Garlic Butter Chicken & Broccoli Recipe tastes rich, garlicky, and a little bit nutty, with juicy chicken and crisp-tender broccoli that soak up every drop of buttery sauce. It works perfectly for busy nights, meal prep fans, and anyone who wants a 30-minute dinner that still feels like real cooking. I make this on repeat when I want comfort food that does not wreck my schedule or my sink.
Why Make This Garlic Butter Chicken & Broccoli Recipe at Home
You control the garlic, the butter, and the salt, so the flavor hits exactly how you like it. The chicken stays juicy, the broccoli stays bright, and the sauce clings to every bite instead of pooling sadly at the bottom of a takeout container.
This recipe uses one skillet, simple ingredients, and no fancy techniques. You get a weeknight-friendly dinner that tastes like you put in way more effort than you actually did.
“This Garlic Butter Chicken & Broccoli Recipe tastes like a restaurant skillet meal but comes together in under 30 minutes at home, ★★★★★”
Ingredients You Need
Chicken
-
1.5 pounds boneless skinless chicken breasts
- Slice into thin strips or small bite-size pieces so they cook quickly and stay juicy.
- You can use boneless skinless thighs if you like richer flavor and extra tenderness.
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 tablespoon cornstarch
- This light coating helps the chicken brown nicely and thickens the garlic butter sauce.
- Use potato starch or tapioca starch if you avoid cornstarch.
Broccoli & Aromatics
-
4 cups broccoli florets, fresh
- Cut into small, even florets so they cook at the same speed.
- Use frozen broccoli in a pinch; thaw and pat dry so it does not water down the sauce.
-
4 to 6 cloves fresh garlic, minced
- Jarred minced garlic works on busy nights, though fresh gives stronger flavor.
-
1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
Garlic Butter Sauce
-
4 tablespoons unsalted butter
- Use a good quality butter since it carries most of the flavor.
- If you only have salted butter, reduce the added salt slightly.
-
2 tablespoons olive oil
- This keeps the butter from browning too fast and burning.
-
1/2 cup low sodium chicken broth
- Boxed broth works fine; I like Better Than Bouillon for deeper flavor.
-
1 tablespoon lemon juice, freshly squeezed
- Bottled lemon juice works in a pinch, but fresh tastes brighter.
-
1/4 cup grated Parmesan cheese
- Use real Parmesan, not the green can, for best melting and flavor.
Optional Add Ins
- 1 teaspoon Italian seasoning or dried oregano
- 1 teaspoon soy sauce for extra savory depth
- Extra butter at the end if you want a richer sauce
Equipment
- Large heavy skillet or sauté pan (10 to 12 inch, stainless or cast iron works best)
- Cutting board and sharp knife
- Small bowl for seasoning the chicken
- Tongs or spatula
- Measuring spoons and cups
Tips & Mistakes
- Cut the chicken into even pieces so everything cooks at the same speed and nothing dries out.
- Pat the chicken dry before seasoning so it browns instead of steaming.
- Do not crowd the pan; cook the chicken in two batches if needed to keep a nice golden crust.
- Keep the heat at medium to medium high; very high heat can burn the garlic and butter.
- Add the garlic after the chicken browns so the garlic does not scorch.
- Use fresh broccoli or well dried thawed broccoli; wet florets water down the sauce.
- Taste the sauce at the end and adjust salt, lemon, or butter so the flavor pops.
- Do not walk away from the pan once the garlic and butter go in; they can go from golden to bitter quickly.
- Stir the Parmesan in off the heat so it melts smoothly and does not clump.
- If the sauce looks too thick, splash in extra broth; if it looks too thin, simmer a minute more.
How to Make Garlic Butter Chicken & Broccoli Recipe
Step 1: Prep the Chicken and Broccoli
Slice the chicken into thin strips or small cubes and place them in a bowl. Add salt, pepper, garlic powder, onion powder, and cornstarch, then toss until every piece looks lightly coated. Cut the broccoli into small florets and rinse, then dry them well with a clean towel.
Step 2: Brown the Chicken
Heat 1 tablespoon olive oil and 1 tablespoon butter in the skillet over medium high heat. Add half the chicken in a single layer and cook 3 to 4 minutes per side until golden and cooked through, then transfer to a plate. Add another tablespoon of oil if needed and repeat with the remaining chicken, then set all the cooked chicken aside.
Step 3: Cook the Broccoli
In the same skillet, add 1 tablespoon butter and the broccoli florets. Sauté 3 to 4 minutes, stirring often, until the broccoli turns bright green and starts to soften. Add a splash of chicken broth, cover the pan, and steam 2 to 3 minutes until the broccoli turns crisp tender.
