Chicken and Broccoli with Mushroom Sauce
Indulge in the comforting flavors of this Chicken and Broccoli with Mushroom Sauce recipe—a hearty, one-pan meal that's as easy to prepare as it is satisfying. Juicy, pan-seared chicken breasts and tender broccoli florets are brought together in a rich and creamy mushroom sauce, made with fresh garlic, sautéed button mushrooms, and a touch of Parmesan for a flavor boost. Perfect for busy weeknights, this quick recipe comes together in just 45 minutes, making it a wholesome, family-friendly dinner option. Serve it over rice, pasta, or with crusty bread to soak up every drop of the luscious sauce. Packed with protein and vibrant vegetables, this dish is a delicious way to turn simple ingredients into a restaurant-worthy meal!
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 4 cups broccoli florets
- 2 tablespoons unsalted butter
- 2 pieces garlic cloves, minced
- 2 cups button mushrooms, sliced
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 tablespoon all-purpose flour
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Season the chicken breasts on both sides with salt, black pepper, and garlic powder.
Step 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
Step 3
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the broccoli florets and cook for 4-5 minutes, stirring occasionally, until bright green and slightly tender. Remove from the skillet and set aside with the chicken.
Step 4
Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant.
Step 5
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and become golden brown.
Step 6
Sprinkle the flour over the mushrooms and stir well to coat. Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Step 7
Stir in the heavy cream and Parmesan cheese, and continue to simmer for another 2-3 minutes until the sauce thickens. Adjust seasoning with additional salt and black pepper, if needed.
Step 8
Return the cooked chicken breasts and broccoli to the skillet, spooning the mushroom sauce over them. Simmer for 2-3 minutes to reheat everything and allow the flavors to meld.
Step 9
Garnish with chopped parsley and serve hot. Pair with rice, pasta, or crusty bread for a complete meal.
Nutrition Facts
| Serving size | (1808.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2303.6 |
| Total Fat 124.1g | 0% |
| Saturated Fat 53.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 793.6mg | 0% |
| Sodium 3943.3mg | 0% |
| Total Carbohydrate 39.2g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 10.6g | |
| Protein 251.0g | 0% |
| Vitamin D 35.0IU | 0% |
| Calcium 545.0mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 3040.8mg | 0% |
Source of Calories