Get ready to fall in love with this incredibly simple yet absolutely delicious garlic butter chicken and broccoli recipe! This one-pan wonder combines tender, juicy chicken pieces with perfectly cooked broccoli florets, all swimming in a rich, aromatic garlic butter sauce that’ll have you licking your plate clean. It’s the kind of weeknight dinner that feels fancy but comes together in less than 30 minutes—my absolute favorite kind of recipe!
What makes this dish so amazing is how the garlic butter creates this luscious, restaurant-quality sauce that coats every piece of chicken and broccoli. The chicken stays incredibly moist and flavorful, while the broccoli gets tender-crisp with those beautiful golden edges that add texture and depth. It’s comfort food at its finest, but light enough that you won’t feel weighed down afterward.
This recipe is perfect for busy weeknights when you want something satisfying and homemade but don’t have hours to spend in the kitchen. It’s also ideal for meal prep, makes a fantastic date-night dinner at home, and is healthy enough to fit into most eating plans. Whether you’re feeding picky kids, impressing guests, or just treating yourself to something delicious, this garlic butter chicken and broccoli delivers every single time. Plus, cleanup is a breeze since everything cooks in one pan!
History / Background
While garlic butter chicken and broccoli isn’t a dish with ancient roots, it represents a beautiful evolution of home cooking in America. The combination emerged in the 1980s and 1990s as American home cooks began embracing quick, one-pan meals that didn’t sacrifice flavor for convenience. This was the era when working families needed efficient dinner solutions, and the food industry responded with recipes that were both practical and delicious.
The garlic butter sauce technique has European origins, particularly from French cuisine where “beurre blanc” (white butter sauce) has been a staple for centuries. American cooks simplified and adapted this concept, making it more accessible for everyday cooking. The addition of broccoli reflects the growing health consciousness of the late 20th century—Americans wanted their meals to be not just tasty, but nutritious too.
Chicken has always been a staple protein in American households due to its affordability, versatility, and mild flavor that pairs well with countless ingredients. Broccoli, while originally cultivated in Italy, became hugely popular in the United States during the 1970s and 1980s as awareness of its nutritional benefits spread. The marriage of these two ingredients with garlic butter sauce became a natural evolution in American comfort food.
Today, this style of cooking—simple proteins with vegetables in a flavorful sauce—dominates home kitchens across the country. It’s appeared in countless variations on food blogs, cooking shows, and family dinner tables. The recipe represents modern American cooking: practical, health-conscious, but never compromising on flavor. It’s the kind of dish grandmas, working parents, and young professionals all make and love.
Why You’ll Love This Recipe
This garlic butter chicken and broccoli is about to become your most-requested dinner, and I can’t wait for you to experience why! It combines everything you want in a weeknight meal: incredible flavor, minimal effort, healthy ingredients, and cleanup that won’t make you cry. Plus, it’s one of those magical recipes where everyone at the table—from toddlers to grandparents—cleans their plate.
Here’s why this recipe is an absolute game-changer:
- Ready in 25 minutes – Faster than takeout and infinitely tastier
- One-pan meal – Less cleanup means more time to relax
- Naturally low-carb and keto-friendly – Perfect for various dietary needs
- Budget-friendly – Uses affordable, everyday ingredients
- Kid-approved – Even picky eaters love the buttery garlic flavor
- Packed with protein and veggies – A complete, balanced meal
- Restaurant-quality results – Tastes like you ordered from a fancy bistro
- Meal prep champion – Makes excellent leftovers for lunch
- Customizable – Easy to adjust spice levels and add extras
- Foolproof technique – Perfect for beginner cooks
- Impressive but effortless – Looks like you slaved away when you didn’t
- Gluten-free – Safe for those with gluten sensitivities
The beauty of this recipe lies in its simplicity. You’re not juggling multiple pans, complicated techniques, or exotic ingredients. Just straightforward cooking that produces maximum flavor. The garlic butter sauce is so good, you’ll want to make extra rice or crusty bread just to soak up every last drop!
Ingredient Notes
Let’s break down what makes this recipe so incredible. Each ingredient has a purpose and contributes to that perfect balance of flavors and textures.
Boneless, Skinless Chicken Breasts or Thighs – I actually prefer thighs for this recipe because they stay juicier and have more flavor, but breasts work beautifully too. Cut them into bite-sized pieces (about 1-inch cubes) for even cooking. If using breasts, consider pounding them to even thickness first. For substitutions, you can use chicken tenderloins or even turkey breast.
