It is 6pm and your family is hungry. You want something fresh and filling without the stress. This garlic chicken with broccoli is your new best friend for busy evenings.
This dish is vibrant, lean, and packed with nutrients. It feels light but keeps everyone satisfied. You can have a healthy reset on the table in under 30 minutes tonight.
Why You Will Love This Recipe
This recipe is a true winner for your weekly routine. It uses simple pantry staples you likely already have. The high-protein chicken pairs perfectly with the crisp, garden-fresh greens.
It is incredibly versatile for any season. In the spring, the bright lemon feels refreshing. During winter, the warm garlic provides soul-warming comfort after a long day.
Simple Method
Cooking this meal is straightforward and very rewarding. You will sear the chicken until it is golden and tender. Then, you lightly steam the broccoli in the same pan.
Everything comes together in one skillet for easy cleanup. Even beginner cooks will find this process stress-free. You simply toss, wilt, and serve for a perfect result every time.
Simple Ingredients
These ingredients are fresh, affordable, and easy to find at any grocery store.
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 4 cups fresh broccoli florets
- 6 oz fresh baby spinach
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon crushed red pepper flakes
- 1 tablespoon fresh lemon juice
Step-by-Step
- Pat chicken breast pieces dry with paper towels and season evenly with salt and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
- Add chicken to the skillet in a single layer and cook until browned and the internal temperature reaches 165°F (74°C), approximately 8 to 10 minutes. Remove chicken from the pan and set aside.
- Add the remaining 1 tablespoon of olive oil to the same skillet.
- Add broccoli florets and 2 tablespoons of water to the pan; cover with a lid and steam for 3 to 4 minutes until tender-crisp.
- Remove the lid and stir in minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
- Add the baby spinach and the cooked chicken back into the skillet.
- Toss all ingredients frequently until the spinach has wilted, approximately 2 minutes.
- Drizzle with lemon juice and serve immediately or portion for meal prep.
Best Ways to Enjoy It
Serve this warm in shallow bowls for a cozy night in. You can enjoy it on its own for a low-carb meal. It also tastes wonderful over fluffy white rice or quinoa.
Add a sprinkle of parmesan cheese for extra richness. For a date night vibe, pair it with a crisp white wine. Your family will love the bright, citrusy finish from the lemon.
Keep It Fresh
This dish is fantastic for your weekly meal prep goals. Store leftovers in airtight containers in the fridge for up to four days. The flavors actually meld and improve overnight.
To reheat, use a skillet over medium heat for five minutes. This keeps the broccoli from getting too mushy. You can also microwave it for a quick work lunch.
Tips for Best Results
- Dry the chicken thoroughly to get a beautiful golden crust.
- Do not crowd the pan while browning the meat.
- Use fresh garlic instead of the jarred kind for better flavor.
- Watch the spinach closely so it stays bright green.
- Add the lemon juice at the very end for maximum brightness.
- Cut your broccoli into small, even pieces for quick steaming.
- Double the recipe if you are feeding a large crowd.
Ways to Switch It Up
- Swap chicken breasts for juicy chicken thighs if you prefer.
- Add sliced bell peppers for a colorful spring twist.
- Use toasted sesame oil for an Asian-inspired flavor profile.
- Top with crushed peanuts or cashews for a satisfying crunch.
Common Questions
Can I use frozen broccoli?
Yes, you can use frozen florets in a pinch. Thaw them first and pat them dry before adding to the pan. They may be slightly softer than fresh broccoli.
Is this recipe spicy?
The red pepper flakes add a very mild heat. If you have sensitive kids, feel free to leave them out. You can always add more at the table.
I hope this simple meal brings a little peace to your busy weeknight. It is a joy to cook something that makes you feel so good. Enjoy every bite of this fresh, garlic-filled dish.
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 4 cups fresh broccoli florets
- 6 oz fresh baby spinach
- 4 cloves garlic , minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon crushed red pepper flakes
- 1 tablespoon fresh lemon juice
Instructions
- Pat chicken breast pieces dry with paper towels and season evenly with salt and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
- Add chicken to the skillet in a single layer and cook until browned and the internal temperature reaches 165°F (74°C), approximately 8 to 10 minutes. Remove chicken from the pan and set aside.
- Add the remaining 1 tablespoon of olive oil to the same skillet.
- Add broccoli florets and 2 tablespoons of water to the pan; cover with a lid and steam for 3 to 4 minutes until tender-crisp.
- Remove the lid and stir in minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
- Add the baby spinach and the cooked chicken back into the skillet.
- Toss all ingredients frequently until the spinach has wilted, approximately 2 minutes.
- Drizzle with lemon juice and serve immediately or portion for meal prep.
