Lemon Herb Chicken with Baby Broccoli and Creamy Mashed Potatoes

This dish brings together perfectly seared chicken cutlets, tender roasted baby broccoli with bright lemon zest and velvety mashed potatoes-all topped with a silky shallot gravy made from the pan fond. It’s a complete meal that feels special enough for a dinner party yet simple enough for a busy weeknight.

The key is building layers of flavor: the chicken gets a savory crust from a custom fry seasoning, the broccoli brightens with lemon and the gravy comes together in minutes using the same pan. Serve with lemon wedges for an extra pop of citrus.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Baby BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Peel and dice potatoes into ½-inch pieces. Trim thick ends from baby broccoli. Zest and quarter lemon (for 4, zest one lemon and quarter both). Halve, peel and mince shallot.
2. Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain. Return potatoes to pot and keep covered off heat until ready to mash in step 7.
3. While potatoes cook, toss baby broccoli on one side of a baking sheet with a drizzle of oil, lemon zest, half the Fry Seasoning, salt and pepper (for 4 servings, spread broccoli out across entire sheet). Roast on top rack for 8 minutes (you’ll add more to the sheet then).
4. While broccoli roasts, pat chicken dry with paper towels; season with remaining Fry Seasoning, salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken; cook, turning occasionally, until browned all over, 6-8 minutes. Turn off heat.
5. Once broccoli has roasted 8 minutes, remove sheet from oven. Carefully transfer chicken to empty side. Return to top rack and roast until broccoli is tender and chicken is cooked through, 8-12 minutes. (For 4 servings, leave broccoli roasting; add chicken to a second sheet and roast on middle rack.) Wipe out pan used for chicken and let pan cool at least 5 minutes.
6. Heat a drizzle of oil in pan used for chicken over medium heat. Add shallot; cook, stirring often, until softened and fragrant, 1-2 minutes. Stir in flour, stock concentrate, ⅓ cup water and a squeeze of lemon juice (⅔ cup water and a big squeeze of lemon juice for 4 servings). Bring to a simmer and cook until liquid is reduced by half, 2-3 minutes. Turn off heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
7. Return pot with potatoes to low heat. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Thinly slice chicken crosswise. Divide chicken, mashed potatoes and baby broccoli between plates. Top chicken and potatoes with shallot gravy. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular broccoli instead of baby broccoli?

Yes, just cut larger florets into bite-size pieces and adjust roasting time as needed.

What can I substitute for sour cream in the mashed potatoes?

Greek yogurt or crème fraîche work well or use extra butter and milk for a different texture.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F or the juices run clear when pierced with a knife.