Step 4: Build the Garlic Butter Sauce
Push the broccoli to the edges of the pan and add the remaining 2 tablespoons butter to the center. Once the butter melts, add the minced garlic and red pepper flakes and stir about 30 seconds until fragrant. Pour in the chicken broth, lemon juice, and soy sauce if you use it, then stir everything together and let it bubble 2 minutes so the flavors concentrate.
Step 5: Combine Chicken and Sauce
Return the cooked chicken and any juices on the plate to the skillet. Toss the chicken and broccoli in the garlic butter sauce until everything looks coated and glossy. Turn the heat to low and let it simmer 1 to 2 minutes so the sauce slightly thickens and clings to the chicken.
Step 6: Finish With Parmesan and Seasoning
Turn off the heat and sprinkle in the Parmesan cheese and Italian seasoning if you use it. Stir until the cheese melts into the sauce and turns it creamy and slightly thicker. Taste and adjust with a pinch of salt, extra lemon, or a small knob of butter until the flavor hits that perfect garlicky, buttery balance.
Variations I've Tried
I swap the broccoli for a mix of broccoli and asparagus when I want more green variety. I also use boneless skinless chicken thighs when I crave a richer, more tender bite. Sometimes I add cooked pasta or rice directly to the skillet and toss everything in the garlic butter sauce for a full one-pan meal.
I also like a lighter version with half the butter and extra chicken broth, which still tastes satisfying but feels a bit lighter. For spice lovers, I double the red pepper flakes and add a drizzle of chili crisp at the end. You can also toss in a handful of cherry tomatoes near the end of cooking for a juicy pop and a little sweetness.
How to Serve Garlic Butter Chicken & Broccoli Recipe
Serve this Garlic Butter Chicken & Broccoli Recipe over fluffy white rice, brown rice, or quinoa so the grains soak up all that garlicky butter sauce. You can spoon it over mashed potatoes or cauliflower mash if you want a cozy, comfort style dinner. I also like it with simple buttered noodles or plain steamed rice noodles.
Add a side salad or sliced cucumbers with a squeeze of lemon to keep the plate fresh and balanced. If you pack lunches, portion the chicken and broccoli with rice into containers and you get easy meal prep that still tastes like a hot dinner.
How to store
- Fridge: Cool completely, then store in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezer: Place cooled chicken and broccoli in a freezer safe container or bag and freeze up to 2 months; label with the date so you do not lose track.
- Reheating on stove: Reheat gently in a skillet over medium low heat with a splash of water or broth until hot; add a small pat of butter at the end if the sauce looks dry.
- Reheating in microwave: Cover loosely and heat in 45 to 60 second bursts, stirring between each round, until warmed through.
Garlic Butter Chicken & Broccoli Recipe
Ingredients
Instructions
- Slice the chicken into thin strips or small cubes and place them in a bowl. Add the kosher salt, black pepper, garlic powder, onion powder, and cornstarch, then toss until every piece is lightly coated.
- Cut the broccoli into small florets, rinse, and dry them well with a clean towel.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add about half of the chicken in a single layer and cook 3 to 4 minutes per side, until golden and cooked through. Transfer the cooked chicken to a plate.
- Add another tablespoon of oil if needed and repeat with the remaining chicken. Transfer all cooked chicken to the plate and set aside.
- In the same skillet, add 1 tablespoon butter and the broccoli florets. Sauté 3 to 4 minutes, stirring often, until the broccoli turns bright green and begins to soften.
- Add a splash of chicken broth, cover the pan, and steam 2 to 3 minutes, until the broccoli is crisp-tender.
- Push the broccoli to the edges of the pan and add the remaining 2 tablespoons butter to the center. When the butter melts, add the minced garlic and red pepper flakes, if using, and cook for about 30 seconds, stirring, until fragrant.
- Pour in the chicken broth, lemon juice, and soy sauce if using. Stir everything together and let it bubble for about 2 minutes to slightly reduce and concentrate the flavors.
- Return the cooked chicken and any accumulated juices to the skillet. Toss the chicken and broccoli in the garlic butter sauce until everything is well coated. Reduce the heat to low and simmer 1 to 2 minutes, until the sauce lightly thickens and clings to the chicken.
- Turn off the heat. Sprinkle in the Parmesan cheese and Italian seasoning or dried oregano, if using. Stir until the cheese melts smoothly into the sauce. Taste and adjust with a pinch of salt, extra lemon juice, or a small knob of butter if desired.
- Serve hot, spooning the chicken, broccoli, and garlic butter sauce over rice, pasta, or mashed potatoes if you like.
Notes
Approximate per serving (4 servings): 430 calories; fat 26 g; saturated fat 11 g; carbohydrates 11 g; fiber 2 g; sugars 2 g; protein 38 g; sodium 720 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.