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garlic-butter-chicken-and-broccoli-skillet

Garlic Butter Chicken and Broccoli

Tender golden chicken bites and crisp broccoli tossed in a rich savory garlic butter sauce. Ready in 15 minutes in one pan.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts cut into bite-sized pieces
  • 2 cup fresh broccoli florets
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 garlic cloves minced
  • 1 tbsp soy sauce or tamari for gluten-free
  • 1 tsp fresh lemon juice
  • 0.5 tsp red pepper flakes optional
  • salt to taste
  • black pepper to taste
  • 0.25 tsp sesame seeds optional garnish
  • 1 tbsp fresh parsley chopped, optional garnish

Equipment

  • Large skillet
  • Tight-fitting lid
  • Spatula
  • Knife and cutting board
  • Measuring spoons

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer, season with salt and pepper, and cook for 5 to 6 minutes turning occasionally until golden brown and cooked through. Remove to a plate.
  2. In the same skillet add 1/4 cup water and broccoli florets. Cover and steam for 2 to 3 minutes until bright green and crisp-tender. Discard any remaining water.
  3. Reduce heat to medium-low. Add butter and let melt completely. Add minced garlic and stir constantly for 30 seconds until fragrant. Do not let it brown.
  4. Add soy sauce, lemon juice, and red pepper flakes if using. Stir to combine and scrape up any browned bits from the pan.
  5. Return chicken to the skillet and toss to coat in the garlic butter sauce. Cook for 1 to 2 minutes until glossy and heated through.
  6. Gently fold in the steamed broccoli until evenly coated with the sauce.
  7. Remove from heat. Sprinkle with sesame seeds and fresh parsley if desired. Serve warm over rice, pasta, or cauliflower rice.

Notes

Use tamari instead of soy sauce for a gluten-free version. Chicken thighs can be substituted for a juicier result. Leftovers keep for up to 3 days in an airtight container in the fridge.