Garlic butter chicken and broccoli is one of those dinners that feels like a treat but comes together in about 15 minutes flat. Tender, golden chicken bites tossed with crisp broccoli in a rich, savory garlic butter sauce that makes you forget takeout even exists. I first made this on a chaotic Tuesday night with nothing but a couple of chicken breasts and half a head of broccoli in the fridge, and it has been a weeknight staple ever since.
What keeps me coming back to this garlic butter chicken and broccoli is how little effort it asks for and how much flavor it delivers. One pan, simple ingredients, and a sauce that clings to every bite. It is the kind of meal that makes the whole family quiet in the best way possible.
Table of Contents
Ingredients for Garlic Butter Chicken and Broccoli
I always keep these ingredients on hand because this dish comes together so fast it has saved dinner more times than I can count. Fresh garlic and good butter are the backbone here, so do not skip on quality for those two.
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups fresh broccoli florets (I recommend buying a whole head and cutting it yourself for the best texture)
- 3 tablespoons unsalted butter (my preference is a good quality unsalted variety so you control the salt level)
- 1 tablespoon olive oil
- 4 cloves garlic, minced (in my experience, fresh garlic makes a huge difference over jarred here)
- 1 tablespoon soy sauce (or tamari for a gluten-free version)
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon red pepper flakes, optional
- Salt and black pepper, to taste
- 1/4 teaspoon sesame seeds, optional garnish
- 1 tablespoon fresh parsley, chopped, optional garnish
Step-by-Step Instructions
I recommend reading through all the steps once before you start so everything moves quickly. This dish cooks fast and the timing matters.
Step 1: Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken pieces in a single layer. Season with salt and pepper. Cook for 5 to 6 minutes, turning occasionally, until each piece is golden brown and cooked through. Remove to a plate and set aside.
Step 2: In the same skillet, add 1/4 cup of water and the broccoli florets. Cover with a tight-fitting lid and steam for 2 to 3 minutes until the broccoli is bright green and crisp-tender. Discard any remaining water from the pan.
Step 3: Reduce heat to medium-low. Add the butter and let it melt completely. Add the minced garlic and stir constantly for about 30 seconds until fragrant. Do not let it brown or it will turn bitter.
Step 4: Pour in the soy sauce, lemon juice, and red pepper flakes if using. Stir to combine and scrape up any browned bits from the bottom of the pan for extra flavor.
Step 5: Return the cooked chicken to the skillet and toss to coat fully in the garlic butter sauce. Cook for 1 to 2 minutes until the chicken is glossy and heated through.
Step 6: Gently fold in the steamed broccoli until evenly coated with the sauce.
Step 7: Remove from heat and sprinkle with sesame seeds and fresh parsley if desired. Serve warm as is or over rice, pasta, or cauliflower rice for a low-carb option.
What to Serve with Garlic Butter Chicken and Broccoli
This dish pairs beautifully with a range of sides that complement its savory, buttery profile. Here are some of the best options to round out your meal.
Steamed Jasmine Rice: The fluffy, slightly sticky texture of jasmine rice soaks up the garlic butter sauce like a dream and makes this feel like a full, satisfying dinner. Pair it just like this honey BBQ chicken rice bowl for inspiration on building a rice-based plate.
Garlic Butter Rice Casserole: For something heartier, a garlic butter chicken and rice casserole on the side turns this into a full comfort-food spread.
Asian Chicken Salad: Serve a light Asian chicken salad alongside for a fresh, crunchy contrast that balances the richness of the butter sauce perfectly.
Chicken Sausage and Broccoli Orzo: If you want to stretch this into a bigger meal, pairing with a chicken sausage and broccoli orzo adds satisfying pasta carbs and keeps the broccoli theme going.
Cauliflower Rice: For a low-carb, keto-friendly base, cauliflower rice absorbs the sauce just as well as regular rice and keeps the meal light and nutrition-dense.
Storage and Serving Tips
Leftovers store well in an airtight container in the refrigerator for up to three days. The flavors actually deepen a little overnight, making next-day lunch something to look forward to.
For reheating, I recommend warming gently in a skillet over medium-low heat with a splash of water or chicken broth to loosen the sauce. Avoid the microwave if possible since it can dry out the chicken quickly.
Pro tip: this dish is great for meal prep. Cook a double batch, portion it out, and pair with different bases throughout the week for variety. It also freezes well without the garnishes, just add fresh parsley and sesame seeds after reheating.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work great here. They are slightly juicier and more forgiving if you cook them a little longer. Just trim any excess fat and cut them to the same bite-sized pieces.
Can I use frozen broccoli?
You can, but steam it separately first so it does not water down the garlic butter sauce in the pan. Drain it well before adding it at the end.
Is this recipe gluten-free?
It can be easily made gluten-free by swapping the soy sauce for tamari or coconut aminos. All other ingredients are naturally gluten-free.
Conclusion
This garlic butter chicken and broccoli is proof that the best weeknight dinners do not have to be complicated. One pan, simple ingredients, and about 15 minutes is all it takes to put something genuinely delicious on the table. Give it a try tonight and make it your own with whatever veggies or sides you have on hand. Once you taste that sauce, you will understand why this one is on permanent rotation.
Garlic Butter Chicken and Broccoli
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- Add soy sauce, lemon juice, and red pepper flakes if using. Stir to combine and scrape up any browned bits from the pan.
- 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.
- Gently fold in the steamed broccoli until evenly coated with the sauce.
- Remove from heat. Sprinkle with sesame seeds and fresh parsley if desired. Serve warm over rice, pasta, or cauliflower rice.
