Healthy, Easy, Zesty Chicken and Veggies with Effortless Cleanup

lemon chicken with broccoli

I am always, always looking for healthy and tasty recipes that don't take much time to prepare. If I can get a meal ready ahead of time for our many busy nights, so much the better, and I prefer to use fresh ingredients instead of canned or boxed.

Ta-Da! This lemon chicken and broccoli recipe could not be more perfect. It cooks in a foil packet, which you can assemble a day or two before and pop in the oven ahead of dinnertime. The combo of lemon, garlic, and salty-sharp capers and cheese is a perfect complement to chicken and broccoli. Boneless, skinless breasts cook quickly and deliver a hearty serving of protein with little fat, and cooking them in foil means they don't dry out and cleanup is minimal. Try some frozen, microwaveable brown rice as a healthy and fast side. You have a good-for-you dinner in the amount of time it takes to check homework and set the table!


Lemon Chicken with Broccoli

Prep Time:  10 minutes     Cook Time:  18 minutes (oven), 12 minutes (grill)    

Makes:  4 servings

An effortless, juicy chicken recipe made in a convenient foil packet. Packets are ideal for busy moms who can make them in advance, refrigerate right in the foil packet and then pop in the oven for a convenient mid-week meal. Add a side of quinoa or brown rice for a quick complement to a wholesome dish.


  • 2 cups broccoli florets
  • 4 boneless, skinless chicken breast halves (4 to 6 oz. each)
  • 4 teaspoons garlic, minced
  • 4 tablespoons Parmesan cheese, grated
  • 2 tablespoons capers (optional)
  • 8 slices lemon
  • 4 tablespoons butter
  • 1/2 cup fresh parsley, chopped (optional)


  1. PREHEAT oven to 450°F or grill to medium-high.
  2. TEAR off 4 12- x 18-inch sheets of Reynolds Wrap® Heavy Duty Aluminum Foil.
  3. For each packet: PLACE one halved chicken breast in center of each foil sheet and arrange broccoli around it. SPREAD one teaspoon garlic over each chicken breast, then top with 1 tablespoon of Parmesan cheese, ½ tablespoon of capers (optional) and top with two lemon slices. Add one tablespoon of butter on top of lemon slices. BRING UP foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make 4 packets.
  4. PLACE packets onto rimmed baking sheet.


  1. BAKE 18 to 22 minutes in the oven or grill 12 to 14 minutes in covered grill.
  2. REMOVE pan from oven or use tongs to slide hot packets from grill onto pan or plate.  Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.  Then open top of foil.
  3. GARNISH with freshly chopped parsley before serving. (Optional).

REYNOLDS KITCHENS TIP: Foil packets are the way to go when you’re in a hurry! They’re easy to make in advance so you can freeze or refrigerate meals days before you need them. Just pop the foil packets in the oven when you need to put a quick and easy meal on the table – the packets help lock in moisture so you and your family will enjoy the juiciest and most delicious chicken.


Moms, what’s your go-to meal on busy nights?

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