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pan-fried chicken
Mike Garten

There's a good chance you already have all the ingredients you need for this easy weeknight dinner.

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Cal/Serv: 365
Yields: 4 servings
Total Time: 0 hours 35 mins
1 1/2 lb.

broccoli, cut into florets


cloves garlic, thinly sliced

3 tbsp.

olive oil

Kosher salt and pepper


6-0z boneless, skinless chicken breast

1 c.

all-purpose flour


lemon, cut into 1/2-inch pieces

2 tbsp.

lemon juice

  1. Heat oven to 425°F. On rimmed baking sheet, toss broccoli and garlic with 1 Tbsp oil and 1/4 tsp each salt and pepper; roast 10 minutes. 
  2. Meanwhile, pound chicken breasts to even thickness, season with 1/4 tsp each salt and pepper, then coat in flour. Heat 1 Tbsp oil in large skillet on medium-high and cook chicken until golden brown,
 3 to 5 minutes per side. Nestle chicken amidst broccoli and roast until chicken is cooked through and broccoli is golden brown and tender, about 6 minutes.
  3. Return skillet to medium heat; add remaining Tbsp oil, then lemon pieces, and cook, stirring, until beginning to brown, 3 minutes. Add lemon juice and 1/3 cup water and cook, stirring and scraping up any browned bits. Spoon over chicken and serve with broccoli.

Get ahead: Prep the broccoli and lemons and store for up to 2 days before cooking.

Nutritional Information (per serving): About 365 calories, 15.5 g fat (2.5 g saturated), 44 g protein, 375 mg sodium, 15 g carb, 5 g fiber

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