Garlic Butter Chicken Vegetable Skillet

This Garlic Butter Chicken Vegetable Skillet is the kind of weeknight dinner that feels indulgent and intentional at the same time. Tender, bite-size pieces of chicken seared until golden, fragrant garlic and sweet bell pepper, crisp-tender broccoli, and a simple broth finished with rich butter come together in one skillet for an effortless, satisfying meal. It’s bright, savory, and adaptable—perfect for nights when you want something fast without sacrificing flavor.

Why you’ll love this recipe: It’s a one-pan dinner that delivers big on aroma and comfort. The garlic and butter really sing here, while the chicken soaks up the lightly seasoned broth and vegetables stay vibrant. You can have this on the table in about 30 minutes, and leftovers reheat beautifully for lunches.

Ingredients

• ▢1 pound boneless skinless chicken breasts, diced bite size
• ▢1 teaspoon salt
• ▢1 teaspoon onion powder
• ▢1 teaspoon garlic powder
• ▢½ teaspoon ground black pepper
• ▢½ teaspoon dried thyme
• ▢5 tablespoons Challenge Butter divided
• ▢½ medium onion diced
• ▢1 red bell pepper seeded and diced
• ▢4-6 garlic cloves
• ▢11-12 ounces broccoli florets
• ▢2 cups low sodium chicken stock
• ▢Additional salt and pepper to taste

Simple Equipment

• Large heavy skillet (10–12 inch)
• Sharp knife and cutting board
• Measuring spoons and cups
• Spatula or tongs

Prep Ahead

Dice the chicken into bite-size pieces and pat it dry with paper towels—dry chicken sears better. Dice the onion, seed and dice the red bell pepper, mince the garlic cloves, and trim the broccoli into florets. Having everything ready makes the stove-top cooking move quickly.

Flavors and Swaps

This recipe is written to be straightforward, but it’s flexible. If you prefer a milder herb note, substitute the dried thyme with dried oregano or Italian seasoning. For a richer finish, stir in a splash of cream at the end. If you want more bite, add a pinch of red pepper flakes when you add garlic. The quantities listed are the ones to follow for the best balance of flavor.

Step-by-Step Instructions

Follow these steps in order to create a perfectly seasoned Garlic Butter Chicken Vegetable Skillet. The directions have been rewritten for clarity and flow while keeping the ingredient amounts the same as listed above.

1. Season the chicken: In a medium bowl, combine the diced chicken breasts with 1 teaspoon salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon ground black pepper, and ½ teaspoon dried thyme. Toss the chicken so each piece is evenly coated.
2. Heat the skillet and brown the chicken: Place a large heavy skillet over medium-high heat. Add 2 tablespoons of Challenge Butter to the skillet and let it melt until it foams slightly. Add the seasoned chicken in a single layer, taking care not to overcrowd the pan. Cook until the bottoms are golden brown and the chicken is mostly cooked through, about 3–5 minutes per side depending on piece size. You do not need to fully cook the chicken at this stage—just develop a nice sear. Transfer the chicken to a plate and set aside.
3. Sauté the aromatics and vegetables: Reduce the heat to medium. Add 1 tablespoon of Challenge Butter to the same skillet. When it melts, add the diced ½ medium onion and the diced 1 red bell pepper. Sauté, stirring occasionally, until the onion becomes translucent and the pepper softens, about 3–4 minutes. Add 4–6 garlic cloves (minced or finely chopped) and cook for 30–60 seconds, stirring constantly, until the garlic becomes fragrant but not browned.
4. Add the broccoli and build the sauce: Add the 11–12 ounces of broccoli florets to the skillet and give everything a quick stir to combine. Pour in 2 cups of low sodium chicken stock, scraping any browned bits from the bottom of the pan with your spatula—those bits hold a lot of flavor. Bring the liquid to a gentle simmer.
5. Finish cooking the chicken with butter: Return the seared chicken to the skillet, nestling the pieces into the simmering broth and vegetables. Reduce the heat to medium-low so the broth maintains a gentle simmer. Allow the skillet to cook for 4–6 minutes, or until the chicken is cooked through and the broccoli is tender-crisp. Taste the broth and add additional salt and pepper to taste if needed.
6. Enrich the pan with butter: Once the chicken is cooked through, remove the skillet from the heat and stir in the remaining 2 tablespoons of Challenge Butter until melted and incorporated. The butter will add shine and a rich finish to the broth, coating the chicken and vegetables.
7. Serve: Spoon the chicken, vegetables, and buttery broth into bowls or over rice, pasta, or mashed potatoes if desired. Garnish with an extra crack of black pepper or a sprinkle of fresh herbs if you like. Serve immediately while hot.

