Savory Garlic Butter Chicken and Veggie Medley

In a medium-sized bowl, combine cubed chicken, salt, onion powder, garlic powder, ground black pepper, and dried thyme. Toss to coat the chicken evenly.

Heat a large skillet over medium heat. Add 3 tablespoons of unsalted butter and let it melt before adding the seasoned chicken. Cook the chicken, turning occasionally, until cooked through and the internal temperature reaches 165°F.

Transfer the cooked chicken to a plate and set aside.

To the same skillet, add an additional tablespoon of unsalted butter, then the diced onion and sliced red bell pepper. Sauté for 1-2 minutes or until they start to brown. Add the minced garlic and cook for one more minute.

Pour the chicken stock into the skillet, bring it to a boil, and then add the broccoli florets. Cover for 2 minutes.

Uncover the skillet, push the vegetables to the outer edges of the pan, allowing the chicken stock to simmer and reduce by half, approximately 5 minutes.

Add the remaining tablespoon of unsalted butter to the skillet, then return the cooked chicken to the pan, along with any accumulated juices. Toss to coat the chicken with the sauce, and let it warm through.

Taste and adjust the seasoning as needed with salt and pepper. Serve hot, preferably over steamed rice or with crusty bread to soak up the delightful sauce.