.
Tips:
- If your chicken breasts are uneven thicknesses, use a meat mallet to lightly pound the thickest pat of the breast to a uniform thickness of about ¾ inch. This will help them cook more evenly.
- While the lemons help deglaze the pan, if you find lots of stuck on browned bits after cooking the onions and garlic, you can deglaze further with a splash of lemon juice, white wine, or water.
- Make sure the broccoli florets get fully wet and saucy before they go into the oven. Otherwise, you may end up with dry, crunchy bits.
- If you don't have an oven-safe skillet, transfer everything to a baking dish before roasting.
- The lemon slices will soften up in the oven so you can enjoy them along with the chicken. However, if you're not a fan of the big pieces, you can remove them and chop them into smaller pieces before stirring back into the beans and broccoli.
- This dish is best served warm right from the oven, when the beans are creamy and the broccoli has slight crispness. Drizzle with fresh lemon juice for a pop of freshness.
- Serve with a simple green salad, garlic toast, or a side of farro or couscous to soak up the pan juices. A chilled white wine like Sauvignon Blanc complements the lemon-herb balance beautifully.
Nutrition
Serving: 1serving | Calories: 556kcal | Carbohydrates: 32g | Protein: 60g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 151mg | Sodium: 886mg | Potassium: 1643mg | Fiber: 8g | Sugar: 3g | Vitamin A: 502IU | Vitamin C: 74mg | Calcium: 137mg | Iron: 5mg