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Garlic Butter Chicken & Broccoli Bowls – Simple, Comforting, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 1 large head broccoli, cut into small florets (about 4 cups)
  • 3 tablespoons unsalted butter, divided (plus 1 extra tablespoon if you like it extra saucy)
  • 1 tablespoon olive oil
  • 4–5 garlic cloves, minced
  • 1 teaspoon kosher salt, divided (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional, for color and warmth)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon lemon juice (plus more to taste)
  • 1 teaspoon Dijon mustard (optional, for depth)
  • 2 tablespoons grated Parmesan cheese (optional, but recommended)
  • Cooked rice, quinoa, or cauliflower rice, for serving (about 4 cups cooked)
  • Fresh parsley or chives, chopped, for garnish

Method
 

  1. Cook your base: Prepare rice, quinoa, or cauliflower rice according to package directions. Keep warm.
  2. Season the chicken: Pat chicken dry. Toss with 1/2 teaspoon salt, black pepper, and smoked paprika. This helps it brown and keeps it juicy.
  3. Sear the chicken: Heat a large skillet over medium-high. Add olive oil and 1 tablespoon butter. When hot and foamy, add chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until browned and cooked through. Transfer chicken to a plate.
  4. Steam-sauté the broccoli: In the same skillet, add the broccoli and a big pinch of salt. Pour in 2–3 tablespoons of water, cover, and cook 3 minutes until bright green and crisp-tender. Uncover and cook 1–2 more minutes to evaporate excess moisture. Push broccoli to the edges of the pan.
  5. Make the garlic butter: Drop remaining 2 tablespoons butter into the center of the skillet. Add garlic and red pepper flakes. Cook 30–45 seconds, stirring, until fragrant but not brown.
  6. Build the sauce: Pour in chicken broth, lemon juice, and Dijon. Stir and simmer 1–2 minutes until slightly reduced and glossy. Taste and adjust with more salt, pepper, or lemon if needed.
  7. Combine: Return chicken and any juices to the skillet. Toss everything in the sauce. Sprinkle in Parmesan, if using, and stir until melted and the sauce lightly coats the chicken and broccoli. If you want it richer, swirl in another 1 tablespoon butter.
  8. Assemble bowls: Spoon rice into bowls, top with the garlicky chicken and broccoli, and finish with herbs. Add an extra squeeze of lemon if you like brightness.