This Creamy Chicken & Broccoli Skillet is a cozy, one-pan wonder that turns simple ingredients into serious comfort food. Tender bites of chicken and crisp-tender broccoli simmer in a velvety Parmesan cream sauce, all made in the same skillet for easy cleanup. It’s weeknight-fast, family-friendly, and perfect spooned over pasta, rice, or served just as it is for a satisfying low-carb option.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces in an even layer, season generously with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a plate and set aside.
- In the same skillet, add the minced garlic. Sauté for about 30 seconds to 1 minute, just until fragrant, scraping up any browned bits from the bottom of the pan.
- Add the broccoli florets and pour in the chicken broth. Bring to a simmer, then cover and cook for 3–4 minutes, or until the broccoli is bright green and tender-crisp.
- Reduce the heat to low. Stir in the heavy cream and Italian seasoning, mixing until combined. Let the sauce simmer gently for 2–3 minutes, allowing it to thicken slightly.
- Return the cooked chicken and any accumulated juices to the skillet. Stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy. Taste and adjust seasoning with additional salt and pepper, if needed.
- Remove from heat and sprinkle with chopped fresh parsley. Serve warm on its own, or spooned over cooked rice, pasta, or mashed potatoes, if desired.
Variation
- Add cooked pasta directly to the skillet along with the chicken and sauce, plus a splash of pasta water, to turn this into a complete one-pan pasta dinner.
- Swap the broccoli for a mix of vegetables such as asparagus, peas, or baby spinach to change up the flavor and use what you have on hand.
- Give it extra richness and tang by stirring in a couple of tablespoons of cream cheese or a spoonful of Dijon mustard with the cream.
Cooking Notes
- Cut the chicken into evenly sized pieces so they cook at the same rate and stay juicy without drying out.
- Simmer the cream gently over low heat—avoid boiling vigorously, which can cause the sauce to separate or reduce too quickly.
- Cook the broccoli just until tender-crisp; overcooking will dull the color and make it mushy in the sauce.
Serving Suggestions
- Serve over fluffy white rice, brown rice, or cauliflower rice to soak up the creamy Parmesan sauce.
- Pair with buttered egg noodles, penne, or another short pasta for a heartier, carb-friendly dinner.
- Round out the meal with a simple green salad and crusty bread or garlic bread for dipping into the sauce.
Tips
- Season the chicken well at the start so the whole dish is flavorful—don’t be shy with the salt and pepper.
- Let the Parmesan come to room temperature if possible so it melts more easily into the warm cream sauce.
- If you like a thicker sauce, let it simmer for an extra minute or two after adding the cream and cheese, stirring frequently to prevent sticking.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 34 g
- Sodium: 520 mg
Frequently Asked Questions
- Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work very well here. They stay extra juicy and add a bit more richness to the dish. - Can I use frozen broccoli?
You can use frozen broccoli florets; add them straight from frozen with the broth and cook a minute or two longer, until heated through and tender. - How can I make this recipe lighter?
Use half-and-half or a mix of milk and cream instead of all heavy cream, and reduce the Parmesan slightly. You can also serve it over steamed veggies or cauliflower rice instead of pasta or regular rice. - How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or cream to loosen the sauce, stirring until warmed through.
Conclusion
This Creamy Chicken & Broccoli Skillet brings together tender chicken, vibrant broccoli, and a lush Parmesan cream sauce in one easy pan. Ready in about 25 minutes, it’s a dependable weeknight favorite that feels comforting yet unfussy. Serve it over rice, pasta, or veggies and enjoy a satisfying, family-friendly dinner with minimal cleanup.
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Creamy Chicken & Broccoli Skillet
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
This Creamy Chicken & Broccoli Skillet is a cozy, one-pan wonder that turns simple ingredients into serious comfort food. Tender bites of chicken and crisp-tender broccoli simmer in a velvety Parmesan cream sauce, all made in the same skillet for easy cleanup. It’s weeknight-fast, family-friendly, and perfect spooned over pasta, rice, or served just as it is for a satisfying low-carb option.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces in an even layer, season generously with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a plate and set aside.
- In the same skillet, add the minced garlic. Sauté for about 30 seconds to 1 minute, just until fragrant, scraping up any browned bits from the bottom of the pan.
- Add the broccoli florets and pour in the chicken broth. Bring to a simmer, then cover and cook for 3–4 minutes, or until the broccoli is bright green and tender-crisp.
- Reduce the heat to low. Stir in the heavy cream and Italian seasoning, mixing until combined. Let the sauce simmer gently for 2–3 minutes, allowing it to thicken slightly.
- Return the cooked chicken and any accumulated juices to the skillet. Stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy. Taste and adjust seasoning with additional salt and pepper, if needed.
- Remove from heat and sprinkle with chopped fresh parsley. Serve warm on its own, or spooned over cooked rice, pasta, or mashed potatoes, if desired.
Notes
- Grate Parmesan from a block for the smoothest, silkiest sauce—pre-grated cheeses often contain anti-caking agents that can make sauces grainy.
- For a slightly lighter sauce, you can replace up to half of the heavy cream with whole milk or half-and-half, though the sauce will be a bit thinner.
- If the sauce becomes too thick, whisk in a splash of chicken broth or cream until it reaches your preferred consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Skillet Dinner
- Method: Stovetop, One-Pan
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 145 mg
Keywords: creamy chicken and broccoli skillet, one pan chicken dinner, easy skillet meal, chicken and broccoli in cream sauce, weeknight dinner