Garlic Chicken and Broccoli with Lemon
Recipe Date:
September 1, 2025
Serving Size:
2
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 2 boneless, skinless chicken breasts, patted dry
- salt and pepper
- 4 tbsps olive oil
- 1 tbsp unsalted butter
- 1 small head broccoli (about ¾ pound), cut into bite-sized florets, stem cut into ½-inch slices on the diagonal
- 4 garlic cloves, chopped
- 3 oil-packed anchovies (to taste), drained and chopped
- 2 tbsps lemon juice
- Parmesan cheese, for serving
Directions
Tasting notes: We love the earthiness of broccoli with this Pinot and the added elements of garlic and anchovy pair so well with the Mendocino Ridge Pinot.
Serena's tips: Mince the garlic. Double the sauce. Finely shave/grate the parm. We're not lovers of anchovies so we used anchovy paste instead of the fish.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1026282-garlic-chicken-and-broccoli-with-lemon
Recipe courtesy of Christian Reynoso for the New York Times. Photo courtesy of David Malosh for the New York Times.
