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Garlic Butter Chicken and Broccoli

A quick one-pan dinner featuring tender chicken pieces and crisp broccoli tossed in a simple garlic butter sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces
  • 4 cups broccoli florets
  • 3 tbsp butter divided
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 tsp crushed red pepper flakes optional
  • 1 tbsp soy sauce
  • 1 tbsp lemon juice fresh
  • fresh parsley chopped for garnish

Equipment

  • Large skillet with lid
  • cutting board and knife
  • wooden spoon or spatula
  • paper towels

Method
 

  1. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Pat chicken pieces dry with paper towels. Add chicken in a single layer and season with salt, pepper, and paprika. Cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through (165°F internal temperature). Remove to a plate.
  2. Add another tablespoon of butter to the skillet. Add broccoli florets and 2 tablespoons of water. Cover with a lid and steam for 2 to 3 minutes until bright green and tender-crisp.
  3. Remove lid and push broccoli to one side of the pan. Add remaining tablespoon of butter to the empty side. Add minced garlic and red pepper flakes. Sauté for 30 to 60 seconds until fragrant, stirring constantly.
  4. Return chicken to the skillet. Drizzle with soy sauce and lemon juice. Toss everything together for 1 to 2 minutes until garlic butter sauce coats chicken and broccoli evenly.
  5. Remove from heat. Garnish with fresh chopped parsley and serve immediately.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or chicken broth.
Substitutions: Use chicken thighs instead of breasts for richer meat. Replace butter with olive oil or dairy-free butter for dairy-free. Use frozen broccoli if thawed completely and patted very dry.
Serving Suggestions: Serve as-is for low-carb, or over rice, quinoa, cauliflower rice, or pasta. Pair with crusty bread, mashed potatoes, or roasted potatoes.
Variations: Add heavy cream for a creamy sauce. Use ginger and sesame oil for Asian-inspired flavor. Add mushrooms, bell peppers, or other vegetables. Use Italian seasoning and Parmesan for Italian style.
Make-Ahead: Cut chicken and broccoli ahead of time and store separately. Cook when ready to serve.
Pro Tip: Pat chicken completely dry before cooking for proper browning. Don't overcrowd the pan—cook in batches if necessary for the best sear.