One-Pot Chicken Broccoli in White Wine Sauce

One-Pot Chicken Broccoli in White Wine Sauce

Time: 35 mins


  • 4 boneless skinless chicken breast halves, pounded an even 1/4-inch thick (may use chicken cutlets or tenders)
  • 1 cup Italian seasoned breadcrumbs
  • 1/4 cup olive oil
  • 2 tablespoons butter
  • 1/4 teaspoon fresh ground black pepper
  • 1 -2 cup button mushroom, thickly sliced (optional)
  • 2 teaspoons lemon juice (or fresh lemon zest, chopped fine)
  • 1 cup dry white wine
  • 1/2 cup fresh parsley, minced
  • 8 -10 ounces frozen broccoli florets
  • fresh lemon wedge, optional to serve


  • 1 Wash chicken (no need to pat dry), and dip in breadcrumbs to coat both sides. Reserve leftover breadcrumbs.
  • 2 Heat olive oil in a large skillet over medium-high heat. Add the butter, stir to combine.
  • 3 Brown chicken over medium-high heat, about 4-5 minutes per side. Add leftover breadcrumbs, pepper, mushrooms if using, lemon juice or zest, wine, and most of the parsley (reserve a little to sprinkle on the finished dish).
  • 4 Reduce heat to low and add frozen broccoli florets.
  • 5 Cover and continue cooking another 10-12 minutes or until broccoli is done to your liking.
  • 6 Sprinkle finished dish with the reserved parsley, and serve with white wine sauce and fresh lemon wedges.
  • 7 Great with a side of rice pilaf or creamy mashed potatoes--for an extra yummy indulgence, drizzle my Easy Cheese Sauce over the broccoli. Enjoy!
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