Creamy Chicken and Broccoli
Indulge in the comforting flavors of Creamy Chicken and Broccoli, a one-pan wonder that’s perfect for busy weeknights or cozy family dinners. Tender, golden-seared chicken breasts and vibrant sautéed broccoli are bathed in a rich, velvety parmesan cream sauce, made from scratch with butter, garlic, and a touch of heavy cream. This recipe balances hearty protein and crisp vegetables while offering a luxurious, restaurant-quality meal that's ready in just 40 minutes. Whether served over fluffy rice, al dente pasta, or creamy mashed potatoes, this dish is sure to become a go-to favorite. With simple ingredients and minimal prep, Creamy Chicken and Broccoli is a satisfying, flavor-packed entrée that will elevate your dinner table effortlessly.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 3 cups broccoli florets
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Season the chicken breasts with salt, black pepper, and paprika on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining olive oil and sauté the garlic for 1 minute until fragrant.
Add the broccoli florets to the skillet and sauté for 4-5 minutes until they turn vibrant green and just start to soften. Remove the broccoli and set aside.
Reduce the heat to medium and melt the butter in the skillet. Stir in the flour and cook for 1 minute, whisking constantly to make a roux.
Gradually whisk in the chicken broth, followed by the heavy cream, ensuring no lumps form. Cook for 2-3 minutes until the sauce thickens.
Stir in the grated parmesan cheese, salt, and black pepper. Simmer for an additional minute until the cheese is fully melted and the sauce is smooth.
Return the cooked chicken breasts to the skillet, spoon the creamy sauce over them, and add the sautéed broccoli back to the pan.
Simmer everything together for 2-3 minutes to ensure the flavors meld and the broccoli is tender.
Garnish with chopped fresh parsley, if desired. Serve warm over rice, pasta, or mashed potatoes.
Nutrition Facts
Calories |
2314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.8 g | 215% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 5115 mg | 222% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 4.4 g | ||
| Protein | 156.1 g | 312% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1104 mg | 85% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 430 mg | 9% | |
*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.
