Garlic Butter Chicken & Broccoli (20 Minutes!)

There are weeknights that beg for something quick, bright, and comforting—and this Garlic Butter Chicken & Broccoli (20 Minutes!) answers that call every time. Tender chicken breasts seared golden, smashed with garlic and butter, finished with a squeeze of lemon and a tender-crisp pile of broccoli. It’s an easy skillet dinner that tastes like you spent a lot more time on it than you actually did. The kitchen fills with savory, herby aroma, and in about the time you would normally start the oven, dinner is plated.

This recipe is built on pantry-friendly ingredients: chicken breast, a handful of spices, olive oil, butter, fresh garlic, Italian seasoning, and broccoli. It’s flexible—swap broccolini for florets, serve over rice or pasta, or spoon the buttery pan sauce over a bed of greens. The steps are straightforward, written so you can move confidently from prep to table within twenty minutes.

Why this recipe works

• Quick cooking: Thin-ish chicken breasts sear fast, and broccoli cooks in the same pan to keep cleanup minimal.
• High flavor, low fuss: Garlic, butter, and Italian seasoning build a deep, familiar taste without several steps.
• Versatile meal: Serve with rice, couscous, quinoa, or a simple salad for a weeknight winner.

Ingredients

Note: The ingredient list below is the source of truth for the recipe directions.

• 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

Prep notes

• If your chicken breasts are thick, slice them horizontally to create thinner cutlets so they cook through quickly.
• Trim and chop broccoli into even-sized florets for uniform cooking. If using broccolini, trim the ends and leave whole or halve lengthwise if stems are thick.
• Mince the garlic ahead of time so it’s ready at the stove—garlic burns fast, so timing matters.

Step-by-step instructions

Follow these clarified steps that keep the same order as the original directions and use the exact ingredient names and amounts above.

1. Season the chicken: Pat 2 medium chicken breast (1 pound total) dry with paper towels. Sprinkle evenly with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon oregano, and 1/2 teaspoon black pepper and 1/2 teaspoon chili powder. Press the spices into the meat so they adhere.
2. Heat the pan: Place a large skillet over medium-high heat. Add 1 tablespoon olive oil and allow it to shimmer but not smoke.
3. Sear the chicken: Add the seasoned chicken breasts to the hot skillet. Sear until golden and cooked through, about 4 to 6 minutes per side depending on thickness. An internal temperature of 165°F (74°C) indicates doneness. Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.
4. Start the sauce: Reduce the heat to medium. In the same skillet, add 1/8 cup of the 1/4 cup butter (reserve the remaining butter for later). Once it melts, add the minced garlic (3–4 cloves) and stir for about 30 seconds to release fragrance—do not let it brown or burn.
5. Add seasonings: Stir in 1 teaspoon Italian seasoning and 1/2 teaspoon crushed pepper with the garlic-butter mixture so the flavors bloom.
6. Cook the broccoli: Add 3–4 cups broccoli florets (or broccolini) to the skillet and pour in 1/4 cup water or chicken stock. Toss to coat the broccoli in the buttery sauce, then cover the skillet and let steam for 2 to 3 minutes, until the broccoli is bright green and crisp-tender.
7. Finish the sauce and return chicken to pan: Uncover and stir. Add the remaining 1/8 cup butter to the pan and let it melt into the sauce. Return the chicken to the skillet, nestling pieces among the broccoli. Spoon sauce over the chicken so it warms through for about 1 to 2 minutes.
8. Brighten with lemon: Remove the skillet from heat and stir in 1 tablespoon lemon juice (or juice of 1/2 lemon). Taste the pan sauce and adjust seasoning with a pinch of salt or cracked black pepper if desired.
9. Serve: Plate the chicken and broccoli, spooning any remaining garlic butter sauce over the top. Serve immediately alongside rice, pasta, or a simple grain of your choice.

Quick tips for success

• Use a hot pan for a good sear. The golden crust on the chicken adds texture and flavor.
• Do not overcrowd the skillet; if necessary, sear chicken in two batches so pieces brown rather than steam.
• Keep an eye on garlic—stir briefly and lower the heat if it starts to brown too quickly.
• For a dairy-free option, swap the butter for a plant-based spread of equal amount and use olive oil as needed.

