Garlic Butter Chicken & Broccoli Recipe delivers juicy seared chicken, crisp-tender broccoli, and a silky garlic butter sauce with a hit of lemon that tastes rich, savory, and bright. Busy weeknights and meal-prep folks will love this 25-minute skillet dinner. I first cooked a version of this in a tiny studio kitchen, and the sizzle felt like applause.
Why You Should Try This Garlic Butter Chicken & Broccoli Recipe
Garlic Butter Chicken & Broccoli Recipe packs big flavor with simple pantry staples and one pan. It works for low-carb eaters, picky kids, and anyone who wants a “wow” dinner without a sink full of dishes.
You can swap thighs for extra juiciness, use frozen broccoli when the crisper runs low, and dial the garlic to taste. The sauce clings to everything and makes even Tuesday feel special.
This skillet tastes like a steakhouse side met juicy chicken, all in 25 minutes and one pan. ★★★★★
Ingredients You’ll Need
- 1.5 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 1.25 teaspoons kosher salt, divided, plus more to taste
- 3/4 teaspoon black pepper, divided
- 1 teaspoon paprika or garlic-herb seasoning blend
- 4 cups broccoli florets, about 1 large head or a 12-ounce bag frozen
- Shortcut: use frozen broccoli, no thaw needed, just add 1 extra minute
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, cut into pieces
- 5 to 6 garlic cloves, finely chopped or grated
- Shortcut: 2 tablespoons jarred minced garlic works
- 1/2 cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice, plus extra wedges for serving
- 1 to 2 tablespoons grated Parmesan, optional but tasty
- Pinch red pepper flakes, optional for heat
- 1 teaspoon cornstarch mixed with 1 tablespoon water, optional for a thicker sauce
- Fresh parsley, chopped, for garnish
Equipment
- Large 12-inch skillet, preferably stainless steel or cast iron
- Tongs or spatula
- Cutting board and sharp knife
- Small bowl and measuring spoons
- Instant-read thermometer, helpful for perfect doneness
How to Make Garlic Butter Chicken & Broccoli Recipe
Prep the chicken and broccoli, 5 minutes
- Pat the chicken dry, then toss it with 1 teaspoon salt, 1/2 teaspoon pepper, and paprika.
- Cut broccoli into bite-size florets.
- Stir the cornstarch slurry if you plan to thicken the sauce later.
Sear the chicken, 6 to 8 minutes
- Heat the skillet over medium-high. Add olive oil, then spread the chicken in a single layer.
- Cook without moving for 2 to 3 minutes to build a golden crust, then flip and cook 3 to 4 minutes more until the pieces hit 165 F.
- Transfer the chicken to a plate and keep it warm.
Cook the broccoli, 4 to 5 minutes
- Add 1/4 cup of the broth to the hot skillet and scrape up the browned bits.
- Add the broccoli, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover with a lid or sheet pan and let the steam soften the florets for 2 to 3 minutes.
- Uncover and cook 1 to 2 minutes more until crisp-tender and bright green. Push broccoli to the edges.
Build the garlic butter sauce, 2 to 3 minutes
- Drop the butter into the center of the pan and let it melt gently over medium heat.
- Add the garlic and red pepper flakes and stir until the garlic smells toasty, about 30 seconds.
- Pour in the remaining broth and lemon juice. If using the cornstarch slurry, whisk it in now and simmer until glossy.
Combine and finish, 2 minutes
- Return the chicken and any juices to the skillet and toss everything in the sauce.
- Sprinkle Parmesan and parsley over the top. Taste and adjust salt, pepper, and lemon to your liking.
- Serve right away while the sauce still hugs the chicken and broccoli.
Tips & Tricks
- Dry the chicken so it browns instead of steams.
- Cut chicken into equal pieces for even cooking.
- Use medium-high heat for a good sear, then adjust to medium to avoid scorching the garlic.
- Keep broccoli crisp-tender to protect color and flavor.
- Swirl butter off the direct flame to keep the sauce silky.
- Thicken with a small cornstarch slurry if you want extra cling.
