This creamy chicken and broccoli is an easy one-skillet dinner perfect for busy weeknights. Tender chicken breasts are cooked in a light garlic cream sauce with fresh broccoli, all ready in just 30 minutes. It’s simple, comforting, and made with everyday ingredients. A great option for families, beginners, or quick meal prep.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 6
• Category: Dinner, Chicken, Skillet
• Cuisine: American

Ingredients

• 2 pounds boneless chicken breasts
• Kosher salt and ground black pepper, to taste
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil, divided
• 4–5 cloves garlic, minced
• 1 ½ cups almond milk (or milk of choice)
• 1 tablespoon gluten-free flour (or regular flour)
• 1 medium head broccoli, chopped (about 3 cups)
• 2 tablespoons fresh parsley, chopped
• Lemon wedges, optional for serving

Ingredient Notes (Optional)

• Slice thick chicken breasts in half for even cooking
• Almond milk creates a lighter sauce; whole milk or lite coconut milk makes it creamier
• Fresh broccoli works best, but frozen (thawed) can be used
• Paprika or onion powder adds extra flavor

How to Make Creamy Chicken

1. Season the chicken on all sides with salt, pepper, and Italian seasoning.
2. Whisk the almond milk and flour in a small bowl until smooth. Set aside.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken 6–7 minutes per side until golden and cooked through. Remove and keep warm.
4. Add remaining olive oil to the skillet. Reduce heat to medium and cook garlic for about 1 minute until fragrant.
5. Pour in the milk mixture, stirring as it thickens. Add broccoli and cook 6–8 minutes until tender.
6. Return chicken to the pan and cook 2–3 minutes until heated through. Garnish with parsley and serve with lemon wedges if desired.

Variations & Substitutions

• Use boneless chicken thighs for extra juiciness
• Replace broccoli with asparagus, green beans, zucchini, or Brussels sprouts
• Use whole milk or lite coconut milk for a richer sauce
• Add red pepper flakes for heat
• Serve over rice, pasta, or mashed potatoes

Storage & Reheating

Fridge: Store in an airtight container for up to 3–4 days
Freezer: Not recommended, as the sauce may separate
Reheating: Reheat gently on the stovetop or microwave, adding a splash of milk if needed

What to Serve

• Steamed white or brown rice
• Mashed potatoes or cauliflower mash
• Pasta or egg noodles
• Simple green salad
• Garlic bread or dinner rolls

FAQ

Can I use chicken thighs instead of chicken breasts?
Yes, boneless chicken thighs work well and stay juicy. Cooking time may be slightly longer.

Can I make this recipe ahead of time?
Yes, it can be cooked ahead and stored in the fridge. Reheat gently to keep the sauce creamy.

Why isn’t my sauce very creamy?
Almond milk creates a lighter sauce. For a creamier result, use whole milk or lite coconut milk.

How long does this recipe last in the fridge?
Stored properly, it will last up to 4 days.

Nutrition (Estimated)

Calories: 265
Protein: 36g
Carbs: 9g
Fat: 10g
Fiber: 3g
Sugar: 2g

Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. For precise dietary advice, please consult a nutrition professional.