Chicken Broccoli Supper
Transform your weeknight dinner routine with this hearty and delicious Chicken Broccoli Supper, a one-pan wonder that combines tender, golden-seared chicken breasts, crisp-tender broccoli, and a luscious Parmesan cream sauce. Perfectly seasoned with garlic, paprika, and a splash of heavy cream, this dish strikes the perfect balance between comforting richness and wholesome flavor. Ready in just 45 minutes, it's an ideal choice for busy evenings without sacrificing taste or nutrition. Serve it over fluffy rice or al dente pasta to soak up every drop of the creamy sauce, and garnish with freshly grated Parmesan or vibrant parsley for a restaurant-worthy finish. Whether you're feeding a hungry family or meal-prepping for the week, this homestyle chicken dinner is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 4 cups Fresh broccoli florets
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 0.5 cups Heavy cream
- 0.5 cups Grated Parmesan cheese
- 0.5 teaspoon Paprika
- 4 cups Cooked rice or pasta (optional, for serving)
Instructions
Season the chicken breasts on both sides with salt, pepper, and garlic powder.
Heat a large skillet over medium heat and add olive oil. Once hot, add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and cover to keep warm.
In the same skillet, add the fresh broccoli florets along with 2 tablespoons of water. Cover the pan and steam the broccoli over medium heat for 4-5 minutes, or until crisp-tender. Remove the broccoli and set aside.
Reduce the heat to medium-low and melt the butter in the skillet. Stir in the flour and cook for 1-2 minutes, whisking constantly, to create a roux.
Gradually add the chicken broth, whisking to prevent lumps. Cook for 2-3 minutes, until the sauce thickens slightly. Then, stir in the heavy cream, Parmesan cheese, and paprika. Allow the sauce to simmer gently for 2 minutes, stirring occasionally.
Return the chicken and broccoli to the skillet, turning to coat with the sauce. Simmer for another 2-3 minutes, until everything is heated through and the flavors are combined.
Serve hot over cooked rice or pasta, if desired. Garnish with extra Parmesan cheese or fresh herbs, such as parsley, for an added touch.
Nutrition Facts
Calories |
863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 1085 mg | 47% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 2.6 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1000 mg | 21% | |
*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.
