CREAMY CHICKEN & BROCCOLI
Creamy Chicken & Broccoli combines juicy seasoned chicken and tender broccoli in a rich garlic cream sauce made with mozzarella, Parmesan, andcheddar cheese. It's an easy skillet dinner that's creamy, cheesy, and packed with flavor.
Ingredients
- 1½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons unsalted butter
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1½ cups heavy cream
- 1 teaspoon Dijon mustard
- 2 cups fresh broccoli florets
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- ¼ cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley optional for garnish
Instructions
- Cut the chicken breasts into roughly 1-inch bite-sized pieces. Season with salt, black pepper, garlic powder, onion powder, and paprika. Toss until all of the chicken is evenly coated.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the chicken in an even layer. Cook for approximately 7 to 8 minutes, turning occasionally, until the outside is nicely browned and the chicken is nearly cooked through. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. Add 2 tablespoons butter to the same skillet. Once melted, add the minced garlic. Cook for about 1 minute, stirring constantly, until fragrant.
- Sprinkle 2 tablespoons flour over the butter and garlic. Whisk continuously for about 1 minute. This cooks away the raw flour taste and creates the base that will thicken your sauce.
- Gradually pour in the chicken broth while whisking constantly. Don't pour it all in at once. Adding it gradually makes it much easier to create a smooth sauce without lumps.
- Pour in the heavy cream and add the Dijon mustard. Stir everything together and bring the sauce to a gentle simmer. Cook for approximately 5 minutes, stirring occasionally, until the sauce begins to thicken enough to lightly coat the back of a spoon.
- Add the broccoli florets directly to the cream sauce. Cook for approximately 3 to 4 minutes, or until the broccoli turns bright green and becomes tender-crisp. If you prefer softer broccoli, give it another minute or two.
- Reduce the heat to low. Gradually stir in the mozzarella, Parmesan, and cheddar. Continue stirring until all three cheeses have melted and the sauce becomes smooth, thick, and creamy.
- Add the browned chicken and any juices from the plate back to the skillet. Toss the chicken and broccoli through the sauce until everything is completely coated. Let everything cook together for another 2 to 3 minutes, or until the chicken reaches an internal temperature of 165°F.
- Taste the sauce and adjust the salt and pepper if necessary. Finish with chopped parsley and serve immediately.
Recipe Tips
Lower the heat before adding your cheese. High heat can cause cheese sauces to become grainy or separate. Once the cream sauce has thickened, reduce the heat to low and gradually stir in the cheeses until they're completely melted.
Also, don't overcook the broccoli. Add it toward the end so it stays bright green with a little texture instead of becoming mushy.
