Make this one-pan creamy chicken and broccoli dinner recipe that’s so easy to make and ready in just 30 minutes. Perfect weeknight healthy dinner recipes to serve the entire family.
All you need is one pan or skillet to make this low-carb chicken dinner recipe. Tender and juicy chicken breast cooked in with creamy garlic broccoli with some lemon garnished. This chicken and broccoli skillet recipe is our go-to weeknight dinner recipe because it is so easy to make and only needs 30 minutes. You may serve this healthy chicken dinner recipe with a side of noodles, zucchini noodles, or rice. It is a perfect recipe to make if you plan to meal prep some meals for the week.
Why you will love this chicken recipe
- Easy: this chicken and broccoli recipe is super easy to put together in just one pan and only needs 30 minutes of your time.
- Healthy: juicy chicken breast recipe made with a handful of simple and healthy ingredients and loaded with nutrition and veggies. It is also a low carb meal.
- Simple, quick, and delicious: you will love how simple and quick it is to make this recipe. full of flavor and a straight forward recipe to put together.
Ingredient you will need
2 lb boneless chicken breasts
kosher salt and ground pepper, to taste
Italian seasoning
olive oil
garlic cloves
almond milk
gluten-free flour
broccoli head
fresh parsley
lemon wedges, optional to serve
How to make this easy chicken recipe
- Prepare the chicken: Rub the chicken with the seasonings on all sides.
- First, cook the chicken: Heat 1 tablespoon of oil in a large pan over medium-high heat. Cook the chicken until golden-brown and cooked through, about 6-7 minutes per side. Set aside and cover to keep warm.
- Make the creamy sauce: In a small bowl whisk the almond milk and flour until smooth. To the same pan heat the remaining oil, over medium heat. Add the garlic and cook for up to 1 minute.
- Cook the creamy sauce: Pour in the almond milk mixture and stir; you should see the sauce getting thicker almost immediately as it heats up.
- Next, add the broccoli: Add broccoli and cook for 6-8 minutes, or just until tender. Return the chicken back to the pan and continue to cook for a couple of minutes to heat up.
- Serve: Garnish with chopped parsley and lemon wedges, if desired.
Recipe notes and tips
- Note: 4 chicken breast pictured but there should be 6-8 pieces. If the chicken breast is on the thick side, slice them into two thinner pieces to ensure even cooking.
- Seasonings: we used Italian seasoning. You may use any other seasonings you prefer for the chicken, or make your own Italian seasoning combo.
- Garlic: use fresh garlic if you have any. If you don’t have fresh garlic handy, you may use garlic powder.
- Oil: any other oil will work. Olive oil, avocado oil, vegetable oil, or grapeseed oil.
- Milk: we used almond milk. But any other milk of choice will do.
- Veggies: broccoli was used in this recipe. You may use any of your favorite veggies like asparagus, Brussel sprouts, green beans, or zucchini.
- Chicken: if you would like to use boneless chicken thighs go right ahead. Nutrition facts and calories will vary slightly.
- Flour: Any flour you have should work.
Frequently asked questions
It all comes down to the ingredients you are adding to your chicken and broccoli recipe. Be mindful of the amount of sugar, cream, and oil being used. This chicken and broccoli skillet recipe is made with clean ingredients and a perfectly healthy recipe.
Yes. If you don’t have fresh broccoli, you may use frozen broccoli. Thaw the broccoli first and place them on a paper towel to absorb the water.
Place leftover chicken and broccoli in a tightly sealed container and store in the the fridge for up to 4 days. You may freeze leftovers as well. Allow them to thaw in the fridge the night before and simply microwave when ready to eat.
More easy chicken recipe
- Sweet and Sour Chicken
- Asparagus Stuffed Chicken Breast
- Crispy Baked Chicken Cutlets
- Chicken Corn Chowder
- Creamy Cajun Chicken Skillet
- Buffalo Chicken Mac and Cheese
- Easy Chicken Stroganoff
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Creamy Chicken and Broccoli Skillet
Ingredients
- 2 lb boneless chicken breasts
- Kosher salt and ground pepper to taste
- 1 tsp Italian seasoning
- 2 tbsp olive oil divided
- 4-5 cloves garlic minced
- 1 1/2 cup almond milk
- 1 tbsp gluten-free flour
- 1 medium broccoli head chopped (about 3 cups)
- 2 tbsp fresh parsley chopped
- Lemon wedges optional to serve
Instructions
- Rub the chicken with the seasonings on all sides.
