Garlic Butter Chicken & Broccoli (20 Minutes!)
Tender pan-seared chicken tossed in garlic butter with quick-cooked broccoli for a fast, flavorful weeknight meal.
Equipment
- Large skillet or cast-iron pan
- Mixing Bowls
- Measuring Spoons
- Knife
- Cutting Board
Ingredients
- 2 medium chicken breasts about 1 pound; cut in half horizontally to make 4 pieces
- 1 teaspoon salt for seasoning
- 1 teaspoon garlic powder for seasoning
- 1 teaspoon oregano for seasoning
- 1/2 teaspoon black pepper for seasoning
- 1/2 teaspoon chili powder for seasoning
- 1 tablespoon olive oil
- 1/4 cup butter divided (use 2 tablespoons for cooking chicken, remaining 2 tablespoons for sauce)
- 3-4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red 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
Instructions
- Slice each chicken breast in half horizontally to make four thinner pieces; pat dry and season both sides with salt, garlic powder, black pepper, oregano, and chili powder.
- Heat 1 tablespoon olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat until hot.
- Add the chicken pieces to the skillet and cook 4–5 minutes per side, until browned and cooked through (internal temperature 165°F/74°C).
- Remove the cooked chicken to a plate and reduce heat to medium; add the remaining 2 tablespoons butter, minced garlic, Italian seasoning, and crushed red pepper to the pan and cook, stirring, about 1 minute until fragrant.
- Add the broccoli florets and the water or chicken stock to the skillet, then add lemon juice; cook 2–3 minutes, stirring occasionally, until broccoli is bright and just tender.
- Return the chicken to the skillet, toss with the garlic butter and broccoli to coat, heat through for 1 minute, then remove from heat and serve immediately.
Notes
- Broccoli can be replaced with zucchini, asparagus, Brussels sprouts, green beans, or steamed potatoes.