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This Creamy Chicken and Broccoli Skillet is healthy, so flavorful and satisfying. Made with juicy chicken tenders, fresh crisp broccoli, and a creamy rich sauce. A one-pot meal that comes together in just 30 minutes. Perfect weeknight dinner everyone will love!
Creamy Chicken and Broccoli Skillet
Dinner just got a lot easier with this Creamy Chicken and Broccoli Skillet. A one-pot meal that comes together in just 30 minutes. So easy to make and all you really need is one skillet to make it. Made with juicy chicken tenders, fresh crisp broccoli, and a creamy rich sauce. Healthy, flavorful and satisfying chicken and broccoli that is gluten-free too. Perfect weeknight dinner everyone will love.
Ingredients needed to make Creamy Chicken and Broccoli Skillet:
- Chicken Tenders– You can also use boneless skinless chicken breasts. You will want to butterfly them so they can cook through evenly on the inside and outside.
- Broccoli– I use fresh broccoli but you can also use frozen.
- Garlic– A fragrant aromatic that adds so much flavor to the sauce.
- Parmesan Cheese– Best to use fresh parmesan that you grate yourself. Prepackaged cheeses do not melt well.
- Unsweetened Almond Milk– Cashew milk works well too or dairy-milk if you are not dairy-free for a thicker sauce.
- Fresh Lemon Juice– Adds depth to flavor.
- Spices and Herbs– Pink sea salt, black pepper, garlic powder, and Italian seasoning.
- Arrowroot Flour– For thickening sauce while keeping this dish gluten-free.
- Olive Oil– For cooking.
- Unsalted Butter– For a creamy sauce.
- Fresh Parsley and Lemon Wedges– For garnish.
Equipment needed to make Creamy Chicken and Broccoli Skillet:
- Skillet– Use a non-stick skillet that is at least 12 inches.
- Large Mixing Bowl– For prepping chicken tenders.
- Small Mixing Bowl– For mixing flour and milk to create a slurry.
- Tongs– To cook chicken tenders.
- Whisk– For whisking sauce.
How to make Creamy Chicken and Broccoli Skillet:
- Step 1– Place chicken tenders in a large mixing bowl, remove tendons and pat dry. Sprinkle with pink sea salt, black pepper, Italian seasoning and garlic powder. Toss to combine making sure chicken tenders are well coated with spices and herbs. Set aside.
- Step 2– Prep the rest of your ingredients. Remove broccoli florets from stem and set aside. Mince garlic, grate parmesan cheese and measure out 1/2 cup.
- Step 3– Place a large 12 inch skillet on stovetop and drizzle with 1 tablespoon olive oil. Turn heat to medium-high and bring oil to a heat. Place first half of chicken tenders (you will have to cook in 2 batches) and cook until golden brown. About 2 minutes. Flip chicken tenders over and cook for another 2 minutes on the opposite side. Remove chicken tenders from skillet and place on a dish and set aside. Drizzle remaining tablespoon of olive oil over skillet. Place the other half of chicken tenders and repeat process to cook on both sides. Remove cooked tenders from skillet and place on dish along with the rest of cooked chicken tenders. Set aside.
- Step 4– Add butter to the same heated skillet where chicken tenders were cooked through (do not clean skillet). Keep heat on medium-high. Once butter has completely melted add in minced garlic and sauté for 1 minute.
- Step 5– Measure out 2 tablespoons of the 1.5 cups almond milk to keep in a separate small mixing bowl. Pour the remaining almond milk into skillet along with garlic. Add in pink sea salt, black pepper, Italian seasoning and whisk making sure spices and herbs are mixed in with milk. Add in lemon juice and continue mixing. Sprinkle in grated parmesan cheese and continue whisking until cheese has melted into milk.
- Step 6– Add arrowroot flour to reserved almond milk and whisk together making sure there aren’t any lumps of flour left. Pour slurry into skillet and whisk until it starts to thicken.
- Step 7– Add in broccoli florets and turn heat down to low. Cover skillet and let it simmer to cook broccoli through for 3-4 minutes.
- Step 8– Uncover skillet and add cooked chicken tenders back to skillet. Cover again and let it continue simmering for another 2-3 minutes.
