Garlic Butter Chicken and Broccoli Skillet – Quick, Comforting, and Flavor-Packed
This Garlic Butter Chicken and Broccoli Skillet is the kind of weeknight dinner that feels easy and tastes like you really put in the effort. It’s rich from the butter, bright from the lemon, and packed with garlicky goodness. Everything cooks in one pan, so cleanup is simple, and you can have it on the table in under 30 minutes.
It’s comforting without being heavy, and it makes great leftovers. If you love simple, bold flavors, this is a go-to.
Garlic Butter Chicken and Broccoli Skillet - Quick, Comforting, and Flavor-Packed
Ingredients
Method
- Prep the chicken: Pat the chicken dry with paper towels. Toss with salt, pepper, onion powder, paprika, and Italian seasoning. This helps the chicken sear nicely and builds flavor from the start.
- Blanch or steam the broccoli (optional but recommended): Boil a small pot of water and cook the broccoli for 1 to 2 minutes, just until bright green and crisp-tender. Drain well. This step ensures the broccoli cooks quickly in the skillet without getting soggy.
- Heat the skillet: Set a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter.
- Sear the chicken in batches: Add half the chicken in a single layer. Cook 3 to 4 minutes per side until browned and cooked through. Transfer to a plate and repeat with the remaining chicken. Don’t crowd the pan; it helps the chicken brown instead of steam.
- Build the garlic butter base: Reduce heat to medium. Add 2 tablespoons of butter to the skillet. Add the minced garlic and red pepper flakes (if using). Stir for 30 seconds to 1 minute until fragrant. Do not let the garlic burn.
- Deglaze and make the sauce: Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Simmer for 1 to 2 minutes to reduce slightly. Stir in lemon juice and zest.
- Add broccoli and chicken back: Return the chicken and broccoli to the skillet. Toss to coat in the garlic butter sauce. Cook 2 to 3 minutes, stirring, until everything is hot and the sauce lightly clings to the chicken.
- Finish with butter and herbs: Swirl in the remaining 1 tablespoon of butter for a glossy finish. Taste and adjust seasoning with more salt, pepper, or lemon. Sprinkle with parsley.
- Serve: Spoon over rice, cauliflower rice, mashed potatoes, or pasta. Add extra lemon wedges on the side.
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What Makes This Special
- One-pan convenience: Chicken, broccoli, and a silky garlic butter sauce all come together in the same skillet.
- Big flavor, minimal effort: Garlic, butter, and a squeeze of lemon make a small ingredient list taste restaurant-worthy.
- Balanced meal: Protein and veggies in one dish, with enough sauce to spoon over rice or mashed potatoes.
- Customizable: Swap the broccoli for green beans or asparagus, add red pepper flakes for heat, or finish with Parmesan.
- Weeknight-friendly: Ready in about 25 minutes with basic pantry ingredients.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 4 cups broccoli florets (fresh; cut into small, even pieces)
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 5 cloves garlic, minced (about 2 tablespoons)
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon Italian seasoning or dried thyme
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/3 cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice, plus wedges for serving
- 1 teaspoon lemon zest (optional but brightens the dish)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Step-by-Step Instructions
- Prep the chicken: Pat the chicken dry with paper towels. Toss with salt, pepper, onion powder, paprika, and Italian seasoning.
This helps the chicken sear nicely and builds flavor from the start.
- Blanch or steam the broccoli (optional but recommended): Boil a small pot of water and cook the broccoli for 1 to 2 minutes, just until bright green and crisp-tender. Drain well. This step ensures the broccoli cooks quickly in the skillet without getting soggy.
- Heat the skillet: Set a large skillet over medium-high heat.
Add the olive oil and 1 tablespoon of butter.
- Sear the chicken in batches: Add half the chicken in a single layer. Cook 3 to 4 minutes per side until browned and cooked through. Transfer to a plate and repeat with the remaining chicken.
Don’t crowd the pan; it helps the chicken brown instead of steam.
- Build the garlic butter base: Reduce heat to medium. Add 2 tablespoons of butter to the skillet. Add the minced garlic and red pepper flakes (if using).
Stir for 30 seconds to 1 minute until fragrant. Do not let the garlic burn.
- Deglaze and make the sauce: Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Simmer for 1 to 2 minutes to reduce slightly.
Stir in lemon juice and zest.
- Add broccoli and chicken back: Return the chicken and broccoli to the skillet. Toss to coat in the garlic butter sauce. Cook 2 to 3 minutes, stirring, until everything is hot and the sauce lightly clings to the chicken.
