You know those nights when you’re staring into the fridge, willing something delicious to magically appear? That’s exactly how my garlic butter chicken broccoli skillet was born. I was tired, hungry, and craving something that tasted like I’d spent hours cooking – but didn’t actually require hours of my life. This recipe became my go-to because it’s ready in under 30 minutes, uses just one pan (hallelujah for less dishes!), and packs more flavor than takeout. The garlic butter sauce coats every bite of juicy chicken and crisp-tender broccoli so perfectly, you’ll forget how simple it is to make. Trust me, this is the weeknight dinner hero you’ve been searching for.

Why You’ll Love This Garlic Butter Chicken Broccoli

Listen, I know we all have those nights when cooking feels like climbing Mount Everest. That’s why this recipe is my kitchen MVP—it’s the kind of meal that makes you feel like a genius without any of the stress. Here’s why it’ll become your new favorite too:

One-pan wonder: Less cleanup = more time for Netflix (or, you know, adulting). Everything cooks in the same skillet, even the broccoli!
Speed demon: From fridge to table in 25 minutes flat. Even faster than waiting for delivery.
Flavor bomb: That garlic butter sauce? It’s basically liquid gold. The soy sauce and chili flakes add this salty-spicy kick that’ll make your taste buds dance.
Healthier than takeout: All the satisfaction of restaurant food, but you control the ingredients (and the portion sizes—no judgment here).
Crazy versatile: Serve it over rice, noodles, or eat it straight from the pan—I won’t tell.

Honestly, the hardest part is waiting for the garlic to get all fragrant and golden without eating it straight from the pan. (Okay, maybe I’ve done that once or twice.)

Ingredients for Garlic Butter Chicken Broccoli

Okay, let’s talk ingredients – and I promise, nothing fancy here! Everything’s easy to find, and the magic happens in how we combine them. Here’s what you’ll need to make this garlic butter chicken broccoli sing:

1 lb (450g) boneless, skinless chicken breast – cut into bite-size chunks (I like them about 1-inch pieces so they cook fast but stay juicy)
3 cups fresh broccoli florets – look for those pretty little trees with tight green heads (trust me, they taste better than the sad, limp ones)
4 cloves garlic – minced (yes, fresh garlic only! That jarred stuff just won’t give you the same punch)
3 tbsp unsalted butter – because everything’s better with butter, right?
1 tbsp olive oil – for that perfect golden sear on the chicken
1/2 tsp chili flakes – optional, but I love the gentle heat they add (use more if you’re feeling spicy!)
Salt and black pepper – to taste (I’m generous with the pepper – it makes all the difference)
1 tsp onion powder – my secret weapon for extra savory depth
1/2 tsp smoked paprika – for that subtle smoky whisper in the background
1 tbsp low-sodium soy sauce – the salty umami kick that ties everything together
1 tsp lemon juice – optional, but I love the bright little zing it adds
1 tsp sesame seeds + 1 tbsp chopped parsley or green onions – for that pretty finishing touch

See? Nothing crazy – just good, simple ingredients that work magic together. Now let’s get cooking!

Equipment You’ll Need

No fancy gadgets needed here! For this garlic butter chicken broccoli, you’ll want:

A large skillet (I use my trusty 12-inch cast iron, but any heavy-bottomed pan works)
Tongs for flipping that chicken like a pro
A steamer basket or colander for the broccoli (or just microwave it in a pinch!)
A good knife – for chopping garlic and prepping the chicken

That’s it! Now let’s make some magic.

How to Make Garlic Butter Chicken Broccoli

Alright, let’s get cooking! This garlic butter chicken broccoli comes together faster than you can say “takeout,” but tastes infinitely better. Follow these simple steps and you’ll have dinner on the table before you know it.

Step 1: Cook the Chicken

First things first – heat that olive oil in your skillet over medium-high heat (I set mine to about a 7 out of 10). While it’s heating up, toss your chicken chunks with salt, pepper, smoked paprika, and onion powder – don’t be shy with the seasoning! When the oil shimmers (that’s your cue it’s hot enough), add the chicken in a single layer. Resist the urge to stir immediately – let those pieces get a nice golden crust for about 2 minutes per side. You’ll know they’re ready to flip when they release easily from the pan. Cook until they’re golden all over and no longer pink inside, about 5-6 minutes total.

Step 2: Steam the Broccoli

While the chicken works its magic, let’s tackle the broccoli. I steam mine for exactly 3 minutes – just until it turns bright green and is tender-crisp (you want a little bite left). If you don’t have a steamer, no worries! Just microwave the florets with a tablespoon of water for about 90 seconds. The key here is not to overcook it – soggy broccoli is sad broccoli.

Step 3: Make the Garlic Butter Sauce

Here’s where the magic happens! Push your cooked chicken to one side of the skillet and reduce the heat to medium. Add the butter and let it melt until it’s just starting to bubble. Now toss in that minced garlic and chili flakes (if using) and stir constantly for about 1 minute – just until the garlic is fragrant but not browned. Oh, that smell! It’s going to make your whole kitchen smell incredible.

