Cast iron skillet with roasted chicken thighs and broccoli

Lemon Pepper Chicken & Broccoli Skillet

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Keep dinnertime simple with a Lemon Pepper Chicken and Broccoli Skillet that uses only a handful of ingredients and only one pan. Dinner will be delicious and clean up will be a breeze!

Chicken & Broccoli Skillet recipe with text overlay

Ingredients you’ll need for this lemon pepper chicken & broccoli skillet

I wanted to keep things pretty simple for this recipe, so the most complicated thing is the sauce! At any rate, here are the ingredients you’ll need to grab before starting dinner:

  • extra virgin olive oil
  • lemons
  • garlic cloves
  • cracked black pepper
  • sea salt
  • chicken thighs
  • broccoli

Yes, that’s how simple it is! At the end of the day, this recipe is all about the method, starting the browning on the stove and moving to the oven to roast.

Keys to making a one skillet recipe

Make sure your skillet can go from the stovetop to the oven

For this lemon pepper chicken and broccoli one skillet recipe, you’ll transfer from the stovetop to the oven to finish off the cooking. Make sure your skillet can withstand the heat (pun intended)! Sometimes, handles of cheaper skillets are not made of an oven-friendly material.

I always use a cast iron skillet for these types of recipes — and, really, most of the cooking I do in general. A properly seasoned cast iron pan will last you for many, many, many years.

Don’t use too small of a skillet

In addition to using the right materials, make sure your skillet is big enough. After all, you’re using this skillet to make your entire meal! Four chicken thighs and a chopped head of broccoli is quite a bit of food.

You’ll want to go big, so you aren’t overcrowding the pan once everything’s in it. I’d highly recommend a 12″ or larger skillet.

More skillet recipes to bookmark for later:

Did you try this recipe? I’d love to hear what you think! Comment below or tag me on Instagram.

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Cast iron skillet with roasted chicken thighs and broccoli

Lemon Pepper Chicken & Broccoli Skillet

  • Author: Chelsea Joy

Ingredients

Scale
  • 3 tablespoons extra virgin olive oil, divided
  • 3 tablespoons fresh lemon juice
  • 1 lemon, sliced
  • 5 garlic cloves, smashed
  • 1 tablespoon freshly-cracked black pepper
  • 1 teaspoon sea salt
  • 4 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
  • 1 bunch broccoli, chopped into florets

Instructions

  1. Preheat oven to 450 degrees F. In a medium bowl, combine 3 tablespoons olive oil, lemon juice, capers, sliced lemon, smashed garlic cloves, salt, and black pepper. Whisk until combined and set aside.
  2. Heat remaining 2 tablespoons olive oil in a large cast iron skillet over medium-high heat. Sprinkle chicken with additional salt and pepper and add to skillet, skin sides down. Cook for 10 minutes, until chicken is browned and skin is crispy. Flip the chicken using kitchen tongs. Add the broccoli to the skillet and toss around to coat the pieces in fat, being careful not to cover the chicken. Pour the lemon mixture over the chicken and broccoli.
  3. Transfer the skillet to the oven and bake for 30 to 35 minutes, until the chicken is cooked through and juices run clear. Serve the chicken with broccoli and pan sauce.

Chelsea

I'm Chelsea, the author behind Chelsea Joy Eats! I believe life should be full of flavor. I enjoy creating recipes that are nourishing, flavorful, and satisfying. When not experimenting in the kitchen, I usually have a camera, barbell, or mug of coffee in hand. My posts may include affiliate links, which means if you click through a purchase something, I make a small commission at no cost to you. It helps me fuel my coffee habit and pay rent!

3 thoughts to “Lemon Pepper Chicken & Broccoli Skillet”

  1. Hi, making this recipe right now! I love lemon chicken and so happy to see REAL ingredients. Thank you for this! Wondering about the capers in the directions, it was not in the list of ingredients. Also, do you only do 1 flip then straight into the oven or should I brown both sides before going into the oven? And lastly, when does the sliced lemon go in? Thanks for your help! I can’t wait to taste it!

  2. Oh my goodness! So, so, so, so good! This will be on a regular rotation around my kitchen♡♡♡
    I just tossed in a spoonful of capers and tossed the lemons in with the first ingredients then poured it in before going into the oven. It was de-lish!

    1. So glad to hear that! Sorry for not responding to your first comment in time – I do not get regular notifications about comments so it is difficult to respond in real time. Still, happy to hear you loved the recipe! ❤️

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