Skillet Chicken with Broccoli, Mushrooms and Garlic

This is a great skillet meal that can be made using chicken breast and any vegetables you have on hand.



  • 3 TBSP grapeseed or avocado oil

  • 2 medium-large boneless, skinless, chicken breasts

  • 4 cups vegetables, chopped into bite-sized pieces (shown here with broccoli and mushrooms)

  • 3 cloves garlic, minced

  • 1 lemon, sliced

  • salt and pepper to taste


Preheat oven to 400.

Season both sides of the chicken with salt and pepper and set aside.

Roughly chop vegetables into bite-sized pieces and place in a large bowl. Drizzle with 2 TBSP grapeseed or avocado oil, sprinkle with salt and pepper, and top with minced garlic. Set aside.

Heat a cast-iron skillet, or other oven-safe pan, over medium-high heat. Add 1 TBSP of oil.

Once the oil is hot, place the chicken in the skillet and sear it for 3-4 minutes.  Flip it over and sear for another 3-4 minutes.

Add the vegetable mixture to the pan and place on and around the chicken.

Squeeze a little lemon juice over the chicken and place the lemon slices on top.  Bake for 10-20 minutes depending on thickness, or until the internal temperature reads 165. 

Improv Ideas: Serve over rice or pasta; slice the chicken and turn it into a wrap or serve with warm pita bread.