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Garlic Butter Chicken and Broccoli Skillet - Quick, Comforting, and Flavor-Packed

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  1. 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.
  2. 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.
  3. Heat the skillet: Set a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve: Spoon over rice, cauliflower rice, mashed potatoes, or pasta. Add extra lemon wedges on the side.