Step 4: Combine and Garnish

Time to bring it all together! Add your steamed broccoli to the skillet and drizzle everything with soy sauce and lemon juice if using. Now grab those tongs and toss everything together until every single piece is coated in that glorious garlic butter sauce. Finish with a sprinkle of sesame seeds and fresh parsley or green onions – these little touches make it look restaurant-worthy. Serve immediately while it’s piping hot!

Tips for Perfect Garlic Butter Chicken Broccoli

After making this dish more times than I can count (seriously, my family requests it weekly), I’ve learned a few tricks to make it foolproof:

Don’t overcook the broccoli! That bright green color is your cue – pull it off the heat the second it turns vibrant. It keeps cooking from residual heat.
Cut chicken evenly so all pieces cook at the same rate. I aim for 1-inch cubes – big enough to stay juicy, small enough to cook fast.
Watch the garlic like a hawk when sautéing. Burnt garlic turns bitter, and we want that sweet, fragrant goodness.
Taste as you go with the seasonings. More chili flakes? Extra lemon? Make it your own!
Let the chicken rest for 2 minutes after cooking – it keeps all those juices locked in.

Trust me, these little tweaks make all the difference between good and “oh wow” delicious!

Variations and Substitutions

One of my favorite things about this garlic butter chicken broccoli is how easily you can mix things up! Here are some delicious twists I’ve tried (and loved):

Protein swap: Shrimp works amazingly well here! Just reduce cooking time to 2-3 minutes per side until pink. Thinly sliced beef or even tofu would be fantastic too.
Veggie boost: Toss in some sliced mushrooms when cooking the garlic – they soak up that butter sauce like little sponges of deliciousness. Bell peppers or snap peas add nice crunch too.
Creamy version: Stir in a splash of heavy cream at the end for an extra rich sauce (my husband’s favorite variation).
Grain-free: Serve over cauliflower rice or zucchini noodles for a lighter option that’s just as satisfying.

The beauty is – as long as you keep that garlic butter magic, you really can’t go wrong!

Serving Suggestions

This garlic butter chicken broccoli is like the friendly neighbor who gets along with everyone! My favorite way? Piled high over steaming jasmine rice to soak up all that glorious sauce. But honestly, it’s just as happy:

Twirled with noodles for a quick stir-fry situation
Tucked into lettuce wraps for low-carb nights
Alongside a crisp green salad when I’m feeling virtuous
Or – confession time – straight from the pan with a fork when no one’s looking

The possibilities are endless, just like my appetite for this dish!

Storage and Reheating

If you somehow have leftovers (rare in my house!), here’s how to keep that garlic butter chicken broccoli tasting fresh: Store it in an airtight container in the fridge for up to 2 days. When reheating, go low and slow – microwave at 50% power or warm gently in a skillet with a splash of water to revive that sauce without drying out the chicken. The broccoli might lose a tiny bit of crunch, but the flavors actually deepen overnight!

Nutritional Information

Here’s the scoop on what you’re getting in each serving of this garlic butter chicken broccoli (based on my recipe testing, but your mileage may vary slightly depending on exact ingredients):

Calories: 320
Protein: 30g (hello, muscle fuel!)
Carbs: 8g (mostly from the broccoli – go veggies!)
Fiber: 3g
Sugar: 2g
Fat: 18g (that glorious garlic butter at work)

Remember, these are estimates – if you add rice or tweak ingredients, the numbers will change. But honestly? When something tastes this good, I’m not counting too closely!

Frequently Asked Questions

Over the years I’ve made this garlic butter chicken broccoli, I’ve gotten the same burning questions again and again. Here are the answers you need to make this dish perfect every time!

Can I use frozen broccoli instead of fresh?

Absolutely! Just thaw and pat it very dry first – frozen broccoli tends to be waterlogged. Skip steaming and add it straight to the skillet in Step 4, letting it heat through in the sauce. The texture will be slightly softer but still delicious!

How can I make it spicier?

Oh, I love this question! For extra heat, double the chili flakes or add a pinch of cayenne with the garlic. My friend swears by a drizzle of sriracha at the end – it gives that sweet-heat kick that’s addictive.

Will this work with chicken thighs?

Yes! Thighs stay juicier too – just cook them about 2 minutes longer since they’re fattier. I sometimes use a mix of breasts and thighs for the best of both worlds.

Can I prep this ahead?

You can chop the chicken and broccoli in advance, but cook it fresh – that garlic butter sauce is best enjoyed immediately. The whole dish comes together so fast anyway, it’s worth the 20 minutes!

Did You Make This Recipe?

I’d love to hear how your garlic butter chicken broccoli turned out! Tag me on Instagram @[yourhandle] or leave a comment below – nothing makes me happier than seeing your kitchen creations!

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