Chicken Breasts and Broccoli with Madeira Sauce
Elevate your weeknight dinner with this irresistible recipe for Chicken Breasts and Broccoli with Madeira Sauce, a savory dish that balances simplicity and sophistication. Juicy, pan-seared chicken breasts are paired with tender-steamed broccoli and bathed in a rich, velvety Madeira wine sauce infused with aromatic shallots, garlic, and fresh thyme. This elegant yet approachable meal comes together in under 45 minutes, making it perfect for both busy weeknights and special occasions. Garnished with a sprinkle of fresh parsley, it’s as visually stunning as it is delicious. Serve this dish with a side of roasted potatoes or crusty bread to soak up every drop of the luscious sauce. Perfect for fans of hearty, restaurant-quality meals made at home, this recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Shallots
- 2 pieces Garlic cloves
- 1 cup Madeira wine
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 4 cups Broccoli florets
- 1 cup Water
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Season the chicken breasts on both sides with salt and pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Lower the heat to medium.
Finely chop the shallots and mince the garlic. Add them to the skillet and sauté for 2-3 minutes until softened and fragrant.
Pour in the Madeira wine, scraping the bottom of the skillet to deglaze and release brown bits. Let the wine simmer for 3-4 minutes, reducing slightly.
Add the chicken broth and heavy cream to the skillet. Stir to combine and let the sauce simmer for 5-6 minutes until it thickens. Stir in the fresh thyme leaves.
While the sauce is simmering, steam the broccoli. In a separate pot, bring 1 cup of water to a boil and add the broccoli florets. Cover and steam for 3-4 minutes until tender but still vibrant green. Drain and set aside.
Return the cooked chicken breasts to the skillet with the Madeira sauce, spooning the sauce over the chicken to coat. Let them heat together for 2-3 minutes.
Plate the chicken breasts with a side of steamed broccoli. Spoon additional Madeira sauce over the chicken and garnish with fresh parsley.
Serve immediately and enjoy!
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 6.5 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 610 mg | 13% | |
*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.
