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garlic butter chicken and vegetables in skillet with butter behind
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5 from 2 votes

Garlic Butter Chicken and Vegetable Skillet

Garlic Butter Chicken is an easy 30 minute skillet meal. We love using broccoli and peppers in this but you really could use any vegetables. The sauce is delicious, especially since it's made with tons of garlic and butter!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 324kcal
Author: Dorothy Kern
Cost: $12


  • 1 pound boneless skinless chicken breasts , diced bite size
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • 5 tablespoons Challenge Butter divided
  • ½ medium onion diced
  • 1 red bell pepper seeded and diced
  • 4-6 garlic cloves
  • 11-12 ounces broccoli florets
  • 2 cups low sodium chicken stock
  • Additional salt and pepper to taste


  • Place diced chicken in a medium size bowl. Add salt, onion powder, garlic powder, pepper and thyme. Toss to coat.
  • Heat large skillet over medium heat. Melt 3 tablespoons Challenge butter in preheated skillet then add chicken. Cook, turning once or twice, until cooked through (should register 165°F on an instant read thermometer). Remove chicken to a plate and set aside.
  • Add an additional tablespoon butter to the pan, then add the onion and bell pepper and cook for 1-2 minutes or until they start to brown, then add the garlic and cook one minute more.
  • Add the stock to the pan and bring it to a boil, then add the broccoli and cover for 2 minutes. Remove the lid and push the vegetables to the side/outer edges of the pan to reduce the cooking while you let the chicken stock simmer until it reduces by half, about 5 minutes.
  • Add remaining tablespoon butter, then add the chicken back to the skillet along with any juices accumulated on the plate. Toss to coat the chicken in the sauce and rewarm, add additional salt and pepper as desired, and serve hot.



Do I have to use chicken breasts? No, you can use thighs or even cut up tenders.
Do I have to use broccoli? No, green beans would be great in this too!
How do you keep chicken moist? Just make sure not to overcook it. My tip is to use an instant read thermometer so you know when it’s done.
How do you know the chicken is done cooking? It’s done when it’s no longer pink, or when it registers 165°F on an instant read thermometer.
How do you keep the vegetables from over cooking? Be sure to push them to the sides of your pan. If you’re using a smaller pan (my skillet is about 14-inches) then remove them while you cook the sauce.
Why do you boil the chicken stock? Can I use regular chicken stock? Boiling the stock reduces it to a flavorful thicker sauce, which is absolutely delicious finished with butter. I prefer using low-sodium stock because the butter adds salt, and when you reduce the stock it concentrates the flavor.


Serving: 1serving | Calories: 324kcal | Carbohydrates: 12g | Protein: 30g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 110mg | Sodium: 902mg | Potassium: 871mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1889IU | Vitamin C: 111mg | Calcium: 60mg | Iron: 2mg