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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.
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 straightforward recipe to put together.
Ingredients you will need
- 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: we 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: 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, 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
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.
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 350F. Wrap the chicken and broccoli in foil wrap and place it in the oven for 5-7 minutes.
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
Recipes we think you will love
- Lemon Garlic Baked Cod
- Albondigas Soup
- Shrimp Rasta Pasta
- Chicken Fajita Pasta
- Mason Jar Salad
- Air Fryer Chicken Bites
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Creamy Chicken and Broccoli
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 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: we used Italian seasoning. You may use any other seasonings you prefer for the chicken, or make your 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, 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!