Tomato Broccoli Chicken
Elevate your weeknight dinners with this vibrant and wholesome Tomato Broccoli Chicken recipe—an irresistible medley of tender chicken bites, nutrient-packed broccoli, and juicy cherry tomatoes simmered in a rich tomato-basil sauce. This one-pan dish is a busy cook's dream, combining minimal prep time with maximum flavor. Infused with garlic and herbs like oregano and basil, and finished with a sprinkle of Parmesan for a savory touch, it’s a comforting, protein-packed meal that’s ready in just 40 minutes. Perfect on its own or served with rice, quinoa, or crusty bread, this family-friendly recipe is as versatile as it is delicious. Whether you're meal prepping or serving it fresh, this skillet creation is sure to become a staple in your dinner rotation.
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Recipe Information
Ingredients
- 2 pieces chicken breasts (boneless, skinless)
- 2 cups broccoli florets
- 1.5 cups cherry tomatoes
- 2 tablespoons olive oil
- 3 pieces garlic cloves
- 1 medium onion
- 1 cup canned tomato sauce
- 0.5 cup chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
Instructions
1. Prepare the ingredients: Dice the onion, mince the garlic, cut the chicken breasts into bite-sized pieces, and rinse the broccoli and cherry tomatoes under cold water.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 4-5 minutes until they are lightly browned on the outside. Remove the chicken from the skillet and set aside.
3. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and minced garlic and sauté for 2-3 minutes until fragrant and translucent.
4. Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
5. Stir in the broccoli florets, tomato sauce, chicken broth, dried basil, dried oregano, salt, and black pepper. Mix well to combine.
6. Return the browned chicken pieces to the skillet. Stir everything together, ensuring the chicken is coated in the tomato-broccoli sauce.
7. Cover the skillet with a lid, reduce the heat to medium-low, and simmer for 10-12 minutes, or until the chicken is fully cooked and the broccoli is tender.
8. Taste the sauce and adjust seasoning, if needed. Sprinkle the grated Parmesan cheese over the dish before serving.
9. Serve hot as is, or pair it with rice, quinoa, or crusty bread.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.0 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 122 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 560 mg | 12% | |
*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.
