This creamy garlic chicken and broccoli skillet brings chicken and vegetables together without pasta or rice.
Tips for creamy garlic chicken and broccoli skillet
Cream cheese brands vary. Rice, noodles and bread are not included. Freeze a trial portion only; dairy sauce and broccoli may change texture.
Creamy Garlic Chicken & Broccoli Skillet
Equipment
- 1 large pot or baking dish as directed food thermometer
Ingredients
- 1 3/4 lb boneless skinless chicken breast, raw, sliced
- 6 1/2 cups broccoli, small florets
- 1/2 cup reduced-fat cream cheese
- 5/8 cup 1% milk 1/2 cup plus 2 Tbsp.
- 1/3 cup parmesan, finely grated
- 5 cloves garlic, minced
- 1 Tbsp olive oil
- 1/2 cup water
- 1/2 tsp table salt
- 1/2 tsp black pepper
Instructions
- Heat oil in a large deep skillet over medium-high heat. Cook chicken in two batches for about 8–10 minutes total, turning, until thick pieces reach 165°F. Transfer to a clean plate and retain juices.
- Reduce heat to medium. Add broccoli and measured water. Cover and steam for 4–5 minutes until just tender. Stir in garlic and cook 30 seconds.
- Turn heat to low. Add milk and cream cheese in small pieces. Stir until smooth and lightly simmering, without boiling hard. Stir in parmesan, salt and pepper.
- Return chicken and juices. Simmer gently for 2–3 minutes until the sauce coats the chicken and everything reaches 165°F. Divide into four equal portions.
Notes
Storage and meal prep
Refrigerate in shallow containers at 40°F or below within 2 hours (1 hour above 90°F). Use within 3–4 days. Reheat to 165°F throughout; bring soups and stews to a rolling boil while stirring. Freeze a trial portion for up to 2 months for quality, then thaw in the refrigerator. Do not reheat in a slow cooker.
Ingredient notes
Use the ingredient quantities and food states listed in the card. Choose store brands and frozen vegetables where the same plain ingredient fits the method. Meat, cheese, sauce or grain swaps can change both cooking time and nutrition. No unlisted sides or toppings are counted.
About the nutrition
One serving is one of 4 equal portions of the whole batch. Nutrition is an estimate based on the listed ingredient assumptions. Finished yield has not been weighed or measured. This development recipe has not been personally cooked or kitchen tested.