Introduction
This Garlic Butter Chicken with Broccoli & Rice is a delicious, wholesome dish that brings together tender, juicy chicken cooked to perfection in a rich garlic butter sauce. Accompanied by vibrant, steamed broccoli and fluffy rice, it’s a balanced meal that’s both comforting and nutritious. To elevate the flavors even further, this dish is finished with a luscious, creamy lemon garlic sauce that adds a tangy and fresh touch to each bite. Perfect for weeknight dinners or special occasions, this recipe is quick to prepare and sure to become a family favorite.
Ingredients
Chicken & Broccoli
- 2 large boneless, skinless chicken breasts, diced into bite-sized pieces
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning (optional: mix of dried basil, oregano, and thyme)
- Salt & pepper, to taste
- 1 cup broccoli florets, fresh or frozen
- 1 cup uncooked white rice (or brown rice for a healthier option)
- 2 cups chicken broth, low sodium
- Juice of 1 lemon
Creamy Lemon Garlic Sauce
- 1/2 cup heavy cream (or half-and-half for a lighter option)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon lemon zest
- Salt & pepper, to taste
Preparation
Step 1: Prepare the Chicken
- Season the diced chicken breasts with salt, pepper, and Italian seasoning.
- In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the seasoned chicken pieces and cook for 5-7 minutes, stirring occasionally, until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Step 2: Cook the Broccoli
- In the same skillet, add the remaining tablespoon of butter and another tablespoon of olive oil.
- Toss in the broccoli florets and sauté for about 3-4 minutes until they are bright green and slightly tender. Remove the broccoli and set it aside with the chicken.
Step 3: Cook the Rice
- In the same skillet (don’t clean it, leave all the flavorful bits), add the uncooked rice.
- Stir for 2-3 minutes until the rice is slightly toasted.
- Pour in the chicken broth and bring the mixture to a boil.
- Lower the heat to a simmer, cover, and cook for 15-20 minutes, or until the rice is tender and the broth is fully absorbed.
Step 4: Make the Creamy Lemon Garlic Sauce
- In a small saucepan, add the heavy cream and bring it to a gentle simmer over low heat.
- Stir in the Dijon mustard, grated Parmesan cheese, lemon juice, and lemon zest.
- Whisk continuously until the sauce thickens slightly, about 3-4 minutes.
- Taste and adjust seasoning with salt and pepper.
Step 5: Combine and Serve
- Add the cooked chicken and broccoli back into the skillet with the rice. Gently stir everything to combine.
- Pour the creamy lemon garlic sauce over the chicken, broccoli, and rice mixture, tossing everything together until well-coated.
- Sprinkle with fresh parsley if desired and serve warm.
Cooking Notes
- For extra flavor, marinate the chicken in lemon juice, minced garlic, and Italian seasoning for 15-20 minutes before cooking.
- Use fresh broccoli for a crispier texture. If using frozen broccoli, make sure it’s thawed and drained to avoid excess water.
- The rice can be substituted with quinoa, couscous, or even cauliflower rice for a low-carb option.
Serving Suggestions
- Serve this dish with a side of crusty garlic bread to mop up the creamy sauce.
- A light green salad with a simple vinaigrette is a perfect side dish to balance the richness of the sauce.
- For added freshness, garnish with lemon slices and extra fresh herbs like parsley or dill.
Tips
- Chicken: For juicier chicken, avoid overcooking. Sear quickly on high heat to lock in moisture.
- Broccoli: Add a splash of lemon juice when sautéing the broccoli for a zesty twist.
- Sauce: To make the sauce thicker, simmer longer; for a thinner sauce, add a splash of chicken broth.
- Rice: Let the rice rest for 5 minutes after cooking before fluffing it with a fork for the best texture.
- Spice it up: Add a pinch of red pepper flakes to the garlic butter for a spicy kick.
Prep Time
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 520
- Protein: 32g
- Sodium: 640mg
- Fat: 28g
- Carbohydrates: 42g
- Fiber: 4g
- Sugars: 2g
Conclusion
This Garlic Butter Chicken with Broccoli & Rice in a Creamy Lemon Garlic Sauce is the perfect dish to satisfy cravings for a hearty, comforting meal. The combination of buttery garlic, zesty lemon, and creamy sauce adds layers of flavor that are guaranteed to impress. With simple ingredients and easy-to-follow steps, this recipe is a wonderful choice for busy weeknights or cozy weekends. Don’t be surprised if it becomes a go-to favorite in your kitchen!
PrintGarlic Butter Chicken with Broccoli and Rice in Creamy Lemon Garlic Sauce
- Total Time: 45 minutes
Ingredients
Chicken & Broccoli
- 2 large boneless, skinless chicken breasts, diced into bite-sized pieces
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning (optional: mix of dried basil, oregano, and thyme)
- Salt & pepper, to taste
- 1 cup broccoli florets, fresh or frozen
- 1 cup uncooked white rice (or brown rice for a healthier option)
- 2 cups chicken broth, low sodium
- Juice of 1 lemon
Creamy Lemon Garlic Sauce
- 1/2 cup heavy cream (or half-and-half for a lighter option)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon lemon zest
- Salt & pepper, to taste
Instructions
Step 1: Prepare the Chicken
- Season the diced chicken breasts with salt, pepper, and Italian seasoning.
- In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the seasoned chicken pieces and cook for 5-7 minutes, stirring occasionally, until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Step 2: Cook the Broccoli
- In the same skillet, add the remaining tablespoon of butter and another tablespoon of olive oil.
- Toss in the broccoli florets and sauté for about 3-4 minutes until they are bright green and slightly tender. Remove the broccoli and set it aside with the chicken.
Step 3: Cook the Rice
- In the same skillet (don’t clean it, leave all the flavorful bits), add the uncooked rice.
- Stir for 2-3 minutes until the rice is slightly toasted.
- Pour in the chicken broth and bring the mixture to a boil.
- Lower the heat to a simmer, cover, and cook for 15-20 minutes, or until the rice is tender and the broth is fully absorbed.
Step 4: Make the Creamy Lemon Garlic Sauce
- In a small saucepan, add the heavy cream and bring it to a gentle simmer over low heat.
- Stir in the Dijon mustard, grated Parmesan cheese, lemon juice, and lemon zest.
- Whisk continuously until the sauce thickens slightly, about 3-4 minutes.
- Taste and adjust seasoning with salt and pepper.
Step 5: Combine and Serve
- Add the cooked chicken and broccoli back into the skillet with the rice. Gently stir everything to combine.
- Pour the creamy lemon garlic sauce over the chicken, broccoli, and rice mixture, tossing everything together until well-coated.
- Sprinkle with fresh parsley if desired and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 520
- Sodium: 640mg
- Protein: 32g