Chicken and Broccoli Skillet combines tender chicken breast, crisp-tender broccoli, and a creamy garlic-Parmesan sauce in one pan. Dijon mustard and lemon juice balance the richness, while a small amount of cornstarch gives the sauce enough body to coat the chicken and vegetables.

Chicken and Broccoli Skillet with Creamy Garlic Sauce finished recipe

This stovetop dinner is ready in about 45 minutes and requires only a 12-inch skillet. Serve it on its own for a lighter meal or spoon it over rice, pasta, quinoa, or mashed potatoes.

Recipe at a Glance

Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 5 minutes
Total Time: 50 minutes
Yield: 4 servings
Pan/Tool: 12-inch skillet
Difficulty: Easy

Why You’ll Love This Recipe

Cutting the chicken into evenly sized pieces helps it brown quickly without drying out.
Cooking the broccoli separately in the same skillet keeps it crisp-tender instead of overcooking in the sauce.
A cornstarch slurry thickens the sauce without requiring a long reduction that could toughen the chicken.
Parmesan adds savory flavor and body, while lemon juice keeps the finished sauce from tasting heavy.
Returning the chicken to the pan only after the sauce thickens prevents it from overcooking.

Equipment Needed

12-inch (30-cm) skillet with a lid
Cutting board
Chef’s knife
Small bowl or liquid measuring cup
Whisk
Tongs or sturdy spatula
Instant-read meat thermometer

Ingredients You’ll Need

Chicken and Broccoli Skillet with Creamy Garlic Sauce ingredients

For the Chicken and Broccoli

1 1/2 pounds (680 g) boneless, skinless chicken breasts, cut into 1-inch pieces
3/4 teaspoon (4 g) fine sea salt, divided
1/2 teaspoon (1 g) ground black pepper, divided
1/2 teaspoon garlic powder
2 tablespoons (30 ml) olive oil, divided
5 cups (425 g) broccoli florets, cut into bite-size pieces
1/3 cup (80 ml) water

For the Creamy Garlic Sauce

4 medium garlic cloves (about 12 g), finely minced
1 cup (240 ml) low-sodium chicken broth
1/2 cup (120 ml) half-and-half
1 tablespoon (15 g) Dijon mustard
1 teaspoon dried Italian seasoning
1 tablespoon (8 g) cornstarch
1 tablespoon (15 ml) cold water
1/2 cup (45 g) finely grated Parmesan cheese
1 tablespoon (15 ml) fresh lemon juice

For Serving

2 tablespoons (8 g) chopped fresh parsley, optional, for garnish
Lemon wedges, optional, for serving

How to Make Chicken and Broccoli Skillet with Creamy Garlic Sauce

1. Season the chicken

Pat the chicken pieces dry with paper towels. Season them with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the garlic powder. Toss until the seasoning is evenly distributed.

2. Brown the chicken

Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 7 minutes, turning occasionally, until browned and nearly cooked through. Transfer the chicken to a clean plate. It will finish cooking later in the sauce.

Chicken and Broccoli Skillet with Creamy Garlic Sauce step 2

3. Cook the broccoli

Add the remaining 1 tablespoon olive oil to the skillet. Add the broccoli, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and 1/3 cup water. Cover and cook over medium heat for 3 to 4 minutes.

4. Finish the broccoli

Remove the lid and continue cooking for 2 to 3 minutes, stirring occasionally, until the water evaporates and the broccoli is bright green and crisp-tender. Transfer it to the plate with the chicken. If the stems are still hard, cover and cook for another minute before removing.

5. Sauté the garlic

Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds, stirring constantly, until fragrant. Do not let it darken, or the sauce may taste bitter.

6. Build the sauce

Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Whisk in the half-and-half, Dijon mustard, and Italian seasoning. Bring the mixture to a gentle simmer rather than a rapid boil.

Chicken and Broccoli Skillet with Creamy Garlic Sauce step 6

7. Thicken the sauce

In a small bowl, stir the cornstarch and 1 tablespoon cold water until smooth. Whisk the slurry into the simmering sauce. Cook for 1 to 2 minutes, stirring frequently, until the sauce lightly coats the back of a spoon.

8. Add the Parmesan

Reduce the heat to low. Add the Parmesan a small handful at a time, stirring until melted before adding more. The sauce should look smooth and creamy. If it becomes too thick, stir in 1 to 2 tablespoons of chicken broth or water.

Chicken and Broccoli Skillet with Creamy Garlic Sauce step 8

9. Finish the skillet

Return the chicken, broccoli, and any accumulated juices to the skillet. Stir gently to coat everything in the sauce. Simmer over low heat for 2 to 4 minutes, until the chicken reaches 165°F (74°C) in the thickest pieces.

10. Add lemon and rest

Remove the skillet from the heat and stir in the lemon juice. Let the dish rest for 5 minutes so the sauce can settle and cling more evenly. Garnish with parsley and serve with lemon wedges, if using.

Chicken and Broccoli Skillet with Creamy Garlic Sauce step 10

Helpful Note

Check the chicken with a thermometer rather than relying only on its color.
This ensures it's cooked through without being overdone.

Tips for Success

Dry the chicken before seasoning so it browns instead of steaming.
Avoid crowding the skillet. If the chicken cannot fit in one layer, brown it in two batches.
Cut the broccoli florets to a similar size so the stems become tender at the same rate.
Keep the sauce at a gentle simmer after adding the half-and-half. Vigorous boiling can cause dairy sauces to separate.
Add Parmesan over low heat and stir continuously for the smoothest sauce.
Check the chicken with a thermometer rather than relying only on its color.

Storage, Freezing, and Make-Ahead Instructions

Refrigerate leftovers within 2 hours of cooking. Store the chicken, broccoli, and sauce in an airtight container for up to 4 days.

Reheat gently in a covered skillet over medium-low heat, adding 1 to 2 tablespoons of broth or water to loosen the sauce. Stir occasionally until the chicken reaches 165°F (74°C). Microwave individual portions at reduced power to help prevent the sauce from separating.

Freezing is possible, but the cream sauce may become slightly grainy and the broccoli may soften after thawing. For best quality, freeze cooled portions in airtight freezer containers for up to 1 month. Thaw overnight in the refrigerator and reheat gently.

For make-ahead preparation, cut and season the chicken and trim the broccoli up to 1 day in advance. Refrigerate them in separate airtight containers. The complete dish is best cooked shortly before serving.

Timing Tip

For the best texture, cook the chicken and broccoli separately, then combine them in the sauce to avoid overcooking.

FAQ

Can I use frozen broccoli?

Yes. Thaw the broccoli completely and pat it dry before cooking. Skip or reduce the added water because frozen broccoli already contains more moisture and can become soft quickly.

Why did my sauce turn grainy?

The heat may have been too high when the Parmesan was added. Reduce the skillet to low heat and add finely grated cheese gradually, stirring until each addition melts.

Can I make this recipe dairy-free?

Use an unsweetened, unflavored cooking cream or full-fat coconut milk in place of the half-and-half, and replace the Parmesan with a dairy-free Parmesan alternative. Coconut milk will add a noticeable coconut flavor.

Can I use chicken thighs?

Yes. Cut boneless, skinless chicken thighs into 1-inch pieces and follow the same method. They may need a few additional minutes of cooking to reach 165°F (74°C).

What should I serve with Chicken and Broccoli Skillet?

Rice, quinoa, pasta, mashed potatoes, or crusty bread all work well because they absorb the creamy garlic sauce. For a lower-starch option, serve it with cauliflower rice.