This skillet garlic chicken with roasted broccoli is the kind of dinner that feels restaurant-worthy but comes together fast on a weeknight. You get golden, juicy chicken in a buttery garlic pan sauce, plus broccoli that roasts up crisp-tender with those irresistible charred edges.
Why you’ll love this skillet garlic chicken dinner
- Big flavor, simple steps: A quick sear + a garlicky pan sauce does the heavy lifting.
- One main pan + one sheet pan: Broccoli roasts while the chicken cooks.
- Great for meal prep: Reheats well for lunches and keeps its flavor.
- Family-friendly: Garlicky, buttery, and not spicy (unless you want it to be).
Ingredients you’ll need
For the roasted broccoli:
- Broccoli florets
- Olive oil
- Kosher salt and black pepper
- Optional: pinch of red pepper flakes, lemon wedges for serving
For the skillet garlic chicken:
- Boneless, skinless chicken breasts or thighs
- Kosher salt and black pepper
- Italian seasoning (or dried oregano)
- All-purpose flour (optional, for a light dredge and better browning)
- Olive oil
- Butter
- Fresh garlic, minced
- Chicken broth
- Lemon juice (or a splash of white wine)
- Fresh parsley (optional, for finishing)
How to make skillet garlic chicken with roasted broccoli
This is a simple overlap-the-timing meal: start the broccoli first, then cook the chicken while it roasts.
Step 1: Roast the broccoli
Heat your oven to 425°F. Toss broccoli florets with olive oil, salt, and pepper, then spread on a sheet pan in a single layer. Roast until the edges are browned and the stems are crisp-tender, about 15–20 minutes, flipping once halfway through.
Step 2: Season (and optionally dredge) the chicken
Pat chicken dry, then season with salt, pepper, and Italian seasoning. If you like a slightly thicker, glossy sauce, lightly coat the chicken in flour and shake off the excess—this helps browning and gives the pan sauce a little body.
Step 3: Sear in a hot skillet
Heat a large skillet over medium-high heat with a little olive oil and a small knob of butter. Sear the chicken until deeply golden, then flip and cook until just cooked through (165°F for breasts; thighs can go a little higher and stay juicy). Transfer chicken to a plate.
Step 4: Build the garlicky pan sauce
Lower the heat to medium. Add butter, then stir in the minced garlic and cook just until fragrant (about 30 seconds). Pour in chicken broth and lemon juice, scraping up the browned bits on the bottom of the skillet. Simmer briefly until slightly reduced.
Step 5: Finish and serve
Return the chicken (and any juices) to the skillet and spoon the sauce over top. Serve with the roasted broccoli, and finish with parsley and an extra squeeze of lemon if you like.
Food styling and flavor tips (quick but worth it)
- Don’t crowd the broccoli: Space = browning. If it’s piled up, it steams instead of roasts.
- Dry chicken browns better: A quick pat with paper towels makes a big difference.
- Garlic cooks fast: Keep it moving and add liquid quickly so it doesn’t burn.
- Want more sauce? Add an extra splash of broth and another small pat of butter at the end.
- Add heat: A pinch of red pepper flakes in the sauce is perfect with the lemon.
What to serve with it
- Mashed potatoes or roasted baby potatoes
- Steamed rice, buttery noodles, or orzo
- Cauliflower rice for a lighter option
- A simple side salad with a lemon 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 to loosen the sauce. Re-crisp broccoli in a 400°F oven or air fryer for a few minutes.
- Freeze: Chicken freezes well (up to 2 months). Broccoli is best fresh, but can be frozen if needed.
Skillet Garlic Chicken with Roasted Broccoli (Printable Recipe)
Yield: 4 servings
Time: about 30 minutes
Ingredients
- 1 1/2 lb broccoli florets
- 2 tbsp olive oil, divided
- 1 tsp kosher salt, divided (plus more to taste)
- 1/2 tsp black pepper, divided
- 1 1/2 lb boneless, skinless chicken breasts (or thighs)
- 1 tsp Italian seasoning (or 1/2 tsp dried oregano)
- 2 tbsp all-purpose flour (optional)
- 2 tbsp butter, divided
- 5–6 garlic cloves, minced
- 3/4 cup chicken broth
- 1–2 tbsp fresh lemon juice
- Chopped parsley, for serving (optional)
- Lemon wedges or red pepper flakes, for serving (optional)
Instructions
- Heat oven to 425°F. Toss broccoli with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast on a sheet pan 15–20 minutes, flipping halfway, until browned and crisp-tender.
- Meanwhile, pat chicken dry. Season with remaining 1/2 tsp salt, remaining 1/4 tsp pepper, and Italian seasoning. If using flour, lightly dredge chicken and shake off excess.
- Heat a large skillet over medium-high heat. Add remaining 1 tbsp olive oil and 1 tbsp butter. Sear chicken until golden and cooked through (165°F for breasts), about 4–6 minutes per side depending on thickness. Transfer to a plate.
- Reduce heat to medium. Add remaining 1 tbsp butter, then garlic. Cook 30 seconds until fragrant.
- Add chicken broth and lemon juice, scraping up browned bits. Simmer 2–4 minutes until slightly reduced.
- Return chicken and any juices to the skillet. Spoon sauce over chicken and simmer 1 minute to warm through. Serve with roasted broccoli and finish with parsley and extra lemon if desired.
Notes
- Chicken thickness: If breasts are very thick, pound to an even thickness for quicker, juicier cooking.
- Sauce consistency: For a thicker sauce, use the optional flour dredge. For thinner, skip it and reduce the sauce an extra minute.
- Make it creamy: Add a splash of heavy cream off the heat at the end (start with 2–3 tbsp).
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.
