Creamy Chicken and Broccoli
This creamy chicken and broccoli dish is savory, comforting, and packed with flavor, perfect for a family dinner or a gathering with friends.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Boneless, skinless chicken thighs can be used for more flavor.
- 2 cups broccoli florets Feel free to substitute with other vegetables like green beans or bell peppers.
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth Use gluten-free broth for a gluten-free option.
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme Fresh herbs can be used instead of dried.
- ¼ cup heavy cream For a lighter option, use half-and-half or a dairy-free alternative.
- 1 cup grated parmesan cheese Any hard cheese can work, but parmesan provides a rich, nutty flavor.
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
- Stir in the diced chicken breast, seasoning it with salt, pepper, paprika, and thyme. Cook until the chicken is browned on all sides, about 5-6 minutes.
- Add the broccoli florets and pour in the chicken broth. Bring the mixture to a simmer, cover, and cook for an additional 8-10 minutes, until the broccoli is tender and the chicken is cooked through.
- Lower the heat and stir in the heavy cream and grated parmesan cheese. Mix well until the cheese is melted and the sauce is creamy, about 2-3 minutes.
- Serve hot, garnished with additional parmesan if desired.
Notes
Ensure the chicken is cut into uniform pieces to promote even cooking. Don’t skip browning the chicken; this adds a depth of flavor! Add a pinch of red pepper flakes for a touch of heat. Leftovers should be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.