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Make this one-pan creamy chicken and broccoli dinner recipe that’s so easy to make and ready in just 30 minutes. Perfect weeknight healthy dinner recipes to serve the entire family.
All you need is one pan or skillet to make this low-carb chicken dinner recipe. Tender and juicy chicken breast cooked in with creamy garlic broccoli with some lemon garnished. This chicken and broccoli skillet recipe is our go-to weeknight dinner recipe because it is so easy to make and only needs 30 minutes. You may serve this healthy chicken dinner recipe with a side of noodles, zucchini noodles, or rice. It is a perfect recipe to make if you plan to meal prep some meals for the week.
Table of Contents
Why you will love this chicken recipe
- Easy: this chicken and broccoli recipe is super easy to put together in just one pan and only needs 30 minutes of your time.
- Healthy: juicy chicken breast recipe made with a handful of simple and healthy ingredients and loaded with nutrition and veggies. It is also a low-carb meal.
- Simple, quick, and delicious: you will love how simple and quick it is to make this recipe. full of flavor and a straightforward recipe to put together.
Ingredients you will need
- Boneless chicken breasts: If you prefer using boneless and skinless chicken thighs you can. Just try to trim out as much fat from it as possible.
- Kosher salt and ground pepper, to taste
- Italian seasoning: You can make your own. Here is our post on how to make Italian Seasoning.
- Olive oil: or you may also use avocado Oil
- Garlic cloves: fresh garlic would taste best.
- Almond milk: or any dairy-free milk. For a thicker milk base, use 2% or even half and half if you are on keto and don’t mind the added fat.
- Gluten-free flour: to keep it gluten-free. But you may use any flour of your choice.
- Broccoli head: we used fresh broccoli but you may also use frozen.
- Fresh parsley: for added flavor to garnish
- Lemon wedges, optional to serve
How to make creamy chicken and broccoli
- Prepare the chicken: Rub the chicken with the seasonings on all sides.
- First, cook the chicken: Heat 1 tablespoon of oil in a large pan over medium-high heat. Cook the chicken until golden-brown and cooked through, about 6-7 minutes per side. Set aside and cover to keep warm.
- Make the creamy sauce: In a small bowl whisk the almond milk and flour until smooth. To the same pan heat the remaining oil, over medium heat. Add the garlic and cook for up to 1 minute.
- Cook the creamy sauce: Pour in the almond milk mixture and stir; you should see the sauce getting thicker almost immediately as it heats up.
- Next, add the broccoli: Add broccoli and cook for 6-8 minutes, or just until tender. Return the chicken back to the pan and continue to cook for a couple of minutes to heat up.
- Serve: Garnish with chopped parsley and lemon wedges, if desired.
Recipe notes and tips
- Note: 4 chicken breasts pictured but there should be 6-8 pieces. If the chicken breast is on the thick side, slice them into two thinner pieces to ensure even cooking.
- Seasonings: we used Italian seasoning. You may use any other seasonings you prefer for the chicken, or make your own Italian seasoning combo.
- Garlic: use fresh garlic if you have any. If you don’t have fresh garlic handy, you may use garlic powder.
- Oil: any other oil will work. Olive oil, avocado oil, vegetable oil, or grapeseed oil.
- Milk: we used almond milk. But any other milk of choice will do.
- Veggies: broccoli was used in this recipe. You may use any of your favorite veggies like asparagus, Brussels sprouts, green beans, bell peppers, or zucchini.
- Chicken: if you would like to use boneless chicken thighs go right ahead. Nutrition facts and calories will vary slightly.
- Flour: Any flour you have should work.
Frequently asked questions
Is chicken and broccoli healthy?
It all comes down to the ingredients you are adding to your chicken and broccoli recipe. Be mindful of the amount of sugar, cream, and oil being used. This chicken and broccoli skillet recipe is made with clean ingredients and a perfectly healthy recipe.
Can I use frozen broccoli to make chicken and broccoli?
Yes. If you don’t have fresh broccoli, you may use frozen broccoli. Thaw the broccoli first and place them on a paper towel to absorb the water.
How to store chicken and broccoli?
Place leftover chicken and broccoli in a tightly sealed container and store in the the fridge for up to 4 days. You may freeze leftovers as well. Allow them to thaw in the fridge the night before and simply microwave when ready to eat.
Storage and Reheating
- Storing: Store leftovers in a sealed container in the fridge for up to 4 days. You may freeze for up to 3 months.
