Creamy Garlic Chicken Broccoli Skillet – Quick (Print Version)
This Creamy Garlic Chicken and Broccoli Skillet is pure comfort. Quick, flavorful, and perfect for busy weeknights. My family loves this easy, delicious meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Skillet Stars
01 -
1 lb boneless, skinless chicken breasts, sliced into ½-inch thick cutlets
02 -
4 cups broccoli florets (from about 1 large head)
→ Creamy Foundation
03 -
1 cup heavy cream
04 -
½ cup low-sodium chicken broth
05 -
½ cup freshly grated Parmesan cheese
→ Flavor Boosters & Seasonings
06 -
2 tbsp olive oil, divided
07 -
4-5 cloves garlic, minced (or more, I won't tell!)
08 -
1 tbsp all-purpose flour (or gluten-free alternative)
09 -
½ tsp red pepper flakes (optional)
10 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Slice your chicken breasts into thin cutlets, about ½-inch thick. Pat them dry with paper towels—this is a tiny step I always forget but it makes a HUGE difference for browning! Chop your broccoli into bite-sized florets. Get everything ready because once the skillet heats up, things move fast. I once started cooking before chopping, and it was a frantic mess, trying to chop while chicken was sizzling!
02 -
Drizzle a tablespoon of olive oil into your largest skillet over medium-high heat. Once it’s shimmering, add the chicken in a single layer. Don't overcrowd the pan, or it won't get that lovely golden-brown sear. Cook for 3-4 minutes per side until cooked through and nicely browned. This step is crucial for flavor, honestly! Remove the chicken to a plate and set it aside; don't worry if it's not perfectly cooked through yet, it'll finish in the sauce.
03 -
Reduce the heat to medium. Add a little more olive oil if the pan looks dry. Toss in the minced garlic and red pepper flakes (if using). Sauté for about 30 seconds, just until fragrant. Seriously, don't let the garlic burn! I've done that, and the whole dish tastes bitter. Keep a close eye on it; you want that sweet, garlicky smell, not a burnt one.
04 -
Sprinkle the flour over the garlic in the skillet and whisk constantly for 1 minute. This makes a quick roux! Slowly pour in the chicken broth, whisking constantly to avoid lumps. Then, stir in the heavy cream. Bring the sauce to a gentle simmer, whisking occasionally, until it starts to thicken slightly, about 3-5 minutes. The smell at this point is just heavenly, a real kitchen hug!
05 -
Stir the broccoli florets into the simmering sauce. Cover the skillet and let it cook for 5-7 minutes, or until the broccoli is tender-crisp. I like mine with a bit of bite, not mushy, so keep an eye on it! This is where the Creamy Garlic Chicken and Broccoli Skillet really comes together, the broccoli absorbing all that rich flavor.
06 -
Return the cooked chicken to the skillet, nestling it into the sauce and broccoli. Stir in the freshly grated Parmesan cheese until it's melted and smooth. Season generously with salt and black pepper to taste. Give it a good stir, let it warm through for another minute or two. The sauce should coat everything beautifully, a truly inviting sight!
# Notes:
01 -
Always pat chicken dry for a better sear, it's a game-changer I learned the hard way.
02 -
Leftovers store beautifully in an airtight container for up to 3 days; reheat gently to keep the sauce creamy.
03 -
Swap chicken for shrimp or sausage if you're feeling adventurous; I've tried shrimp, and it's delish!
04 -
A sprinkle of fresh parsley at the end adds a pop of color and freshness that just elevates the dish.
# Tools You'll Need:
01 -
Large skillet (cast iron or non-stick)
02 -
cutting board
03 -
sharp knife
04 -
whisk
05 -
measuring cups and spoons.
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 30 g
Total Carbohydrate: 15 g
Protein: 35 g