Description
Juicy garlic chicken with tender-crisp broccoli and spinach in under 30 minutes? This one-pan wonder is what weeknight dinner dreams are made of.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 tablespoons (60ml) olive oil, divided
- 6 garlic cloves, minced (about 2 tablespoons)
- 1 medium onion, finely diced (about 1 cup)
- 4 cups (280g) broccoli florets, cut into bite-sized pieces
- 6 cups (180g) fresh spinach, roughly chopped
- ¾ cup (180ml) chicken broth, low-sodium preferred
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon cornstarch
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Pat chicken pieces dry with paper towels and season with salt and pepper. In a small bowl, whisk together chicken broth, soy sauce, and cornstarch until smooth; set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes until golden brown, then flip and cook another 2-3 minutes until almost cooked through. Transfer to a plate and tent with foil.
- Reduce heat to medium and add remaining 2 tablespoons olive oil to the pan. Add onion and cook for 2-3 minutes until softened. Add garlic, Italian seasoning, and red pepper flakes (if using), stirring constantly for 30 seconds until fragrant.
- Add broccoli florets with 2 tablespoons water. Cover and steam for 2 minutes until bright green. Remove lid and cook another 2 minutes until crisp-tender. Add spinach in batches, stirring as it wilts.
- Return chicken and accumulated juices to the pan. Stir the cornstarch mixture again and pour into the pan. Stir everything together and simmer for 2-3 minutes until sauce thickens and chicken is fully cooked. Remove from heat, stir in lemon juice, adjust seasoning if needed, and garnish with parsley before serving.