Quick Garlic Butter Chicken & Broccoli (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
2 cups fresh broccoli florets
03 -
3 tablespoons unsalted butter
04 -
1 tablespoon olive oil
05 -
4 cloves garlic, minced
06 -
1 tablespoon soy sauce
07 -
1 teaspoon lemon juice
08 -
½ teaspoon red pepper flakes (optional)
09 -
Salt and pepper, to taste
10 -
¼ teaspoon sesame seeds (optional, for garnish)
11 -
1 tablespoon chopped parsley (optional, for garnish)
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 5–6 minutes, flipping occasionally, until golden brown and fully cooked. Remove from the pan and set aside.
02 -
In the same pan, add ¼ cup of water and the broccoli florets. Cover and let them steam for 2–3 minutes until slightly tender but still crisp. Remove any excess water.
03 -
Reduce heat to medium-low and add butter to the pan. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant.
04 -
Add soy sauce, lemon juice, and red pepper flakes (if using). Stir well to combine. Return the cooked chicken to the pan and toss in the garlic butter sauce. Cook for another 1–2 minutes until everything is well coated.
05 -
Stir in the broccoli, ensuring everything is evenly mixed. Remove from heat and garnish with sesame seeds and chopped parsley, if desired.
06 -
Serve warm on its own, over rice, pasta, or cauliflower rice.
# Notes:
01 -
For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
02 -
Use frozen broccoli if fresh isn’t available, but adjust cooking time accordingly.
03 -
Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.