Description
Discover how to make delicious Garlic Butter Chicken and Veggies with this easy recipe. Perfect for a quick and flavorful weeknight meal!
Ingredients
- – 1 pound (454 g) boneless skinless chicken breasts, diced bite size
- – 1 teaspoon (5 ml) salt
- – 1 teaspoon (5 ml) onion powder
- – 1 teaspoon (5 ml) garlic powder
- – 1/2 teaspoon (3 ml) ground black pepper
- – 1/2 teaspoon (3 ml) dried thyme
- – 5 tablespoons (75 ml) vegetable oil divided
- – 1/2 medium onion diced
- – 1 red bell pepper seeded and diced
- – 4-6 garlic cloves
- – 11-12 ounces (312-340 g) broccoli florets
- – 2 cups (480 ml) low sodium chicken stock
- – Additional salt and pepper to taste
Instructions
- Put the chicken pieces into a medium-sized mixing bowl. Sprinkle with salt, onion powder, garlic powder, pepper, and thyme. Mix until the chicken is evenly covered.
- Warm up a large frying pan over medium heat. Pour in 3 tablespoons of the vegetable oil once the pan is hot, then add the chicken. Cook, flipping occasionally, until the chicken is fully cooked (it should reach 165°F on a meat thermometer). Take the chicken out of the pan and set it aside.
- Add another tablespoon of oil to the same pan, followed by the diced onion and bell pepper. Cook for 1-2 minutes until they begin to caramelize, then add minced garlic and sauté for an additional minute.
- Pour the chicken stock into the pan and let it come to a boil. Once boiling, add the broccoli florets, cover the pan, and steam for 2 minutes. Uncover and move the vegetables to the edges of the pan to slow their cooking. Let the stock simmer until it reduces by half, roughly 5 minutes.
- Pour in the remaining tablespoon of oil, and return the chicken to the pan along with any juices left on the plate. Stir to coat the chicken in the sauce and heat it through. Adjust seasoning with more salt and pepper if needed, and serve warm.
