Description
This creamy chicken and broccoli recipe offers a delicious, healthy, and comforting meal that comes together in just 30 minutes. Tender boneless chicken breasts are seasoned and pan-cooked to golden perfection, then combined with tender broccoli florets in a rich, creamy almond milk sauce. Finished with fresh parsley and optional lemon wedges, this dish is perfect for a quick weeknight dinner that is both gluten-free and flavorful.
Ingredients
Scale
Chicken
- 2 pounds boneless chicken breasts
- Kosher salt and ground pepper to taste
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
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
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, optional to serve
Instructions
- Rub the Chicken: Season the boneless chicken breasts generously with kosher salt, ground pepper, and Italian seasoning to infuse flavor into the meat.
- Prepare the Sauce: In a mixing bowl, whisk together the almond milk and gluten-free flour until the mixture is smooth and lump-free, creating the base for the creamy sauce.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the seasoned chicken breasts until they develop a golden-brown crust and are cooked through, about 6-7 minutes per side depending on thickness. Remove the chicken from the pan and set aside.
- Cook the Broccoli: In the same skillet, add the remaining 1 tablespoon of olive oil and briefly sauté garlic if desired. Then pour in the almond milk and flour mixture and add the chopped broccoli. Cook this mixture, stirring occasionally, until the broccoli is tender and the sauce has thickened, about 5-7 minutes.
- Combine and Serve: Return the cooked chicken breasts to the skillet, nestling them into the creamy broccoli sauce. Heat everything together for another 2-3 minutes to meld the flavors. Garnish with freshly chopped parsley and serve with lemon wedges on the side, if desired, to add a fresh citrus brightness.
Notes
- Use any type of milk you prefer to adjust creaminess and dietary needs.
- For a thicker sauce, let the sauce simmer a little longer or add more flour to the almond milk mixture.
- Lemon wedges add a nice brightness but are optional.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Gluten-free flour keeps this recipe safe for gluten sensitivities but regular flour can be used if not necessary.
