Prep the chicken. Pat the chicken dry and cut into bite-size pieces. Toss with a pinch of salt, pepper, and onion powder if using. Dry chicken browns better and tastes richer.

Cut the broccoli. Chop into small florets so they cook fast. Peel and slice the stalks, too—they’re sweet and tender when sliced thin.

Heat the pan. Set a large nonstick or stainless skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat.

Sear the chicken. Add chicken in a single layer. Cook 3–4 minutes without moving, then stir and cook another 2–3 minutes until just cooked through. Transfer to a plate. Don’t crowd the pan; work in batches if needed.

Steam-sauté the broccoli. Add another teaspoon of oil if the pan is dry. Toss in broccoli and a pinch of salt. Cook 2 minutes to sear, then add 2–3 tablespoons of broth, cover, and steam 2–3 minutes until crisp-tender.

Add garlic. Push broccoli to the edges, add minced garlic to the center with a light splash of oil if needed. Cook 30 seconds until fragrant, then mix through the broccoli.

Build the sauce. Pour in the remaining broth, lemon zest, and 1–2 teaspoons lemon juice. Add soy sauce if using. For a slightly thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon water and stir in now. Simmer 1–2 minutes.

Return the chicken. Add the chicken and any juices back to the skillet. Toss to coat and warm through for 1–2 minutes. Adjust salt, pepper, and lemon to taste. Add red pepper flakes if you like heat.

Finish and serve. Sprinkle with chopped parsley or scallions. Serve as-is, or over cauliflower rice, brown rice, or zucchini noodles if you want a heartier plate.