Recipe image
Recipe Finder blog

Butter-Braised Chicken with Spinach and Broccoli

Prep 15 min Cook 20 min Difficulty 2/5

Butter-braised chicken with wilted spinach and tender broccoli—ready in ~35 minutes. Simple sear, steam, and wilt method for an easy weeknight meal.

Why this recipe works

Butter-braised chicken with spinach and broccoli is a fast, pantry-friendly dinner that suits busy cooks and anyone wanting a simple, healthy meal. It combines a quick sear, a short steam for broccoli, and a final wilt of spinach in the same pan.

Search intent: quick healthy chicken dinner recipe
  • butter-braised chicken
  • chicken with spinach and broccoli
  • quick healthy chicken dinner
  • one-pan chicken recipe
  • weeknight chicken skillet

Key takeaways

Ready in about 35 minutes total.
One-pan method keeps cleanup minimal.
Easy swaps for stock, lemon, or Parmesan.

Recipe guide

Butter-braised chicken with spinach and broccoli is a fast, pantry-friendly dinner that suits busy cooks and anyone wanting a simple, healthy meal. It combines a quick sear, a short steam for broccoli, and a final wilt of spinach in the same pan.

A one-pan, 35-minute dinner: sear chicken, steam broccoli, wilt spinach in butter.

  • Ready in about 35 minutes total.
  • One-pan method keeps cleanup minimal.
  • Easy swaps for stock, lemon, or Parmesan.

Ingredients (serves 4)

1 lb chicken (breasts or thighs), salt and pepper, 2 tbsp butter, 4 cups fresh spinach (packed), 2 cups broccoli florets, 1–2 tbsp water or stock for steaming.

Step-by-step

1) Season chicken with salt and pepper. 2) Melt butter in a large skillet over medium-high. Sear chicken 3–4 minutes per side until golden. 3) Push chicken aside, add broccoli and a splash of water/stock, cover and cook 5–7 minutes until broccoli is tender and chicken registers 165°F. 4) Uncover, spoon butter over chicken; remove and rest briefly. 5) Add spinach to skillet, wilt in sauce until just softened, return chicken to warm, adjust seasoning, serve.

Tips & variations

Use bone-in or skin-on chicken—add a few extra minutes to cook. Swap stock for lemon juice for brightness. If using frozen spinach, thaw and squeeze dry before adding. Finish with a pinch of red pepper flakes or grated Parmesan.

Ingredients

  • 1 lb Chicken
  • 2 tbsp Butter
  • 4 cups Spinach
  • 2 cups Broccoli

Instructions

  1. Season chicken with salt and pepper.
  2. Cut broccoli into florets and rinse; trim stems.
  3. Rinse spinach and drain.
  4. Melt butter in a large skillet over medium-high heat.
  5. Add chicken and sear until golden, about 3-4 minutes per side.
  6. Push chicken to the side, add broccoli and a splash of water or stock, cover and cook 5-7 minutes until broccoli is tender and chicken reaches 165°F.
  7. Uncover, nestle chicken on top and spoon butter sauce over to finish cooking if needed.
  8. Remove chicken and let rest briefly. Add spinach to skillet and wilt in the butter sauce, stirring until just softened.
  9. Return chicken to the pan to warm, taste and adjust seasoning, then serve immediately.

FAQs

Can I use frozen vegetables? Yes—thaw and drain frozen spinach; increase broccoli steam time by a few minutes if using frozen florets.
How do I know the chicken is cooked? Use an instant-read thermometer; chicken is safe at 165°F in the thickest part.
Can this be made ahead? You can cook chicken and vegetables separately, refrigerate, then rewarm gently in a skillet with extra butter or stock to avoid drying out.