Ingredients
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2 large chicken breasts, cut into bite-sized pieces
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2 tablespoons olive oil
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3 cups broccoli florets
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3 garlic cloves, minced
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon paprika
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1/2 teaspoon dried Italian herbs
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For the creamy sauce
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1 cup heavy cream
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1/2 cup chicken stock
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1/3 cup grated Parmesan cheese
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1 teaspoon Dijon mustard
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1 tablespoon butter
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1 tablespoon fresh parsley, chopped
Directions
This creamy garlic chicken and broccoli skillet is a quick, comforting dinner made in one pan with juicy golden chicken, tender broccoli and a rich garlic cream sauce. It is simple enough for a busy weeknight, but still tastes like something special.
The sauce is smooth, savoury and full of garlic flavour, while the broccoli adds freshness and colour. Serve it on its own for a lighter meal, or with rice, pasta, mashed potatoes or crusty bread for a more filling dinner.
Tips
- Cut the chicken into similar-sized pieces so it cooks evenly.
- Do not overcook the broccoli. It should stay bright green and slightly tender.
- For a thicker sauce, let it simmer for a few extra minutes before serving.
- Add a little grated Parmesan for extra flavour and a richer sauce.
- If the sauce becomes too thick, stir in a small splash of chicken stock or milk.
- Fresh garlic gives the best flavour, but garlic powder can be used in a hurry.
Recipe Notes
- Chicken breast works well, but chicken thighs will give a juicier result.
- You can use fresh or frozen broccoli. If using frozen broccoli, add it directly to the pan and cook until heated through.
- For a lighter version, use half-and-half instead of heavy cream.
- This dish is best served fresh, but leftovers can be stored in the fridge for up to 2 days.
- Reheat gently over low heat and add a splash of milk or stock to loosen the sauce.
Nutrition Notes
This recipe is a satisfying high-protein dinner with chicken, broccoli and a creamy garlic sauce. It can be kept lower in carbohydrates if served on its own, or made more filling with rice, pasta or potatoes.
Steps
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1
Done
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Step 1: Season the chickenPlace the chicken pieces in a bowl and season with salt, black pepper, paprika and dried Italian herbs. Toss well to coat evenly. |
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2
Done
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Step 2: Cook the chickenHeat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5–6 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside. |
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3
Done
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Step 3: Cook the broccoliAdd the broccoli florets to the same skillet. Cook for 3–4 minutes, stirring often, until the broccoli becomes bright green and slightly tender. |
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4
Done
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Step 4: Make the garlic cream sauceReduce the heat to medium. Add the butter and minced garlic to the skillet and cook for about 30 seconds, until fragrant. Pour in the chicken stock and heavy cream, then stir in the Dijon mustard and Parmesan cheese. |
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5
Done
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Step 5: Combine everythingReturn the chicken to the skillet and stir gently to coat it in the creamy garlic sauce. Let everything simmer for 3–5 minutes, until the sauce thickens slightly and the chicken is heated through. |
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6
Done
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Step 6: ServeSprinkle with chopped parsley and serve warm. Enjoy on its own, or with rice, pasta, mashed potatoes or crusty bread. |