Fresh Broccoli – Fresh is definitely best here, but frozen works in a pinch. If using frozen, make sure to thaw and pat very dry to avoid a watery sauce. Look for bright green florets with tight buds and firm stalks. One large head of broccoli (about 1 pound) yields approximately 3-4 cups of florets.
Butter – Real butter is essential for that rich, luxurious sauce. I use unsalted so I can control the salt level, but salted works if you adjust the added salt accordingly. Don’t substitute with margarine—you’ll lose that beautiful depth of flavor. For a dairy-free version, use ghee or a quality plant-based butter.
Garlic – Fresh garlic is non-negotiable here! It’s the star of the show. Minced garlic from a jar won’t give you the same vibrant, aromatic punch. Plan on using 5-6 large cloves, and don’t be afraid to add more if you’re a garlic lover like me.
Chicken Broth – This creates the base of your sauce and adds depth. Low-sodium gives you better control over the final taste. You can substitute with vegetable broth or even white wine for a more sophisticated flavor profile.
Olive Oil – Used for initial searing to prevent the butter from burning. Extra virgin has great flavor, but regular olive oil works perfectly fine for cooking.
Seasonings – Salt, black pepper, Italian seasoning, red pepper flakes (optional), and a squeeze of fresh lemon juice at the end. These simple additions elevate everything without overpowering the garlic butter flavor.
Optional additions – Parmesan cheese, fresh parsley, lemon zest, or a splash of heavy cream can take this dish to the next level.
Equipment Needed
You won’t need anything fancy for this recipe—just standard kitchen equipment:
- Large skillet or sauté pan (12-inch) – Cast iron or stainless steel works best. Non-stick is fine but won’t give you as much browning
- Sharp chef’s knife – For cutting chicken and prepping broccoli
- Cutting board – Separate boards for chicken and vegetables recommended
- Wooden spoon or spatula – For stirring and moving ingredients
- Garlic press or microplane (optional) – Makes mincing garlic easier
- Measuring cups and spoons – For accurate ingredient amounts
- Tongs or fork – For turning chicken pieces
- Small bowl – For mixing seasonings if desired
- Lid or aluminum foil – To cover the pan while broccoli steams
- Meat thermometer (optional) – To ensure chicken reaches 165°F
Garlic Butter Chicken and Broccoli Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Easy Garlic Butter Chicken and Broccoli is a one-pan wonder that combines tender chicken pieces and crisp-tender broccoli in a rich, aromatic garlic butter sauce. Ready in just 25 minutes, this restaurant-quality dish is perfect for busy weeknights, meal prep, or any time you want a healthy, delicious dinner without the fuss!
Ingredients
- 1½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 4 cups fresh broccoli florets (about 1 large head)
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- ½ cup low-sodium chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- Juice of ½ lemon (about 1 tablespoon)
- 2 tablespoons fresh parsley, chopped (for garnish)
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Prepare the ingredients by cutting the chicken into uniform 1-inch pieces and patting them completely dry with paper towels. This ensures better browning. Cut the broccoli into bite-sized florets. Mince the garlic and have all ingredients measured and ready—this recipe moves quickly once you start cooking!
- Season the chicken pieces generously with salt, pepper, and half the Italian seasoning. Mix well so every piece is coated. This builds flavor right into the meat.
- Heat 1 tablespoon butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Once the butter melts and starts to foam, you’re ready for the chicken. The combination of butter and oil prevents burning while adding incredible flavor.
- Add the chicken in a single layer without overcrowding (work in batches if needed). Let it cook undisturbed for 3-4 minutes until golden brown on the bottom. This creates a flavorful crust. Flip and cook for another 3-4 minutes until chicken is cooked through and reaches an internal temperature of 165°F. Remove chicken to a plate and set aside.
- In the same skillet, add 1 tablespoon of butter and let it melt. Add the minced garlic and sauté for 30-60 seconds until fragrant but not browned. Garlic burns quickly, so watch carefully!
- Add the broccoli florets and chicken broth to the pan. Toss to coat the broccoli with the garlic butter. Season with the remaining Italian seasoning and additional salt and pepper to taste. Cover the pan with a lid or aluminum foil and let the broccoli steam for 4-5 minutes until tender-crisp and bright green.
