Creamy Garlic Chicken & Broccoli Skillet
Chicken and broccoli in a creamy garlic sauce, with no pasta or rice in the estimate.
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
Cream cheese brands vary. Rice, noodles and bread are not included. Freeze a trial portion only; dairy sauce and broccoli may change texture.
Serving: one of 4 equal portions of the complete batch. Finished cooked weight and volume are unmeasured. No unlisted sides or toppings included.
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.
Development recipe; not personally cooked or kitchen tested. Nutrition is Estimated, not Reviewed. Brands and substitutions change the estimate.