Pollo cremoso all’aglio con broccoli in padella, una cena infrasettimanale appagante da preparare in un’unica padella

Ingredienti

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 2 tablespoons olive oil or butter
• 1 teaspoon kosher salt, divided, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 4 cloves garlic, minced (or 1.5 teaspoons garlic powder in a pinch)
• 1/2 teaspoon red pepper flakes (optional, for mild heat)
• 2 cups broccoli florets, small to medium pieces
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream (or half-and-half for lighter)
• 1 teaspoon Dijon mustard (optional, for depth)
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon lemon juice
• Fresh parsley, chopped, for garnish

Preparazione

1. 1

   Season the chicken: Pat the chicken dry and toss with 1/2 teaspoon salt, pepper, and Italian seasoning.

2. 2

   Brown the chicken: Heat the oil/butter in a large skillet over medium-high heat. Add chicken in a single layer and cook 5–7 minutes, turning once, until golden and cooked through. Transfer to a plate.

3. 3

   Sauté the aromatics: Lower heat to medium. If the pan looks dry, add a small splash of oil. Stir in garlic and red pepper flakes; cook 30–60 seconds until fragrant.

4. 4

   Deglaze: Pour in the chicken broth, scraping up browned bits. Simmer 2 minutes to reduce slightly.

5. 5

   Steam the broccoli: Add broccoli and the remaining 1/2 teaspoon salt. Cover and cook 3–4 minutes, until crisp-tender and bright green.

6. 6

   Make it creamy: Stir in cream and Dijon. Simmer gently 2–3 minutes, then add Parmesan. Stir until smooth and thickened slightly.

7. 7

   Finish and brighten: Return chicken and any juices to the skillet. Toss to coat. Stir in lemon juice. Taste and adjust salt and pepper.

8. 8

   Serve: Garnish with parsley. Great with rice, pasta, or crusty bread to catch the sauce.