Garlic Butter Chicken and Broccoli Skillet

by 30MinuteMeals
Prep: 10m
Cook: 20m
poultry
Garlic Butter Chicken and Broccoli Skillet - Image

Sign in to see ingredients

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Ingredients
Servings:4
2chicken breast
2tbspolive oil
4tbspbutter
12ozbroccoli
6garlic
1 3/4tspsalt
1 1/2tspblack pepper
1/2tspgarlic powder
1tspdried oregano
1/2tsppaprika
1/4cupchicken stock
2tbsplemon juice
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Season the chicken

    Slice each chicken breast in half lengthwise so you've got 4 thinner cutlets - they cook faster and more evenly that way. Season both sides with 1 1/4 teaspoons salt, 1 teaspoon pepper, the garlic powder, paprika, and oregano.

  1. 2

    Sear it off

    Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high. Cook the chicken 4 to 6 minutes per side until golden and cooked through. Pull it out onto a plate and set aside.

  2. 3

    Build the garlic butter

    Drop the heat to medium and let the pan cool for a few seconds so the garlic doesn't scorch. Add the remaining 2 tablespoons butter and the minced garlic, and stir about 30 seconds until fragrant.

  3. 4

    Cook the broccoli

    Add the broccoli, the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper, the chicken stock, and lemon juice. Cook 3 to 4 minutes, stirring, until the broccoli is bright green and crisp-tender.

  4. 5

    Finish

    Slide the chicken back in, spoon the garlic butter from the pan over the top, and serve straight from the skillet. A little lemon zest or parsley on top if you've got it.

Sign in to see all instructions

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Garlic Butter Chicken and Broccoli Skillet

Created by: 30MinuteMeals

Prep Time: 10m
Cook Time: 20m
Servings: 4

Ingredients

  • 2 chicken breast
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 12 oz broccoli
  • 6 garlic
  • 1 3/4 tsp salt
  • 1 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • 1/4 cup chicken stock
  • 2 tbsp lemon juice

Instructions

  1. Season the chickenSlice each chicken breast in half lengthwise so you've got 4 thinner cutlets - they cook faster and more evenly that way. Season both sides with 1 1/4 teaspoons salt, 1 teaspoon pepper, the garlic powder, paprika, and oregano.
  2. Sear it offHeat the olive oil and 2 tablespoons butter in a large skillet over medium-high. Cook the chicken 4 to 6 minutes per side until golden and cooked through. Pull it out onto a plate and set aside.
  3. Build the garlic butterDrop the heat to medium and let the pan cool for a few seconds so the garlic doesn't scorch. Add the remaining 2 tablespoons butter and the minced garlic, and stir about 30 seconds until fragrant.
  4. Cook the broccoliAdd the broccoli, the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper, the chicken stock, and lemon juice. Cook 3 to 4 minutes, stirring, until the broccoli is bright green and crisp-tender.
  5. FinishSlide the chicken back in, spoon the garlic butter from the pan over the top, and serve straight from the skillet. A little lemon zest or parsley on top if you've got it.

Notes & Tips

This is the whole point of a skillet dinner: one pan, 30 minutes, done. Halving the chicken breasts is non-negotiable - whole breasts take twice as long and dry out before the center cooks. Don't crowd the pan when you sear; if your skillet's small, do it in two batches so you get color instead of steam. The lemon juice at the end is what keeps the garlic butter from tasting heavy, so don't skip it. Broccoli should still have a little bite - mushy broccoli is a waste of good garlic butter.