I grew up on quick skillet meals that needed to be on the table in under 30 minutes, and this garlic butter chicken broccoli is one I still reach for when I want something savory, bright, and comforting without fuss. Tender bite-sized chicken gets pan-seared, broccoli is steamed right in the skillet, and everything gets tossed in an ultra-simple garlic butter sauce that clings to each piece. It’s weeknight-friendly, kid-approved (adjust the red pepper flakes), and pairs easily with rice, pasta, or a simple salad.
Why you’ll love this dish
This recipe hits a lot of weekday dinner sweet spots: it’s fast, uses one pan, and balances protein and veg in a sauce that tastes richer than the effort required. The garlic butter sauce is buttery and aromatic, while a splash of soy and lemon adds depth and brightness so the dish never feels heavy.
“Five minutes to sear, three minutes to steam, and the whole family asks for seconds — the perfect weeknight winner.”
If you like skillet dinners with big flavor and minimal cleanup, try this alongside an easy garlic butter chicken skillet for another fast, saucy option.
Step-by-step overview
Before you start, here’s how the recipe flows so you know what to expect:
- Cut chicken into bite-sized pieces and season.
- Sear chicken in a hot skillet until golden and cooked through; remove and rest.
- Steam broccoli in the same pan briefly with a little water until crisp-tender.
- Lower the heat, melt butter, and cook the garlic just until fragrant.
- Add soy sauce, lemon, and optional red pepper flakes; return chicken and toss with broccoli.
- Finish with sesame seeds and parsley, then serve.
This keeps the skillet hot for browning while using the pan’s fond and steam to build flavor. Having ingredients prepped before you heat the pan makes the whole process smooth.
What you’ll need
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups fresh broccoli florets
- 3 tablespoons unsalted butter (substitute ghee for nuttier flavor)
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 tablespoon soy sauce (use low-sodium if preferred)
- 1 teaspoon lemon juice (fresh is best)
- 1/2 teaspoon red pepper flakes (optional — for heat)
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon sesame seeds (optional)
- 1 tablespoon parsley, chopped (optional)
Tip: If you want smaller servings or faster cooking, swap chicken breasts for boneless thighs (they stay juicier). For a gluten-free version, use tamari instead of soy sauce. For another variation of garlicky chicken, see this garlic butter chicken bites which use similar techniques.
How to prepare it
- Pat the chicken dry and cut into bite-sized pieces. Season lightly with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer without overcrowding. Sear for 5–6 minutes, turning occasionally, until chicken is golden and cooked through. (Use an instant-read thermometer — 165°F/74°C at the thickest piece.) Remove the chicken to a plate and set aside.
- In the same skillet, add 1/4 cup water and the broccoli florets. Cover the pan and steam for 2–3 minutes until the broccoli turns bright green and is crisp-tender. Discard any excess water.
- Reduce heat to medium-low. Add the butter to the skillet and let it melt. Stir in the minced garlic and cook for 30 seconds until fragrant — don’t let it brown.
- Stir in the soy sauce, lemon juice, and red pepper flakes if using. Mix to combine and deglaze any browned bits from the pan.
- Return the cooked chicken to the skillet and toss to coat in the garlic butter sauce. Cook for 1–2 minutes so the flavors meld.
- Gently fold in the steamed broccoli until everything is evenly coated. Remove from heat.
- Sprinkle with sesame seeds and chopped parsley if you like. Serve warm over rice, pasta, or cauliflower rice.
How to serve Garlic Butter Chicken Broccoli
- Best ways to enjoy it: Serve over steamed jasmine rice or brown rice for a quick weeknight plate. Toss with cooked spaghetti or linguine and a splash more lemon for a pasta dinner.
- For low-carb meals: Serve over cauliflower rice or riced broccoli.
- For a handheld option: Spoon the mixture into warm tortillas with a little shredded cheese and wrap it up — similar comfort can be found in cheesy garlic chicken wraps.
- Plating tips: Use a shallow bowl for rice bowls or a large platter for family-style serving. Finish with a lemon wedge for extra brightness and an extra pinch of red pepper flakes for those who like heat.
Storage and reheating tips
- Refrigerate: Cool leftovers within two hours, store in an airtight container, and refrigerate up to 3–4 days.
- Reheat on the stove: Gently rewarm in a skillet over medium-low heat with a splash of water or chicken stock to loosen the sauce. Avoid high heat which can dry the chicken.
