Garlic Butter Chicken & Broccoli (20 Minutes!)

There’s something incredibly comforting about a one-pan meal that comes together fast, smells irresistible, and tastes like you spent way more time on it than you actually did. This Garlic Butter Chicken & Broccoli (20 Minutes!) is exactly that—juicy chicken breasts seared to golden perfection, tossed in a glossy garlic butter sauce, and finished with bright lemon and tender broccoli. It’s weeknight-friendly, family-approved, and perfect when you want a satisfying dinner with minimal fuss.

Why you’ll love this recipe

• Ready in around 20 minutes from start to finish.
• Uses simple pantry ingredients and fresh broccoli.
• Cooked in one skillet for easy cleanup.
• Flexible: serve over rice, pasta, or with crusty bread to soak up the sauce.
• Bright lemon and garlic balance the rich butter for a well-rounded flavor.

Ingredients

Recipe yields roughly 2 servings. Adjust quantities as needed.

• ▢2 medium chicken breast, or 1 pound
• ▢1 teaspoon EACH salt, garlic powder, or oregano
• ▢1/2 teaspoon EACH black pepper, chili powder
• ▢1 tablespoon olive oil
• ▢1/4 cup butter, divided
• ▢3-4 cloves garlic, minced
• ▢1 teaspoon Italian seasoning
• ▢1/2 teaspoon crushed pepper
• ▢3-4 cups broccoli florets, or broccolini
• ▢1/4 cup water or chicken stock
• ▢1 tablespoon lemon juice, or juice of 1/2 lemon

Equipment

• Large skillet or frying pan
• Tongs or spatula
• Sharp knife and cutting board
• Measuring spoons and cups

Taste and texture notes

When cooked correctly, the chicken develops a golden-brown crust while staying tender inside. The broccoli should be bright green and slightly crisp—never mushy. The sauce is a satin-like garlic butter with lemon brightness and a gentle kick from the crushed pepper and chili powder. If you prefer more heat, increase the chili powder or add a pinch of red pepper flakes.

Step-by-step instructions

Follow these clear, ordered steps to make Garlic Butter Chicken & Broccoli (20 Minutes!). The ingredient list above is the source of truth for names and quantities.

1. Prepare the chicken: Pat the 2 medium chicken breast dry with paper towels. If the breasts are uneven in thickness, gently pound them to an even thickness so they cook evenly. Season both sides of the chicken with 1 teaspoon salt, 1 teaspoon garlic powder, and 1 teaspoon oregano. Then sprinkle 1/2 teaspoon black pepper and 1/2 teaspoon chili powder evenly over both sides.
2. Heat the skillet: Place a large skillet over medium-high heat and add 1 tablespoon olive oil. Let the oil heat until it shimmers but is not smoking—this should take about 1 minute.
3. Sear the chicken: Carefully lay the seasoned chicken breasts in the hot skillet. Cook without moving them for about 4 minutes to develop a golden crust. Flip the chicken and reduce the heat to medium. Add 2 tablespoons of the butter (from the 1/4 cup), allowing it to melt and baste the chicken. Continue cooking for another 4 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Transfer the cooked chicken to a plate and tent loosely with foil to rest while you prepare the broccoli and sauce.
4. Sauté the garlic: Reduce the skillet heat to medium-low. Add the remaining 2 tablespoons of butter. Once it melts, add the 3-4 cloves minced garlic and 1 teaspoon Italian seasoning. Sauté for about 30 seconds to 1 minute, stirring constantly, until the garlic is fragrant but not browned.
5. Add crushed pepper and broccoli: Sprinkle 1/2 teaspoon crushed pepper into the skillet, then immediately add the 3-4 cups broccoli florets (or broccolini). Toss to coat the broccoli in the garlic butter. Pour in 1/4 cup water or chicken stock to create steam and help the broccoli cook through.
6. Steam the broccoli: Cover the skillet with a lid or tented foil and let the broccoli steam for 2 to 3 minutes, until it reaches your desired tenderness. For crisper broccoli, check at 2 minutes; for more tender florets, allow the full 3 minutes.
7. Finish the sauce and return chicken: Remove the lid and stir the broccoli. Squeeze 1 tablespoon lemon juice (or the juice of 1/2 lemon) over the vegetables and garlic-butter sauce. Return the rested chicken to the skillet, nestling it among the broccoli so it warms and soaks up the sauce for about 1 minute.
8. Serve: Taste the sauce and adjust seasoning if needed—add a pinch more salt or a grind of black pepper to suit your taste. Plate the chicken with broccoli and spoon the garlic butter sauce over the top. Serve immediately with your favorite accompaniment: steamed rice, pasta, or crusty bread to mop up the sauce.

