Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: One Normal Portion
- Calories: 350-450