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Chicken and Broccoli Skillet with Creamy Garlic Sauce finished recipe

Chicken and Broccoli Skillet with Creamy Garlic Sauce

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

Method
  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.
  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.
  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.
  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.

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