Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works in a pinch. Thaw it completely and pat it dry before adding it to the skillet to remove as much moisture as possible. It will be softer than fresh and may not hold its bright green color as well, but the flavor will still be good.

My chicken came out dry. What went wrong?

Dry chicken usually means it was overcooked or the pieces were cut too small. Aim for 1 to 1.5-inch pieces for even cooking. Also avoid cooking over high heat once the garlic butter sauce is in the pan, as butter scorches quickly.

Can I swap the butter for something lighter?

Yes. Ghee works well and adds a slightly nuttier flavor with less lactose. A plant-based butter works if you are dairy-free. The sauce will be a touch less rich, but adding a small drizzle of olive oil alongside helps maintain that silky consistency.

Garlic Butter Chicken Broccoli

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Tender chicken and crisp broccoli cooked in a rich garlic butter sauce in just one pan. A simple, high-protein weeknight dinner the whole family loves.

Author: Sarah Mae Carter
Prep Time: 8 minutes
Cook Time: 17 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Saute
Cuisine: American

Ingredients

Scale

2 boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup unsalted butter
1/4 cup low-sodium chicken broth
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1 head of broccoli, cut into uniform florets
Fresh parsley, chopped (for garnish)

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Instructions

Pat chicken dry with paper towels. Season all sides with salt, pepper, dried oregano, and dried thyme.
Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer without crowding. Cook in batches if needed. Cook 5 to 7 minutes, flipping halfway, until golden brown and internal temperature reaches 165 degrees F. Remove chicken and set aside.
Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and optional red pepper flakes. Stir constantly for 1 minute until fragrant. Watch carefully to avoid burning.
Add broccoli florets and toss to coat in garlic butter. Cook 3 to 4 minutes, stirring occasionally, until bright green and crisp-tender.
Pour in chicken broth and bring to a light simmer, scraping up any browned bits from the pan bottom.
Return chicken to skillet and toss everything together. Cook 2 to 3 minutes until sauce slightly thickens and chicken is heated through. For a thicker sauce, stir in 1 teaspoon cornstarch mixed with 2 teaspoons cold water and cook 1 more minute.
Taste and adjust salt and pepper. Add a squeeze of fresh lemon juice if desired. Garnish with chopped parsley and serve immediately.

Notes

Pat chicken dry before seasoning for the best golden sear. Do not crowd the pan or the chicken will steam instead of brown.
Do not overcook the broccoli. Bright green with a slight crunch is the goal.
Frozen broccoli can be used in a pinch. Thaw and pat completely dry first.
Not recommended for freezing. Broccoli becomes watery and soft after thawing. Store in the fridge for up to 3 days.
A squeeze of fresh lemon juice at the end brightens the garlic butter sauce significantly.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 2 g
Sodium: 420 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 110 mg

Find it online: https://www.benefitiany.com/garlic-butter-chicken-broccoli/