Creamy Chicken and Broccoli Skillet
Creamy Chicken and Broccoli Skillet is a quick, flavorful dish featuring tender chicken, vibrant broccoli, and a rich, creamy sauce. It’s a healthy, customizable recipe that’s perfect for a weeknight dinner.
Ingredients
- 2 pounds boneless chicken breasts
- Kosher salt and ground pepper to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil divided
- 4-5 cloves garlic minced
- 1 1/2 cups almond milk or any milk of choice
- 1 tablespoon gluten-free flour or any flour
- 1 medium head of broccoli chopped (about 3 cups)
- 2 tablespoons fresh parsley chopped
- Lemon wedges optional, for serving
Instructions
- Rub the 2 pounds of boneless chicken breasts with kosher salt, ground pepper, and 1 teaspoon of Italian seasoning on all sides.
- In a small bowl, whisk together 1 1/2 cups of almond milk and 1 tablespoon of gluten-free flour until smooth. Set it aside.
- Heat 1 tablespoon of the 2 tablespoons of olive oil in a large pan over medium-high heat. Cook the chicken for about 6-7 minutes per side, or until golden-brown and cooked through. Set the chicken aside and cover it to keep warm.
- In the same pan, add the remaining tablespoon of olive oil over medium heat. Add the minced garlic and cook for up to 1 minute.
- Pour in the almond milk mixture and stir. The sauce will begin to thicken as it heats up.
- Add the chopped florets from 1 medium head of broccoli and cook for 6-8 minutes, or until tender.
- Return the chicken to the pan and cook for another couple of minutes to warm through.
- Garnish with 2 tablespoons of fresh chopped parsley and serve with lemon wedges, if desired.
Notes
Note: The recipe shows 4 chicken breasts in the picture, but you should have 6-8 pieces. If the chicken breasts are thick, slice them into two thinner pieces to ensure even cooking.
Some people feel this dish isn’t creamy enough due to the almond milk. If that's the case, feel free to use whole milk or canned lite coconut milk for a richer consistency.
Seasonings: I used Italian seasoning, but feel free to use any seasoning blend you prefer or create your own Italian seasoning mix. For extra flavor, you can add paprika and onion powder.
Garlic: Fresh garlic is ideal, but if you don’t have any on hand, garlic powder is a fine substitute.
Oil: You can use any type of oil you prefer, such as olive oil, avocado oil, vegetable oil, or grapeseed oil.
Milk: I used almond milk, but any other milk of your choice will work.
Veggies: Broccoli is used in this recipe, but you can substitute any of your favorite vegetables like asparagus, Brussels sprouts, green beans, or zucchini.
Chicken: If you prefer boneless chicken thighs, feel free to use them. The nutrition facts and calories may vary slightly.
Flour: Any type of flour you have on hand should work for this recipe.
Some people feel this dish isn’t creamy enough due to the almond milk. If that's the case, feel free to use whole milk or canned lite coconut milk for a richer consistency.
Seasonings: I used Italian seasoning, but feel free to use any seasoning blend you prefer or create your own Italian seasoning mix. For extra flavor, you can add paprika and onion powder.
Garlic: Fresh garlic is ideal, but if you don’t have any on hand, garlic powder is a fine substitute.
Oil: You can use any type of oil you prefer, such as olive oil, avocado oil, vegetable oil, or grapeseed oil.
Milk: I used almond milk, but any other milk of your choice will work.
Veggies: Broccoli is used in this recipe, but you can substitute any of your favorite vegetables like asparagus, Brussels sprouts, green beans, or zucchini.
Chicken: If you prefer boneless chicken thighs, feel free to use them. The nutrition facts and calories may vary slightly.
Flour: Any type of flour you have on hand should work for this recipe.