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
Scale
- 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