Troubleshooting & Tips

• If your chicken is sticking to the pan, it likely needs a touch more fat or the pan wasn’t hot enough before adding the chicken. Let the butter heat until it foams before adding the chicken next time.
• To keep the broccoli bright green and crisp-tender, avoid overcooking. Start checking it for doneness at the lower end of the suggested simmer time so it doesn’t go mushy.
• If you want a thicker sauce, remove the chicken and vegetables at the end, increase the heat, and reduce the broth for a couple of minutes until it reaches your desired consistency, then return everything to the skillet and finish with the butter.
• Leftovers: Store in an airtight container for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of broth or water if the sauce has tightened up.

Serving Suggestions

This Garlic Butter Chicken Vegetable Skillet is lovely on its own, but it also pairs beautifully with a variety of sides:

• Fluffy steamed rice or herbed couscous to soak up the buttery broth.
• Cooked pasta for a comforting, quick weeknight bowl.
• A light salad or crusty bread for a more casual meal.

Make It a Meal

To stretch this into a family-style dinner, serve the skillet with a big bowl of mixed greens dressed in lemon vinaigrette and a loaf of warm bread. For a lower-carb option, serve over cauliflower rice. The chicken and vegetables provide protein and fiber, making this dish balanced and satisfying.

Why the Ingredients Matter

Each ingredient plays a clear role: the spices (salt, onion powder, garlic powder, black pepper, dried thyme) season the chicken simply and evenly so the natural flavors come through. Butter gives the dish richness and a silky mouthfeel, while the garlic and onion build aromatic depth. The red bell pepper brings sweetness and color, and the broccoli adds texture and freshness. Low sodium chicken stock provides a savory base without overpowering saltiness so you can control seasoning at the end.

Notes

• Use the exact ingredient amounts listed for the most consistent results; the instructions were written to align with those quantities.
• Adjust the number of garlic cloves to taste—4 cloves gives a milder garlic note; 6 will be noticeably more garlicky.
• For more herb flavor, garnish with chopped fresh parsley, basil, or chives at the end.

Final Thoughts

This Garlic Butter Chicken Vegetable Skillet is simple, flavorful, and reliably delicious. It’s a great template for busy evenings when you want a home-cooked meal without lengthy prep. The combination of seared chicken, garlicky aromatics, bright vegetables, and buttery broth feels special, yet it comes together quickly and easily. Make a pan tonight—you’ll have dinner on the table fast, and likely leftovers you’ll be excited to reheat.

Garlic Butter Chicken Vegetable Skillet

A quick, savory skillet of garlic-butter chicken with broccoli and peppers that comes together in about 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound boneless skinless chicken breasts diced into bite-size pieces
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 5 tablespoons butter divided
• 1/2 medium onion diced
• 1 medium red bell pepper seeded and diced
• 4-6 cloves garlic
• 11-12 ounces broccoli florets
• 2 cups low-sodium chicken stock
• additional salt and pepper to taste

Equipment

• Large Skillet
• Cutting Board
• Chef’s knife
• Medium bowl
• Tongs or spatula
• lid for skillet
• Instant-read thermometer

Method

 

1. Place the diced chicken in a medium bowl and season with 1 teaspoon salt, onion powder, garlic powder, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme; toss to coat evenly.
2. Heat a large skillet over medium heat and melt 3 tablespoons of the butter. Add the seasoned chicken and cook, stirring occasionally, until cooked through and registers 165°F on an instant-read thermometer, about 6–8 minutes. Remove the chicken to a plate and set aside.
3. Add 1 tablespoon butter to the skillet, then add the diced onion and red bell pepper; cook 1–2 minutes until they begin to brown. Add the garlic and cook 1 more minute until fragrant.
4. Pour the 2 cups low-sodium chicken stock into the pan and bring to a boil. Add the broccoli florets, cover, and cook 2 minutes to steam.
5. Remove the lid and push the vegetables to the sides of the skillet. Let the stock simmer until reduced by about half, roughly 5 minutes.
6. Stir in the remaining 1 tablespoon butter, return the cooked chicken and any juices to the skillet, and toss to coat and rewarm. Taste and adjust with additional salt and pepper as desired, then serve hot.

Notes

• You can use chicken thighs or tenders instead of breasts.
• Green beans can replace broccoli if preferred.
• Avoid overcooking the chicken to keep it moist.
• Use an instant-read thermometer to ensure chicken reaches 165°F.
• Push vegetables to the pan edges while reducing the stock to prevent overcooking them.
• Low-sodium stock is preferred because reduction concentrates the salt.