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Garlic Butter Chicken with Broccoli served on a plate for a healthy meal.

Garlic Butter Chicken Broccoli

A simple yet flavorful dish featuring tender chicken in a rich garlic butter sauce paired with vibrant broccoli, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cups fresh broccoli florets Frozen broccoli can be used if necessary.
  • 3 tablespoons unsalted butter Can substitute with dairy-free butter for a dairy-free option.
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon soy sauce Use tamari for gluten-free or coconut aminos for low-sodium.
  • 1 teaspoon lemon juice
  • 1/2 teaspoon red pepper flakes (optional) Adjust to heat preference.
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 teaspoon sesame seeds (optional)
  • 1 tablespoon parsley, chopped (optional)

Method
 

Cooking
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add chicken pieces, season with salt and pepper, and sauté for 5-6 minutes until golden and cooked through. Remove and set aside.
  3. In the same skillet, add 1/4 cup of water and the broccoli florets. Cover and steam for 2-3 minutes until bright green and crisp-tender. Discard excess water.
  4. Lower heat to medium-low, melt the butter in the pan, then stir in the minced garlic and cook for 30 seconds until fragrant.
  5. Mix in the soy sauce and lemon juice (add red pepper flakes if desired) and stir to combine.
  6. Return the cooked chicken to the skillet and toss in the garlic butter sauce for 1-2 minutes.
  7. Gently fold in steamed broccoli until everything is evenly mixed and coated.
  8. Remove from heat, sprinkle with sesame seeds and chopped parsley if using, and serve warm.

Notes

Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to a month. Reheat as needed. Don't overcrowd the pan for sautéing for best results.