Garlic Butter Chicken Broccoli
A delightful one-pan dish featuring tender chicken and fresh broccoli coated in a rich, buttery garlic sauce, perfect for busy weeknights.
Ingredients
Main ingredients
- 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups fresh broccoli florets Use fresh for the best texture.
- 3 tablespoons unsalted butter For the garlic sauce.
- 1 tablespoon olive oil For sautéing the chicken.
- 4 cloves garlic, minced Adjust according to taste.
- 1 tablespoon soy sauce Can substitute with tamari for gluten-free.
- 1 teaspoon lemon juice For brightness in flavor.
- 1/2 teaspoon red pepper flakes Optional, for additional heat.
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon sesame seeds Optional, for garnish.
- 1 tablespoon parsley, chopped Optional, for garnish.
Instructions
Cooking Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces, season with salt and pepper, and sauté for 5-6 minutes, turning occasionally, until chicken is golden and thoroughly cooked.
- Remove chicken from pan and set aside.
Steaming Broccoli
- In the same skillet, add 1/4 cup water and broccoli florets.
- Cover and steam for 2-3 minutes until broccoli is bright green and crisp-tender.
- Discard excess water.
Making Garlic Sauce
- Reduce heat to medium-low and melt butter in the pan.
- Stir in minced garlic and cook for 30 seconds until aromatic.
- Add soy sauce, lemon juice, and red pepper flakes if desired. Stir to fully combine.
Combining Ingredients
- Return the cooked chicken to the skillet and toss to coat in garlic butter sauce.
- Cook for 1-2 minutes to infuse flavors.
- Gently fold in steamed broccoli until evenly mixed and well-coated with sauce.
Serving
- Remove from heat and sprinkle with sesame seeds and chopped parsley, if using.
- Serve warm as is or with rice, pasta, or cauliflower rice.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently before serving.