Chicken & broccoli is a great weeknight dinner in just one pan. Tender chicken breasts and broccoli covered in a creamy, homemade cheese sauce. This delish dish goes from stovetop to tabletop in minutes! Skip the takeout, this easy one-pan dinner comes together quickly and easily.
| Cook Time: | 15 min |
| Prep Time: | 10 min |
| Total Time: | 25 min |
| Category: | Easy Recipes |
| Cuisine: | American |
| Yield: | 4 servings |
Preparation
1. Place the chicken on a cutting board and cover with plastic wrap. Pound to ½-inch thickness with a meat tenderizer or rolling pin. Season the chicken with salt, pepper, garlic powder, and basil.
2. In a large skillet, heat the oil over medium-high heat. Add the chicken to the pan and cook for 2 to 3 minutes or until browned. Flip over and brown for an additional 2 minutes.
3. Add the broth to the pan, scraping up any browned bits. Add broccoli to the pan and cover. Cook covered for about 3-4 minutes or until tender crisp and chicken is cooked through (165°F).
4. Remove the broccoli and chicken, place on a serving plate, and lightly cover to keep warm.
5. Add the cream cheese to the pan and whisk until melted and creamy, adding more broth if needed. Whisk in the cheddar & parmesan cheese until smooth. Season with additional salt and pepper to taste.
6. Spoon the cheese sauce over the chicken and broccoli and serve immediately.
7. Leftovers can be stored in the fridge in a covered container for up to 3 days.
8. To make this recipe quick, prepare the broccoli while the chicken cooks and shred the cheese while the broccoli cooks.
9. Pound the chicken to 1/2″ thickness so it cooks quickly and evenly. Cover it with plastic wrap when pounding to avoid splattering. If you don’t have a meat mallet, use a rolling pin.
10. Cook the chicken just until it reaches 165°F, do not overcook.
11. Add any juices from the chicken into the sauce for extra flavor.
2. In a large skillet, heat the oil over medium-high heat. Add the chicken to the pan and cook for 2 to 3 minutes or until browned. Flip over and brown for an additional 2 minutes.
3. Add the broth to the pan, scraping up any browned bits. Add broccoli to the pan and cover. Cook covered for about 3-4 minutes or until tender crisp and chicken is cooked through (165°F).
4. Remove the broccoli and chicken, place on a serving plate, and lightly cover to keep warm.
5. Add the cream cheese to the pan and whisk until melted and creamy, adding more broth if needed. Whisk in the cheddar & parmesan cheese until smooth. Season with additional salt and pepper to taste.
6. Spoon the cheese sauce over the chicken and broccoli and serve immediately.
7. Leftovers can be stored in the fridge in a covered container for up to 3 days.
8. To make this recipe quick, prepare the broccoli while the chicken cooks and shred the cheese while the broccoli cooks.
9. Pound the chicken to 1/2″ thickness so it cooks quickly and evenly. Cover it with plastic wrap when pounding to avoid splattering. If you don’t have a meat mallet, use a rolling pin.
10. Cook the chicken just until it reaches 165°F, do not overcook.
11. Add any juices from the chicken into the sauce for extra flavor.
Ingredients
* 1 pound boneless skinless chicken breast pounded ½ thick
* ½ teaspoon garlic powder
* ¼ teaspoon dried basil
* ¼ teaspoon salt or to taste
* ¼ teaspoon black pepper
* 1 tablespoon olive oil
* ¾ cup chicken broth more as needed
* 4 cups broccoli florets
* 4 ounces cream cheese cubed
* ½ cup sharp cheddar cheese shredded
* 2 tablespoons parmesan cheese shredded
* ½ teaspoon garlic powder
* ¼ teaspoon dried basil
* ¼ teaspoon salt or to taste
* ¼ teaspoon black pepper
* 1 tablespoon olive oil
* ¾ cup chicken broth more as needed
* 4 cups broccoli florets
* 4 ounces cream cheese cubed
* ½ cup sharp cheddar cheese shredded
* 2 tablespoons parmesan cheese shredded
Post Review
