Total Time: 45 minutes
Active Time: 20 minutes
Intensity Level: Easy
Serves: 4
A Note from the Kitchen
This One-Pan Creamy Lemon Chicken & Broccoli Bake is the hero of busy weeknights. It’s a complete, comforting meal that comes together in a single dish, meaning flavour stays in and washing up stays minimal. Tender chicken and fresh broccoli are enveloped in a luxuriously creamy, garlicky, and bright lemon sauce, then topped with a golden, cheesy breadcrumb crunch. It’s the perfect harmony of comfort and freshness, delivering restaurant-quality taste with straightforward, home-cooked ease.
Ingredients
For the Chicken & Broccoli:
-
4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
-
1 large head of broccoli, cut into florets (about 1 lb / 450g)
-
2 tablespoons olive oil
-
1 teaspoon paprika
-
1 teaspoon dried thyme
-
Salt and freshly ground black pepper, to taste
For the Creamy Sauce:
-
2 tablespoons unsalted butter
-
4 cloves garlic, minced
-
1 cup (240ml) heavy cream (double cream in the UK)
-
½ cup (120ml) chicken broth
-
Zest of 1 lemon
-
2 tablespoons fresh lemon juice
-
½ cup (50g) grated Parmesan cheese
-
Salt and pepper, to taste
For the Cheesy Topping:
-
¾ cup (75g) shredded mozzarella cheese
-
⅓ cup (40g) Panko breadcrumbs
-
2 tablespoons freshly grated Parmesan cheese
-
1 tablespoon olive oil or melted butter
Instructions
1. Prep & Season (5 minutes)
Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels to ensure a good sear. Place them on a cutting board and, using a meat mallet or rolling pin, gently pound them to an even thickness (about ¾-inch). This guarantees even cooking. Rub the chicken all over with 1 tablespoon of olive oil, the paprika, dried thyme, salt, and pepper. Toss the broccoli florets in the remaining 1 tablespoon of olive oil and a pinch of salt.
2. Sear the Chicken (8 minutes)
Heat a large, oven-safe skillet or braiser over medium-high heat. Once hot, add the seasoned chicken breasts. Sear for 3-4 minutes per side, until a deep golden-brown crust forms. They do not need to be cooked through. Remove the chicken to a clean plate and set aside.
3. Build the Sauce (7 minutes)
In the same skillet, reduce the heat to medium. Add the butter. Once melted, add the minced garlic and cook for 60 seconds until fragrant—be careful not to burn it. Pour in the chicken broth to deglaze the pan, scraping up all the delicious browned bits from the bottom with a wooden spoon. Let it simmer for 1 minute.
Stir in the heavy cream, lemon zest, and lemon juice. Bring to a gentle simmer, then reduce the heat to low. Stir in the ½ cup of Parmesan cheese until melted. Season the sauce generously with salt and pepper. Taste and adjust—you should get a beautiful balance of rich cream and bright lemon.
4. Assemble the Bake (5 minutes)
Nestle the seared chicken breasts back into the creamy sauce in the skillet. Scatter the oiled broccoli florets around and over the chicken. Spoon some of the sauce over the broccoli to help it steam and flavour it.
In a small bowl, combine the Panko breadcrumbs, 2 tablespoons of Parmesan, and 1 tablespoon of olive oil or melted butter. Mix until the crumbs are coated. Sprinkle the shredded mozzarella evenly over the chicken and broccoli, then top with the buttery breadcrumb mixture.
5. Bake & Finish (20 minutes)
Transfer the skillet to the preheated oven. Bake for 18-22 minutes, or until the chicken is cooked through (an internal temperature of 165°F / 74°C), the broccoli is tender-crisp, and the topping is golden brown and bubbling.
For an extra-crisp topping, switch the oven to broil/grill for the final 1-2 minutes, watching closely to prevent burning.
6. Rest & Serve (5 minutes)
Remove the skillet from the oven (remember the handle will be extremely hot!). Let the bake rest for 5 minutes. This allows the sauce to thicken slightly and the chicken to reabsorb its juices, ensuring maximum tenderness. Garnish with fresh chopped parsley or thyme if desired, and serve directly from the skillet.
Serving Suggestions
This dish is wonderfully self-contained, but it pairs beautifully with:
-
A simple side salad with a tangy vinaigrette to cut through the richness.
-
Crusty bread or garlic bread for soaking up every last drop of the creamy sauce.
-
Over a bed of cooked pasta, rice, or mashed potatoes to stretch it further for a crowd.
Storage & Reheating
-
Storage: Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
-
Reheating: Reheat gently in a covered oven-safe dish at 350°F (175°C) until warmed through, or in the microwave in 60-second intervals, stirring in between. The sauce may separate slightly but will still taste delicious.
