Garlic Butter Chicken & Broccoli Recipe tastes rich, garlicky, and a little bit fancy while still feeling like cozy weeknight comfort. It suits busy home cooks who want a 30-minute skillet dinner that works for kids and adults. I make this on nights when I want real food but also want my couch and Netflix as soon as possible.
Why You Should Try This Garlic Butter Chicken & Broccoli Recipe
You get juicy chicken, crisp-tender broccoli, and a glossy garlic butter sauce that clings to every bite. The whole thing cooks in one pan, so you wash fewer dishes and spend more time eating.
This recipe fits low-carb and high-protein goals, but it also pairs nicely with rice or pasta for carb lovers. You control the garlic level, the heat, and the salt, so the dish tastes like takeout but with cleaner ingredients.
“This Garlic Butter Chicken & Broccoli Recipe tastes like a restaurant skillet dinner that magically appears in 30 minutes on a Tuesday night. ★★★★★”
Ingredients You’ll Need
Chicken & Marinade
- 1.5 pounds boneless skinless chicken breasts
- Slice into thin strips or small bite-size pieces so they cook quickly and stay juicy.
- 1 tablespoon olive oil
- Any neutral oil works; avocado oil or canola oil both handle high heat.
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon smoked or sweet paprika
- Smoked paprika adds a subtle grilled flavor; sweet paprika keeps it mild.
Broccoli & Aromatics
- 4 cups fresh broccoli florets
- Use pre-cut bagged florets as a shortcut.
- 4–6 cloves garlic, minced very finely
- Use jarred minced garlic in water if you need speed, but fresh gives stronger flavor.
- ¼ teaspoon red pepper flakes (optional)
- Add more if you like a little kick.
Garlic Butter Sauce
- 4 tablespoons unsalted butter, cut into pieces
- Use salted butter and reduce the added salt slightly.
- ½ cup low-sodium chicken broth
- Boxed broth or bouillon dissolved in hot water both work.
- 1 tablespoon fresh lemon juice
- Bottled lemon juice works in a pinch, but fresh tastes brighter.
- 1 teaspoon Dijon mustard
- This thickens the sauce slightly and adds tang; yellow mustard changes the flavor but still tastes good.
- 2 tablespoons grated Parmesan cheese
- Use pre-grated or shredded; avoid the super dry shelf-stable kind if possible.
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Pantry Shortcuts & Substitutions
- Use frozen broccoli florets
- Thaw and pat dry before cooking so they do not steam too much.
- Swap chicken thighs
- Use boneless skinless thighs for extra juicy bites and cook a couple minutes longer.
- Dairy-free version
- Use vegan butter and skip the Parmesan or use a dairy-free grated cheese.
- Low-sodium needs
- Use unsalted butter and low-sodium broth, then season at the end to taste.
Equipment List
- Large skillet or sauté pan (10 to 12 inches, heavy-bottomed if possible)
- Cutting board and sharp knife
- Small bowl for mixing sauce
- Tongs or spatula
- Measuring cups and spoons
- Microplane or garlic press (optional but helpful)
Tips & Tricks
- Slice chicken into even pieces so everything cooks at the same rate.
- Pat chicken dry with paper towels before seasoning so it browns instead of steaming.
- Heat the pan until it feels hot before you add the oil and chicken to get good color.
- Cook chicken in a single layer and avoid constant stirring so it develops a nice sear.
- Pull chicken off the heat as soon as the center turns opaque and reaches 165°F so it stays juicy.
- Blanch broccoli in the microwave with a splash of water for 1–2 minutes if you like softer florets.
- Use medium heat when you add garlic so it turns fragrant and golden, not bitter and burnt.
- Add butter in pieces and stir constantly so it melts smoothly into the broth and lemon juice.
- Taste the sauce at the end and adjust salt, pepper, and lemon so it hits your favorite balance.
- Sprinkle Parmesan at the end and stir gently so it melts into the sauce without clumping.
How to Make Garlic Butter Chicken & Broccoli Recipe
Step 1: Prep the Chicken and Broccoli
Slice the chicken into thin strips or small cubes and place them in a bowl. Pat them dry, then add olive oil, salt, pepper, onion powder, and paprika. Toss until the chicken looks evenly coated.
Cut broccoli into bite-size florets if you use a whole head. Rinse and dry the florets so they do not bring extra water to the pan. Mince the garlic and keep it ready near the stove.
Step 2: Sear the Chicken
Heat a large skillet over medium-high heat. Add a light drizzle of oil if the pan looks dry. Place the chicken in the pan in a single layer and let it cook without moving for 2–3 minutes so it browns.
