Chicken and Broccoli with Mushroom Sauce
Indulge in the comforting flavors of this Chicken and Broccoli with Mushroom Sauce recipe—a hearty, one-pan meal that's as easy to prepare as it is satisfying. Juicy, pan-seared chicken breasts and tender broccoli florets are brought together in a rich and creamy mushroom sauce, made with fresh garlic, sautéed button mushrooms, and a touch of Parmesan for a flavor boost. Perfect for busy weeknights, this quick recipe comes together in just 45 minutes, making it a wholesome, family-friendly dinner option. Serve it over rice, pasta, or with crusty bread to soak up every drop of the luscious sauce. Packed with protein and vibrant vegetables, this dish is a delicious way to turn simple ingredients into a restaurant-worthy meal!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 4 cups broccoli florets
- 2 tablespoons unsalted butter
- 2 pieces garlic cloves, minced
- 2 cups button mushrooms, sliced
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 tablespoon all-purpose flour
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with salt, black pepper, and garlic powder.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the broccoli florets and cook for 4-5 minutes, stirring occasionally, until bright green and slightly tender. Remove from the skillet and set aside with the chicken.
Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and become golden brown.
Sprinkle the flour over the mushrooms and stir well to coat. Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Stir in the heavy cream and Parmesan cheese, and continue to simmer for another 2-3 minutes until the sauce thickens. Adjust seasoning with additional salt and black pepper, if needed.
Return the cooked chicken breasts and broccoli to the skillet, spooning the mushroom sauce over them. Simmer for 2-3 minutes to reheat everything and allow the flavors to meld.
Garnish with chopped parsley and serve hot. Pair with rice, pasta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 3943 mg | 171% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 10.6 g | ||
| Protein | 251.0 g | 502% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 545 mg | 42% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3041 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
