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Garlic Butter Chicken and Broccoli - Simple, Comforting, and Ready Fast

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 4 cups broccoli florets (fresh preferred; frozen works with adjustments)
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional, for warmth)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon lemon juice, plus extra wedges for serving
  • 1 teaspoon lemon zest (optional, but brightens the sauce)
  • 2 tablespoons chopped fresh parsley (or chives) for garnish
  • Grated Parmesan, for finishing (optional but recommended)

Method
 

  1. Prep the chicken and broccoli. Pat the chicken dry with paper towels so it browns well. Cut broccoli into small, even florets so they cook quickly. Mince the garlic and set everything within reach.
  2. Season the chicken. In a bowl, toss chicken with salt, pepper, onion powder, smoked paprika, and a drizzle of olive oil. This quick rub adds flavor and helps the pieces sear.
  3. Sear the chicken. Heat a large skillet over medium-high. Add 1 tablespoon butter and 1 tablespoon olive oil. When hot, add the chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate.
  4. Cook the broccoli. In the same skillet, add the remaining 1 tablespoon olive oil if needed. Add broccoli and a pinch of salt. Sauté 3–4 minutes, until bright green and tender-crisp. If the pan looks dry, splash in a tablespoon of broth to create steam. Transfer broccoli to the plate with the chicken.
  5. Build the garlic-butter base. Lower heat to medium. Add 2 tablespoons butter to the pan. When melted and foamy, add minced garlic and red pepper flakes. Stir 30–45 seconds until fragrant—do not let the garlic brown.
  6. Make the pan sauce. Pour in chicken broth and scrape up any browned bits. Simmer 1–2 minutes to reduce slightly. Stir in lemon juice and zest. Taste and adjust salt and pepper.
  7. Combine and glaze. Return chicken and broccoli to the pan. Toss to coat in the sauce for 1–2 minutes over medium heat. The sauce should lightly cling to the chicken and vegetables.
  8. Finish and serve. Turn off the heat. Stir in parsley and, if you like, a sprinkle of Parmesan for extra depth. Serve with lemon wedges over rice, pasta, mashed potatoes, or cauliflower rice.