Garlic Butter Chicken & Broccoli Recipe hits that perfect weeknight sweet spot: juicy, garlicky chicken, crisp-tender broccoli, and a glossy butter sauce that tastes like takeout’s more flavorful cousin. It works for busy families, meal preppers, and anyone who wants dinner on the table in about 30 minutes without dirtying every pan in the kitchen. I first made a version of this in a tiny apartment with one sad skillet, and it still tasted good enough that my roommates hovered over the stove with forks.
Why Make This Garlic Butter Chicken & Broccoli Recipe at Home
You control everything: the salt, the garlic level, the amount of butter, and how crisp you keep the broccoli. That means you get restaurant-style flavor with fresher ingredients and less mystery sauce.
You also save time and money. This recipe uses simple pantry staples, cooks in one pan, and reheats like a champ for lunches. Kids usually love it, and adults secretly lick the spoon.
“This Garlic Butter Chicken & Broccoli Recipe tastes like my favorite takeout, but fresher, saucier, and done before delivery would even arrive. ★★★★★”
Ingredients You Need
Chicken and Marinade
- 1.5 pounds boneless skinless chicken breasts or thighs, cut into bite-size pieces
- Thighs stay juicier and forgive overcooking a bit more.
- 1 tablespoon soy sauce (low sodium if you watch salt)
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon cornstarch
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
I like Kikkoman or Tamari for soy sauce because they taste balanced and not too sweet. Cornstarch lightly coats the chicken and helps it brown and stay tender.
Veggies
- 4 cups broccoli florets, bite-size
- Fresh works best, but frozen florets work if you thaw and pat them dry.
- 1 small yellow onion, thinly sliced (optional but adds sweetness)
- 1/2 red bell pepper, thin strips (optional for color and crunch)
You can use pre-cut broccoli florets from the produce section to save time. Just trim any giant pieces so they cook evenly.
Garlic Butter Sauce
- 4 tablespoons unsalted butter, cut into pieces
- 4 to 6 cloves garlic, minced or pressed
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
- 1 teaspoon Italian seasoning or dried oregano
- 1/2 teaspoon smoked paprika or regular paprika
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice
- 1/3 cup chicken broth or stock (low sodium)
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
I use unsalted butter so I control the salt level. If you only have salted butter, reduce the added salt and taste as you go.
Finishing Touches
- 2 tablespoons grated Parmesan or Pecorino (optional but tasty)
- 2 tablespoons chopped fresh parsley or green onions
- Lemon wedges for serving
Parmesan adds a savory kick that pairs nicely with garlic butter. If you avoid dairy, skip the cheese and add a splash more soy sauce.
Pantry Shortcuts and Substitutions
- Use garlic paste from a tube if you feel tired of mincing; 1 teaspoon equals about 1 clove.
- Swap chicken with turkey cutlets or firm tofu cubes if you want a lighter or meatless version.
- Replace broccoli with broccolini, green beans, or a mix of frozen stir fry vegetables if that is what you have.
- Use gluten free Tamari instead of soy sauce if you avoid gluten.
Equipment List
- Large skillet or sauté pan (10 to 12 inch, heavy bottom works best)
- Cutting board and sharp knife
- Small bowl for cornstarch slurry
- Tongs or spatula
- Measuring spoons and cups
I prefer a stainless steel or cast iron skillet for better browning. A nonstick pan still works, but you get slightly less color on the chicken.
Tips & Mistakes
- Cut chicken into even pieces so everything cooks at the same speed.
- Pat chicken dry before marinating so it browns instead of steaming.
- Do not crowd the pan; cook chicken in two batches if your skillet feels full.
- Sear chicken over medium high heat so it develops color without burning the garlic later.
- Add garlic after the chicken browns; garlic burns fast and tastes bitter if you add it too early.
- Keep broccoli crisp tender; pull it off the heat while it still looks bright green.
- Taste the sauce before serving and adjust salt, lemon, or soy sauce so it hits your favorite balance.
- Use low sodium broth and soy sauce if you plan to add Parmesan, since the cheese adds salt.
- Stir the cornstarch slurry again right before you pour it in, so it does not clump.
- Do not walk away from the pan after you add the cornstarch; the sauce thickens quickly.
How to Make Garlic Butter Chicken & Broccoli
Step 1: Marinate the chicken
Add chicken pieces to a bowl. Toss with soy sauce, olive oil, cornstarch, salt, and pepper until every piece looks coated. Let the chicken sit while you prep the broccoli and garlic, about 10 to 15 minutes.
