Creamy Chicken Broccoli
Indulge in the ultimate comfort food with this Creamy Chicken Broccoli recipe, a one-pan wonder that’s both hearty and wholesome. Tender, seared chicken breasts are smothered in a velvety Parmesan cream sauce that’s rich, garlicky, and irresistibly flavorful. The addition of perfectly steamed broccoli florets not only adds a pop of vibrant green but also balances the dish with a healthy dose of veggies. This quick and easy recipe, ready in just 40 minutes, is perfect for busy weeknights yet elegant enough for special occasions. Serve it on its own, over pasta, or with crusty bread to soak up every last drop of that luscious sauce. Whether you're looking for a family-friendly dinner idea or a crowd-pleasing dish, this creamy chicken and broccoli recipe hits all the right notes.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 4 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 1 cup Chicken broth
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 4 cups Broccoli florets
- 0.25 teaspoons Red pepper flakes (optional)
Instructions
Season the chicken breasts on both sides with 1 teaspoon of salt and 0.5 teaspoon of ground black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.
Reduce the heat to medium, add the butter to the same skillet, and let it melt. Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour into the skillet and whisk continuously for 1-2 minutes to make a roux.
Gradually pour in the chicken broth while whisking to avoid lumps, followed by the heavy cream. Continue whisking for 1-2 minutes until the sauce begins to thicken.
Mix in the grated Parmesan cheese, remaining 0.5 teaspoon of salt, 0.5 teaspoon of ground black pepper, and red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth.
Add the broccoli florets to the skillet, cover, and let them steam in the sauce for 5-7 minutes or until they are tender but still slightly crisp.
Return the cooked chicken breasts to the skillet, spoon the sauce over them, and let them warm through for 2-3 minutes.
Serve the creamy chicken and broccoli immediately, garnished with extra Parmesan cheese or fresh herbs if desired.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.3 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 187 mg | 14% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 520 mg | 11% | |
*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.