- Return the chicken to the pan along with any accumulated juices. Add the remaining 2 tablespoons of butter and toss everything together, letting the butter melt and create a glossy sauce. The chicken will reheat quickly—about 1-2 minutes.
- Remove from heat and squeeze fresh lemon juice over everything. The acidity brightens all the flavors and cuts through the richness of the butter. Toss one final time to combine.
- Taste and adjust seasonings if needed. Transfer to a serving dish, garnish with fresh parsley and Parmesan cheese if using, and serve immediately while hot.
Notes
- For extra sauce, double the butter and broth quantities
- If broccoli stems are thick, slice them lengthwise so they cook at the same rate as the florets
- Don’t skip the lemon juice—it really makes the flavors pop!
- For a creamier sauce, stir in 2-3 tablespoons of heavy cream at the end
- Chicken thighs are more forgiving and stay juicier than breasts
- The dish is best served immediately but reheats well
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approximately 6 oz chicken + 1 cup broccoli with sauce)
- Calories: 345
- Sugar: 2g
- Sodium: 685mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 135mg
Nutrition information is approximate and based on standard ingredients without optional additions.
Tips & Variations
This versatile recipe is like a blank canvas—here are some delicious ways to make it your own!
Creamy Garlic Butter Version – Stir in ½ cup heavy cream or half-and-half during the last minute of cooking for a luscious, creamy sauce that’s restaurant-worthy.
Asian-Inspired Twist – Replace Italian seasoning with ginger, add 2 tablespoons soy sauce, 1 tablespoon sesame oil, and finish with sesame seeds and green onions.
Spicy Kick – Double the red pepper flakes, add cayenne pepper, or drizzle with sriracha or hot sauce before serving.
Sun-Dried Tomato Addition – Add ⅓ cup chopped sun-dried tomatoes (in oil) along with the broccoli for a tangy, Mediterranean flair.
Mushroom Lovers – Include 8 oz sliced mushrooms. Sauté them with the chicken for extra umami flavor and meaty texture.
Extra Veggies – Add bell peppers, snap peas, cherry tomatoes, or asparagus along with (or instead of) the broccoli.
Herb Variations – Swap Italian seasoning for fresh thyme, rosemary, or basil. Fresh herbs added at the end taste incredibly vibrant.
Wine Upgrade – Replace half the chicken broth with dry white wine for a more sophisticated, restaurant-style sauce.
Lighter Version – Reduce butter to 2 tablespoons total and use cooking spray for the chicken. The dish will be lighter but still delicious.
Meal Prep Friendly – Make a double batch and portion into containers with your choice of rice, quinoa, or cauliflower rice.
Pro Chef Tips
Here are my professional secrets for making this dish absolutely perfect every time:
Dry your chicken thoroughly – This is crucial! Wet chicken steams instead of browns. Pat with paper towels until completely dry before seasoning. This single step makes a huge difference in texture and flavor.
Cut chicken uniformly – Even-sized pieces cook at the same rate, preventing some pieces from overcooking while others are underdone. Aim for consistent 1-inch cubes.
Don’t move the chicken too soon – Let it sit undisturbed for 3-4 minutes before flipping. This develops a gorgeous golden crust packed with flavor. The chicken will release naturally from the pan when it’s ready to flip.
Use the fond – Those browned bits stuck to the pan after cooking the chicken are pure flavor gold. The broccoli and broth will deglaze the pan and incorporate all that deliciousness into your sauce.
Control the garlic – Mince it finely so it distributes evenly and cooks quickly. Add it to warm (not screaming hot) butter to prevent burning. Burnt garlic is bitter and will ruin your dish.
Don’t overcook the broccoli – It should be tender-crisp and bright green, not mushy and olive-colored. If it’s overcooked, it loses nutrients, color, and texture. The 4-5 minute steaming time is perfect.
Taste as you go – Season at multiple stages (chicken, broccoli, final sauce) and taste before serving. This builds layers of flavor and ensures perfect seasoning.
Rest before serving – Let the dish sit for 2-3 minutes off the heat. This allows the sauce to thicken slightly and the flavors to meld together beautifully.
Save some butter for the finish – Adding that final tablespoon or two of cold butter at the end creates a velvety, glossy sauce that looks professional and tastes incredible. This technique is called “mounting” in French cooking.
