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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.
You may also love my Mediterranean chicken skillet or my honey garlic chicken meal prep.
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 and some lemon garnished. This chicken and broccoli skillet is my 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 healthy chicken and broccoli recipe is super easy to put together in just one pan and only needs 30 minutes of your time.
- Wholesome: juicy chicken breast recipe made with a handful of simple and clean ingredients and loaded with protein and fiber. 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 straightforward recipe to put together.
Ingredients you will need
Below is a list of ingredients to use to make this recipe. Full measurements are listed further down below in the recipe card.
- Boneless chicken breasts: If you prefer using boneless and skinless chicken thighs, you can. Just try to trim out as much fat from it as possible.
- Kosher salt and ground pepper, to taste
- Italian seasoning: You can make your own. Here is our post on how to make Italian Seasoning.
- Olive oil: or you may also use avocado Oil
- Garlic cloves: fresh garlic would taste best.
- Almond milk: or any dairy-free milk. For a thicker milk base, use 2% or even half and half if you are on keto and don’t mind the added fat.
- Gluten-free flour: to keep it gluten-free. But you may use any flour of your choice.
- Broccoli head: I used fresh broccoli but you may also use frozen.
- Fresh parsley: for added flavor to garnish
- Lemon wedges, optional to serve
How to make creamy chicken and broccoli
- 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 breasts 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: I 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: I 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, Brussels sprouts, green beans, bell peppers, 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
Yes. If you don’t have fresh broccoli, you may use frozen broccoli. Thaw the broccoli first and place it 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.
You may use any other veggies of your choice like green beans, Brussels sprouts, or zucchini.
Storage and Reheating
- Storing: Store leftovers in a sealed container in the fridge for up to 4 days. You may freeze for up to 3 months.
- Reheating: Reheat in the microwave for 60-90 seconds or until it is heated through. You may also reheat in the oven. Preheat the oven to 350 F. Wrap the chicken and broccoli in foil wrap and place it in the oven for 5-7 minutes.
More chicken recipes
- 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
Recipes you may also like
- Lemon Garlic Baked Cod
- Albondigas Soup
- Beef Stew Recipe
- Marry Me Salmon
- Shrimp Rasta Pasta
- Chicken Fajita Pasta
- Mason Jar Salad
- Air Fryer Chicken Bites
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Creamy Chicken and Broccoli
Video
Ingredients
- 2 pounds boneless chicken breasts
- Kosher salt and ground pepper, to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil, divided
- 4-5 cloves garlic, minced
- 1 1/2 cup almond milk, or any other milk
- 1 tablespoon gluten-free flour, or any other flour
- 1 medium broccoli head, chopped (about 3 cups)
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, optional to serve
Instructions
- Rub the 2 pounds boneless chicken breasts with the seasonings on all sides. (Kosher salt and ground pepper and 1 teaspoon Italian seasoning)
- In a small bowl, whisk the 1 1/2 cup almond milk and 1 tablespoon gluten-free flour until smooth. Set aside.
- Heat 1 tablespoon of the 2 tablespoons olive 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.
- To the same pan, heat the remaining oil, over medium heat. Add the 4-5 cloves garlic (minced) 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 1 medium broccoli head, florets and cook for 6-8 minutes, or just until tender.
- Return the chicken to the pan and continue to cook for a couple of minutes to heat up.
- Garnish with 2 tablespoons fresh parsley and Lemon wedges, if desired.
Notes
- Note: 4 chicken breasts 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.
- Many say this dish doesn’t feel creamy enough. This is because of the almond milk. Feel free to use whole milk or canned lite coconut milk.
- Seasonings: I used Italian seasoning. You may use any other seasonings you prefer for the chicken, or make your Italian seasoning combo. To add more flavor, you may add in some paprika and Onion powder.
- 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: I 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, Brussels 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious!! I substituted with oat milk and still came out amazing. I also added feta cheese, garlic salt and pepper while the broccoli was cooking. A very nice twist from just my standard chicken and broccoli meal prep
This was amazing. My milk/flour mixture didn’t really thicken up the way it should but it still did not disappoint. It almost sounds to simple to be good but it is a quick, easy and flavorful meal. We will be eating this again!!
awesome.
I tried this recipe last night and it was amazing! My husband and I are obsessed. Any recommendations on how to reheat leftovers? I was debating between air fryer, oven, or microwave… Thanks so much!
Perfect
This was so easy to make tastes so good!
Perfect
Wonderful recipe but was perfected when I added shallots!!! So delicious!!!
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!
Awesome. Glad you liked it
Very tasty, quick and easy. I used milk and cornstarch and served with rice. I added additional salt(garlic salt) and extra Italian seasoning.
Thank you! Glad you liked it
So delicious thank you! Even my husband who is picky loved it!
Thanks Rhonda. Glad you loved it
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.
Thanks for the feedback. So glad you loved it
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)
Thanks for the feedback.
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.
Glad you liked it. Thanks for the feedback.
Delicious! My family loved it.
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.
Thanks! Glad you both loved it.
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
Thanks for the feedback. Glad you loved it.
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!
Nice. Glad you liked it
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.
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!