Garlic-Herb Chicken with Roasted Broccoli and Garlic Bread

Garlic-Herb Chicken with Roasted Broccoli and Garlic Bread

Succulent pan-seared chicken cutlets served in a fragrant garlic-herb cream sauce, accompanied by tender roasted broccoli and warm, buttery garlic bread.

Dietary

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Ingredients

Instructions

  1. Preheat oven to 400°F (200°C). On a baking sheet, toss 1 pound fresh broccoli florets with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Roast for 15-18 minutes, or until tender-crisp and slightly charred. Place garlic bread in oven for the last 5-7 minutes of roasting, or cook according to package directions.
  2. While broccoli roasts, pat chicken breast cutlets dry. Season evenly with 1 teaspoon dried Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  4. Reduce heat to medium. Add softened cream cheese and chicken broth to the skillet, stirring and whisking until smooth. Stir in 1/2 teaspoon garlic powder and grated Parmesan cheese. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
  5. Return cooked chicken to the skillet, turning to coat in the sauce. Serve immediately with roasted broccoli and garlic bread.

Notes

This dish stores well for up to 3 days in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if the sauce is too thick.

Nutrition (per serving)