Common Mistakes to Avoid
Even simple recipes have potential pitfalls. Here’s what to watch out for:
Overcrowding the pan – If chicken pieces are touching, they’ll steam rather than brown. Use a 12-inch skillet or cook in two batches. That golden crust is worth the extra few minutes!
Using cold chicken – Chicken straight from the fridge cooks unevenly. Let it sit at room temperature for 15-20 minutes before cooking for more consistent results and better browning.
Cooking on too-low heat – Medium-high heat is essential for browning the chicken and creating fond. Too-low heat results in pale, steamed chicken without any of that delicious caramelization.
Burning the garlic – This is probably the most common mistake! Garlic goes from perfect to burnt in seconds. Always add it to medium heat (not high), stir constantly, and cook for just 30-60 seconds. If it starts to brown, immediately add your liquid.
Adding broccoli too early – If you add broccoli before removing the chicken, everything becomes crowded and nothing cooks properly. Follow the steps in order for best results.
Skipping the lemon juice – I know it seems like a small detail, but that bright acid at the end balances the rich butter and makes everything taste more vibrant. Don’t skip it!
Not seasoning enough – Chicken and broccoli both benefit from generous seasoning. Don’t be shy with salt and pepper—taste and adjust at the end.
Storage & Meal Prep
Refrigerator Storage – Store leftovers in an airtight container in the refrigerator for up to 4 days. Let cool completely before storing to maintain the best texture and prevent condensation.
Separating components – For meal prep, consider storing the chicken and broccoli separately from rice or other grains. This prevents sogginess and allows you to mix and match throughout the week.
Reheating in microwave – Transfer to a microwave-safe dish, add a tablespoon of water or broth, cover loosely, and heat in 1-minute intervals, stirring between, until hot throughout. This usually takes 2-3 minutes total.
Reheating on stovetop – This is my preferred method! Heat a skillet over medium heat, add a splash of chicken broth or water, add the chicken and broccoli, and stir frequently for 3-4 minutes until heated through. This method keeps everything from drying out.
Reheating in oven – Preheat to 350°F, place in an oven-safe dish, cover with foil, and heat for 10-15 minutes. This works great when reheating larger portions.
Meal prep tip – This recipe doubles or triples beautifully for weekly meal prep. Divide into 4-6 containers with your favorite sides for grab-and-go lunches or easy dinners.
Make-Ahead & Freezer Notes
Prepping ingredients ahead – Cut the chicken and broccoli up to 24 hours in advance. Store separately in airtight containers in the refrigerator. Mince garlic and store in olive oil. This makes dinner assembly super fast!
Marinating the chicken – For extra flavor, season the chicken pieces and let them sit in the refrigerator for 2-4 hours before cooking.
Freezing the cooked dish – Yes, you can freeze this! Let cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Be aware that broccoli texture changes slightly after freezing but it’s still delicious.
Freezing uncooked – Prepare everything up to the point of cooking. Place seasoned chicken and broccoli in a freezer bag with the garlic and seasonings. Freeze flat for up to 2 months. When ready to cook, thaw overnight in the refrigerator, then follow the recipe as written.
Thawing and reheating from frozen – Thaw overnight in the refrigerator for best results. Reheat gently on the stovetop with a splash of broth to revive the sauce. Add fresh lemon juice and herbs before serving to brighten the flavors.
Sauce tip – If you’re freezing, the sauce may separate slightly. Just stir well while reheating and add a tablespoon of fresh butter to bring it back together.
Serving Suggestions
This garlic butter chicken and broccoli is incredibly versatile and pairs beautifully with so many sides! Here are my favorite combinations:
Over Rice – Jasmine rice, basmati rice, brown rice, or cauliflower rice all work wonderfully. The rice soaks up that incredible garlic butter sauce!
With Pasta – Toss with fettuccine, angel hair, or penne pasta for a complete Italian-inspired meal. Add extra Parmesan and fresh basil.
With Potatoes – Serve alongside mashed potatoes, roasted baby potatoes, or crispy hasselback potatoes for a hearty, comforting dinner.
Over Grains – Quinoa, farro, couscous, or wild rice make healthy, delicious bases that complement the richness of the dish.
With Crusty Bread – French bread, garlic bread, or dinner rolls are perfect for soaking up every drop of that buttery sauce.