- Reheating: Reheat in the microwave for 60-90 seconds or until it is heated through. You may also reheat in the oven. Preheat the oven to 350F. Wrap the chicken and broccoli in foil wrap and place it in the oven for 5-7 minutes.
More easy chicken recipe
- Sweet and Sour Chicken
- Asparagus Stuffed Chicken Breast
- Crispy Baked Chicken Cutlets
- Chicken Corn Chowder
- Creamy Cajun Chicken Skillet
- Buffalo Chicken Mac and Cheese
- Easy Chicken Stroganoff
Recipes we think you will love
- Lemon Garlic Baked Cod
- Albondigas Soup
- Shrimp Rasta Pasta
- Chicken Fajita Pasta
- Mason Jar Salad
- Air Fryer Chicken Bites
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Creamy Chicken and Broccoli
Tender and juicy chicken breast cooked with broccoli on a skillet. Easy to make and ready in just 30 minutes.
4.98 from 280 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 6
Calories: 265kcal
Author: Rena
Ingredients
- 2 lb boneless chicken breasts
- Kosher salt and ground pepper to taste
- 1 tsp Italian seasoning
- 2 tbsp olive oil divided
- 4-5 cloves garlic minced
- 1 1/2 cup almond milk
- 1 tbsp gluten-free flour
- 1 medium broccoli head chopped (about 3 cups)
- 2 tbsp fresh parsley chopped
- Lemon wedges optional to serve
Instructions
Rub the chicken with the seasonings on all sides.
Heat 1 tablespoon of oil in a large pan over medium-high heat. Cook the chicken until golden-brown and cooked through, about 6-7 minutes per side. Set aside and cover to keep warm.
In a small bowl whisk the almond milk and flour until smooth.
To the same pan heat the remaining oil, over medium heat. Add the garlic and cook for up to 1 minute.
Pour in the almond milk mixture and stir; you should see the sauce getting thicker almost immediately as it heats up.
Add broccoli and cook for 6-8 minutes, or just until tender. Return the chicken back to the pan and continue to cook for a couple of minutes to heat up.
Garnish with chopped parsley and lemon wedges, if desired.
Video
Notes
- Note: 4 chicken breasts pictured but there should be 6-8 pieces. If the chicken breast is on the thick side, slice them into two thinner pieces to ensure even cooking.
- Seasonings: we used Italian seasoning. You may use any other seasonings you prefer for the chicken, or make your Italian seasoning combo.
- Garlic: use fresh garlic if you have any. If you don’t have fresh garlic handy, you may use garlic powder.
- Oil: any other oil will work. Olive oil, avocado oil, vegetable oil, or grapeseed oil.
- Milk: we used almond milk. But any other milk of choice will do.
- Veggies: broccoli was used in this recipe. You may use any of your favorite veggies like asparagus, Brussels sprouts, green beans, or zucchini.
- Chicken: if you would like to use boneless chicken thighs go right ahead. Nutrition facts and calories will vary slightly.
- Flour: Any flour you have should work.
Nutrition
Serving: 1chicken breast | Calories: 265kcal | Carbohydrates: 9g | Protein: 36g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 340mg | Potassium: 899mg | Fiber: 3g | Sugar: 2g | Vitamin A: 795IU | Vitamin C: 95mg | Calcium: 142mg | Iron: 2mg
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Reader Interactions
Comments
Bonnie says
I liked the method, but the sauce had zero flavour. I would not usually pair lemon with broccoli and chicken but I did, which made it a bit better. Thank you for sharing this, but think it might benefit from a rethink.
Reply
Patty says
After it was cooked i needed hot sauce and ranch with mine thats how flavorless i should have read the comments before i made it. I wish i ate plain chicken instead so i didnt waste calories
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Amy Posner says
I modified this a little since I had leftover chicken. I only had Vanilla Almond Milk so I used that (couldn’t really taste the vanilla). Next time I will use a little less broccoli, add cherry or grape tomatoes and a few walnut pieces with a small sprinkling of Parmesan cheese.Reply
Clara says
My kids were giving me a hard time eating broccoli and I was desperate to feed them. Thank Goodness I came across this recipe and tried it out and I was amazed by the results of it. My kids did not utter a word and ate all the broccoli florets with the meat cubes soaked in delicious gravy.Reply
David Antonio Roldan says
I replaced the almond milk with Dairy free heavy cream. I created a roux in the pan the chicken was cooked in being sure to scrape the fond off the pan. I also added a second TBSP of flour. It’ll be thick when you add the cream… but then use some chicken stock to get it to the consistency you like. Be sure to adjust for salt and pepper before serving. And definitely add those chicken juices to the pan at the end that were created while the breasts cooled.Reply
Grace says
The first time I did with broccoli and the second with asparagus in both plenty coriander and was very tasty, everyone enjoyed and my daughter in low copy the recipe.
