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Garlic Butter Chicken & Broccoli - Simple, Comforting, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 1 large head broccoli, cut into small florets (about 5–6 cups)
  • 4 tablespoons unsalted butter, divided
  • 1–2 tablespoons olive oil
  • 5 cloves garlic, minced (about 2 tablespoons)
  • 1/2 teaspoon onion powder (optional, for extra savoriness)
  • 1/2 teaspoon smoked or sweet paprika
  • 1/2–3/4 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup low-sodium chicken broth or water (plus a splash more if needed)
  • 1 teaspoon Dijon mustard (optional, for gentle tang and body)
  • Zest of 1/2 lemon and 1–2 teaspoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley (or chives)
  • Red pepper flakes, to taste (optional)

Method
 

  1. Season the chicken: Pat the chicken dry. Toss with salt, pepper, paprika, and onion powder. This helps with browning and flavor.
  2. Prep the broccoli: Cut into small, even florets so they cook quickly and stay crisp-tender. Peel and slice the stem if you like; it’s great when tender.
  3. Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter.
  4. Sear the chicken: Add the chicken in a single layer. Don’t crowd the pan—work in batches if needed. Cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate.
  5. Build the base: Lower heat to medium. Add another tablespoon butter. Add half the garlic and cook 20–30 seconds until fragrant (not browned).
  6. Cook the broccoli: Add broccoli, a pinch of salt, and 1/4 cup broth or water. Stir, cover, and steam 2–3 minutes until bright green and crisp-tender. Uncover to let excess moisture evaporate.
  7. Make it saucy: Stir in Dijon (if using) and the remaining butter. Add the rest of the garlic and a small splash of broth if the pan looks dry. Let it bubble for 30–60 seconds to thicken slightly.
  8. Return the chicken: Add the chicken and any juices back to the pan. Toss to coat in the garlic butter. Warm through for 1–2 minutes.
  9. Finish and brighten: Turn off the heat. Add lemon zest, lemon juice, parsley, and red pepper flakes if you like. Taste and adjust salt and pepper.
  10. Serve: Spoon over rice, pasta, or mashed potatoes, or keep it low-carb as is. Drizzle any leftover pan sauce on top.