Skillet Chicken and Broccoli with Garlic Cream Sauce

Tender chicken and crisp broccoli coated in a velvety garlic cream sauce, served simply over quick-cooking rice for a satisfying and easy weeknight meal.

• Prep: 8 min
• Cook: 18 min
• Total: 26 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $6.54/serving

Dietary

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

Tags

• quick
• healthy
• comfort food
• savory
• stir-fry
• sauté

Ingredients

• 0.75 pound chicken breast (boneless, skinless, sliced thin)
• 2 cup broccoli florets
• 2 clove garlic (minced)
• 1 tablespoon olive oil
• 0.5 cup chicken broth (gluten-free)
• 0.5 cup light cream
• 1 tablespoon cornstarch
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 2 package white rice (quick-cooking)
• 1 tablespoon fresh parsley (chopped)

Instructions

1. Cook the quick-cooking white rice according to package directions, typically in the microwave, and set aside. While the rice cooks, season the sliced thin chicken breast with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breast and cook for 4-6 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
3. Add the minced garlic to the same skillet and sauté for 30 seconds until fragrant.
4. In a small bowl, whisk together the gluten-free chicken broth and cornstarch until smooth. Pour this mixture into the skillet, along with the light cream and remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Bring the sauce to a gentle simmer, stirring constantly.
5. Add the broccoli florets to the simmering sauce. Cover and cook for 5-7 minutes, or until the broccoli is tender-crisp and the sauce has thickened. Stir occasionally.
6. Return the cooked chicken breast to the skillet and toss to coat in the sauce. Heat through for 1-2 minutes.
7. Serve the skillet chicken and broccoli immediately over the prepared quick-cooking white rice, garnished with fresh parsley if desired.

Nutrition (per serving)

• Calories: 520
• Protein: 42.1 g
• Carbohydrates: 54.3 g
• Fat: 15.6 g
• Fiber: 5.2 g
• Sodium: 590 mg
• Saturated Fat: 3.7 g
• Sugar: 3.5 g
• Cholesterol: 105 mg