- Swap thighs for extra juiciness or use tenders for speed.
- Choose tamari or coconut aminos if you want a gluten-free umami splash.
- Double the sauce if you plan to serve over rice or pasta.
- Add a teaspoon of Dijon for a subtle tangy note.
What to Serve with Garlic Butter Chicken & Broccoli Recipe
Pile this garlic butter chicken and broccoli over steamed rice, buttery orzo, mashed potatoes, or cauliflower rice if you want a lighter base. A simple side salad with lemon vinaigrette keeps the plate fresh. Warm garlic bread or toasted sourdough does an excellent job of mopping up every last drop. For drinks, pour a crisp Chardonnay or chill a lemon seltzer with plenty of ice.
Make-Ahead and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze portions in freezer-safe bags for up to 2 months, then thaw overnight in the fridge.
- Reheat gently in a skillet over medium with a splash of broth until hot and saucy, 3 to 5 minutes.
- Microwave at 60 percent power in short bursts and stir between rounds to protect the broccoli texture.
- Aim for 165 F when reheating chicken, then finish with a squeeze of fresh lemon to wake up the flavors.
Garlic Butter Chicken & Broccoli Recipe
Garlic Butter Chicken & Broccoli delivers juicy seared chicken, crisp-tender broccoli, and a silky garlic butter sauce with lemon in about 25 minutes, all in one skillet.
Ingredients
Instructions
- Pat the chicken dry, then toss with 1 teaspoon of the salt, 1/2 teaspoon black pepper, and the paprika or garlic-herb seasoning until evenly coated.
- Cut the broccoli into bite-size florets if using fresh. If using frozen broccoli, no need to thaw; just have it ready to add to the pan.
- If using the cornstarch slurry for a thicker sauce, stir together the cornstarch and water in a small bowl and set aside.
- Heat a large 12-inch skillet over medium-high heat. Add the olive oil, then spread the seasoned chicken pieces in a single layer in the hot pan.
- Cook the chicken without moving it for 2 to 3 minutes to develop a golden crust. Flip the pieces and cook for another 3 to 4 minutes, or until cooked through and the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate and keep warm.
- Pour 1/4 cup of the chicken broth into the hot skillet and scrape up the browned bits from the bottom of the pan.
- Add the broccoli florets, the remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cover the skillet with a lid or an inverted sheet pan and let the broccoli steam for 2 to 3 minutes.
- Uncover and cook the broccoli for another 1 to 2 minutes, stirring occasionally, until crisp-tender and bright green. Push the broccoli to the edges of the pan, leaving an open space in the center.
- Reduce the heat to medium. Add the butter pieces to the center of the skillet and let them melt gently.
- Stir in the garlic and red pepper flakes, if using, and cook for about 30 seconds, just until the garlic is fragrant and lightly toasty but not browned.
- Pour in the remaining 1/4 cup chicken broth and the lemon juice. If using the cornstarch slurry, whisk it into the sauce now and let it simmer for 1 to 2 minutes until slightly thickened and glossy.
- Return the cooked chicken and any accumulated juices to the skillet. Toss the chicken and broccoli together in the garlic butter sauce until everything is well coated and heated through.
- Sprinkle Parmesan cheese over the top, if using, and garnish with chopped fresh parsley. Taste and adjust with additional salt, black pepper, or lemon juice as needed.
- Serve the garlic butter chicken and broccoli immediately while hot, with extra lemon wedges on the side if desired.
Notes
Nutrition Information
Approximate per serving (1/4 of recipe): 360 calories; fat 21 g; saturated fat 9 g; carbohydrates 8 g; fiber 2 g; sugars 2 g; protein 34 g; sodium 650 mg. Values are estimates and will vary based on specific ingredients, any optional additions, and portion size.
Approximate per serving (1/4 of recipe): 360 calories; fat 21 g; saturated fat 9 g; carbohydrates 8 g; fiber 2 g; sugars 2 g; protein 34 g; sodium 650 mg. Values are estimates and will vary based on specific ingredients, any optional additions, and portion size.