Add a Salad – A simple mixed green salad with lemon vinaigrette, Caesar salad, or tomato and cucumber salad keeps things fresh and balanced.
Low-Carb Options – Serve over zucchini noodles, spaghetti squash, or alongside roasted Brussels sprouts or green beans.
Complete Meal Ideas – Pair with roasted asparagus and dinner rolls, or serve with garlic mashed potatoes and a wedge salad for a restaurant-quality dinner at home.
Beverage Pairings – This dish pairs beautifully with Chardonnay, Pinot Grigio, light beer, iced tea, or sparkling water with lemon.
FAQs Section
Can I use frozen broccoli for this recipe?
Yes! Frozen broccoli works, but make sure to thaw it completely and pat it very dry with paper towels before adding to the pan. Excess moisture will make your sauce watery. Reduce the steaming time to 2-3 minutes since frozen broccoli is partially cooked. Fresh definitely gives the best texture, but frozen is a convenient alternative.
How do I prevent the chicken from drying out?
The key is not overcooking! Chicken is done at 165°F internal temperature. Use a meat thermometer for accuracy, or cut into the thickest piece to check—it should be opaque throughout with clear juices. Chicken thighs are naturally more forgiving than breasts. Also, don’t skip the step of letting chicken rest at room temperature before cooking, and make sure your pan is hot enough for proper browning.
Can I make this dish dairy-free?
Absolutely! Use ghee (clarified butter) which is naturally dairy-free, or substitute with a high-quality plant-based butter. Coconut oil works too but adds a slight coconut flavor. For the optional Parmesan, use nutritional yeast for a cheesy flavor without dairy.
My sauce turned out watery. What went wrong?
This usually happens if the broccoli or chicken was too wet, or if you added too much broth. Make sure to pat everything dry before cooking. If your sauce is too thin, remove the chicken and broccoli, increase heat to high, and let the sauce reduce for 1-2 minutes until it thickens. You can also add a tablespoon of cold butter, which will help emulsify and thicken the sauce.
Can I use chicken breast instead of thighs?
Yes! Both work perfectly. Chicken breasts are leaner and slightly milder in flavor, while thighs are juicier and more flavorful. If using breasts, pound them to even thickness before cutting, be extra careful not to overcook, and consider brining them in salted water for 30 minutes before cooking for extra juiciness.
What other vegetables can I add or substitute?
This recipe is super flexible! Try asparagus, snap peas, bell peppers, zucchini, mushrooms, cherry tomatoes, or green beans. Heartier vegetables like carrots or cauliflower should be added with the broccoli so they have time to cook through, while tender vegetables like spinach or tomatoes can be stirred in at the very end.
How can I make this dish spicier?
Several options! Add more red pepper flakes (up to 1 teaspoon for serious heat), stir in a teaspoon of sriracha or hot sauce, add cayenne pepper to the chicken seasoning, or slice fresh jalapeños and sauté with the garlic. You can also serve with extra hot sauce on the side so everyone can adjust to their preference.
Conclusion
And there you have it—the ultimate garlic butter chicken and broccoli recipe that’s going to revolutionize your weeknight dinner routine! This dish proves that you don’t need hours in the kitchen or a mile-long ingredient list to create something truly special. Just quality ingredients, simple techniques, and a little love are all it takes to put restaurant-quality food on your table.
What I absolutely adore about this recipe is its versatility. It’s perfect for those chaotic Tuesday nights when everyone’s starving and you need dinner fast, but it’s also elegant enough to serve when you have company. The one-pan approach means you’re not spending your entire evening doing dishes, and the leftovers actually taste amazing the next day (if there are any leftovers, that is!).
The beauty of cooking is making recipes your own, so don’t be afraid to experiment with the variations I’ve suggested. Maybe you’ll discover your own signature twist that becomes a family favorite. That’s the joy of home cooking—every time you make it, you can adjust, improve, and personalize.
Now it’s your turn to get cooking! Try this garlic butter chicken and broccoli recipe this week and let me know how it turns out! I’d absolutely love to hear about your experience—did you add any creative variations? Did your family devour it? Drop a comment below, rate the recipe, and don’t forget to snap a photo and share it on Pinterest so other home cooks can discover this deliciousness too!
Here’s to easy, delicious, no-fuss dinners that make everyone happy. Happy cooking, friends! 🍗🥦✨
