Creamy Chicken And Broccoli

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (cut into bite-sized bite chunks or thin cutlets for even cooking)
• 1 tsp kosher salt (plus extra for seasoning)
• 1/2 tsp freshly cracked black pepper
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 to 5 cloves garlic, finely minced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for a slightly lighter sauce)
• 1 cup freshly grated Parmesan cheese (use freshly grated if possible, as pre-bagged anti-caking agents prevent smooth melting)
• 1 large head of fresh broccoli, cut into bite-sized florets

Step 1: Sear the Chicken (8 Minutes)

1. Pat your chicken pieces completely dry with paper towels. Season all over with kosher salt, black pepper, garlic powder, and Italian seasoning.
2. Place a large, deep skillet over medium-high heat and add the olive oil.
3. Once shimmering, add the chicken in a single layer. Sear without moving for 4 to 5 minutes until a golden-brown crust forms, then flip and cook for another 3 minutes until cooked through.
4. Transfer the chicken to a clean plate and set aside (leave the flavorful browned bits in the pan!).

Step 2: Build the Creamy Garlic Base

1. Reduce the heat to medium and add the butter directly to the same skillet, letting it melt into the chicken drippings.
2. Toss in the minced garlic and sauté for about 30 to 60 seconds, stirring constantly so it becomes fragrant without burning.
3. Pour in the chicken broth, scraping up all the delicious browned bits from the bottom of the pan with a wooden spoon. Let it simmer and reduce by about a third (roughly 3 minutes).

Step 3: Melt in the Cream and Parmesan

1. Pour in the heavy cream and bring the mixture to a gentle, low simmer.
2. Slowly sprinkle in the freshly grated Parmesan cheese, stirring continuously until the cheese melts completely into the liquid, forming a smooth, velvety cream sauce.

Step 4: Cook the Broccoli to Crisp-Tender Perfection

1. Add your fresh broccoli florets directly into the simmering cream sauce.
2. Stir them around to coat them completely, then cover the skillet with a lid and let it simmer for 4 to 5 minutes.
3. Why this matters: Cooking the broccoli right in the sauce steams it to vibrant green, tender-crisp perfection while allowing the florets to absorb all the rich garlic-parmesan flavor.

Step 5: Combine and Serve

1. Remove the lid and nestle the cooked chicken (along with any juices accumulated on the plate) back into the skillet among the broccoli.
2. Toss everything together for 1 to 2 minutes until the chicken is heated through and the sauce coats everything in a luscious, glossy blanket.
3. Taste the sauce, add a pinch more salt or pepper if needed, and serve hot!