- Finish with butter and herbs: Swirl in the remaining 1 tablespoon of butter for a glossy finish.
Taste and adjust seasoning with more salt, pepper, or lemon. Sprinkle with parsley.
- Serve: Spoon over rice, cauliflower rice, mashed potatoes, or pasta. Add extra lemon wedges on the side.
Storage Instructions
- Refrigerator: Cool completely, then store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months.
Thaw overnight in the fridge before reheating.
- Reheat: Warm in a skillet over medium-low heat with a splash of broth or water, stirring gently. Microwave on medium power in 45-second bursts, stirring in between, to avoid overcooking the chicken.
Benefits of This Recipe
- Balanced and filling: Lean protein plus fiber-rich broccoli keeps you full without a heavy sauce.
- Budget-friendly: Uses accessible ingredients and stretches well over rice or noodles.
- Meal-prep friendly: Holds up well for a few days and reheats nicely with a little extra broth.
- Gluten-free friendly: Naturally gluten-free if you use a GF chicken broth and serve with rice or potatoes.
- Flexible flavors: Works with herbs you have on hand and welcomes add-ins like mushrooms or bell peppers.
What Not to Do
- Don’t crowd the pan: Overcrowding prevents browning and leads to rubbery chicken. Cook in batches.
- Don’t burn the garlic: Garlic turns bitter quickly.
Lower the heat and stir constantly when it hits the butter.
- Don’t skip seasoning: Salt the chicken before searing. It makes a big difference in flavor.
- Don’t overcook the broccoli: Keep it crisp-tender. If using frozen, thaw and pat dry first to avoid excess moisture.
- Don’t forget acidity: A squeeze of lemon lifts the butter and balances the richness.
Alternatives
- Protein swaps: Use boneless pork chops (sliced), shrimp, or tofu.
For shrimp, cook 2 to 3 minutes per side and add at the very end.
- Vegetable swaps: Try asparagus, zucchini, green beans, or a mix of broccoli and cauliflower. Keep pieces small and uniform.
- Dairy-free version: Replace butter with olive oil or a dairy-free butter alternative. Add a splash of coconut milk for richness if you like.
- Creamy version: Stir in 1/4 cup heavy cream or half-and-half at the end for a silkier sauce.
- Extra flavor boosters: Add 1 teaspoon Dijon mustard to the sauce, or finish with 2 tablespoons grated Parmesan.
- Low-carb serving ideas: Serve over cauliflower rice or with a simple green salad.
FAQ
Can I use frozen broccoli?
Yes.
Thaw it first and pat it very dry. Add it toward the end so it doesn’t turn mushy. You may need to cook off a bit of extra moisture in the pan.
What’s the best pan to use?
A large stainless steel or cast-iron skillet gives the best sear.
A nonstick skillet works too but won’t brown quite as deeply.
How do I know the chicken is done?
The internal temperature should reach 165°F, and the pieces will be opaque and firm. If you don’t have a thermometer, cut into the thickest piece and check that the juices run clear.
Can I make it ahead?
You can cook the chicken and sauce, then cool and store them separately from the broccoli. Reheat the sauce and chicken, then toss in quickly steamed broccoli right before serving to keep it crisp.
How do I make it spicier?
Increase the red pepper flakes, or add a pinch of cayenne.
You can also stir in a teaspoon of hot sauce with the broth.
What if I only have salted butter?
Use it, but reduce the added salt by about 1/4 to 1/2 teaspoon. Taste before adding more.
Can I use chicken thighs?
Yes. Thighs stay juicy and are very forgiving.
Cut them into similar-sized pieces for even cooking.
Is there a way to thicken the sauce?
Simmer an extra minute to reduce, or whisk 1/2 teaspoon cornstarch into the broth before adding it. The sauce will lightly coat the chicken and broccoli.
What should I serve this with?
Rice, mashed potatoes, buttered noodles, or crusty bread to soak up the garlic butter. A simple side salad also pairs well.
Can I double the recipe?
Absolutely.
Use a large skillet or cook the chicken in batches. Keep the ratio of butter, garlic, and broth consistent for the best flavor.
Final Thoughts
Garlic Butter Chicken and Broccoli is the kind of recipe that earns a spot in regular rotation. It’s quick, reliable, and loaded with flavor, with a sauce that tastes like it took hours.
Keep the ingredients on hand, and you can make a satisfying meal anytime. Once you’ve nailed the basics, tweak it to your taste and enjoy a one-pan dinner that never gets old.
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