Ingredients

2 boneless, skinless chicken breasts, cut into bite-sized pieces

2 cups fresh broccoli florets

3 tablespoons unsalted butter

1 tablespoon olive oil

4 cloves garlic, minced

1 tablespoon soy sauce

1 teaspoon lemon juice

1/2 teaspoon red pepper flakes (optional)

Salt, to taste

Black pepper, to taste

1/4 teaspoon sesame seeds (optional)

1 tablespoon parsley, chopped (optional)

Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and sauté for 5-6 minutes, turning occasionally, until golden and cooked through. Remove the chicken from the pan and set aside.

Step 2: In the same skillet, pour in 1/4 cup water and add broccoli florets. Cover and steam for 2-3 minutes until broccoli is bright green and crisp-tender. Discard any excess water.

Step 3: Reduce the heat to medium-low and melt the butter in the pan. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

Step 4: Add soy sauce, lemon juice, and red pepper flakes if using. Stir to combine thoroughly, scraping up any browned bits from the pan.

Step 5: Return the cooked chicken to the skillet and toss to coat with the garlic butter sauce. Cook for 1-2 minutes to let the flavors meld.

Step 6: Gently fold in the steamed broccoli, mixing until everything is evenly coated with the sauce.

Step 7: Remove from heat and sprinkle with sesame seeds and chopped parsley if desired. Serve warm on its own or over rice, pasta, or cauliflower rice.

Tips & Variations

For juicier chicken, substitute chicken thighs cut into bite-sized pieces.

If fresh broccoli isn’t available, use frozen broccoli, but steam it separately to avoid excess water in the sauce.

For a dairy-free version, replace butter with extra olive oil or a vegan butter alternative.

Adjust the red pepper flakes to your preferred spice level or add chopped ginger for an extra zing.

Serve with a side of Asian-inspired slaw or a green salad for a complete meal.

Storage

Store leftover chicken and broccoli in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of water to maintain moisture rather than microwaving, which can dry out the chicken. This dish freezes well if cooked first; thaw overnight before reheating. Avoid freezing with garnishes like parsley or sesame seeds, adding them fresh after warming.

FAQs

Can I use other vegetables instead of broccoli?

Yes, you can swap broccoli for cauliflower, asparagus, zucchini, sugar snap peas, or thinly sliced Brussels sprouts depending on the season and your preference.

Is this recipe gluten-free?

It can be gluten-free if you use tamari or a gluten-free soy sauce instead of regular soy sauce. Always check your ingredients to ensure they meet your dietary needs.