Go Back

Garlic Butter Chicken & Broccoli

This quick and flavorful Garlic Butter Chicken & Broccoli recipe delivers restaurant-quality taste in under 30 minutes, with savory chicken, bright broccoli, and a silky garlic butter sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the main dish
  • 1.5 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 2 cups broccoli florets (about 1 medium head)
  • 4 tbsp unsalted butter (or 2 tbsp olive oil + 2 tbsp butter for lighter)
  • 4 cloves garlic, minced (or 2 tsp garlic paste)
  • 1/3 cup low-sodium chicken broth or dry white wine
  • 1 tbsp lemon juice (substitute: lime for tangy twist)
  • 1/2 tsp red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 2 tbsp chopped fresh parsley or basil (for garnish)
  • 1/4 cup grated Parmesan or nutritional yeast for umami (optional)

Method
 

Preparation
  1. Pat chicken dry and season with salt and pepper. Chop broccoli into bite-sized florets. Mince garlic.
  2. Tip: Dry chicken sears better—use paper towels to remove surface moisture.
Searing the Chicken
  1. Heat 2 tbsp butter (or 1 tbsp butter + 1 tbsp oil) in a large skillet over medium-high heat.
  2. Add chicken in a single layer; avoid crowding. Sear 3–4 minutes per side until golden and cooked through. Transfer to a plate.
  3. Tip: If pieces are different sizes, sear the larger ones first and add smaller later.
Cooking the Broccoli
  1. In the same skillet, add a splash of broth (or water) and toss in broccoli.
  2. Cover for 1–2 minutes or until bright green and just tender. Transfer to the plate with chicken.
  3. Tip: If your broccoli seems undercooked, steam it briefly in the microwave for 30–45 seconds.
Building the Garlic Butter Sauce
  1. Lower heat to medium. Add remaining butter and minced garlic to the skillet.
  2. Sauté 30–45 seconds until fragrant (don’t let it burn).
  3. Deglaze with chicken broth or wine, scraping browned bits. Stir in lemon juice and red pepper flakes.
  4. Tip: If sauce reduces too fast, add another splash of broth or a tablespoon of water.
Combining and Finishing
  1. Return chicken and broccoli to the skillet. Toss to coat in the garlic butter sauce.
  2. Remove from heat and garnish with parsley and optional Parmesan.
  3. Tip: For a creamier finish, stir in 2–3 tbsp heavy cream or a dollop of Greek yogurt off-heat.

Notes

This recipe is adaptable: use frozen broccoli, substitute chicken with tofu for a vegan option, and feel free to customize garnishes and serving styles.