Description
This Creamy Chicken and Broccoli recipe features tender, seasoned chicken breasts cooked to golden perfection and simmered with vibrant broccoli in a smooth almond milk-based sauce. It’s a comforting and nutritious dish that’s easy to prepare in just 30 minutes, perfect for a wholesome family dinner.
Ingredients
Scale
Chicken
- 2 pounds boneless chicken breasts
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil (from the 2 tablespoons divided)
Sauce and Vegetables
- 1 1/2 cups almond milk (or any other milk)
- 1 tablespoon gluten-free flour (or any other flour)
- 1 medium broccoli head, chopped (about 3 cups)
- 1 tablespoon olive oil (from the 2 tablespoons divided)
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, optional for serving
Instructions
- Rub the Chicken: Rub the chicken breasts evenly with kosher salt, ground black pepper, and Italian seasoning to season the meat thoroughly.
- Prepare the Sauce: In a bowl, whisk together the almond milk and gluten-free flour until the mixture is smooth and lump-free to create a creamy base for the sauce.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook until they are golden-brown on the outside and cooked through, about 6-7 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
- Cook the Broccoli: In the same skillet, add the remaining 1 tablespoon of olive oil. Add broccoli and sauté briefly until bright green and slightly tender, about 3 minutes. Then pour in the almond milk and flour mixture. Cook, stirring frequently, until the broccoli is tender and the sauce has thickened, around 5-7 minutes.
- Combine and Serve: Return the cooked chicken to the skillet with the broccoli and creamy sauce. Heat everything through for 2-3 minutes. Garnish with fresh chopped parsley and serve with lemon wedges if desired for added brightness and flavor.
Notes
- You can substitute almond milk with any milk of your choice, such as dairy or oat milk, depending on dietary preferences.
- For a thicker sauce, increase the flour amount slightly or reduce the liquid by simmering longer.
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) for food safety.
- Lemon wedges enhance the flavor by adding a fresh citrus contrast to the creamy dish.
- This recipe easily adapts to gluten-free diets by using gluten-free flour.
