Creamy Chicken and Broccoli
Tender and juicy chicken breast cooked with broccoli on a skillet. Easy to make and ready in just 30 minutes.
Servings: 6
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.
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.
- 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
Serving: 1chicken breast | Calories: 265kcal | Carbohydrates: 9g | Protein: 36g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 340mg | Potassium: 899mg | Fiber: 3g | Sugar: 2g | Vitamin A: 795IU | Vitamin C: 95mg | Calcium: 142mg | Iron: 2mg