Creamy Chicken and Broccoli

This creamy chicken and broccoli skillet has become my weeknight dinner hero when I need something wholesome yet quick. The tender chicken paired with fresh broccoli in a light, garlicky sauce creates a perfect balance of protein and veggies in one pan.

I first made this recipe during a busy weeknight when I needed something nutritious that wouldn't keep me in the kitchen for hours. My family immediately requested it be added to our regular rotation, and it has been our go to healthy comfort food ever since.

Ingredients

• Boneless chicken breasts: the star protein that becomes tender and juicy when cooked properly
• Kosher salt and ground pepper: essential seasonings that enhance the natural flavors
• Italian seasoning: adds aromatic herbs in one convenient blend
• Olive oil: helps create a golden crust on the chicken and sautés the garlic beautifully
• Fresh garlic: provides aromatic depth that dried versions simply cannot match
• Almond milk: creates a lighter sauce while keeping the dish dairy friendly
• Gluten free flour: thickens the sauce without adding gluten
• Fresh broccoli: adds color, texture, and nutrition to balance the dish
• Fresh parsley: brightens everything with color and a fresh herbal note
• Lemon wedges: optional but highly recommended for a fresh citrus finish

Step-by-Step Instructions

Season the Chicken:

Thoroughly rub the chicken breasts with kosher salt, pepper, and Italian seasoning on all sides. Make sure to season generously as this forms the flavor foundation for the entire dish. If your chicken breasts are thick, slice them horizontally into thinner pieces for faster and more even cooking.

Prepare the Sauce Base:

In a small bowl, thoroughly whisk together the almond milk and gluten free flour until completely smooth with no lumps. This mixture will thicken into a creamy sauce once heated. Set aside while you cook the chicken.

Cook the Chicken:

Heat half of your olive oil in a large pan over medium high heat until it shimmers. Add the seasoned chicken breasts and cook undisturbed for 6 to 7 minutes until golden brown on the bottom. Flip and cook for another 6 to 7 minutes until cooked through and no longer pink in the center. The internal temperature should reach 165°F. Remove chicken from the pan and cover with foil to keep warm.

Create the Garlic Sauce:

Add the remaining olive oil to the same pan over medium heat, taking advantage of the flavorful brown bits left from cooking the chicken. Add the minced garlic and cook just until fragrant, about 30 to 60 seconds. Be careful not to let the garlic brown or it will become bitter.

Thicken the Sauce:

Pour in your prepared almond milk mixture and stir continuously. Watch as the sauce begins to thicken almost immediately as it heats up, usually within 1 to 2 minutes. Keep stirring to prevent any lumps from forming.

Cook the Broccoli:

Add the chopped broccoli florets to the creamy sauce and gently stir to coat each piece. Cover the pan if possible to help the broccoli steam in the sauce. Cook for 6 to 8 minutes, stirring occasionally, until the broccoli is bright green and just tender when pierced with a fork. Avoid overcooking to prevent mushy broccoli.

Combine and Finish:

Return the cooked chicken to the pan, nestling the pieces into the creamy broccoli sauce. Allow everything to simmer together for 2 to 3 minutes so the flavors can meld and the chicken can warm back up in the sauce.

Garnish and Serve:

Sprinkle the chopped fresh parsley over the entire dish for a pop of color and fresh flavor. Serve immediately with lemon wedges on the side for a bright finish that enhances all the flavors when squeezed over individual portions.

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The garlic is truly the secret ingredient in this recipe. I once tried to make this dish without it when I had run out, and while still good, it lacked that aromatic foundation that makes everyone come back for seconds. Now I always keep a bulb of fresh garlic on hand specifically for this recipe.

Making It Creamier

If you find the almond milk version not creamy enough for your taste, there are several alternatives that can enhance the richness. Whole milk creates a traditional creamy sauce that's still relatively light. For a dairy free option with more body, canned lite coconut milk works beautifully and adds a subtle sweetness that complements the garlic and chicken. Heavy cream or half and half can be used in smaller amounts (about 1/2 to 3/4 cup) mixed with regular milk for an indulgent special occasion version that remains balanced.

Vegetable Variations

While broccoli is the classic pairing with chicken in this recipe, you can easily substitute or add other vegetables depending on what's in season or available in your kitchen. Asparagus works wonderfully in spring and cooks in about the same time as broccoli. Green beans provide a pleasant snap and hold up well in the sauce. For a summer version, zucchini and yellow squash cook quickly and absorb the flavors beautifully. Brussels sprouts, halved or quartered, take slightly longer to cook but offer a delicious nutty flavor that pairs wonderfully with the creamy sauce. Whatever vegetables you choose, aim for about 3 cups total to maintain the proper ratio with the sauce.

Storing and Reheating

This chicken and broccoli dish stores exceptionally well, making it perfect for meal planning. Once cooled, store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken considerably when chilled, which is completely normal. When reheating, add a splash of milk or water to restore the creamy consistency. For best results, reheat gently on the stovetop over medium low heat, stirring occasionally until warmed through. Microwave reheating works too in 1 minute intervals at 70% power, stirring between intervals to ensure even heating. The broccoli will soften more upon reheating but still remains delicious.

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Frequently Asked Questions

→ Can I use a different vegetable instead of broccoli?

Yes! You can substitute broccoli with green beans, asparagus, zucchini, or even Brussels sprouts based on your preference.

→ What can I use if I don't have almond milk?

Any milk will work, including whole milk, canned lite coconut milk, or your preferred dairy-free alternative.

→ How do I make the sauce thicker?

If the almond milk mixture isn’t thick enough, you can add extra flour or cornstarch to achieve your desired consistency.

→ Can I use chicken thighs instead of breasts?

Absolutely! Boneless chicken thighs work just as well and provide a slightly richer flavor.

→ What seasonings can I use besides Italian seasoning?

You can use paprika, garlic powder, onion powder, or create your own seasoning blend to customize the flavor.