Creamy Chicken with Broccoli (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds boneless chicken breasts
02 -
Kosher salt and ground pepper to taste
03 -
1 teaspoon Italian seasoning
04 -
2 tablespoons olive oil, divided
05 -
4-5 cloves garlic, minced
06 -
1 1/2 cups almond milk or any other milk
07 -
1 tablespoon gluten-free flour or any other flour
08 -
1 medium broccoli head, chopped (about 3 cups)
09 -
2 tablespoons fresh parsley, chopped
10 -
Lemon wedges, optional to serve
# Instructions:
01 -
Rub the chicken breasts with kosher salt, ground pepper, and Italian seasoning on all sides.
02 -
In a small bowl, whisk together almond milk and gluten-free flour until smooth. Set aside.
03 -
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Cook the chicken for 6-7 minutes on each side, until golden-brown and cooked through. Set aside and cover to keep warm.
04 -
In the same pan, heat the remaining olive oil over medium heat. Add the minced garlic and cook for about 1 minute.
05 -
Pour the almond milk and flour mixture into the pan. Stir continuously as the sauce thickens.
06 -
Add the broccoli florets to the pan and cook for 6-8 minutes, or until tender.
07 -
Return the cooked chicken to the pan and cook for an additional 2 minutes to heat through.
08 -
Garnish with fresh parsley and serve with lemon wedges, if desired.
# Notes:
01 -
If the chicken breast is thick, slice it into thinner pieces to ensure even cooking.
02 -
Almond milk makes the dish light. For a creamier texture, consider using whole milk or canned lite coconut milk.