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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 servings
Ingredients Method

Ingredients
  

For the Chicken and Broccoli
  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 3/4 teaspoon fine sea salt divided
  • 1/2 teaspoon ground black pepper divided
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil divided
  • 5 cups broccoli florets cut into bite-size pieces
  • 1/3 cup water
For the Creamy Garlic Sauce
  • 4 medium garlic cloves (about 12 g) finely minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup half-and-half
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried Italian seasoning
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup finely grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
For Serving
  • 2 tablespoons chopped fresh parsley optional, for garnish
  • Lemon wedges optional, for serving

Method
 

Method
  1. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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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