Garlic Butter Broccoli

Name: Garlic Butter Broccoli
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Yield: 4
Cuisine: American
Ingredients: 6 cups broccoli florets, around 2-3 heads of broccoli; 1 tablespoon olive oil; ¼ teaspoon sea salt, plus more to taste; Pinch of black pepper; 2 tablespoons butter; 2 garlic cloves, minced; Squeeze of lemon, optional

Garlic butter makes everything better, especially broccoli! This quick and easy garlic butter broccoli cooks up on the stovetop in under 10 minutes. It’s simple, delicious, and pairs perfectly with chicken, steak, salmon, or whatever happens to be in your fridge.

A close up of the broccoli florets on the plate after being cooked.

Garlic and butter rarely disappoint. Together, they can turn just about anything into something delicious—except maybe smoothies. It’s what makes my garlic butter steak bites and potatoes one of the most popular recipes on my site, so naturally, broccoli deserved the same treatment.

As a mom to picky eaters, I keep this garlic butter broccoli recipe in my back pocket when I need a side dish the entire family will actually eat. It’s a fantastic way to incorporate essential nutrients since broccoli is a great source of fiber, vitamin C, and folate. I love pairing it with chicken or steak, or serving it as a savory side for holiday meals. Add lemon juice, parmesan cheese, or red pepper flakes to make it your own.

The best part? Everything cooks in one skillet and comes together in under 10 minutes. It’s great for busy weeknights when you need something fast but still want a complete meal on the table.

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Ingredient Notes

Ingredients in the recipe, including broccoli, garlic, butter, olive oil, salt, water and pepper.

Broccoli florets: You’ll need about 2-3 heads of broccoli, or roughly 6 cups of florets. Short on time? A bag of pre-cut broccoli florets works great too.
Olive oil: Use extra virgin olive oil for the best flavor.
Butter: Butter adds richness and gives the broccoli that classic garlic butter flavor. I use salted grass fed butter most of the time, but unsalted works too.
Garlic: Fresh garlic makes a big difference in this recipe. I typically use a garlic press instead of mincing by hand.

Lemon juice (optional): A squeeze of fresh lemon at the end brightens everything up and balances the richness of the butter perfectly. Fresh is best, but bottled works in a pinch if you don’t have a lemon on hand.

See recipe card for full information on ingredients and quantities.

Variations

While garlic and butter on broccoli is pretty straightforward, there are plenty of ways to make it your own:

Make it cheesy: Sprinkle freshly grated parmesan cheese over the broccoli right before serving. The heat from the broccoli melts it perfectly.
Add heat: Toss in a pinch of red pepper flakes with the garlic for a little kick.
Add crunch: Top with toasted sliced almonds, pine nuts, or chopped walnuts for extra texture.
Give it a savory twist: Add a splash of coconut aminos or tamari at the end and finish with sesame seeds.
Make it dairy free: Use ghee in place of the butter, which is butter with the lactose and dairy proteins removed. You can also use olive oil, avocado oil, or vegan butter.
Turn it into a complete meal: Add cooked chicken sausage, shredded rotisserie chicken, or leftover steak directly to the skillet at the end.

How to Make Garlic Butter Broccoli

Steps for how to make the recipe, including cooking it in the pan, steaming it, adding the garlic and butter, and serving it with lemon juice.

Prep: If using broccoli heads, cut the crowns off the stem, then chop them into small, bite-sized florets.
Sauté: Heat olive oil in a large skillet over medium heat. Add the broccoli florets, salt, and pepper, and sauté for 3-4 minutes.
Steam: Add 2 tablespoons of water, cover, and cook until the broccoli is tender and vibrant green, about 2-4 minutes.
Season: Reduce heat to low and add the butter and garlic. Stir and cook until fragrant, about 1 minute.
Serve: Serve warm with a squeeze of lemon juice. Add more salt and pepper to taste.

A plate with sautéed garlic butter broccoli ready for serving surrounded by lemon wedges and additional salt and pepper.

Recipe Tips

Use pre-cut broccoli florets. If you’re short on time, grab a bag of pre-cut broccoli florets. Make sure to cut down any larger pieces so everything cooks evenly.
Cut the broccoli small. Smaller, evenly sized florets cook faster and more evenly, which means no mushy stems or undercooked pieces.
Don’t skip the water. Adding a splash of water and covering the pan helps steam the broccoli so it becomes perfectly tender without burning.
Let it brown a little. Want more flavor? Let the broccoli sit undisturbed for 1-2 minutes while sautéing so the edges caramelize slightly.
Taste and adjust! Sometimes all you need is an extra pinch of salt or squeeze of lemon juice to bring everything together.

FAQs

Can I roast the broccoli instead?

Yep! If you prefer crispy edges, roasting works great too. Just toss the broccoli florets with olive oil, salt, and pepper, then spread them out on a baking sheet and roast at 425°F for 20-25 minutes, flipping halfway through. Once the broccoli is tender and slightly crispy, toss it with the melted butter and garlic before serving so the garlic doesn’t burn in the oven.

Can I use frozen broccoli?

Yes, frozen broccoli can work as a time-saver. Just add the frozen broccoli directly to the skillet and cook a few extra minutes until tender. Then, add the garlic and butter as instructed. Frozen broccoli tends to be softer than fresh, so you may not get quite as much browning or crispness.

Do I have to use butter?

Nope! The butter adds richness and flavor, but you can easily swap it. Olive oil or avocado oil both work, or you can use ghee if you still want that buttery flavor without the lactose or dairy proteins.

How do I keep the garlic from burning?

Don’t walk away! Garlic burns quickly, so make sure to add it at the very end. Once the broccoli is tender, reduce the heat to low and stir in the butter and garlic. Cook just until the garlic is fragrant, about 30-60 seconds, then remove the pan from the heat.

Ways to Serve

The good news? The flavors in garlic butter broccoli goes with just about anything. It’s the perfect companion to a variety of main dishes, but it’s also simple enough to throw together when you need a vegetable for meal prep:

With chicken: This side is perfect alongside chicken dishes, including oven baked chicken bites, grilled chicken skewers, or gluten free chicken tenders.
As a side to steak, beef, or salmon: It adds the perfect amount of savory flavor to beef and fish! I even like to serve it as a bed to healthy sloppy joes or my easy gluten free meatballs.
Rice bowls: Mix it into rice bowls with jasmine rice or quinoa. Add your favorite protein or sauce!
Eggs or breakfast: Add leftovers to scrambled eggs, omelets, or breakfast bowls.
Holiday meals: This is an easy vegetable side dish for holidays, potlucks, or family dinners because it pairs well with almost everything on the table. Double the batch and cook it in a large skillet.

A plate laying on the table with the finished dish on the table surrounded by lemon wedges, a serving spoon, and salt and pepper.

Storage

STORE: Place any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.

FREEZE: While you can freeze it, the texture will be much softer after thawing, so it’s best to make it fresh when possible. If freezing, store in a freezer-safe container for up to 2 months and thaw overnight in the fridge before reheating.

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