Lemon & Garlic-Butter Chicken with Roasted Broccoli & Mashed Potatoes
Family Friendly

Lemon & Garlic-Butter Chicken

with Roasted Broccoli & Mashed Potatoes

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Bistro Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks View recipe
  • with Chicken Breasts

    From the Test Kitchen

    To give our seared chicken a perfectly rich, bright lift, we’re topping it with an irresistible pan sauce of garlic, capers, red pepper flakes, fresh lemon juice, and butter—cooked in the reserved fond from the chicken for an extra savory boost. It's all complete with two simple sides of roasted broccoli and creamy labneh-mashed potatoes.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Lemon & Garlic-Butter Chicken with Roasted Broccoli & Mashed Potatoes
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • ¾ lb Potatoes
    • ½ lb Broccoli
    • 1 Lemon
    • 2 cloves Garlic
    • 1 Tbsp Capers
    • ¼ cup Labneh Cheese
    • 1 oz Salted Butter
    • 1 tsp Whole Dried Oregano
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

    Cook & mash the potatoes
    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the labneh. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Roast the broccoli
    3 Roast the broccoli

    Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to thoroughly coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the chicken
    4 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Make the pan sauce & serve your dish
    5 Make the pan sauce & serve your dish

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, chopped capers, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the lemon juice (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted broccoli. Top the chicken with the pan sauce. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the labneh. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook & mash the potatoes
    Roast the broccoli
    3 Roast the broccoli

    Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to thoroughly coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    4 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Cook the chicken
    Make the pan sauce & serve your dish
    5 Make the pan sauce & serve your dish

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, chopped capers, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the lemon juice (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted broccoli. Top the chicken with the pan sauce. Enjoy!

    Browse Steps
    1 of 5