Chicken and Broccoli Recipe
Healthy, simple, delicious chicken and broccoli is perfect for any night of the week and pairs great with rice or noodles! From fridge to plate in just 30 minutes!
Servings:4 servings
Ingredients
- 4 boneless skinless chicken breasts, pounded to even thickness
- 1 teaspoon garlic powder
- 1 teaspoon Herbs de Provence, or Italian blend seasoning
- 1 ½ pounds broccoli florets
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 teaspoons minced garlic, or ½ teaspoon garlic powder
- salt and pepper to taste
- 3 tablespoons grated parmesan cheese
- 2 teaspoons oil
Instructions
- Season chicken on both sides with garlic powder, Herbs de Provence (or Italian blend), and salt and pepper (I'm pretty generous with the salt and pepper here, go with your gut).
- In a large skillet, melt butter. Once melted, drizzle 1 tablespoon oil into the pan. Add chicken and brown for 3-4 minutes on each side.
- Toss broccoli florets with 2 teaspoon oil, garlic (or garlic powder) and parmesan cheese.
- Scoot the chicken over in the pan to make room for the broccoli.
- Add broccoli to the pan, add 1/3 cup water (pour it to the side of the chicken and broccoli and not over the top so that it doesn't wash away the seasonings), cover and cook for 15 minutes or until chicken is white throughout and broccoli is fork-tender. (see note for alternate cooking method) Serve immediately.
Notes
Alternate cooking method: If you are using an oven-safe skillet, leave out the water and transfer the pan to your oven preheated to 400 degrees instead of finishing on the stove. This is my favorite method as it yields crispier broccoli with more of a roasted flavor.
Up-level your chicken: Sprinkle 1 tablespoon dry Ranch seasoning all over the chicken along with the salt, pepper, garlic powder, and Italian herbs. My kids are especially huge fans of this!
Sauce it up: Whip up a batch of my famous 5-minute dijon cream sauce and drizzle over the chicken and broccoli to take this dish over the top!
Swap out the veggies: Feel free to use carrots, cauliflower, green beans, bell peppers, or zucchini in place of (or along with!) the broccoli.
Make it cheesy: Just before serving, place a slice of provolone cheese on top of each chicken breast, cover the pan for 2-4 minutes and serve once the cheese has melted.
Nutrition
Calories: 259 kcal, Carbohydrates: 13 g, Protein: 31 g, Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 76 mg, Sodium: 249 mg, Potassium: 965 mg, Fiber: 5 g, Sugar: 3 g, Vitamin A: 1126 IU, Vitamin C: 154 mg, Calcium: 139 mg, Iron: 2 mg