Skillet Chicken & Broccoli with Mustard-Rosemary Pan Sauce Recipe

This Skillet Chicken Breast & Broccoli with Mustard-Rosemary Pan Sauce has become an absolute weeknight warrior in our household. The first time I made it, I was looking for something relatively quick, healthy, but still packed with flavor – and boy, did this deliver! The aroma of rosemary and garlic sautéing filled the kitchen, and my kids, who can sometimes be picky about “green stuff,” actually asked for seconds of the broccoli, all thanks to that incredible pan sauce. The chicken comes out perfectly juicy, the broccoli tender-crisp, and the sauce? It’s a golden, tangy, herbaceous dream that ties everything together. It’s sophisticated enough for a casual dinner party, yet simple enough for a Tuesday night. Trust me, this one’s a keeper you’ll turn to again and again.

Ingredients: Skillet Chicken & Broccoli with Mustard-Rosemary Pan Sauce

This recipe serves 2-4 people, depending on appetite and chicken breast size.

• For the Chicken & Broccoli:
  • 2 large boneless, skinless chicken breasts (about 6-8 oz each), or 4 smaller ones
  • 1 tablespoon olive oil (plus more if needed)
  • 1 large head of broccoli (about 1 pound), cut into medium florets
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup low-sodium chicken broth (for steaming broccoli, optional)
• For the Mustard-Rosemary Pan Sauce:
  • 1 tablespoon olive oil (or use leftover from chicken)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried, crumbled)
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio; can substitute with more chicken broth)
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons Dijon mustard (whole grain or smooth, your preference)
  • 1 tablespoon unsalted butter (optional, for richness)
  • 1 teaspoon lemon juice (optional, for brightness)
  • Salt and freshly ground black pepper, to taste

Instructions: Crafting Your Culinary Masterpiece

Follow these steps to create a delicious and satisfying meal:

1. Prepare the Chicken: If your chicken breasts are very thick, you can either pound them to an even thickness (about 3/4 inch) or carefully slice them in half horizontally to create thinner cutlets. This ensures even cooking. Pat the chicken breasts completely dry with paper towels – this is crucial for achieving a beautiful golden-brown sear. Season generously on all sides with salt and pepper.
2. Sear the Chicken: Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (cast iron is excellent here) over medium-high heat. The oil should shimmer but not smoke. Carefully place the seasoned chicken breasts in the hot skillet, ensuring they are not overcrowded (cook in batches if necessary). Sear for 4-6 minutes per side, without moving them, until deeply golden brown and cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer. Remove the chicken from the skillet and set aside on a clean plate. Tent loosely with foil to keep warm.
3. Cook the Broccoli: To the same skillet (no need to wipe it clean, those browned bits are flavor!), add the broccoli florets. If the pan seems dry, add another drizzle of olive oil. Season with a pinch of salt and pepper. Sauté for 2-3 minutes, stirring occasionally, until the broccoli is bright green and slightly tender-crisp. For softer broccoli, add 1/2 cup of chicken broth or water to the skillet, cover, and steam for 3-5 minutes until it reaches your desired tenderness. Once cooked, remove the broccoli from the skillet and set aside with the chicken.
4. Start the Pan Sauce – Aromatics: Reduce the heat under the skillet to medium. If there isn’t much residual fat, add the 1 tablespoon of olive oil for the sauce. Add the minced garlic and chopped fresh rosemary to the skillet. Sauté for about 30 seconds to 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
5. Deglaze the Pan: Pour in the white wine (or additional chicken broth if not using wine). Bring to a simmer, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon or spatula. These bits are packed with flavor and are essential for a rich sauce. Let the wine reduce by about half, which should take 2-3 minutes.
6. Build the Sauce: Stir in the 3/4 cup of chicken broth and the Dijon mustard. Whisk well to combine. Bring the sauce to a gentle simmer and let it cook for another 3-5 minutes, allowing it to thicken slightly.
7. Finish the Sauce: If using, stir in the unsalted butter until it melts and incorporates into the sauce, creating a richer, silkier texture. If you’d like a touch of brightness, stir in the teaspoon of lemon juice. Taste the sauce and adjust seasoning with salt and pepper as needed. It should be savory, tangy, and aromatic.
8. Combine and Serve: Return the cooked chicken breasts and broccoli to the skillet with the sauce. Spoon some of the sauce over the chicken and broccoli. Let everything heat through for a minute or two. Serve immediately, with extra sauce drizzled over the top.

Nutrition Facts

• Servings: This recipe is designed to serve 2 generously, or 4 with smaller portions or when served alongside other substantial side dishes.
• Calories per serving (approximate, based on 4 servings): 350-450 calories.
  • Disclaimer: Nutritional information is an estimate and can vary significantly based on specific ingredient choices, portion sizes, and brands used. For precise nutritional data, please calculate using your specific ingredients and a nutrition calculator.

The majority of calories come from the lean protein in the chicken and healthy fats from olive oil. Broccoli contributes fiber, vitamins, and minerals with minimal calories. The sauce adds flavor with relatively low caloric impact, especially if you are mindful of the butter.

Preparation Time

• Prep Time: 15-20 minutes
  • This includes: Chopping broccoli, mincing garlic, chopping rosemary, preparing chicken (pounding or slicing if necessary, patting dry, seasoning).
• Cook Time: 25-30 minutes
  • This includes: Searing chicken, cooking broccoli, making the pan sauce.
• Total Time: Approximately 40-50 minutes

This makes it an ideal candidate for a weeknight dinner that feels a bit special without requiring hours in the kitchen. The active cooking time is manageable, and much of it involves letting things sear or simmer while you prepare the next step.

