Skillet garlic chicken with roasted broccoli is my go-to when I want a fast, high-protein dinner that tastes like you actually tried. The chicken gets golden and juicy in a garlicky pan sauce while the broccoli roasts until crisp-tender with those irresistible browned edges.
Why you’ll love this dinner
- Quick: ready in about 30 minutes.
- One main pan + one sheet pan: minimal cleanup.
- Big flavor, simple ingredients: garlic, lemon, butter, and a splash of broth.
- Meal-prep friendly: reheats well for lunches.
Ingredients you’ll need
- Chicken: boneless, skinless chicken breasts (or thighs).
- Broccoli: fresh florets, plus a little of the stem sliced if you like.
- Garlic: fresh minced garlic (the star here).
- Olive oil: for roasting and searing.
- Butter: for a silky skillet sauce (optional but highly recommended).
- Chicken broth: deglazes the pan and builds the sauce.
- Lemon: zest and/or juice to brighten.
- Seasonings: kosher salt, black pepper, paprika (optional), red pepper flakes (optional).
How to make skillet garlic chicken with roasted broccoli
1) Roast the broccoli. Heat oven to 425°F. Toss broccoli with olive oil, salt, and pepper. Spread on a sheet pan in a single layer and roast until browned at the edges and tender, about 16–20 minutes, flipping once halfway through.
2) Prep the chicken. Pat chicken dry. If breasts are thick, slice in half horizontally or pound to an even thickness for faster, even cooking. Season both sides with salt, pepper, and paprika if using.
3) Sear in a hot skillet. Heat a large skillet (cast iron or stainless works great) over medium-high heat. Add olive oil, then sear chicken until golden brown and cooked through (about 4–6 minutes per side, depending on thickness). Transfer to a plate.
4) Make the garlic pan sauce. Reduce heat to medium. Add butter, then garlic and red pepper flakes (if using). Stir for 20–30 seconds until fragrant. Pour in chicken broth and scrape up the browned bits. Simmer 1–2 minutes to reduce slightly. Add a squeeze of lemon juice and taste for salt and pepper.
5) Finish and serve. Return chicken (and any juices) to the skillet and spoon the sauce over the top for 1 minute. Serve with the roasted broccoli and extra lemon wedges if you like.
Tips for the best results
- Don’t crowd the broccoli: spread it out so it roasts, not steams.
- Dry chicken = better browning: patting dry helps you get that golden crust.
- Watch the garlic: it turns bitter fast—keep it moving and add liquid quickly.
- Use a thermometer: pull chicken at 165°F in the thickest part.
Easy variations
- Creamy version: stir in 2–3 tablespoons heavy cream at the end.
- Parmesan broccoli: toss roasted broccoli with grated Parmesan right out of the oven.
- Swap the veg: try asparagus, green beans, or Brussels sprouts (adjust roast time).
- Make it spicy: add more red pepper flakes or a dash of hot sauce to the pan sauce.
What to serve with it
- Rice, quinoa, or couscous to soak up the garlic sauce
- Mashed potatoes or roasted baby potatoes
- Simple side salad with a lemony vinaigrette
Storage and reheating
- Refrigerate: store chicken and broccoli in airtight containers up to 4 days.
- Reheat: warm chicken gently in a skillet with a splash of broth (best) or microwave in short bursts. Re-crisp broccoli in a 400°F oven or air fryer for a few minutes.
- Freeze: chicken freezes well up to 2 months; broccoli texture softens after freezing.
Skillet Garlic Chicken with Roasted Broccoli (Printable-Style Recipe)
- Servings: 4
- Time: ~30 minutes
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts (or thighs)
- 4 cups broccoli florets
- 3 tbsp olive oil, divided
- 1 tsp kosher salt, divided (plus more to taste)
- 1/2 tsp black pepper, divided
- 1/2 tsp paprika (optional)
- 3 tbsp unsalted butter
- 5–6 cloves garlic, minced
- 1/2 cup chicken broth
- 1–2 tbsp fresh lemon juice (plus wedges to serve)
- Pinch red pepper flakes (optional)
Instructions
- Heat oven to 425°F. Toss broccoli with 1 1/2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast 16–20 minutes, flipping halfway.
- Pat chicken dry. Slice/pound to even thickness if needed. Season with remaining salt and pepper plus paprika (if using).
- Heat a large skillet over medium-high. Add remaining 1 1/2 tbsp olive oil. Sear chicken until golden and cooked through (165°F), about 4–6 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add butter, then garlic and red pepper flakes; stir 20–30 seconds.
- Add chicken broth and scrape up browned bits. Simmer 1–2 minutes. Stir in lemon juice.
- Return chicken to skillet and spoon sauce over top for 1 minute. Serve with roasted broccoli.
Not sure what to cook tonight? Some nights, you just want something simple that works without overthinking it. If you’re looking for easy, reliable meal ideas, take a look at our easy dinner recipes that always work. You’ll find go-to meals you can come back to anytime.