Step 2: Prep the veggies and sauce base
Cut broccoli into small florets and slice the onion and bell pepper if you use them. Mince the garlic and set it aside so you reach it quickly. In a small bowl, stir together chicken broth, soy sauce, lemon juice, Italian seasoning, paprika, and red pepper flakes.
Step 3: Sear the chicken
Heat a large skillet over medium high heat and add a drizzle of oil. Spread the chicken in a single layer and let it cook without moving for 3 to 4 minutes so it browns. Flip and cook another 3 to 4 minutes until the pieces cook through and no pink remains, then transfer them to a plate.
Step 4: Sauté veggies and aromatics
Lower the heat to medium and add a small knob of butter to the same skillet. Add broccoli and onion, plus bell pepper if you use it, and sauté 4 to 5 minutes until the broccoli turns bright green and just tender. Add the minced garlic and cook 30 to 60 seconds, stirring, until it smells fragrant.
Step 5: Build the garlic butter sauce
Add the remaining butter pieces to the pan and let them melt into the veggies. Pour in the broth mixture and stir, scraping up any browned bits from the bottom of the pan. Stir the cornstarch slurry, then pour it in while you stir the sauce; cook 1 to 2 minutes until it thickens and looks glossy.
Step 6: Combine and finish
Return the cooked chicken and any juices from the plate to the skillet. Toss everything together so the garlic butter sauce coats the chicken and broccoli. Sprinkle with Parmesan and parsley or green onions, then taste and adjust with extra lemon, soy sauce, or a pinch of salt.
Step 7: Rest
Turn off the heat and let the Garlic Butter Chicken & Broccoli Recipe sit for 2 to 3 minutes so the sauce settles and clings. The broccoli softens just a touch more during this time. Serve hot with your favorite side and a squeeze of fresh lemon on top.
Variations I’ve Tried
I swap half the broccoli with cauliflower florets for a two tone pan that feels a little extra. Sometimes I add sliced mushrooms with the onions for more umami flavor and a bit of extra sauce soaking power. If I want a creamy version, I stir in a splash of heavy cream or coconut milk at the end and let it simmer for a minute.
For a spicy twist, I add extra red pepper flakes and a spoonful of chili crisp over each serving. When I need a low carb dinner, I serve the garlic butter chicken and broccoli over cauliflower rice and skip the Parmesan. For a noodle night, I toss cooked spaghetti or rice noodles directly into the skillet and thin the sauce with a splash of broth.
How to Serve Garlic Butter Chicken & Broccoli
Serve Garlic Butter Chicken & Broccoli Recipe over fluffy white rice, brown rice, or quinoa so the sauce has something to soak into. You can spoon it over mashed potatoes or cauliflower mash for a cozy bowl situation. If you prefer something lighter, pair it with mixed greens or a simple cucumber salad on the side.
Kids often like it with plain buttered noodles and extra broccoli on the plate. For drinks, I usually pour sparkling water with lemon or a simple iced tea, and that combo keeps the meal fresh and balanced.
How to store
- Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
- For the freezer, cool the Garlic Butter Chicken & Broccoli Recipe completely, then portion into freezer safe containers and freeze for up to 2 months.
- Reheat on the stovetop over medium low heat with a splash of water or broth, stirring until hot and saucy again.
- You can also reheat in the microwave in short bursts, stirring between each, so the chicken stays tender and the broccoli does not turn mushy.
Garlic Butter Chicken & Broccoli Recipe
Ingredients
Instructions
- Season the chicken pieces with salt, pepper, and paprika (if using), tossing to coat evenly.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until browned and cooked through, 6–8 minutes. Transfer the chicken to a plate and keep warm.
- Reduce the heat to medium and add the butter to the same skillet. When melted and foaming, stir in the minced garlic and cook until fragrant, 30–60 seconds, stirring constantly so it does not burn.
- Add the broccoli florets and chicken broth to the skillet. Stir to coat the broccoli in the garlic butter, then cover and cook until the broccoli is crisp-tender, 3–4 minutes.
- Return the cooked chicken and any accumulated juices to the skillet. Stir well to combine and simmer 2–3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
- Stir in the lemon juice and parsley, if using. Taste and adjust seasoning with additional salt and pepper as needed, then serve hot.
Notes
Approximate per serving (1/4 of recipe): 360 calories; fat 20 g; saturated fat 7 g; carbohydrates 8 g; fiber 3 g; sugars 2 g; protein 37 g; sodium 620 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.