Garlic Butter Chicken & Broccoli Recipe tastes rich and savory, with juicy seared chicken, crisp-tender broccoli, and a silky garlic butter sauce that clings to every bite. It suits busy home cooks and meal preppers, and it comes together in about 25 minutes. I keep this on rotation because my family cheers the minute the garlic hits the pan.
Why You Should Try This Garlic Butter Chicken & Broccoli Recipe
This Garlic Butter Chicken & Broccoli Recipe delivers big flavor with minimal effort. You cook everything in one skillet, the garlic butter sauce coats every bite, and the broccoli stays bright and crisp. It fits weeknights, kids eat it up, and leftovers reheat like a dream.
You can tweak it to your taste. Use thighs for extra juiciness, add heat with more red pepper flakes, or swap soy sauce for tamari to keep it gluten free.
Tastes like a fancy takeout favorite, cooks in one pan, and vanishes fast at the table ★★★★★
Ingredients You’ll Need
- 1.25 pounds boneless skinless chicken breast or thigh, cut in 1-inch pieces
- Thighs stay juicier; breasts cook faster
- 4 cups broccoli florets
- Fresh or steam-in-bag frozen both work; I like to mix sizes for texture
- 4 tablespoons unsalted butter
- Salted butter works; reduce added salt
- 1 tablespoon olive oil
- 4 large garlic cloves, minced
- Pantry shortcut: 1.5 tablespoons jarred minced garlic
- 1/3 cup low-sodium chicken broth
- I like Better Than Bouillon mixed a bit light
- 1 tablespoon fresh lemon juice
- Bottled works in a pinch; add zest if you have it
- 1 teaspoon low-sodium soy sauce or tamari
- Kikkoman or San-J both taste great
- 1 teaspoon honey
- Maple syrup or a keto-friendly sweetener also works
- 1 teaspoon sweet paprika
- 1/2 teaspoon kosher salt
- I use Diamond Crystal; halve if you use Morton
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- Optional thickener: 1 teaspoon cornstarch mixed with 1 tablespoon water
- Optional garnish: chopped parsley, lemon zest, grated Parmesan
Pantry shortcuts:
- Steam-in-bag broccoli, jarred minced garlic, pre-cut chicken strips, and microwave rice save time on weeknights.
Substitutions:
- Use ghee or olive oil to keep it dairy free.
- Swap broccoli with broccolini or green beans.
- Add mushrooms or bell peppers to bulk it up.
Equipment:
- 12-inch skillet, lid or sheet pan for covering
- Cutting board and sharp knife
- Tongs or spatula
- Small bowl and whisk
- Instant-read thermometer
How to Make Garlic Butter Chicken & Broccoli Recipe
Prep the chicken, broccoli, and sauce base
Pat the chicken dry and toss it with salt, pepper, and paprika. Cut broccoli into bite-size florets. Whisk broth, lemon juice, soy sauce, honey, and red pepper flakes in a small bowl. Stir the cornstarch slurry if you plan to thicken the sauce.
Sear the chicken until golden
Heat the skillet over medium-high and add olive oil. Spread chicken in a single layer and let it sear until browned, 3 to 4 minutes. Flip and cook until the thickest piece hits 165 F, 2 to 3 minutes more. Transfer chicken and juices to a plate.
Steam-sauté the broccoli
Pour 1/4 cup water into the hot skillet and scrape up browned bits. Add broccoli, cover, and steam until crisp-tender, 2 to 3 minutes. Remove the lid and let any excess moisture cook off. If you use a microwave bag, cook it to just tender and then toss it in the skillet.
Build the garlic butter sauce
Lower the heat to medium. Add butter and let it melt, then stir in the garlic and cook until fragrant, about 30 seconds. Pour in the broth mixture and simmer until it slightly reduces, 1 to 2 minutes. Stir in the slurry if you want a thicker, glossy sauce and simmer 30 seconds more.
Combine and finish
Return chicken and plate juices to the skillet. Toss until the sauce coats everything and the chicken warms through, 1 to 2 minutes. Add lemon zest and parsley, then taste and adjust salt, pepper, or lemon. Sprinkle Parmesan if you like a cheesy finish.
Serve it hot
Spoon the chicken and broccoli over rice, noodles, mashed potatoes, or cauliflower rice. Pour extra garlic butter sauce over the top. Pause for the aroma, then dig in.
Tips & Tricks
- Dry the chicken well so it browns fast.
- Cut chicken and broccoli in similar sizes for even cooking.
- Give the chicken space in the pan; crowding steams it.
- Keep the garlic pale golden; turn the heat down if it darkens.
- Use thighs if you want guaranteed juiciness.
- Roast the broccoli at 425 F for 12 to 15 minutes if you want extra char.
- Double the sauce if you plan to serve over pasta or rice.
- Taste the sauce before finishing; balance with a pinch of salt or a squeeze of lemon.
- Keep the broccoli crisp to protect texture during reheating.
- Swap tamari for soy sauce to make it gluten free.
What to Serve with Garlic Butter Chicken & Broccoli Recipe
Pile this skillet chicken and broccoli over jasmine rice, quinoa, or buttered noodles to catch every drop of garlic butter sauce. Add a side salad with a bright vinaigrette or warm garlic bread if you feel cozy. Pair it with a crisp white wine like sauvignon blanc, a citrusy seltzer, or iced green tea. I pack leftovers with brown rice for lunch and never get sauce envy at the office.
Make-Ahead and Storage
Cook the chicken and broccoli up to 3 days ahead and keep them in separate airtight containers for best texture. Refrigerate leftovers for 3 to 4 days or freeze them for 2 to 3 months. Reheat gently in a skillet over medium with a splash of broth or water until hot, 3 to 5 minutes. Microwave in short bursts, stirring between rounds, and add a squeeze of lemon to wake the flavors back up.
Garlic Butter Chicken & Broccoli
Ingredients
Instructions
- Season the chicken pieces with salt, pepper, and paprika (if using), tossing to coat evenly.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until browned and cooked through, 6–8 minutes. Transfer the chicken to a plate and cover to keep warm.
- In the same skillet, reduce the heat to medium and add the butter. When melted and foaming, add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Add the broccoli florets and chicken broth to the skillet. Stir to coat the broccoli in the garlic butter, then cover and cook until the broccoli is crisp-tender, 3–5 minutes.
- Return the cooked chicken and any accumulated juices to the skillet. Add lemon juice if using, and toss everything together until the chicken is well coated and heated through, 1–2 minutes.
- Remove from heat, sprinkle with chopped parsley if desired, and serve hot with your favorite side such as rice, pasta, or crusty bread.
Notes
Approximate per serving (1/4 of recipe): 310 calories; fat 18 g; saturated fat 7 g; carbohydrates 7 g; fiber 2 g; sugars 2 g; protein 31 g; sodium 620 mg. Values will vary based on brands, exact ingredients, and portion size.