- Microwave reheating: Cover and reheat in 30-second bursts, stirring between intervals to heat evenly.
- Freezing: For best texture, freeze only the cooked chicken (without steamed broccoli) in a freezer-safe container for up to 2 months; thaw overnight in the fridge and add fresh broccoli when reheating. Fully cooked chicken and broccoli can be frozen but expect softer broccoli after thawing and reheating.
- Food safety: Reheat leftovers to an internal temperature of 165°F (74°C) before eating.
Pro chef tips
- Don’t crowd the pan: Browning is flavor. If the skillet is overcrowded the chicken will steam, not sear. Work in batches if needed.
- Dry chicken well: Moisture on the surface impedes browning. Pat pieces dry with paper towels.
- Use the fond: After searing, the browned bits (fond) are flavor gold; deglaze with the soy-lemon mix and scrape them into the sauce.
- Garlic timing: Add garlic to melted butter off high heat and cook only until fragrant (about 30 seconds). Burned garlic tastes bitter.
- Texture control: Steam broccoli just until crisp-tender to keep color and bite. Overcooked broccoli becomes mushy.
- Safety check: Use an instant-read thermometer to verify chicken hits 165°F/74°C. For more quick chicken techniques, check this chicken pot pie with a buttery crust for other ways to repurpose cooked chicken.
Creative twists
- Creamy version: Stir in 1/4 cup heavy cream or Greek yogurt at the end for a richer sauce.
- Spicy honey garlic: Add 1 tablespoon honey and double the red pepper flakes for a sweet-spicy glaze.
- Asian-style: Swap lemon for rice vinegar and add 1 teaspoon toasted sesame oil and sliced green onions. Serve with steamed rice.
- Add mushrooms or snap peas: Sauté mushrooms with the chicken or toss snap peas with the broccoli for extra veg variety.
- Make it vegetarian: Replace chicken with firm tofu, pressed and pan-fried, and increase garlic and soy for depth.
Common questions
Q: How long does this take from start to finish?
A: About 20–25 minutes if your ingredients are prepped. Searing the chicken takes ~5–6 minutes, steaming broccoli 2–3 minutes, and final sauce/toss another 3–4 minutes.
Q: Can I use frozen broccoli?
A: You can, but thaw and drain frozen broccoli first to avoid excess water, and add it to the pan a little longer to heat through. Fresh broccoli gives the best color and crisp-tender texture.
Q: Is this recipe gluten-free?
A: Use tamari or a certified gluten-free soy sauce to make it gluten-free. Also check any pre-mixed seasonings for hidden gluten.
Q: Can I meal-prep this for lunches?
A: Yes. Store chicken and broccoli in meal prep containers with rice. Keep dressings or extra sauce separate if you prefer to reheat without making the broccoli soggy.
Q: What if my chicken pieces are uneven size?
A: Cut them into uniform bite-sized pieces for even cooking; if some pieces are larger, start them a minute or two earlier in the pan.
If you want more ideas for garlicky chicken dishes to rotate into your weeknight lineup, try the garlic butter baked chicken breast for a hands-off oven option or these quick garlic butter chicken bites for a party appetizer.
Enjoy the bright garlic butter flavors and the simplicity of a one-skillet dinner that comes together fast.
Print
Garlic Butter Chicken Broccoli
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick and savory dish of chicken and broccoli tossed in a rich garlic butter sauce, perfect for weeknight dinners.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups fresh broccoli florets
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon red pepper flakes (optional)
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon sesame seeds (optional)
- 1 tablespoon parsley, chopped (optional)
Instructions
- Pat the chicken dry and season lightly with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken for 5–6 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, add 1/4 cup water and broccoli. Cover and steam for 2–3 minutes until bright green and crisp-tender. Discard excess water.
- Reduce heat, add butter and let it melt. Stir in minced garlic and cook until fragrant (about 30 seconds).
- Stir in soy sauce, lemon juice, and red pepper flakes if using, deglazing the pan.
- Return chicken to the skillet and toss to coat in the sauce. Cook for 1–2 minutes to meld the flavors.
- Gently fold in steamed broccoli until evenly coated. Remove from heat. Serve warm, topped with sesame seeds and parsley if desired.
Notes
This dish can be served over rice, pasta, or in tortillas. For a gluten-free version, use tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken, broccoli, garlic, skillet meals, quick dinner