- Step 9– Remove skillet from stovetop. Use spoon to scoop some of the creamy sauce from the side of the skillet and drizzle over chicken and broccoli. Repeat until chicken and broccoli have been smothered with sauce.
- Step 10– Garnish with fresh thinly chopped parley and lemon wedges. Serve while still hot. Enjoy!
Tips and Substitutions:
- Use chicken breasts if that’s what you have– Use boneless skinless chicken breasts and butterfly them. Chicken breasts are too thick and will need too much time to cook on the pan. This will result in them being over cooked and not juicy. You can also use boneless skinless chicken thighs.
- Substitute for almond milk– Cashew milk works great as it is so creamy. You can also use dairy-milk if you are not dairy-free. This will result in a thicker sauce.
- Switch up your broccoli– You can use other veggies such as asparagus, zucchini, or green beans.
- Use parmesan cheese that comes in a brick– Grate it yourself. Prepackaged shredded cheese has starchy preservatives to keep it from going bad. This prevents it from melting properly. Fresh grated cheese will melt just fine into sauce.
- Substitute for arrowroot flour– You can use tapioca or cornstarch to keep this recipe gluten-free. If you are not gluten-free, all purpose flour works too.
- Create a slurry rather than adding flour directly into sauce– Creating a slurry gets rid of any lumps so once it’s added to sauce it will start thickening right away.
How to serve Chicken and Broccoli:
This chicken and broccoli skillet is pretty versatile. You can save as is or with a side dish for a well rounded meal. I like to serve this chicken and broccoli with:
- Pasta such as gluten-free tagliatelle.
- Rice
- Cauliflower Rice
- Quinoa
- Mashed Potatoes
- Cauliflower “Mashed Potatoes”
Variations:
- Make completely dairy-free– Use dairy-free parmesan and butter to make this dish completely dairy-free.
- Use other veggies– Asparagus, zucchini and green beans are all great veggies to use in this dish.
- Use other chicken parts– Boneless skinless chicken breasts or thighs work well too.
- Add some spice– Add some red pepper chili flakes to add a kick.
Creamy Chicken and Broccoli Skillet FAQ’s:
Is chicken and broccoli healthy?
Chicken and broccoli are both extremely healthy. This creamy dish is made with clean and good quality ingredients. It makes for a wholesome meal loaded with protein, fiber, vitamins and minerals. The whole dish is gluten-free making it allergen friendly too.
What’s the best cut of chicken to use?
I like to use chicken tenders in this recipe. They cook quickly resulting in juicy and tender chicken. Chicken breasts and chicken thighs can also be used. You just want to make sure that either cut is boneless and skinless, and that both are thinned out. Butterfly chicken breasts for thinner pieces, and use a meat mallet to beat down chicken thighs.
How do I know when my chicken is cooked through?
The best way to check if chicken is cooked through is by using a meat thermometer. Stick into thickest part of each piece of chicken tender. Once inside temperature reads 165 degrees Fahrenheit it means chicken is done.
Can I use frozen broccoli to make chicken and broccoli?
Yes. You can use frozen broccoli too. You will want to let the broccoli simmer for a bit longer to make sure it thaws-out and cooks through.
Can I make chicken and broccoli ahead of time?
This creamy chicken and broccoli skillet is best when served right away. You can certainly prep ingredients ahead of time to make cooking quicker. Season chicken tenders, remove broccoli florets from stems, mince garlic, grate parmesan cheese. Keep ingredients refrigerated until you are ready to cook chicken and broccoli skillet.
How to store and reheat Creamy Chicken and Broccoli Skillet:
Place any leftover chicken and broccoli skillet in an airtight container. Keep refrigerated for 2-3 days. To reheat simply reheat in the microwave or on stovetop.
Did you like this Creamy Chicken and Broccoli Skillet recipe? You may also like these other healthy and comforting chicken recipes:
- Baked BBQ Chicken Breasts
- Air Fryer Chicken Thighs
- Slow Cooker Chicken Thighs
- Orange Rosemary Chicken
- Balsamic Chicken with Herbed Roasted Potatoes
- Turmeric Chicken and Rice
- Honey-Mustard Chicken and Potatoes
Creamy Chicken and Broccoli Skillet
This Creamy Chicken and Broccoli Skillet is healthy, so flavorful and satisfying. Made with juicy chicken tenders, fresh crisp broccoli, and a creamy rich sauce. A one-pot meal that comes together in just 30 minutes. Perfect weeknight dinner everyone will love!