Flip the chicken pieces and cook another 2–4 minutes until the centers turn opaque and the juices run clear. Check a thicker piece and make sure it reaches 165°F. Transfer the cooked chicken to a plate and keep it nearby.
Step 3: Cook the Broccoli
Lower the heat to medium and add a small splash of oil if the pan looks dry. Add the broccoli florets and a pinch of salt and pepper. Stir and cook 3–5 minutes until the broccoli turns bright green and crisp-tender.
Add a tablespoon or two of water to the pan and cover with a lid if you want softer broccoli. Let it steam for 1–2 minutes, then remove the lid. Transfer the broccoli to the plate with the chicken.
Step 4: Build the Garlic Butter Sauce
Keep the skillet over medium heat and add the butter pieces. As the butter melts, add the minced garlic and red pepper flakes. Stir constantly for 30–60 seconds until the garlic smells fragrant and just starts to turn lightly golden.
Pour in the chicken broth, lemon juice, and Dijon mustard. Whisk or stir to combine and scrape up any browned bits from the bottom of the pan. Let the sauce simmer for 2–3 minutes until it reduces slightly and thickens.
Step 5: Finish the Dish
Add the cooked chicken and broccoli back into the skillet. Toss everything in the garlic butter sauce until every piece looks coated and glossy. Sprinkle in the Parmesan and stir again so it melts into the sauce.
Taste and adjust with more salt, pepper, or lemon juice. Turn off the heat and sprinkle chopped parsley over the top. Serve hot right from the skillet.
What to Serve with Garlic Butter Chicken & Broccoli Recipe
This Garlic Butter Chicken & Broccoli Recipe pairs nicely with fluffy white rice, brown rice, or quinoa to soak up the sauce. You can spoon it over buttered egg noodles or simple pasta for a cozy bowl situation. Serve it with garlic bread or toasted baguette slices if you want extra carbs and crunch. Add a simple side salad or sliced cucumbers and cherry tomatoes for a fresh, cool contrast.
Storage Options
- Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheat gently in a skillet over medium-low heat with a splash of broth or water until hot.
- Use the microwave in 30–45 second bursts, stirring between rounds, so the chicken does not dry out.
- Freeze portions in freezer-safe containers or bags for up to 2 months and thaw overnight in the fridge before reheating.
Garlic Butter Chicken & Broccoli Recipe
Ingredients
Instructions
- Slice the chicken breasts into thin strips or small bite-size pieces and place them in a bowl.
- Pat the chicken dry with paper towels, then add the olive oil, kosher salt, black pepper, onion powder, and smoked or sweet paprika. Toss until the chicken is evenly coated.
- Cut the broccoli into bite-size florets if starting from a whole head, then rinse and dry well so they do not add extra water to the pan.
- Mince the garlic and set it aside near the stove so it is ready when you build the sauce.
- Heat a large skillet over medium-high heat. If the pan looks dry, add a light drizzle of oil.
- Add the seasoned chicken in a single layer and cook without moving for 2–3 minutes to develop a good sear.
- Flip the chicken pieces and cook for another 2–4 minutes, until the centers are opaque and the juices run clear. The internal temperature should reach 165°F.
- Transfer the cooked chicken to a plate and keep it nearby.
- Reduce the heat to medium. If the skillet looks dry, add a small splash of oil.
- Add the broccoli florets with a pinch of salt and pepper. Cook, stirring occasionally, for 3–5 minutes until the broccoli is bright green and crisp-tender.
- For softer broccoli, add 1–2 tablespoons of water to the pan and cover with a lid for 1–2 minutes to let it steam, then remove the lid.
- Transfer the broccoli to the plate with the chicken.
- Keep the skillet over medium heat and add the butter pieces.
- As the butter melts, add the minced garlic and red pepper flakes, if using. Stir constantly for 30–60 seconds until the garlic is fragrant and just turning lightly golden, but not browned.
- Pour in the chicken broth, lemon juice, and Dijon mustard. Stir or whisk to combine and scrape up any browned bits from the bottom of the pan.
- Let the sauce simmer for 2–3 minutes until it reduces slightly and starts to thicken.
- Return the cooked chicken and broccoli to the skillet.
- Toss everything in the garlic butter sauce until all the pieces are well coated and glossy.
- Sprinkle in the grated Parmesan and stir gently so it melts into the sauce.
- Taste and adjust with more salt, pepper, or lemon juice as desired, then turn off the heat.
- Garnish with chopped fresh parsley if using, and serve hot directly from the skillet.
Notes
Approximate per serving (1/4 of recipe): 360 calories; fat 20 g; saturated fat 9 g; carbohydrates 8 g; fiber 2 g; sugars 2 g; protein 38 g; sodium 750 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.