- Heat 1 tablespoon of oil in a large pan over medium-high heat. Cook the chicken until golden-brown and cooked through, about 6-7 minutes per side. Set aside and cover to keep warm.
- In a small bowl whisk the almond milk and flour until smooth.
- To the same pan heat the remaining oil, over medium heat. Add the garlic and cook for up to 1 minute.
- Pour in the almond milk mixture and stir; you should see the sauce getting thicker almost immediately as it heats up.
- Add broccoli and cook for 6-8 minutes, or just until tender. Return the chicken back to the pan and continue to cook for a couple of minutes to heat up.
- Garnish with chopped parsley and lemon wedges, if desired.
Video
Notes
- Note: 4 chicken breast pictured but there should be 6-8 pieces. If the chicken breast is on the thick side, slice them into two thinner pieces to ensure even cooking.
- Seasonings: we used Italian seasoning. You may use any other seasonings you prefer for the chicken, or make your own Italian seasoning combo.
- Garlic: use fresh garlic if you have any. If you don’t have fresh garlic handy, you may use garlic powder.
- Oil: any other oil will work. Olive oil, avocado oil, vegetable oil, or grapeseed oil.
- Milk: we used almond milk. But any other milk of choice will do.
- Veggies: broccoli was used in this recipe. You may use any of your favorite veggies like asparagus, Brussel sprouts, green beans, or zucchini.
- Chicken: if you would like to use boneless chicken thighs go right ahead. Nutrition facts and calories will vary slightly.
- Flour: Any flour you have should work.
Alice says
This was so easy to make tastes so good!
Rena says
Perfect
Kayla says
Wonderful recipe but was perfected when I added shallots!!! So delicious!!!
Jazzy says
Tried this recipe, added some lemon juice from the lemon wedges, as well seasoned the flour and almond milk mix just to give it a bit more flavor. But would recommend!
Rena says
Awesome. Glad you liked it
Barb says
Very tasty, quick and easy. I used milk and cornstarch and served with rice. I added additional salt(garlic salt) and extra Italian seasoning.
Rena says
Thank you! Glad you liked it
Rhonda says
So delicious thank you! Even my husband who is picky loved it!
Rena says
Thanks Rhonda. Glad you loved it
Anya says
Outstanding! Very easy and everyone in the family loved it, which is rare. I cooked it as written and recently replaced the milk and flour with lemon juice and water. Came out even better in my opinion. Thank you.
Rena says
Thanks for the feedback. So glad you loved it
Bianca Mullins says
I think the lemon is key in this recipe, I also added in Red pepper seasoning on the 2nd day it was great. (I also seasoned the chicken with garlic & oregano on top of what was asked)
Rena says
Thanks for the feedback.
Elda says
Wonderful! I added more vegetables and it turned out great. I also substituted low sodium chicken broth for the almond milk and used all purpose wheat flour to make the sauce. My 16 year old son said he would love to have this for dinner again.
Rena says
Glad you liked it. Thanks for the feedback.
Rebecca says
Delicious! My family loved it.
Elaine Willette says
I made the recipe exactly as written, but squeezed some lemon over the top before serving.
My husband had some white rice with his and I had a side salad. We enjoyed the meal and will definitely have it again.
Rena says
Thanks! Glad you both loved it.
Andrea says
This was awesome! I used regular milk and flour, also I used frozen broccoli florets because that’s what I had. In regards to it being bland I just seasoned my chicken the amount I would normally season for my family and it was amazing! My husband and I put cheese on and the kids did not. Everyone was happy, definitely making this again
Rena says
Thanks for the feedback. Glad you loved it.
Shelly says
We made this recipe doubling everything except the chicken (used 3 pounds). We used 2% milk in place of the almond milk and omitted the lemon because I forgot about it. I am storing 8 oz. portions in vacuum sealed baggies and am taking them as lunches for the week. Thank you for such a simple but tasty recipe!
Rena says
Nice. Glad you liked it
Millie says
I added garlic powder to the chicken on top of the Italian season and it was still too bland for me. I had to add salt and pepper to the sauce to make it edible. Sorry, I know it takes away from the health factor.
Cristina says
The milk with flour didn’t give this dish very much flavor. So I added more salt and pepper to that with lemon zest. I also added a little bit of shredded cheddar cheese on top because who doesn’t like cheesy chicken and broccoli!