broccoli & chicken recipe
The Best broccoli & chicken recipe
What I appreciate most about this dish is how balanced it is. Chicken is a great lean protein, and broccoli brings fiber, vitamins, and a nice crunch. The sauce ties it all together without adding a ton of extra calories or sugar, so I feel good serving it to my family. It’s one of those recipes that’s versatile too—you can serve it over rice, quinoa, or even noodles if you’re in the mood for something different. Whether it’s a busy school night or a low-key weekend dinner, this broccoli and chicken dish never disappoints.
Garlic Butter Chicken with Roasted Broccoli
A quick and flavorful one-pan meal featuring tender chicken thighs and crispy roasted broccoli tossed in a rich garlic butter sauce. Perfect for a weeknight dinner with minimal cleanup.
🥘Ingredients
- 4 boneless, skinless chicken thighs (about 1.5 lbs)
- 4 cups broccoli florets (fresh or frozen)
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil, divided
- 1 tsp salt, divided
- ½ tsp black pepper, divided
- ½ tsp paprika
- 4 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dried parsley (or 1 tbsp fresh)
- ¼ tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with a paper towel and season both sides with ½ tsp salt, ¼ tsp black pepper, and paprika. -
2
Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs and cook for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside. -
3
In the same skillet, add 1 tbsp butter and 1 tbsp olive oil. Add the broccoli florets and season with the remaining ½ tsp salt and ¼ tsp black pepper. Sauté for 2-3 minutes until bright green. -
4
Return the chicken to the skillet, nestling it among the broccoli. Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). -
5
While the chicken roasts, prepare the garlic butter sauce. In a small bowl, mix the minced garlic, lemon juice, lemon zest, parsley, red pepper flakes (if using), and the remaining 2 tbsp butter. -
6
Remove the skillet from the oven. Drizzle the garlic butter sauce over the chicken and broccoli, tossing the broccoli gently to coat. Let it rest for 2-3 minutes before serving. -
7
Garnish with additional fresh parsley and lemon wedges if desired. Serve hot with your favorite side, such as mashed potatoes or quinoa.
🔧Equipment
- Large skillet with lid (or oven-safe pan)
- Mixing bowl
- Measuring spoons
- Cutting board
- Knife
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Garlic Butter Chicken with Roasted Broccoli Works
❓ Frequently Asked Questions About Garlic Butter Chicken with Roasted Broccoli
1. Can I use frozen broccoli for this recipe?
Yes, you can use frozen broccoli, but it’s best to thaw and drain it first to avoid excess moisture. Fresh broccoli is ideal for better texture, but frozen works in a pinch—just adjust cooking time to prevent mushiness.
2. What’s the best way to ensure the chicken stays juicy?
To keep the chicken juicy, avoid overcooking it. Use a meat thermometer to check for an internal temperature of 165°F (74°C). Marinating the chicken beforehand (even for 30 minutes) or brining it in saltwater for 15–20 minutes also helps retain moisture.
3. Can I substitute the chicken with another protein?
Absolutely! This recipe works well with shrimp, tofu, beef strips, or even chickpeas for a vegetarian option. Adjust cooking times based on the protein—shrimp cooks faster, while tofu may need extra browning for texture.
4. How do I prevent the broccoli from getting soggy?
Blanch the broccoli in boiling water for 1–2 minutes, then shock it in ice water to stop cooking. Alternatively, roast or stir-fry it separately before combining with the chicken to maintain crispness. Avoid overcrowding the pan when sautéing.
5. Can I make this recipe ahead of time?
Yes! Cook the chicken and broccoli separately, then store them in airtight containers in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or sauce to refresh the dish. Avoid freezing, as broccoli can turn mushy.