Ingredients
For Chicken:
- 1 lb chicken tenders (about 8 tenders)
- 1/2 tsp pink sea salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 2 tbsp olive oil (divided)
For Skillet:
- 2 tbsp unsalted butter
- 3-4 cloves of garlic
- 1 tbsp Italian seasoning
- 1 tsp pink sea salt
- 1/2 tsp black pepper
- 1.5 cups unsweetened almond milk
- 1/2 cup grated parmesan cheese
- 1-2 tbsp fresh lemon juice
- 1 tbsp arrowroot flour
- 1 broccoli head
- thinly chopped parsley and lemon wedges for garnish
Instructions
-
Place chicken tenders in a large mixing bowl, remove tendons and pat dry. Sprinkle with pink sea salt, black pepper, Italian seasoning and garlic powder. Toss to combine main sure chicken tenders are well coated with spices and herbs. Set aside.
-
Prep the rest of your ingredients. Remove broccoli florets from stem and set aside. Mince garlic, grate parmesan cheese and measure out 1/2 cup.
-
Place a large 12 inch skillet on stovetop and drizzle with 1 tablespoon olive oil. Turn heat to medium-high and bring oil to a heat. Place first half of chicken tenders (you will have to cook in 2 batches) and cook until golden brown. About 2 minutes. Flip chicken tenders over and cook for another 2 minutes on the opposite side. Remove chicken tenders from skillet and place on a dish and set aside. Drizzle remaining tablespoon of olive oil over skillet. Place the other half of chicken tenders and repeat process to cook on both sides. Remove cooked tenders from skillet and place on dish along with the rest of cooked chicken tenders. Set aside.
-
Add butter to the same heated skillet where chicken tenders were cooked through (do not clean skillet). Keep heat on medium-high. Once butter has completely melted add in minced garlic and sauté for 1 minute.
-
Measure out 2 tablespoons of the 1.5 cups almond milk to keep in a separate small mixing bowl. Pour the remaining almond milk into skillet along with garlic. Add in pink sea salt, black pepper, Italian seasoning and whisk making sure spices and herbs are mixed in with milk. Add in lemon juice and continue mixing. Sprinkle in grated parmesan cheese and continue whisking until cheese has melted into milk.
-
Add arrowroot flour to reserved almond milk and whisk together making sure there aren't any lumps of flour left. Pour slurry into skillet and whisk until it starts to thicken.
-
Add in broccoli florets and turn heat down to low. Cover skillet and let it simmer to cook broccoli through for 3-4 minutes.
-
Uncover skillet and add cooked chicken tenders back to skillet. Cover again and let it continue simmering for another 2-3 minutes.
-
Remove skillet from stovetop. Use spoon to scoop some of the creamy sauce from the side of the skillet and drizzle over chicken and broccoli. Repeat until chicken and broccoli have been smothered with sauce.
-
Garnish with fresh thinly chopped parley and lemon wedges. Serve while still hot. Enjoy!
Recipe Notes
Tips and Substitutions:
-
- Use chicken breasts if that’s what you have– Use boneless skinless chicken breasts and butterfly them. Chicken breasts are too thick and will need too much time to cook on the pan. This will result in them being over cooked and not juicy. You can also use boneless skinless chicken thighs.
- Substitute for almond milk– Cashew milk works great as it is so creamy. You can also use dairy-milk if you are not dairy-free. This will result in a thicker sauce.
- Switch up your broccoli– You can use other veggies such as asparagus, zucchini, or green beans.
- Use parmesan cheese that comes in a brick– Grate it yourself. Prepackaged shredded cheese has starchy preservatives to keep it from going bad. This prevents it from melting properly. Fresh grated cheese will melt just fine into sauce.
- Substitute for arrowroot flour– You can use tapioca or cornstarch to keep this recipe gluten-free. If you are not gluten-free, all purpose flour works too.
- Create a slurry rather than adding flour directly into sauce– Creating a slurry gets rid of any lumps so once it’s added to sauce it will start thickening right away.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
