Garlic-Butter Skillet Chicken with Broccoli
This garlic-butter skillet dinner features tender chicken and crisp-tender broccoli in a savory sauce that comes together in about 20 minutes, making it perfect for busy weeknights.
Ingredients
For the Chicken and Broccoli
- 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups fresh broccoli florets (or frozen if thawed and drained)
For the Garlic Butter Sauce
- 3 tablespoons unsalted butter Can use salted butter; reduce added salt.
- 1 tablespoon olive oil Or use neutral oil.
- 4 cloves garlic, minced Or 1–1½ teaspoons garlic powder in a pinch.
- 1 tablespoon soy sauce Use low-sodium for less salt.
- 1 teaspoon lemon juice Fresh is best.
- 1/2 teaspoon red pepper flakes Optional, for heat.
- to taste none Salt and black pepper
For Garnish
- 1/4 teaspoon sesame seeds Optional garnish.
- 1 tablespoon parsley, chopped Optional garnish.
Instructions
Preparation
- Heat a large skillet over medium-high heat and add the olive oil.
- Season the chicken pieces with salt and pepper. Add to the hot skillet and sauté until golden and cooked through, about 5–6 minutes.
- Transfer the chicken to a plate and set aside.
- Pour 1/4 cup water into the same skillet. Add the broccoli florets, cover, and steam for 2–3 minutes until bright green and crisp-tender. Discard any excess water.
Sauce Preparation
- Reduce heat to medium-low and add the butter to the skillet. When it melts, stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
- Add the soy sauce, lemon juice, and red pepper flakes (if using). Stir to combine.
Finishing Touches
- Return the cooked chicken to the skillet and toss to coat in the garlic butter sauce. Cook for 1–2 minutes to meld the flavors.
- Fold in the steamed broccoli until evenly coated.
- Remove from heat and sprinkle with sesame seeds and chopped parsley if desired.
Notes
Serve warm on its own or with rice, pasta, or cauliflower rice. For meal prep, store in airtight containers for up to 3–4 days.