Nutritional Information (Per Serving)
-
Calories: ~620 kcal
-
Carbohydrates: 14g
-
Protein: 52g
-
Fat: 39g (Saturated Fat: 20g)
-
Fiber: 3g
-
Sugars: 4g
-
Sodium: ~750mg
Total Time: 45 minutes
Active Time: 20 minutes
Intensity Level: Easy
Serves: 4A Note from the Kitchen
This One-Pan Creamy Lemon Chicken & Broccoli Bake is the hero of busy weeknights. It’s a complete, comforting meal that comes together in a single dish, meaning flavour stays in and washing up stays minimal. Tender chicken and fresh broccoli are enveloped in a luxuriously creamy, garlicky, and bright lemon sauce, then topped with a golden, cheesy breadcrumb crunch. It’s the perfect harmony of comfort and freshness, delivering restaurant-quality taste with straightforward, home-cooked ease.
Ingredients
For the Chicken & Broccoli:
-
4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
-
1 large head of broccoli, cut into florets (about 1 lb / 450g)
-
2 tablespoons olive oil
-
1 teaspoon paprika
-
1 teaspoon dried thyme
-
Salt and freshly ground black pepper, to taste
For the Creamy Sauce:
-
2 tablespoons unsalted butter
-
4 cloves garlic, minced
-
1 cup (240ml) heavy cream (double cream in the UK)
-
½ cup (120ml) chicken broth
-
Zest of 1 lemon
-
2 tablespoons fresh lemon juice
-
½ cup (50g) grated Parmesan cheese
-
Salt and pepper, to taste
For the Cheesy Topping:
-
¾ cup (75g) shredded mozzarella cheese
-
⅓ cup (40g) Panko breadcrumbs
-
2 tablespoons freshly grated Parmesan cheese
-
1 tablespoon olive oil or melted butter
Instructions
1. Prep & Season (5 minutes)
Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels to ensure a good sear. Place them on a cutting board and, using a meat mallet or rolling pin, gently pound them to an even thickness (about ¾-inch). This guarantees even cooking. Rub the chicken all over with 1 tablespoon of olive oil, the paprika, dried thyme, salt, and pepper. Toss the broccoli florets in the remaining 1 tablespoon of olive oil and a pinch of salt.
2. Sear the Chicken (8 minutes)
Heat a large, oven-safe skillet or braiser over medium-high heat. Once hot, add the seasoned chicken breasts. Sear for 3-4 minutes per side, until a deep golden-brown crust forms. They do not need to be cooked through. Remove the chicken to a clean plate and set aside.
3. Build the Sauce (7 minutes)
In the same skillet, reduce the heat to medium. Add the butter. Once melted, add the minced garlic and cook for 60 seconds until fragrant—be careful not to burn it. Pour in the chicken broth to deglaze the pan, scraping up all the delicious browned bits from the bottom with a wooden spoon. Let it simmer for 1 minute.
Stir in the heavy cream, lemon zest, and lemon juice. Bring to a gentle simmer, then reduce the heat to low. Stir in the ½ cup of Parmesan cheese until melted. Season the sauce generously with salt and pepper. Taste and adjust—you should get a beautiful balance of rich cream and bright lemon.
4. Assemble the Bake (5 minutes)
Nestle the seared chicken breasts back into the creamy sauce in the skillet. Scatter the oiled broccoli florets around and over the chicken. Spoon some of the sauce over the broccoli to help it steam and flavour it.
In a small bowl, combine the Panko breadcrumbs, 2 tablespoons of Parmesan, and 1 tablespoon of olive oil or melted butter. Mix until the crumbs are coated. Sprinkle the shredded mozzarella evenly over the chicken and broccoli, then top with the buttery breadcrumb mixture.
5. Bake & Finish (20 minutes)
Transfer the skillet to the preheated oven. Bake for 18-22 minutes, or until the chicken is cooked through (an internal temperature of 165°F / 74°C), the broccoli is tender-crisp, and the topping is golden brown and bubbling.
For an extra-crisp topping, switch the oven to broil/grill for the final 1-2 minutes, watching closely to prevent burning.
6. Rest & Serve (5 minutes)
Remove the skillet from the oven (remember the handle will be extremely hot!). Let the bake rest for 5 minutes. This allows the sauce to thicken slightly and the chicken to reabsorb its juices, ensuring maximum tenderness. Garnish with fresh chopped parsley or thyme if desired, and serve directly from the skillet.
Serving Suggestions
This dish is wonderfully self-contained, but it pairs beautifully with:
-
A simple side salad with a tangy vinaigrette to cut through the richness.
-
Crusty bread or garlic bread for soaking up every last drop of the creamy sauce.
-
Over a bed of cooked pasta, rice, or mashed potatoes to stretch it further for a crowd.
Storage & Reheating
-
Storage: Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
-
Reheating: Reheat gently in a covered oven-safe dish at 350°F (175°C) until warmed through, or in the microwave in 60-second intervals, stirring in between. The sauce may separate slightly but will still taste delicious.
Nutritional Information (Per Serving)
-
Calories: ~620 kcal
-
Carbohydrates: 14g
-
Protein: 52g
-
Fat: 39g (Saturated Fat: 20g)
-
Fiber: 3g
-
Sugars: 4g
-
Sodium: ~750mg
-