Garlic Butter Broccoli
A quick and flavorful side for your next meal! This garlic butter broccoli goes well with almost any meal.
I know kids are supposed to hate broccoli, but I used to love it growing up! This is the recipe I grew up on, which definitely contributed to my love of broccoli. Garlic and broccoli are a perfect pair, and butter makes everything better!
* This recipe was updated with new pictures! I also used to make this broccoli with fresh garlic, but I’ve been enjoying it more with garlic powder lately. So the recipe has been updated with that change but you can still use fresh garlic!
How to make skillet broccoli with garlic butter:
This broccoli is entirely stove-top, and comes together in about 15 minutes all together!
To make this garlic butter broccoli recipe, start by bringing a large pot of salted water to a boil. Add your broccoli and cook for 3 to 6 minutes.
For the broccoli, you can choose how soft or firm you make it. I like slightly softer broccoli, so I let it boil for about 6 minutes. If you like firmer broccoli that holds its shape a bit more, boil your broccoli for 3 minutes, or until fork tender.
While your broccoli cooks, heat your butter and oil in a separate large skillet over medium heat until the butter is fully melted and starts sizzling gently. If using fresh garlic, add it in now and cook for about 1 minute. If using garlic powder, we’ll be adding it in later!
Drain your boiled broccoli and add it to the skillet along with your garlic powder (if using). It’s important to make sure the skillet isn’t overcrowded with broccoli! This can make it difficult to cook and sauté.
If your broccoli doesn’t fit in one layer, you can cook your broccoli in batches. Set aside about half of your garlic butter for the other batch, and add half of your broccoli to the skillet.
Toss the broccoli to coat in the butter and garlic. Sauté the broccoli over medium-high heat for 1 to 2 minutes, tossing occasionally, until lightly browned.
If cooking in batches, Transfer the cooked broccoli to a plate, add your reserved garlic butter, and sauté the next batch. Once sautéed, you can transfer your earlier batch back to the skillet if it needs warming.
Garlic butter broccoli storage:
This broccoli will keep for up to 3 days in the fridge. Keep stored in an airtight container to maximize freshness!
To reheat this garlic butter broccoli, place in a large skillet with a tablespoon of butter or olive oil. Set over medium-low heat and warm for about 5 minutes (tossing occasionally), or until it starts sizzling and is heated through.
You may also love some of these other recipes:
Garlic Butter Broccoli Recipe
- 5 cups broccoli florets (about 2 to 3 heads of broccoli /or/ 24 ounces)
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder, or 3 cloves of fresh garlic (minced) * see notes
- salt to taste
- Bring a large pot of salted water to a boil. Lower your broccoli florets into the boiling water. Cook for 3 to 6 minutes, or until softened to your liking (3 minutes for firmer broccoli or 6 minutes for softer broccoli). Rinse with cold water to stop the cooking, and set aside to drain.
- Add your butter and olive oil to a large skillet, and place the skillet on a stove burner set to medium-high heat. Heat for about 1 minute, or until the butter is melted and starts to sizzle.
- Add your drained broccoli to the skillet along with the garlic powder and salt (to taste). Make sure the broccoli is in one even layer. If not, cook the broccoli in batches. Sauté the broccoli on medium-high heat, tossing occasionally, until the broccoli lightly browns and is coated in the butter and garlic powder (about 2 minutes).