Thanks again Rena for your recipesReply
Daryl Goduto says
Can I prepare this ahead of time and warm up later
Reply
Rena Awada says
Yes. I personally do not like rewarming chicken. Just be mindful to not over cook because the chicken will end up too dry
Reply
Leigh Goodare says
This meal was so simple and easy to cook and so delicious. I used both broccoli and cauliflower. I loved the flavor and sauce. I will certainly cook this again.Reply
Lorna says
Yes, pretty bland so I added fresh lemon, capers.. it’s A very basic recipe with plenty of room to improvise. With that said, I thought it was a nice , easy recipe for Monday night.
Thank you!Reply
Amanda says
This was delicious. I used toasted coconut and Almond milk combination and it gave the broccoli just a slight coconut flavor which was soo good. I also added some other seasonings for the sake of the broccoli. My three boys really enjoyed it. Really loved the touch of squeeze lemon and so did my kiddos. Enjoyed that it was simple and cooked in one pan. Will definitely make again.Reply
Grace says
I use cow milk and plain flour, I add more spices, the chicken was really delicious, I will make it again.
Thanks for your great recipes RenaReply
Cyndy says
This was a good recipe. I followed the instructions except I used milk and flour. I found that the flour wasn’t cooked; I think it was because you add the flour to the milk. My suggestion is to make a roux to cook the flour and then add the milk. Because adding the flour to the milk doesn’t give the flour a chance to cook and you won’t taste the flour in the dish. The sauce will still thicken but it will be cookedReply
Kyall says
That was delicious. I used normal milk with the flour and added asparagus and broccolini with the broccoli. The sauce was amazing and I coupled it with the honey glazed carrots and creamy mash potatoes. It was a hit. Anyone who says this is bland, shouldn’t be in the kitchen. Learn to improvise. Thanks for an amazing dinner. Kids and wife loved it.Reply
shaun says
Honestly the almond milk made it nasty. Made the flavor really inedible. There are times to replace regular milk but this wasn’t it
Reply
Rena Awada says
As long as you didn’t use sweetened almond milk
Reply
Michelle Aguilar says
I liked the recipe. I used unsweetened almond milk.Reply
todd mills says
Yummy.
We like cow’s milk much better. We will make it again.
I’d suggest more spices and salt to those who call it boring.Reply
Kathy D says
We loved this healthier version of creamy chicken and broccoli. Thank you for posting it for us to enjoy!Reply
Rena Awada says
Thank you Kathy
Reply
Agatha says
Can you use frozen broccoli
Reply
Rena Awada says
yes you can
Reply
Karisa says
I make this recipe sans the creamy part at least once a week by eliminating the milk and flour and starting with charring broccoli in olive oil and ending with a sprinkling of Parmesano reggiano
Reply
Lynn says
Chicken was juicy and tender but flavor was boring. Will not make again.Reply
Bonnie says
I’m sorry, I only like leaving good reviews…but this was bland and I wouldn’t make it again. I even added a lot of seasoning, like the other reviews suggested. It wasn’t bad and the chicken was at least moist, but it was far from good.
Reply
Julia says
Tried this recipe this evening. Chicken was really good but the cream didn’t turn out well, followed recipe. Will make chicken again but won’t do the other part again.
Reply
Nayela says
I don’t have any flour here except tapioca and almond flour. Would either of these work? Which one would you recommend using? Thanks
Reply
Cat Banks says
Not having much in the fridge wanted to do something other than plain boiled broccoli and chicken. Absolutely delicious and definitely going to be featuring on our weekly meal plans going forward!!!!! Thanks!!!!!!Reply
Rena Awada says
Amazing. Glad you loved it
Reply
Kristen says
The sauce was very bland and we had to add a lot of extra seasoning and ingredients to make it taste okay. I like chicken and broccoli together but I won’t be using this recipe again.Reply
Jayme says
I think this recipe is missing cheese. I added a handful of shaved Asiago into the milk and it made it very creamy. I could totally see it being bland otherwise.
Reply
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