Prepare the ingredients: Start by cutting the chicken breasts into evenly sized cubes so they cook uniformly. Wash and pat dry the broccoli florets, making sure there’s no excess water—this helps them sear better instead of steaming. Mince the garlic finely and set aside, as it will be the key to that delicious buttery aroma later.

Sear the chicken: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter starts to foam, add the chicken pieces in a single layer. Sprinkle with salt, black pepper, and paprika. Let the chicken sear without moving it for 2–3 minutes on one side to create a light golden crust. Then stir occasionally and cook for another 4–5 minutes until the chicken is no longer pink in the center. Transfer the cooked chicken to a plate and set aside.

Cook the broccoli: In the same skillet, add another tablespoon of butter and a splash more olive oil if needed. Toss in the broccoli florets and sauté for 3–4 minutes, stirring frequently. You want them to become bright green and slightly tender but still crisp. If you prefer softer broccoli, add a tablespoon of water, cover the pan with a lid, and steam for 1–2 additional minutes.

Make the garlic butter sauce: Push the broccoli to one side of the skillet. Add the remaining tablespoon of butter to the empty side, then stir in the minced garlic and crushed red pepper flakes. Sauté for about 30 seconds to 1 minute until fragrant, being careful not to let the garlic brown.

Combine everything: Return the cooked chicken to the skillet. Toss everything together so the garlic butter coats both the chicken and broccoli evenly. Drizzle with soy sauce for an extra boost of flavor, and cook for another 1–2 minutes to let the sauce cling to the chicken pieces beautifully.

Serve and enjoy: Transfer to a serving plate and squeeze a bit of fresh lemon juice over the top for brightness. Serve immediately while warm, ideally with steamed rice, mashed potatoes, or over pasta for a complete meal.