Garlic Butter Chicken Broccoli
One crisp October evening, the smell of browned butter and roasting broccoli drifted through the kitchen like a warm blanket — and that first pan of Garlic Butter Chicken Broccoli became an instant favorite at our table. The recipe pairs cozy, familiar flavors with a quick, comforting method that’s perfect for busy fall nights or weekend baking projects where you want something hearty and homey.
Introduction
Warm, inviting, and just a touch indulgent, this Garlic Butter Chicken Broccoli recipe is beloved because it’s simple enough for weeknights and special enough for guests. The garlic-butter sauce caramelizes on the chicken while the broccoli roasts to tender-crisp perfection — a contrast of textures and seasonal flavors that feels like autumn on a plate. If you love sheet-pan dinners that clean up in a snap, you’ll appreciate how this recipe streamlines dinner and pairs beautifully with other comfort dishes like a sheet-pan garlic butter chicken and veggies for larger gatherings.
Ingredients for Garlic Butter Chicken Broccoli
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1–1½ inch pieces
- 4 cups broccoli florets (trimmed)
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme or rosemary
- Salt and freshly ground black pepper, to taste
- 1 tablespoon lemon juice (optional, brightens the sauce)
- 1/4 cup grated Parmesan (or a dairy-free alternative)
- Red pepper flakes, for a gentle kick (optional)
Step-by-step Instructions for Garlic Butter Chicken Broccoli
- Prep and preheat: Preheat the oven to 425°F (220°C). Pat the chicken pieces dry and season with salt, pepper, and smoked paprika. Toss the broccoli with olive oil, a pinch of salt, and set aside.
- Make the garlic butter: In a small saucepan over low heat, melt the butter and gently sauté the minced garlic for 1–2 minutes until fragrant but not browned; remove from heat and stir in lemon juice if using. For extra guidance on quick garlic-infused sauces, review techniques similar to those in other garlic butter recipes.
- Arrange on a sheet pan: Spread the broccoli in a single layer on a large baking sheet. Nestle the seasoned chicken pieces between florets, leaving space so everything roasts instead of steams.
- Brush and roast: Generously brush or drizzle the garlic butter over the chicken and broccoli. Roast for 18–22 minutes, flipping once halfway, until chicken reaches an internal temperature of 165°F (74°C) and broccoli is tender with charred edges. If you prefer a little extra crisp on the chicken, broil for 1–2 minutes at the end while watching closely.
- Finish and serve: Sprinkle with Parmesan and red pepper flakes if desired. Let rest for 3–5 minutes before serving to let the juices redistribute.
Tips for Success
- Even cooking: Cut chicken into uniform pieces so everything finishes at the same time. For a pasta-style finish, try serving this with cheesy chicken and broccoli orzo for a creamy pairing.
- Browning: Don’t overcrowd the pan — space encourages browning and better flavor.
- Garlic timing: Avoid burning garlic by lowering the heat when you sauté it; burnt garlic becomes bitter. For a quick garlic butter refresher, see the searing and sauce tips in garlic chicken stir-fry guides.
- Temperature check: Use a meat thermometer for perfectly cooked chicken without guessing.
Possible Variations
- Gluten-free: Omit any breadcrumbs or use gluten-free panko if adding a crispy topping. This dish is easily adapted for gluten-free meals and pairs well with other gluten-free comfort recipes like high-protein crispy garlic chicken fried rice for a heartier plate.
- Herb-Parmesan streusel topping: For a fall-friendly crunchy layer, toss 1/2 cup panko (or gluten-free panko), 2 tablespoons melted butter, 1/4 cup grated Parmesan, and 1 teaspoon chopped fresh thyme; sprinkle over the pan in the last 5 minutes of baking to toast.
- Maple-garlic twist: For seasonal sweetness, add 1 tablespoon pure maple syrup to the garlic butter and finish with a squeeze of lemon for balance.
- Make it creamier: Stir a splash of cream or crème fraîche into the garlic butter and toss the finished chicken and broccoli with cooked orzo or rice for a comforting, creamy meal.
Storage Recommendations
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat gently in a 350°F oven for 10–12 minutes or in a skillet with a splash of water to revive the sauce.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat in the oven to maintain texture.
- Reheating tips: To avoid soggy broccoli, reheat the chicken and broccoli separately when possible, crisping the broccoli quickly under the broiler for 1–2 minutes.
Conclusion
This Garlic Butter Chicken Broccoli strikes a lovely balance between cozy fall flavors and weeknight ease; it’s adaptable, forgiving for beginners, and ideal for bakers who enjoy seasonal twists. For another quick take on this classic pairing, try the inspiration behind fast garlic-butter dinners in this helpful recipe from Gimme Delicious: Gimme Delicious Food’s Garlic Butter Chicken & Broccoli (20 Minutes!).
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes — chicken breasts work fine as long as you cut them into even pieces and watch the cooking time so they don’t dry out. Thighs stay juicier for longer, but both are delicious.
Q: Is this recipe freezer-friendly?
A: Yes. Cool completely, store in an airtight container, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best texture.
Q: Can I make this dairy-free?
A: Absolutely. Substitute a plant-based butter and dairy-free Parmesan or nutritional yeast to keep the rich garlic-butter flavor without dairy.
Q: What side dishes pair well with Garlic Butter Chicken Broccoli?
A: Serve with orzo, rice, mashed potatoes, or a crisp fall salad. For a cozy combo, try it with cheesy orzo or a simple roasted root vegetable medley.
Garlic Butter Chicken Broccoli
Ingredients
Chicken and Broccoli
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1–1½ inch pieces Thighs are juicier but breasts can also be used.
- 4 cups broccoli florets, trimmed Ensure broccoli is cut into even pieces for even cooking.
Garlic Butter Sauce
- 4 tablespoons unsalted butter Can substitute with plant-based butter for a dairy-free version.
- 4 cloves garlic, minced Sauté gently to avoid burning.
- 1 tablespoon olive oil Used to toss broccoli for roasting.
- 1 teaspoon smoked paprika Adds a savory depth.
- 0.5 teaspoon dried thyme or rosemary Optional herbs for added flavor.
- 1 tablespoon lemon juice Optional for brightening the sauce.
- 0.25 cup grated Parmesan Can substitute with dairy-free alternative.
- Salt and freshly ground black pepper, to taste Season to preference.
- Red pepper flakes, for a gentle kick (optional) Use according to heat preference.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Pat the chicken pieces dry and season with salt, pepper, and smoked paprika.
- Toss the broccoli with olive oil and a pinch of salt, then set aside.
Garlic Butter Preparation
- In a small saucepan over low heat, melt the butter and gently sauté the minced garlic for 1–2 minutes until fragrant but not browned. Remove from heat and stir in lemon juice if using.
Assembly and Roasting
- Spread the broccoli in a single layer on a large baking sheet. Nestle the seasoned chicken pieces between the florets.
- Generously brush or drizzle the garlic butter over the chicken and broccoli.
- Roast for 18–22 minutes, flipping once halfway, until chicken reaches an internal temperature of 165°F (74°C) and broccoli is tender with charred edges.
- For extra crisp on the chicken, broil for 1–2 minutes at the end while watching closely.
Serving
- Sprinkle with Parmesan and red pepper flakes if desired. Let rest for 3–5 minutes before serving.