Ingredients
2 boneless, skinless chicken breasts, patted dry
Salt and pepper
4 tablespoons olive oil
1 tablespoon unsalted butter
1 small head broccoli (about ¾ pound), cut into bite-sized florets, stem cut into ½-inch slices on the diagonal
4 garlic cloves, chopped
2 to 3 oil-packed anchovies (to taste), drained and chopped
2 tablespoons lemon juice
Parmesan, for serving
Directions
1
Season the chicken breasts with salt and pepper and set aside.
2
In a large (12-inch) skillet with a lid, heat 2 tablespoons olive oil and the butter over medium-high. Once the butter is melted and bubbling, add the chicken breasts, smooth side down, partially covering the pan to contain the splatter, and sear until golden, about 3 minutes. Flip the chicken, cover with the lid, turn heat down to medium-low and cook for 5 minutes.
3
Add the broccoli to the pan, tucking it in between the chicken. Cover and continue cooking until chicken is cooked through and broccoli is slightly tender, 6 to 9 minutes. Transfer broccoli to a serving plate and chicken to a cutting board.
4
Add the remaining 2 tablespoons of olive oil to the pan, then stir in the garlic and anchovies. Once they start sizzling, after about 1 minute, add ¼ cup water along with the lemon juice and scrape up the browned bits from the bottom of the pan. Bring to a simmer, then turn off heat.
5
To serve, slice the chicken on the diagonal and arrange on the plate with the broccoli. Spoon the pan sauce on top and grate or shave Parmesan over everything.