Garlic Butter Broccoli & Lemon Chicken Skillet with Parmesan
Broccoli Chicken
Keto-friendly skillet: tender chicken, garlicky broccoli, bright lemon and Parmesan.
This skillet is one of those weeknight heroes I love to cook: quick, satisfying, and built around tender chicken and crisp-tender broccoli bathed in a garlicky butter-lemon sauce with a hit of Parmesan. It's bright, comforting, and totally keto-friendly — perfect when you want something hearty without carbs.
I designed this to be high in protein and simple to pull together. You can have dinner on the table in about 30 minutes, and the flavors only get better the next day, so don’t be shy about making a double batch for lunches.
Nutrition (per serving)
Directions
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1
Pat the chicken dry and slice into 1-inch pieces; season with 3/4 tsp salt and 1/4 tsp pepper.
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2
Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden, about 3-4 minutes per side. Remove chicken to a plate and set aside.
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3
Reduce heat to medium, add remaining 2 tbsp butter to the pan. Add the minced garlic and sauté until fragrant, about 30 seconds, taking care not to brown it.
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4
Add the broccoli florets to the skillet, season with remaining 1/4 tsp salt and 1/4 tsp pepper, and toss to coat. Sauté for 4-5 minutes until bright green and just tender.
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5
Zest the lemon over the pan, then squeeze in the lemon juice. Stir in the Dijon mustard and heavy cream, scraping up any browned bits from the pan.
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6
Return the chicken to the skillet along with any accumulated juices. Sprinkle the grated Parmesan over everything and stir gently to combine; simmer for 2-3 minutes until the sauce thickens and the chicken is cooked through.
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7
Taste and adjust seasoning; sprinkle red pepper flakes if using. Remove from heat and finish with chopped parsley and an additional grating of Parmesan if desired.
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8
Serve hot from the skillet — this is excellent on its own for a keto meal or alongside a simple green salad.
Ingredients
- Boneless skinless chicken breast:1.5 lb
- Broccoli florets:1 lb
- Unsalted butter:3 tbsp
- Olive oil:1 tbsp
- Garlic (minced):3 pieces
- Fresh lemon (zest + juice):1 pieces
- Freshly grated Parmesan:1/2 cup
- Heavy cream:1/4 cup
- Dijon mustard:1 tsp
- Kosher salt:1 tsp
- Black pepper:1/2 tsp
- Red pepper flakes (optional):1/4 tsp
- Fresh parsley (chopped):2 tbsp
Tips & Notes
- If using thicker chicken breasts, pound them to an even thickness or cut into smaller pieces so they cook quickly and evenly.
- To get a bit of char on the broccoli, finish the skillet under a hot broiler for 1-2 minutes—watch closely so it doesn't burn.
- Make it more protein-forward by swapping chicken for turkey breast or adding a handful of sliced cooked hard-boiled eggs when serving.
- Leftovers keep well in the fridge for 3 days; reheat gently in a skillet to preserve texture.
