This Garlic Butter Chicken and Broccoli recipe has become a staple in my kitchen. Tender chicken cutlets cook up golden brown in a single pan before getting tossed with crisp-tender broccoli florets in an easy lemony garlic butter.
It comes together in just under 30 minutes, making it perfect for hectic weeknights. Pair it with a side of Rice Pilaf or Creamy Mashed Potatoes for a simple, complete meal the whole family will love!
Table of contents
If you love easy skillet dinners with fresh veggies, be sure to check out my Quick Beef and Broccoli for a homemade takeout favorite, or Skillet Lasagna, a family favorite!
Key Ingredients & Substitutions
- Chicken Breasts: Halving large breasts lengthwise into thinner cutlets ensures they cook quickly and evenly without drying out. Chicken thighs or bite-sized chicken bites work great too!
- Broccoli Florets: Fresh broccoli cut into uniform, bite-sized florets absorb the lemon garlic pan sauce beautifully. Fresh green beans are a fantastic substitute.
- Butter & Olive Oil: Sautéing in olive oil prevents the butter from burning at high heat, while adding extra butter at the end creates a silky skillet sauce.
- Fresh Garlic & Lemon Juice: Freshly minced garlic cloves and a splash of lemon juice brighten up the rich butter and balance the savory chicken stock.
- Seasoning Blend: Garlic powder, paprika, dried oregano, salt, and black pepper create a flavorful crust on the chicken cutlets.
See the recipe card below for the full list of ingredients and measurements.
How To Make Garlic Butter Chicken and Broccoli
Making this quick skillet meal takes just four simple steps:
Season the Chicken: Slice chicken breasts in half lengthwise to make 4 thin cutlets. Season both sides evenly with salt, pepper, garlic powder, paprika, and oregano.
Sear the Chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Cook the chicken for 4-6 minutes per side until golden brown and cooked through, then transfer to a plate.
Make the Garlic Butter & Broccoli: Reduce heat to medium and let the pan cool for a minute. Add the remaining butter and minced garlic, sautéing for 30 seconds until fragrant. Stir in the broccoli, chicken stock, lemon juice, remaining salt, and pepper. Cover and cook for 3-4 minutes until tender.
Combine & Serve: Nestle the cooked chicken back into the skillet, spoon the warm garlic butter sauce over top, and garnish with fresh parsley and lemon zest.
See the recipe card below for the full recipe.
👉 Sky's Tips
- Slice into Thin Cutlets: Halving your chicken breasts creates thin pieces that brown quickly and cook through in under 12 minutes total.
- Cool the Pan Before Adding Garlic: After removing the chicken, let the skillet cool for 1 minute before adding the remaining butter and garlic. This simple step keeps the garlic from scorching and turning bitter!
- Don't Overcook the Broccoli: Simmering the broccoli in chicken stock and lemon juice for just 3-4 minutes keeps it bright green with a tender-crisp bite.
I hope you love this quick and easy skillet dinner as much as I do!
-Sky🩷
If you tried this Garlic Butter Chicken and Broccoli recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!
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📖 Recipe
Garlic Butter Chicken and Broccoli
Ingredients
- 2 chicken breasts cut in half lengthwise
- 2 tablespoons olive oil
- 4 tablespoons butter
- 12 ounces broccoli about 4 cups cut into bite sized pieces
- 6 cloves garlic minced
- 1 ¾ teaspoons salt
- 1 ½ tablespoons pepper
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ¼ cup chicken stock
- 2 tablespoons fresh lemon juice
Instructions
- Slice chicken breasts in half lengthwise (to create 4 thinner pieces) and season with 1 ¼ teaspoon salt, 1 teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon paprika and 1 teaspoon dried oregano.
- In a large skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Cook the chicken for 4-6 minutes per side until golden and cooked through. Remove from the pan and set aside.
- Lower the heat to medium and let the pan cool slightly for a minute before adding the remaining butter, this prevents it from browning too quickly and keeps the garlic from burning. Stir in the garlic and sauté for about 30 seconds until fragrant.
- Add the broccoli, ½ teaspoon salt, ½ teaspoon pepper, chicken stock, and lemon juice, then cook for 3-4 minutes until the broccoli is tender.
- Return the chicken to the pan, spoon the garlic butter over the top, and serve. Garnish with lemon zest and parsley if desired.
Notes
- Chicken Prep: This recipe calls for 4 thin chicken cutlets. If starting with 2 large chicken breasts, slice them in half horizontally. If using smaller, thinner chicken breasts, use 4 whole breasts so you have 4 full servings.
Sonya says
Easy to follow recipe. Turned out Delicious!