Creamy Garlic Chicken and Broccoli Skillet – A Cozy One-Pan Weeknight Dinner

Ingredients

• 680 g (1.5 lb)boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 30 ml (2 tablespoons)olive oil or butter
• 5 ml (1 teaspoon), divided, plus more to tastekosher salt
• 2.5 ml (1/2 teaspoon)black pepper
• 5 ml (1 teaspoon)Italian seasoning (or a mix of dried basil, oregano and thyme)
• 4 clovesgarlic, minced (or 7.5 ml (1.5 teaspoons) garlic powder in a pinch)
• 2.5 ml (1/2 teaspoon), optionalred pepper flakes
• 150 g (2 cups)broccoli florets, small to medium pieces
• 240 ml (1 cup)low-sodium chicken broth
• 180 ml (3/4 cup)heavy cream (or half-and-half for a lighter sauce)
• 5 ml (1 teaspoon), optionalDijon mustard
• 50 g (1/2 cup)freshly grated Parmesan cheese
• 15 ml (1 tablespoon)lemon juice
• To tastefresh parsley, chopped, for garnish

Instructions

1. 1

   Season the chicken

   Pat the chicken dry, then toss it with 2.5 ml (1/2 teaspoon) of the salt, the black pepper and the Italian seasoning.

2. 2

   Brown the chicken

   Heat the oil or butter in a large skillet over medium-high heat. Arrange the chicken in one layer and cook for 5–7 minutes, turning it once, until golden and cooked through. Transfer it to a plate.

3. 3

   Sauté the aromatics

   Reduce the heat to medium. If the pan looks dry, add a small splash of oil. Stir in the garlic and red pepper flakes, if using, and cook for 30–60 seconds until fragrant.

4. 4

   Deglaze the pan

   Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Simmer for 2 minutes to reduce it slightly.

5. 5

   Steam the broccoli

   Add the broccoli and the remaining 2.5 ml (1/2 teaspoon) of salt. Cover and cook for 3–4 minutes, until the broccoli is bright green and crisp-tender.

6. 6

   Make it creamy

   Stir in the cream and Dijon mustard, if using. Simmer gently for 2–3 minutes, then add the Parmesan and stir until the sauce is smooth and slightly thickened.

7. 7

   Finish the sauce

   Return the chicken and any juices to the skillet and toss to coat. Stir in the lemon juice, then taste and adjust the salt and pepper.

8. 8

   Garnish and serve

   Scatter chopped parsley over the skillet. Serve with rice, pasta or crusty bread to catch the sauce.

What is creamy garlic chicken and broccoli?

This is a one-pan chicken dinner built around a creamy, savoury sauce and tender-crisp broccoli. It draws on familiar Italian-American flavours, including garlic, dried herbs and Parmesan, rather than following one fixed regional recipe.

The method gives the chicken a browned exterior before broth, cream and cheese turn the pan juices into a sauce. Lemon at the end helps lift the richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 630 calories, 42g protein, 6g carbs, 35g fat.

Chicken provides most of the protein, while the cream, oil or butter and Parmesan account for much of the fat. The broccoli contributes a little carbohydrate and fibre; serving the skillet with rice, pasta or bread adds more carbohydrates. For a balanced plate, pair a portion with a generous serving of vegetables and choose the side that suits your appetite.

Choose the chicken you like

Breast: Chicken breast makes a leaner-tasting, mild version. Cut it into even bite-size pieces so it cooks at a similar rate.

Thigh: Boneless, skinless thighs bring a fuller flavour and tend to stay juicy. Either cut works with the same cooking method.

Build flavour in the skillet

Browned bits: Let the chicken colour in a single layer, turning it once. Scraping the pan after adding broth brings those savoury bits into the sauce.

Garlic: Keep the heat at medium for this short sauté. Garlic needs only 30–60 seconds to become fragrant; prolonged cooking can make it bitter.

Watch the broccoli and sauce

Broccoli: Small to medium florets steam under the lid in 3–4 minutes. They are ready when bright green and crisp-tender, not limp.

Cream sauce: Keep the simmer gentle after adding cream, and stir in the Parmesan until smooth. A rolling boil can make a cream sauce less silky.

Make the timing work

The chicken browns first and waits on a plate while the broccoli and sauce come together. Returning it near the end warms it through without keeping it in the pan for the entire sauce-making time.

Have the broth, cream and grated Parmesan ready before starting the sauce, as the later steps move quickly.

Choose a side for the sauce

Rice or pasta turns the skillet into a more substantial meal and gives the sauce somewhere to go. Crusty bread is another simple option for catching it.

For a lighter plate, serve the chicken and broccoli as they are, or add a side salad. Finish with parsley just before serving for a fresh note.

Recipe notes & tips

• Dry the chicken well before seasoning so it browns rather than steams.
• Leave space between chicken pieces; brown them in batches if the skillet is crowded.
• Grate the Parmesan fresh so it melts more smoothly into the sauce.
• Cut the broccoli into similarly sized florets for more even steaming.
• Taste the sauce after adding the lemon juice before adding more salt.
• Keep the cream at a gentle simmer once it is in the pan.

Variations

• Add mushrooms: Sauté sliced mushrooms after browning the chicken and before adding the garlic.
• Use half-and-half: Swap it for the heavy cream for a lighter, less rich sauce.
• Adjust the heat: Leave out the red pepper flakes for a mild skillet or add them to taste.
• Change the herbs: Use the suggested mix of dried basil, oregano and thyme in place of Italian seasoning.
• Add more greens: Stir in extra broccoli florets and allow them to steam until crisp-tender.
• Serve with pasta: Spoon the chicken and sauce over cooked pasta for a more filling meal.

Common mistakes to avoid

• Crowding the skillet: Chicken can steam instead of browning; cook it in a single layer or in batches.
• Overcooking the garlic: It can turn bitter; cook it only until fragrant, for 30–60 seconds.
• Soft broccoli: It keeps cooking in the hot skillet; check it after 3 minutes and stop when crisp-tender.
• Boiling the cream: A hard boil can affect the sauce's texture; keep it at a gentle simmer.
• Adding cheese too quickly: Clumps can form; stir the Parmesan into the warm sauce until smooth.
• Skipping the pan scrape: The browned bits add flavour; loosen them with the broth before simmering.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan over low heat, stirring occasionally; add a small splash of broth if the sauce has thickened. Avoid boiling the sauce during reheating.

Frequently asked questions