chicken and broccoli recipe
The Best chicken and broccoli recipe
What I appreciate most about this recipe is how versatile it is. I can serve it over rice for a heartier meal, toss it with noodles for an easy stir-fry, or even keep it low-carb by skipping the grains altogether. The combination of tender chicken and crisp-tender broccoli is always a winner, and the sauce—just soy, garlic, and a touch of honey—ties it all together without being too heavy. It’s also a great way to get more veggies into my family’s diet without anyone complaining, which is a win in my book.
Another reason I keep coming back to this recipe is how easy it is to customize. Sometimes I add bell peppers or snap peas for extra color and crunch, or I’ll swap in different proteins like shrimp or tofu if I’m in the mood for something different. It’s one of those meals that adapts to whatever I have on hand, which makes it a staple in my kitchen. And since it’s so quick to make, I can have dinner on the table in under 30 minutes, which is a lifesaver on nights when we’re running between sports practices and homework. If you’re looking for a go-to recipe that’s healthy, family-friendly, and never boring, this is the one.
Garlic Butter Chicken and Broccoli Stir-Fry
A quick and flavorful one-pan dish featuring tender chicken, crisp broccoli, and a rich garlic butter sauce. Perfect for a weeknight dinner with minimal cleanup.
🥘Ingredients
- 1.5 lbs (700g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 4 cups broccoli florets (about 1 large head)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey or brown sugar
- 1 tbsp lemon juice
- 1 tsp grated ginger (optional)
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tbsp cornstarch mixed with 1 tbsp water (for thickening)
- 2 tbsp chopped fresh parsley
- 1 tbsp sesame seeds
- Sliced green onions
👨🍳Directions
-
1
Prepare the chicken: Pat the chicken pieces dry with a paper towel and season with salt and black pepper. Set aside. -
2
Cook the broccoli: Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add the broccoli florets and cook for 3-4 minutes until bright green and slightly tender. Remove the broccoli from the skillet and set aside. -
3
Cook the chicken: In the same skillet, add the remaining 1 tbsp olive oil. Add the chicken pieces in a single layer and cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink and lightly browned. Remove the chicken from the skillet and set aside with the broccoli. -
4
Make the sauce: Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant. Stir in the soy sauce, honey, lemon juice, ginger, and red pepper flakes (if using). Cook for 1 minute. -
5
Thicken the sauce: Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens slightly. -
6
Combine everything: Return the chicken and broccoli to the skillet. Toss everything together to coat evenly in the sauce. Cook for an additional 1-2 minutes to heat through. -
7
Garnish and serve: Sprinkle with chopped parsley, sesame seeds, and green onions (if using). Serve hot over steamed rice or noodles.
🔧Equipment
- Large skillet or wok
- Cutting board
- Chef’s knife
- Mixing bowl
- Measuring spoons
- Wooden spoon or spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Garlic Butter Chicken and Broccoli Stir-Fry Works
❓ Frequently Asked Questions About Garlic Butter Chicken and Broccoli Stir-Fry
1. Can I use frozen broccoli for this chicken and broccoli recipe?
Yes, you can use frozen broccoli, but it’s best to thaw and drain it first to avoid excess moisture in the dish. Fresh broccoli is preferred for better texture, but frozen works in a pinch—just adjust cooking time as needed.
2. How do I prevent the chicken from drying out?
To keep the chicken tender, avoid overcooking it. Use boneless, skinless chicken thighs instead of breasts for juicier results, or marinate the chicken beforehand. Cooking on medium-high heat and not overcrowding the pan also helps retain moisture.
3. Can I make this recipe ahead of time?
Yes! You can prep the ingredients in advance, but it’s best to cook the dish fresh for optimal texture. If storing leftovers, refrigerate for up to 3 days and reheat gently in a pan or microwave to prevent sogginess.
4. What can I substitute for soy sauce in this recipe?
If you need a soy sauce alternative, try tamari (gluten-free), coconut aminos (lower sodium), or a mix of Worcestershire sauce and salt. For a different flavor, a splash of fish sauce or oyster sauce can also work.
5. Is this recipe gluten-free?
The recipe can be gluten-free if you use gluten-free soy sauce (like tamari) and ensure all other ingredients (like broth or sauces) are certified gluten-free. Always double-check labels to avoid hidden gluten.