How to Serve: Elevating Your Meal

This Skillet Chicken Breast & Broccoli with Mustard-Rosemary Pan Sauce is fantastic on its own, but here are some serving suggestions to make it a more complete and satisfying meal:

• With Grains:
  • Quinoa: A fluffy bed of quinoa perfectly soaks up the delicious pan sauce and adds a complete protein and fiber boost.
  • Brown Rice: A nutty and wholesome option that complements the savory chicken.
  • Couscous: Quick-cooking and light, pearl couscous or regular couscous works wonderfully.
  • Farro or Barley: For a chewier, heartier grain experience.
• With Starches:
  • Mashed Potatoes: Creamy mashed potatoes are a classic pairing for any dish with a good sauce. The mustard-rosemary notes will mingle beautifully.
  • Roasted Potatoes: Crispy roasted baby potatoes or potato wedges offer a delightful textural contrast. Toss them with a little rosemary and garlic before roasting for thematic consistency.
  • Crusty Bread: A slice of good quality sourdough or a baguette is essential for mopping up every last bit of that incredible pan sauce.
  • Egg Noodles or Pappardelle: Wide pasta noodles are excellent for catching the sauce.
• Light & Fresh Sides:
  • Simple Green Salad: A light salad with a vinaigrette dressing can balance the richness of the dish.
  • Steamed Asparagus: If you want to double up on greens, tender asparagus spears are a great choice.
• Garnishes:
  • Fresh Rosemary Sprigs: A small sprig adds visual appeal and enhances the aroma.
  • Lemon Wedges: Allow guests to add an extra squeeze of fresh lemon juice for brightness.
  • A sprinkle of fresh parsley: For a touch of color and freshness.

Presentation Tip: Arrange the chicken breast slightly overlapping the broccoli on the plate, then generously spoon the pan sauce over both. This ensures every bite is flavorful.

Additional Tips for Success (5 Tips)

1. Don’t Skip Patting the Chicken Dry: This is a small step with a big impact. Excess moisture on the chicken will steam it instead of searing it, preventing that beautiful golden-brown crust from forming. A dry surface is key to Maillard reaction magic!
2. Avoid Overcrowding the Pan: When searing the chicken or even sautéing the broccoli, give the ingredients space. Overcrowding lowers the pan temperature, leading to steaming rather than browning. Cook in batches if your skillet isn’t large enough. This patience pays off in flavor and texture.
3. Master the Deglaze: Those browned bits (fond) stuck to the bottom of your skillet after searing the chicken are concentrated flavor gold. Deglazing with wine or broth dissolves these bits, incorporating them into your sauce for incredible depth. Don’t rush this step; scrape gently but thoroughly.
4. Fresh Rosemary Makes a Difference (But Dried is Okay): Fresh rosemary has a more vibrant, piney, and complex aroma and flavor that truly elevates the sauce. If you must use dried, use about one-third the amount of fresh (so, 1 teaspoon dried for 1 tablespoon fresh) and crush it between your fingers before adding to release its oils.
5. Rest Your Chicken: After cooking, letting the chicken rest for 5-10 minutes before slicing or serving allows the juices to redistribute throughout the meat. If you cut into it immediately, all those delicious juices will run out onto your cutting board, resulting in drier chicken. Tenting it loosely with foil keeps it warm during this crucial resting period.

FAQ Section: Your Questions Answered

Q1: Can I use chicken thighs instead of breasts?
A1: Absolutely! Boneless, skinless chicken thighs would be delicious in this recipe. They are generally more forgiving than breasts and tend to stay juicier. You’ll still want to sear them well on both sides. Cooking time might be slightly longer, so use a meat thermometer to ensure they reach an internal temperature of 165-175°F (74-79°C). Bone-in, skin-on thighs would also work, but they will require significantly longer cooking time and are best finished in the oven after searing.

Q2: Can I use frozen broccoli?
A2: Yes, you can use frozen broccoli. For best results, do not thaw it completely before cooking, as it can become mushy. Add the frozen florets directly to the skillet after removing the chicken. You may need to cook them a minute or two longer than fresh broccoli. You might also notice a bit more water released, so ensure it evaporates before you aim for any browning. Steaming, as described in the recipe (adding broth and covering), works particularly well for frozen broccoli.

Q3: What if I don’t have fresh rosemary? Can I substitute other herbs?
A3: As mentioned in the tips, you can use dried rosemary (use about 1 teaspoon of dried for 1 tablespoon of fresh). If you don’t have rosemary at all, fresh thyme would be an excellent substitute, offering a similarly woodsy and aromatic profile. Sage could also work but use it more sparingly as its flavor is quite potent. Dried Italian seasoning could be used in a pinch, but the specific mustard-rosemary combination is part of this dish’s signature flavor.

Q4: How do I store and reheat leftovers?
A4: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm the chicken, broccoli, and sauce in a skillet over medium-low heat until warmed through. Adding a splash of chicken broth can help refresh the sauce and prevent drying. Alternatively, you can microwave it, but be careful not to overcook the chicken, which can make it tough. Reheating in an oven at a low temperature (around 300°F/150°C) until warm also works well.

Q5: Can I make this recipe gluten-free or dairy-free?
A5: Yes, this recipe is easily adaptable:
* Gluten-Free: The recipe as written is naturally gluten-free, provided your chicken broth and Dijon mustard are certified gluten-free (most are, but it’s always good to check labels if you have celiac disease or severe sensitivity).
* Dairy-Free: To make it dairy-free, simply omit the optional tablespoon of butter used to finish the sauce. The sauce will still be delicious, just slightly less rich. You could also use a dairy-free butter substitute if you prefer. Olive oil is already used as the primary cooking fat.

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