Here is a list long, detailed recipe for the Ultimate Garlic Chicken with Broccoli and Spinach — a comforting, flavorful, and nutrient-packed dish. This recipe is built around tender garlic-marinated chicken, crisp-tender broccoli, and wilted spinach, all coated in a savory garlic-butter sauce. Perfect for weeknight dinners or meal prep!
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🍽️ Ultimate Garlic Chicken with Broccoli and Spinach
Servings: 4–6
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: ~50 minutes
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🛒 Ingredients:
For the Chicken Marinade:
• 1.5 lbs boneless, skinless chicken breasts or thighs (cut into bite-sized chunks)
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika (optional, adds depth)
For the Vegetables:
• 1 large head broccoli, cut into florets (about 4 cups)
• 4 cups fresh baby spinach (loosely packed)
• 1 tbsp olive oil (for sautéing vegetables)
• Salt & pepper to taste
For the Garlic Sauce:
• 4 tbsp unsalted butter
• 6 cloves garlic, finely minced or pressed
• 1/2 cup chicken broth (or vegetable broth)
• 1 tbsp lemon juice (freshly squeezed)
• 1 tbsp soy sauce (low sodium preferred)
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
Optional Garnishes:
• Fresh parsley or basil, chopped
• Grated Parmesan cheese
• Lemon zest
• Crushed red pepper flakes
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🔪 Instructions:
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1. Marinate the Chicken
In a medium bowl, combine:
• Chicken chunks
• 4 cloves minced garlic
• Olive oil
• Soy sauce
• Salt, pepper, and paprika
Mix well to coat. Cover and refrigerate for at least 15–30 minutes, or up to 4 hours for deeper flavor.
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2. Prepare the Vegetables
While the chicken marinates:
• Rinse and cut the broccoli into even-sized florets.
• Rinse the spinach and set aside to drain.
• Prepare your garlic, broth, and cornstarch slurry for the sauce.
Tip: Steam or blanch the broccoli for 1–2 minutes if you prefer softer broccoli, but it’s not required.
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3. Sear the Chicken
Heat a large skillet or sauté pan over medium-high heat.
• Add a tablespoon of oil.
• Once hot, add the marinated chicken pieces in a single layer. Do not overcrowd; cook in batches if necessary.
• Cook for 5–7 minutes, turning occasionally, until chicken is browned and cooked through (internal temp 165°F / 74°C).
• Remove chicken from pan and set aside, covered to keep warm.
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4. Sauté the Vegetables
In the same pan (do not wipe it out):
• Add 1 tbsp olive oil if the pan looks dry.
• Add broccoli florets. Sauté over medium heat for 3–5 minutes, until vibrant green and slightly tender but still crisp.
• Toss in the spinach and cook for 1–2 minutes, until wilted.
• Season with salt and pepper to taste.
Remove veggies and set aside with the chicken.
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5. Make the Garlic Sauce
In the same pan:
• Add 4 tbsp butter and let it melt over medium heat.
• Add the 6 cloves minced garlic and cook for 1–2 minutes, stirring constantly—do not let it burn.
• Add chicken broth, soy sauce, lemon juice, and red pepper flakes (if using).
• Let it simmer for 2–3 minutes to reduce slightly.
Now stir in the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water), and cook for another 1–2 minutes until the sauce thickens and becomes glossy.
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6. Combine Everything
• Return the cooked chicken and vegetables to the pan with the garlic sauce.
• Stir well to coat everything in the sauce.
• Let it heat together for 2–3 minutes so flavors meld.
Optional: Squeeze a bit more lemon juice over the top and sprinkle with Parmesan for an extra layer of richness.
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7. Serve
Serve hot over:
• Steamed rice (white, brown, jasmine)
• Mashed potatoes
• Pasta (penne, linguine, or orzo)
• Cauliflower rice or quinoa for a low-carb option
Garnish with chopped parsley or fresh basil, lemon zest, and extra garlic if desired.
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🔁 Variations
• Creamy Option: Add 1/4 cup heavy cream or coconut cream to the sauce after adding the broth.
• Spicy Kick: Add 1 tsp chili garlic paste or sriracha.
• Cheesy: Stir in 1/2 cup shredded mozzarella or fontina at the end for a cheesy finish.
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🧊 Storage & Meal Prep
• Store in an airtight container in the fridge for up to 4 days.
• Reheat gently in a skillet or microwave with a splash of water or broth to loosen the sauce.
• Freezer-friendly: Freeze cooled portions in freezer-safe containers for up to 2 months.
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Let me know if you’d like to turn this into a sheet pan meal, a low-carb/keto version, or a one-pot pasta version!