Quick tips & swaps

• If your chicken breasts are much larger than 1 pound total, slice them in half horizontally to make cutlets for faster cooking.
• Out of chicken stock? Use water instead, which the recipe already allows. For more flavor, swap in low-sodium stock.
• Broccolini cooks faster than large broccoli florets, so check it a bit sooner.
• Want more sauce? Add another tablespoon of butter and another tablespoon of water or stock at step 5.
• To make this dairy-free, replace butter with a high-quality plant-based spread and omit the butter at your discretion—keep the olive oil for searing.

Make-ahead & storage

You can fully cook the chicken and broccoli, cool, and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or stock to revive the sauce. Avoid the microwave if you want to preserve texture; the skillet reheats more evenly.

Serving suggestions

• Serve over steamed rice with a spoonful of sauce and a lemon wedge on the side.
• Toss with cooked pasta and a little reserved pasta water for a creamy garlic butter pasta with chicken and broccoli.
• Pair with a green salad dressed in a light vinaigrette to balance the richness.

Common questions

Can I use bone-in chicken? You can, but bone-in pieces take longer to cook—adjust cooking time and check for doneness by temperature. The recipe quantities are optimized for 2 medium boneless chicken breasts totaling about 1 pound.

Is the chili powder spicy? The amount here adds a gentle warmth without overpowering. Increase to taste if you prefer more heat.

Can I double the recipe? Yes. Use a larger skillet or cook in batches so the chicken gets a proper sear and the broccoli steams evenly.

Why this works

Searing the chicken in hot oil forms a flavorful crust through the Maillard reaction, locking in juices while creating a tasty exterior. Finishing the chicken with butter and garlic builds a rich sauce that clings to both the meat and the broccoli. A small splash of water or stock creates steam to quickly cook the broccoli without diluting flavor, and lemon juice brightens the whole dish so it never feels heavy.

Final thoughts

This Garlic Butter Chicken & Broccoli (20 Minutes!) is proof that fast dinners can still feel special. It’s a brilliant weeknight solution for people who want homemade flavor without hours in the kitchen. The balance of buttery richness, garlicky depth, and lemony brightness keeps every bite interesting. Make it on a busy night, and you’ll likely find it slipping into your regular rotation.

Printable recipe card

Ingredients

• 2 medium chicken breast, or 1 pound
• 1 teaspoon EACH salt, garlic powder, or oregano
• 1/2 teaspoon EACH black pepper, chili powder
• 1 tablespoon olive oil
• 1/4 cup butter, divided
• 3-4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed pepper
• 3-4 cups broccoli florets, or broccolini
• 1/4 cup water or chicken stock
• 1 tablespoon lemon juice, or juice of 1/2 lemon

Directions (condensed)

1. Pat chicken dry and season both sides with salt, garlic powder, oregano, black pepper, and chili powder.
2. Heat oil in a large skillet over medium-high heat. Sear chicken 4 minutes per side, reducing heat to medium after flipping. Add 2 tablespoons butter while cooking. Remove chicken and rest.
3. In the same skillet on medium-low, add remaining butter and sauté minced garlic with Italian seasoning for 30–60 seconds.
4. Add crushed pepper and broccoli; pour in water or stock. Cover and steam 2–3 minutes until broccoli is tender-crisp.
5. Stir in lemon juice, return chicken to skillet to warm for about 1 minute, then serve with sauce spooned over top.

Enjoy this quick, flavorful Garlic Butter Chicken & Broccoli (20 Minutes!) any night you need a reliable, delicious meal.