Ingredients:

  • 5 lbs (680 g) Boneless, skinless Chicken Breast, diced into 1-inch pieces
  • 2 Tbsp (30 ml) Olive Oil, for searing
  • 1 tsp Kosher Salt, divided
  • 1/2 tsp Freshly Ground Black Pepper, divided
  • 4 cups (450 g) Broccoli Florets, cut into bite-sized pieces
  • 1/4 cup (60 ml) Low Sodium Chicken Stock or Water
  • 4 Tbsp (56 g) Unsalted Butter, cold and cut into pieces
  • 4-5 cloves Garlic, finely minced
  • 1 tsp Dried Italian Herbs (optional)
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 2 Tbsp (30 ml) Fresh Parsley, chopped, for garnish

Instructions:

  1. Season the Chicken: Pat the diced chicken dry, then toss lightly with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken, ensuring not to overcrowd the pan. Cook for 3–4 minutes per side until deeply golden and crispy on the edges. Use a slotted spoon to transfer the cooked chicken to a clean bowl, leaving the remaining oil and browned bits (the fonds) in the pan.
  3. Start the Sauce: Reduce the heat to medium. Add the butter to the pan. Once the butter is melted and foaming, add the minced garlic and dried herbs. Sauté for about 60–90 seconds until fragrant—do not let the garlic burn.
  4. Deglaze: Pour in the chicken stock (or water) and the lemon juice. Use a wooden spoon to scrape up all the delicious brown bits from the bottom of the pan. Simmer for 1 minute until the sauce thickens slightly.
  5. Cook the Broccoli: Add the broccoli florets and remaining salt/pepper to the sauce. Stir well to coat. Cover the pan with a lid or foil and cook for 3–4 minutes, or until the broccoli is bright green and crisp-tender.
  6. Combine and Finish: Return the seared chicken and any accumulated juices from the bowl to the pan. Stir gently to coat everything thoroughly with the garlic butter sauce. Ensure the internal temperature of the chicken reaches 165°F (74°C). If needed, continue cooking uncovered for 1–2 minutes. Remove from heat, stir in the fresh parsley, and serve immediately.