05/06/2026
6 DELICIOUS BROCCOLI RECIPES 🥦✨
GARLIC BUTTER CHICKEN AND BROCCOLI
INGREDIENTS:
500 g chicken breast, cut into cubes
300 g broccoli florets
350 g baby potatoes, cooked or roasted
3 tablespoons butter
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon Italian seasoning
Salt and black pepper to taste
Fresh parsley, chopped
INSTRUCTIONS:
Season the chicken with salt, pepper, paprika, and Italian seasoning.
Heat olive oil in a skillet and cook the chicken until golden and fully cooked.
Add butter and garlic, then stir until fragrant.
Add the broccoli and cook for a few minutes until bright green and tender.
Add the cooked potatoes and mix everything with the garlic butter sauce.
Garnish with fresh parsley and serve warm.
BEEF AND BROCCOLI STIR-FRY
INGREDIENTS:
500 g beef strips
350 g broccoli florets
2 tablespoons oil
3 garlic cloves, minced
1 teaspoon grated ginger
80 ml soy sauce
2 tablespoons oyster sauce
1 tablespoon honey or brown sugar
1 teaspoon cornstarch mixed with 3 tablespoons water
Cooked white rice, to serve
Sesame seeds and green onions, for garnish
INSTRUCTIONS:
Heat oil in a pan and sear the beef strips until browned.
Add garlic and ginger, then stir for 1 minute.
Add broccoli and cook until tender-crisp.
Mix soy sauce, oyster sauce, honey, and cornstarch water.
Pour the sauce into the pan and cook until glossy and thick.
Serve over white rice with sesame seeds and green onions.
CREAMY BROCCOLI PASTA
INGREDIENTS:
350 g pasta
300 g broccoli florets
2 tablespoons butter
3 garlic cloves, minced
250 ml heavy cream
80 g grated parmesan cheese
Salt and black pepper to taste
Fresh parsley, chopped
INSTRUCTIONS:
Cook the pasta according to package directions.
During the last 3 minutes of cooking, add the broccoli to the pasta water.
Drain and set aside.
In a pan, melt butter and sauté garlic until fragrant.
Add heavy cream, parmesan, salt, and pepper.
Add the pasta and broccoli, then toss until creamy.
Garnish with parsley and extra parmesan.
CHEESY BROCCOLI CASSEROLE
INGREDIENTS:
500 g broccoli florets
250 ml heavy cream
150 g cream cheese
200 g shredded cheddar cheese
100 g mozzarella cheese
2 garlic cloves, minced
1 teaspoon onion powder
Salt and black pepper to taste
50 g breadcrumbs, optional
INSTRUCTIONS:
Preheat oven to 190°C / 375°F.
Lightly steam the broccoli until bright green.
In a bowl, mix cream, cream cheese, garlic, onion powder, salt, and pepper.
Place the broccoli in a baking dish.
Pour the creamy mixture over the broccoli.
Add cheddar, mozzarella, and breadcrumbs if using.
Bake for 20–25 minutes until golden, bubbly, and cheesy.
SHRIMP AND BROCCOLI SKILLET
INGREDIENTS:
500 g large shrimp, peeled and deveined
350 g broccoli florets
2 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon paprika
Salt and black pepper to taste
Cooked rice or noodles, to serve
Fresh parsley, chopped
INSTRUCTIONS:
Season the shrimp with salt, pepper, and paprika.
Heat olive oil and butter in a skillet.
Add the shrimp and cook for 2–3 minutes per side.
Remove the shrimp and set aside.
Add garlic and broccoli to the same skillet.
Cook until the broccoli is tender but still bright green.
Return the shrimp to the pan and add lemon juice.
Serve over rice or noodles with fresh parsley.
ROASTED BROCCOLI WITH SALMON
INGREDIENTS:
4 salmon fillets
400 g broccoli florets
400 g baby potatoes, halved
2 tablespoons olive oil
2 tablespoons butter, melted
2 garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon paprika
Salt and black pepper to taste
Lemon wedges
Fresh parsley, chopped
INSTRUCTIONS:
Preheat oven to 200°C / 400°F.
Place potatoes on a baking tray with olive oil, salt, and pepper.
Roast for 20 minutes.
Add broccoli and salmon fillets to the tray.
Mix melted butter, garlic, lemon juice, paprika, salt, and pepper.
Brush the mixture over the salmon and broccoli.
Bake for 12–15 minutes, or until the salmon is cooked through.
Serve with lemon wedges and fresh parsley.