Variations & serving ideas

• Make it creamy: Stir in 2 tablespoons of cream cheese or a splash of heavy cream at the end for a richer sauce.
• Add mushrooms: Sauté 1 cup sliced mushrooms with the garlic for an earthy twist.
• Herb-forward: Finish with chopped fresh parsley or basil for brightness.
• Spicy kick: Add an extra pinch of crushed pepper or a drizzle of chili oil when plating.
• One-pan dinner: Add halved baby potatoes with the chicken at sear time, then follow the remaining steps—cook potatoes longer so they’re tender.

Storage and reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low-medium heat until heated through, adding a splash of water or stock if the sauce thickens. You can also reheat in the microwave in 30–45 second bursts, stirring in between, to keep the chicken moist.

Flavor profile and pairing

This Garlic Butter Chicken & Broccoli (20 Minutes!) balances savory garlic and butter with a bright lemon finish and the herbed notes of Italian seasoning. Pair it with steamed rice to soak up the pan sauce, toss with pasta for a comforting bowl, or serve alongside a crisp green salad for a lighter meal. A chilled glass of white wine or a citrus-forward mocktail complements the lemon and herb flavors nicely.

Make-ahead hacks

• Spice blend: Mix the salt, garlic powder, oregano, black pepper, and chili powder in a small jar to have the chicken seasoning ready. Store in the pantry for up to a month.
• Prep the broccoli: Trim and portion broccoli florets into containers so they’re ready to go on busy nights.
• Cooked chicken: Cook and refrigerate chicken breasts separately; reheat in the skillet to finish with garlic butter and broccoli for a faster 10-minute meal.

Final thoughts

Garlic Butter Chicken & Broccoli (20 Minutes!) is the kind of recipe that delivers the cozy flavors of a weekend dinner weeknight-fast. It’s forgiving, adaptable, and lean on ingredients while still feeling special. Whether you’re feeding a family or meal-prepping for the week, this skillet supper becomes one of those reliable, go-to recipes you turn to again and again.

Happy cooking—and if you try this recipe, add a squeeze more lemon if you like a brighter finish, or a small pat of butter at the end for extra gloss. Either way, dinner will be on the table fast and taste like you tucked a little bit of restaurant magic into your everyday.

Garlic Butter Chicken & Broccoli (20 Minutes!)

Quick garlic butter chicken with tender broccoli for a flavorful weeknight dinner.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 2 medium chicken breasts or 1 pound; cut horizontally into 4 pieces
• 1 tsp salt use for seasoning
• 1 tsp garlic powder use for seasoning
• 1 tsp oregano use for seasoning (optional listed with salt and garlic powder)
• 1/2 tsp black pepper for seasoning
• 1/2 tsp chili powder for seasoning
• 1 tbsp olive oil
• 1/4 cup butter divided (2 tbsp for cooking chicken, remaining for sauce)
• 3-4 cloves garlic minced
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper
• 3-4 cups broccoli florets or broccolini
• 1/4 cup water or chicken stock
• 1 tbsp lemon juice or juice of 1/2 lemon

Equipment

• Skillet or cast-iron pan
• Mixing Bowl
• Measuring Spoons
• Knife
• Cutting Board

Method

 

1. Slice each chicken breast in half horizontally to make 4 thinner cutlets and pat dry; season both sides with salt, garlic powder, oregano, black pepper, and chili powder.
2. Heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat.
3. Add 2 tablespoons of the butter to the hot pan, then add the seasoned chicken. Cook 4–5 minutes per side until browned and cooked through (no pink inside).
4. Remove the cooked chicken to a plate; lower heat to medium and add the remaining 2 tablespoons butter, minced garlic, Italian seasoning, and crushed red pepper to the pan. Sauté 30–60 seconds until fragrant.
5. Add the broccoli florets and pour in the water or chicken stock and lemon juice; toss and cook 2–3 minutes until broccoli is just tender but still bright green.
6. Return the chicken to the pan to warm and coat with the garlic butter sauce, then serve immediately.

Notes

• Broccoli can be replaced with zucchini, asparagus, Brussels sprouts, green beans, or steamed potatoes.