Garlic Butter Chicken Broccoli is the weeknight dinner that proves you do not need a lot of time or a complicated ingredient list to put something genuinely good on the table. Juicy chicken bites cooked in a rich garlic butter sauce with crisp broccoli — it comes together in about 20 minutes and tastes like something you would order at a restaurant. I reach for this recipe on the nights when energy is low but I still want a real, satisfying meal.
Table of Contents
Ingredients for Garlic Butter Chicken Broccoli
Everything in this recipe is simple and easy to find at any grocery store. I always use unsalted butter so I can control the salt level myself, especially since soy sauce already brings a good amount of seasoning to the sauce.
- 2 boneless skinless chicken breasts (cut into bite-sized pieces) — I recommend cutting them into even pieces so they cook at the same rate and nothing ends up dry
- 2 cups fresh broccoli florets — Pro tip: cut them into similar sizes so they steam evenly and every piece stays crisp
- 3 tbsp unsalted butter — my preference is always unsalted here so the soy sauce does not push the dish too salty
- 1 tbsp olive oil
- 4 cloves garlic (minced) — In my experience, fresh garlic makes a noticeable difference over jarred in this sauce
- 1 tbsp soy sauce (low sodium works great)
- 1 tsp lemon juice (freshly squeezed)
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 tsp sesame seeds (optional, for garnish)
- 1 tbsp fresh parsley (chopped, optional, for garnish)
Step-by-Step Instructions
In my experience, the sequence of heat levels in this recipe matters more than people expect. High heat for the chicken, medium-low when you add the butter and garlic — that shift is what keeps the sauce tasting balanced and prevents the garlic from burning.
Step 1: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season generously with salt and pepper, and spread them out in a single layer. Cook for 5 to 6 minutes, flipping occasionally, until the outside is golden brown and the chicken reaches an internal temperature of 165°F. Avoid crowding the pan — if the pieces are touching, they will steam rather than sear. Cook in two batches if needed. Remove the cooked chicken to a plate.
Step 2: With the pan still on medium-high heat, add 1/4 cup of water and the broccoli florets. Cover with a lid and let them steam for 2 to 3 minutes until they turn bright green and are just tender but still have some snap. Remove the lid and pour off any remaining water so it does not thin out the sauce.
Step 3: Reduce the heat to medium-low. Add the butter to the pan. Once it melts and starts to foam slightly, add the minced garlic. Stir constantly for about 30 seconds until it smells fragrant and just starts to turn golden at the edges. Watch it closely here — garlic goes from fragrant to bitter very fast and there is no recovering the sauce if it burns.
Step 4: Add the soy sauce, lemon juice, and red pepper flakes if using. Stir everything together and let the sauce bubble gently for about 30 seconds so the flavors come together.
Step 5: Return the cooked chicken to the pan and toss it in the garlic butter sauce. Cook for 1 to 2 more minutes, stirring occasionally, so the chicken heats through and absorbs the flavor.
Step 6: Add the broccoli back into the pan and toss gently until everything is coated evenly in the sauce. Remove from heat right away so the broccoli does not overcook. Garnish with sesame seeds and fresh parsley if using. Serve immediately while the sauce is still glossy and warm.
If you love one-pan chicken dinners like this one, my Chicken Lo Mein uses a similar savory sauce technique and is another great option when you want something fast with Asian-inspired flavor. For a broccoli and chicken combination in a heartier format, Chicken Sausage Broccoli Orzo is worth keeping on your list too.
Best Sides to Serve with Garlic Butter Chicken Broccoli
The garlic butter sauce here is bold and savory, so the best sides either soak it up or balance it with something light and fresh.
Steamed White Rice: The most natural pairing. Plain steamed rice soaks up the garlic butter sauce beautifully and balances the salty soy notes without competing with the main dish. My Honey BBQ Chicken Rice shows how well a simple rice base works under a saucy chicken dish if you want more rice bowl inspiration.
Cauliflower Rice: The best low-carb option here. It keeps the whole meal light and lets the garlic butter sauce do the heavy lifting without adding extra starch.
Lo Mein Noodles: If you want something a little heartier, soft noodles tossed in a little sesame oil underneath this dish make it feel like a full restaurant-style bowl. My Chicken Lo Mein gives you a great noodle base to pair with this sauce.
Sticky Chicken Bowl Style: Serve this garlic butter chicken broccoli over rice in a bowl with a drizzle of extra sauce for a meal-prep friendly dinner. My Sticky Chicken Bowls follow the same concept and are great for batch cooking.
Simple Green Salad: A crisp salad with a lemon or balsamic dressing brings freshness and balances the richness of the butter sauce, especially on warmer nights. My Balsamic Glazed Chicken and Veggies is also a great lighter pairing option if you want vegetables as the main side.
Green Beans: Simple steamed or roasted green beans keep things light and add a pop of color alongside this dish. My Easy Chicken Breast and Green Beans works as a companion recipe on nights when you want an even bigger vegetable focus on the plate.
How to Store and Reheat Garlic Butter Chicken Broccoli
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken slightly as it chills, which is completely normal. For longer storage, freeze portions in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
To reheat, I recommend warming it in a skillet over medium heat with a small splash of water or chicken broth to loosen the sauce back up. Stir frequently until heated through. The microwave also works for a quick lunch — reheat in 1-minute intervals on medium power so the chicken does not turn rubbery.
Pro tip: Pull the broccoli out about 30 seconds early if you know you are planning to eat leftovers the next day. It holds its texture much better after reheating when it is not fully cooked the first time.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, and they work great. Boneless skinless chicken thighs are slightly fattier, which means more flavor and a juicier result. Cut them into bite-sized pieces and cook the same way, adding about 1 to 2 extra minutes since thighs are a little denser than breasts.
Can I use frozen broccoli?
You can. Add frozen broccoli directly to the pan without thawing and steam for 3 to 4 minutes instead of 2 to 3. Pat the florets dry before adding to the sauce so they do not water it down.
How do I make this dish less salty?
Use low-sodium soy sauce and unsalted butter. You can also reduce the soy sauce to 1/2 tablespoon and add a little extra lemon juice to keep the flavor bright without increasing the saltiness.
Garlic Butter Chicken Broccoli
Ingredients
Equipment
Method
- 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 for 5 to 6 minutes, flipping occasionally, until golden brown and cooked through to 165°F internally. Cook in batches if needed to avoid crowding. Remove to a plate.
- Add 1/4 cup of water and the broccoli florets to the same pan over medium-high heat. Cover with a lid and steam for 2 to 3 minutes until bright green and just tender but still crisp. Remove the lid and pour off any remaining water.
- Reduce heat to medium-low. Add butter to the pan. Once melted and foaming, add the minced garlic. Stir constantly for about 30 seconds until fragrant. Do not let the garlic brown.
- Add soy sauce, lemon juice, and red pepper flakes if using. Stir and let the sauce bubble gently for 30 seconds.
- Return the cooked chicken to the pan and toss to coat in the garlic butter sauce. Cook for 1 to 2 more minutes until the chicken is heated through.
- Add the broccoli back in and toss gently until evenly coated. Remove from heat immediately. Garnish with sesame seeds and fresh parsley if using. Serve right away.
