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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.
Its so good