Start by seasoning the diced chicken breasts with salt, onion powder, garlic powder, ground black pepper, and dried thyme. Ensure each piece is evenly coated with the seasoning for maximum flavor.
In your large skillet, melt 2 tablespoons of Challenge Butter over medium heat. Allow it to bubble slightly without burning.
Add the seasoned chicken to the skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Once cooked, transfer the chicken to a plate and set it aside.
In the same skillet, add the remaining 3 tablespoons of Challenge Butter. Once melted, toss in the diced onion and red bell pepper. Sauté for 2-3 minutes until the onions become translucent.
Add the minced garlic and broccoli florets to the skillet. Stir well to combine, and cook for an additional 3-4 minutes until the broccoli is bright green but still crisp.
Return the cooked chicken to the skillet. Pour in the low sodium chicken stock, stirring to combine. Bring the mixture to a simmer and let it cook for another 5 minutes, allowing the flavors to meld beautifully.
Before serving, taste the dish and add additional salt and pepper as needed. This is your moment to perfect the flavor!
Serve your Garlic Butter Chicken Vegetable Skillet warm, optionally garnished with fresh herbs or a sprinkle of parmesan cheese. Enjoy this delightful meal with your family or friends!
