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Garlic Butter Chicken and Broccoli sizzling in a skillet with golden chicken pieces and crisp broccoli florets coated in garlic butter sauce

Garlic Butter Chicken and Broccoli

Tender chicken bites and crisp broccoli florets tossed in a rich, savory garlic butter sauce. A quick one-pan dinner ready in 15 minutes with simple everyday ingredients.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts cut into bite-sized pieces; cut evenly for consistent cooking
  • 2 cups fresh broccoli florets if using frozen, thaw and pat dry before steaming
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 cloves garlic minced; fresh recommended over jarred
  • 1 tbsp soy sauce use tamari for gluten-free
  • 1 tsp lemon juice fresh squeezed preferred
  • 0.5 tsp red pepper flakes optional
  • salt and pepper to taste
  • 0.25 tsp sesame seeds optional, for garnish
  • 1 tbsp chopped fresh parsley optional, for garnish

Equipment

  • Large skillet
  • Lid for skillet
  • Cutting board and knife
  • Tongs or spatula

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer, season with salt and pepper, and cook undisturbed for 2 to 3 minutes before flipping. Cook for a total of 5 to 6 minutes until golden brown and fully cooked through. Remove and set aside.
  2. In the same pan, pour in 1/4 cup of water and add the broccoli florets. Cover with a lid and steam for 2 to 3 minutes until slightly tender but still bright green and crisp. Drain any remaining water from the pan.
  3. Reduce heat to medium-low and add butter. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant. Watch closely so the garlic does not burn.
  4. Add soy sauce, lemon juice, and red pepper flakes if using. Stir well to combine into a smooth, cohesive sauce.
  5. Return the cooked chicken to the pan and toss in the garlic butter sauce. Cook for 1 to 2 minutes until everything is well coated and heated through.
  6. Add the broccoli back in and stir gently to coat everything in the sauce without breaking up the florets.
  7. Remove from heat and garnish with sesame seeds and chopped parsley if desired. Serve warm over rice, pasta, or cauliflower rice.

Notes

For juicier results, substitute chicken thighs for breasts. Swap soy sauce for tamari to make this gluten-free. If the sauce seems thin, let everything simmer uncovered for an extra minute or add an additional half tablespoon of butter. Stores in the fridge for up to 3 days and reheats well in a skillet with a small splash of water or broth.