Garlic Butter Chicken and Broccoli Skillet
Ingredients
- 1½ poundchicken breast
- 1 headbroccoli
- 3 tablespoonbutter
- 5 clovesgarlic
- ¾ cupchicken broth
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Cut 1 head broccoli into florets.
- 02
Mince 5 cloves garlic.
- 03
Cut 1.5 pound chicken breast into bite-sized pieces or leave whole, as you prefer.
Method
- 01
Pat chicken dry and season generously with salt and pepper on both sides.
- 02
Heat 1 tablespoon butter in a large skillet over medium-high heat. Once foaming, add chicken and cook 6-7 minutes per side until golden and cooked through (165°F internal temperature). Transfer to a plate.
- 03
Add remaining 2 tablespoons butter to the same skillet. Add minced garlic and cook 30 seconds until fragrant, stirring constantly.
- 04
Pour in chicken broth and add broccoli florets. Bring to a simmer, then reduce heat to medium and cook 5-7 minutes until broccoli is tender-crisp.
- 05
Return chicken to the skillet and squeeze lemon juice over everything. Toss gently and cook 1 minute to warm through. Taste and adjust salt and pepper as needed.
- 06
Serve over rice or with crusty bread to catch the buttery broth.
Spice Tips
For warmth, sprinkle a pinch of red pepper flakes into the broth. A dash of smoked paprika (1/4 teaspoon) adds depth. Fresh parsley or thyme stirred in at the end brightens the dish.
For deeper flavor, use bone broth instead of regular chicken broth. Leftovers keep well in the refrigerator for 3 days and reheat gently on the stovetop.