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Recipe For Dinner
This simple Recipe For Dinner is a healthy, delicious, and quick dish that your whole family will love on busy weeknights.
When fall breezes hint at sweater weather and the PTA calendar is bursting, I turn to this one-pan lemon garlic chicken meal. It’s a homemade favorite that marries juicy chicken thighs with crisp broccoli florets and baby potatoes in a tangy, wholesome sauce. Why is it special? For one, it brings a satisfying balance of protein, carbs, and veggies in under 30 minutes—ideal for weeknight routines. According to a recent EatWell Magazine survey, 68% of home chefs want easy, family-friendly dinners that feel homemade rather than drive-thru. I first cooked this recipe on a chilly Tuesday in October—my kids were racing through homework, and I needed something simple yet nourishing. Spoiler: They asked for seconds. Plus, with spring around the corner, swapping in asparagus or snap peas keeps it feeling fresh and seasonal.
Why You’ll Love This Recipe For Dinner
- Ready in 30 minutes—perfect for hectic weeknight schedules.
- One-pan cleanup—fewer dishes, more time for stories at the table.
- Balanced nutrition—lean protein, starchy potatoes, and veggies in every bite.
- Family-friendly flavor—a gentle garlic-lemon combo that even picky eaters adore.
- Flexible and homemade—swap in your favorite veggies or proteins without fuss.
- Kid-approved texture—tender chicken, crisp-tender broccoli, and melt-in-your-mouth potatoes.
- Budget-savvy—affordable ingredients deliver big, delicious returns.
- Leftover magic—ideal for next-day lunches or quick meal prep.
Ingredients For This Recipe For Dinner
• 1½ pounds boneless, skinless chicken thighs (or breasts), trimmed (thighs stay juicier).
• ½ teaspoon kosher salt plus a pinch extra for breasts.
• ¼ teaspoon black pepper (freshly ground).
• 2 tablespoons olive oil (or avocado oil for higher smoke point).
• 4 garlic cloves, minced (about 2 teaspoons; fresh for max aroma).
• Zest and juice of 1 large lemon (organic if possible).
• 1 pound baby potatoes, halved (fingerlings or reds; no peeling needed).
• 12 ounces broccoli florets (about 4 cups; fresh is best, frozen works too).
• 2 tablespoons chopped fresh parsley (optional garnish).
• 1 teaspoon red pepper flakes (optional, for a mild kick).
Directions For This Recipe For Dinner
- Season and sear the chicken. Pat pieces dry, then sprinkle with salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high heat. Once it shimmers, add chicken and cook 4–5 minutes per side until golden. (Tip: Don’t crowd the pan—give pieces room to crisp.)
- Remove chicken, tent with foil, and reduce heat to medium. Add remaining oil and garlic; stir for 30 seconds until fragrant—watch it so it doesn’t burn.
- Introduce potatoes. Toss them in garlic oil and cook, stirring now and then, for about 5 minutes until edges brown. A cast-iron skillet really shines here.
- Nestle chicken back in. Pour over lemon juice and zest, then dust with red pepper flakes if you like heat. Cover and simmer for 8–10 minutes, flipping once, until chicken registers 165°F.
- Add broccoli. Uncover, nestle florets around chicken and potatoes, and drizzle a splash of water if the pan looks dry. Cover again and steam 4 minutes until broccoli is bright and tender-crisp.
- Taste and adjust. Sample a potato—add a pinch more salt or twist of pepper if it needs a boost.
- Garnish and rest. Turn off heat, sprinkle parsley, and let the skillet sit 5 minutes so juices settle and flavor deepens.
- Serve with love. Use a slotted spoon to plate chicken and veggies, pouring extra pan juices over top for brightness. Pair with crusty bread or a green salad.
Servings & Timing For This Recipe For Dinner
• Yield: Serves 4
• Prep Time: 15 minutes (mostly chopping and seasoning)
• Cook Time (active): 25 minutes
• Rest Time: 5 minutes
• Total Time: About 45 minutes from start to table
Variations On Recipe For Dinner
• Shrimp Swap: Use 1 pound large shrimp instead of chicken, cooking 3 minutes per side.
• Veggie Boost: Toss in sliced bell peppers and zucchini for extra color and crunch.
• Creamy Twist: Off-heat, stir in ¼ cup plain Greek yogurt for a silky lemon sauce.
• Gluten-Free Kick: Add 1 teaspoon smoked paprika instead of pepper flakes for depth.
• Vegan Version: Cube extra-firm tofu, marinate in soy sauce, then follow same steps.
• Mediterranean Flair: Stir in ½ cup kalamata olives and 2 tbsp feta before serving.
Storage & Reheating Recipe For Dinner
Refrigerate leftovers in an airtight container for up to 3 days. For freezer storage, spread cooled leftovers on a baking sheet, freeze an hour, then move to a freezer bag—keeps 2 months. Reheat gently in a microwave on medium power or warm on the stovetop with a splash of water to revive the sauce. Thaw frozen portions overnight in the fridge for best texture.
Notes About This Recipe For Dinner
I’ve found thighs hold moisture better than breasts—no more dry bites. If you prefer white meat, slice breasts thinner and shave 2 minutes off simmer time. A heavy skillet (think Lodge cast iron or Le Creuset) ensures even browning and those irresistible potato edges. And hey, leftovers somehow taste even more vibrant the next day!
Recipe For Dinner FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes—slice them thinner and cook 2 minutes less per side to avoid overcooking.
Q: Is this recipe dairy-free?
A: It’s naturally dairy-free unless you try the optional yogurt twist.
Q: What if I don’t have fresh lemon?
A: Bottled lemon juice works; stir in ½ tsp jarred zest for extra zing.
Q: Can I meal prep this?
A: Definitely—cook, cool, then portion into containers for up to 3 days.
Q: How do I make it spicier?
A: Add more red pepper flakes or a dash of cayenne with the garlic.
Q: What sides pair well?
A: Quinoa, couscous, or a simple mixed-green salad dressed in vinaigrette all work beautifully.
Q: Can I swap other veggies?
A: Sure—cauliflower, green beans, or carrots fit right in; just tweak cook times.
Q: How do I check chicken doneness?
A: A quick meat thermometer read of 165°F or clear juices when you cut the thickest part.
Conclusion
This Recipe For Dinner delivers simple prep, homemade flavor, and a balanced, healthy meal your family will ask for again and again. Give it a whirl tonight, share your favorite twists below, and be sure to peek at my One-Pan Shrimp Skillet or Weeknight Pasta Bake for even more quick, family-friendly ideas!
Baked Potato Chicken and Broccoli Casserole
Ingredients
- 4 large russet potatoes washed and scrubbed
- 2 cups cooked chicken diced or shredded
- 2 cups broccoli florets blanched
- 1 1/2 cups cheddar cheese shredded
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- Salt and pepper to taste
- Chopped fresh chives or green onions optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Place the washed and scrubbed potatoes directly on the oven rack and bake for 45-60 minutes, or until tender. Let them cool slightly.
- In a saucepan over medium heat, melt the butter and cook the garlic for 1 minute. Stir in the flour and cook for another minute, stirring constantly.
- Gradually whisk in the milk, stirring continuously until smooth and thickened. Remove from heat and stir in 1 cup of shredded cheddar cheese and sour cream. Season with salt and pepper to taste.
