Creamy Garlic Chicken and Broccoli with Mashed Potatoes

Name: Creamy Garlic Chicken and Broccoli with Mashed Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 pound chicken breast (boneless, skinless, cut into 1-inch cubes); 2 cup broccoli florets; 2 clove garlic (minced); 1 tablespoon olive oil; 1 teaspoon dried Italian seasoning; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.5 cup light cream; 0.25 cup chicken broth (gluten-free); 1 teaspoon cornstarch (dissolved in 1 tablespoon water); 1.5 cup instant mashed potato flakes; 0.5 cup milk; 2 tablespoon butter; 1 tablespoon fresh parsley (chopped)

A satisfying, quick, and comforting skillet meal featuring tender chicken and crisp broccoli coated in a rich garlic cream sauce, served alongside fluffy mashed potatoes.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: American
Difficulty: Easy
Cost: $3.65/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

1 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
2 cup broccoli florets
2 clove garlic (minced)
1 tablespoon olive oil
1 teaspoon dried Italian seasoning
0.5 teaspoon salt
0.25 teaspoon black pepper
0.5 cup light cream
0.25 cup chicken broth (gluten-free)
1 teaspoon cornstarch (dissolved in 1 tablespoon water)
1.5 cup instant mashed potato flakes
0.5 cup milk
2 tablespoon butter
1 tablespoon fresh parsley (chopped)

Instructions

Prepare mashed potatoes: Bring 1 1/4 cups water, the 1/2 cup milk, and the 2 tablespoons butter to a boil in a small saucepan. Remove from heat and stir in the 1 1/2 cups instant mashed potato flakes until smooth. Season with a pinch of salt and pepper to taste. Cover and set aside.
Season chicken: Pat the 1 pound chicken breast cubes dry. In a medium bowl, toss the chicken with 1 tablespoon olive oil, 1 teaspoon dried Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Cook chicken and broccoli: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 4-6 minutes, or until browned on all sides and cooked through. Remove chicken from skillet and set aside. Add the 2 cups broccoli florets to the same skillet with 1/4 cup water. Cover and steam for 3-5 minutes, or until crisp-tender. Drain any excess water and add to the cooked chicken.
Make sauce: Reduce heat to medium. Add the 2 cloves minced garlic to the skillet and sauté for 30 seconds until fragrant. Pour in the 1/2 cup light cream and 1/4 cup chicken broth. Bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Combine and serve: Return the cooked chicken and broccoli to the skillet with the cream sauce. Toss to coat evenly. Serve immediately alongside the creamy mashed potatoes. Garnish with 1 tablespoon fresh parsley, if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days, though the mashed potatoes are best served fresh.

Nutrition (per serving)

Calories: 605
Protein: 67.5 g
Carbohydrates: 33 g
Fat: 29.5 g
Fiber: 6 g
Sodium: 900 mg
Saturated Fat: 9.5 g
Sugar: 4.5 g
Cholesterol: 49 mg