One Pan Creamy Chicken Broccoli Skillet
Our one pan creamy chicken broccoli skillet is the perfect meal for a busy weeknight. This chicken recipe features fresh vegetables and tender chicken in a creamy, savory sauce. The toasted and seasoned breadcrumbs on top take it to the next level!
Servings: 5
Calories: 358kcal
Ingredients
- 2 teaspoons olive oil
- 1 ½ pounds boneless, skinless chicken breast, chopped into bite sized pieces
- 1 tablespoon butter
- 1 tablespoon minced garlic
- ½ medium white onion, diced
- 2 medium carrots, diced
- 4 cups broccoli florets, chopped
- ½ teaspoon paprika
- ¾ teaspoon kosher salt + more to taste
- ¼ teaspoon black pepper
- ⅓ cup all-purpose flour
- 1 ½ cups milk (1%, 2% or whole depending on how creamy you like it, or use unsweetened almond milk)
- 1 cup low sodium chicken broth
- Optional: rice for serving
For the breadcrumb topping:
- ¾ cup panko breadcrumbs (swap for crushed "Ritz" style crackers if you prefer)
- 2 tablespoons butter, melted
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Begin by cutting the chicken into bite-sized pieces. Dice the onion and carrots and prepare the broccoli florets. Set aside.
- Place a large oven-safe skillet on the stove over medium heat. Add the olive oil. Once the olive oil is hot, add the chicken. Cook for 2-3 minutes on each side, until the chicken is fully cooked through. Once cooked, set aside on a plate.
- Place the skillet back on the stove over medium heat and add 1 tablespoon butter. Once the butter is melted, and the garlic, onion, carrots, and broccoli. Let the vegetables cook for 4-5 minutes, until slightly softened.
- Add the paprika, salt, pepper, and flour and mix until the veggies are evenly coated. Next, add the milk and chicken broth. Stir well and let the mixture come to a boil. Add the chicken back in and stir to combine. Reduce the heat to medium low and continue to stir until thickened. Remove from the heat and add additional salt as needed.
- Turn on the broiler in the oven. Melt the other 2 tablespoons of butter in a small bowl. Add the panko breadcrumbs, paprika, salt, onion powder, garlic powder, and black pepper to the butter and stir until well combined. Evenly sprinkle the mixture on the top of the skillet. Place the skillet in the oven until the breadcrumbs are golden brown (watch closely as they can burn easily—this should only take a few minutes). Serve over rice if desired.
Notes
- We recommend storing leftovers in an airtight container in the refrigerator and eating within 3-4 days.
- We don't recommend using frozen broccoli in this recipe. Frozen broccoli releases excess moisture which will dilute the flavor of this dish. It also gets a lot soggier than fresh broccoli.
- This recipe is not GF/DF/V/VG and has not been tested with allergy-friendly substitutions.
- The recipe can be found on My Fitness Pal by searching "BWB Chicken and Broccoli Skillet." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
Nutrition
Serving: 1serving | Calories: 358kcal | Carbohydrates: 21.6g | Protein: 35.4g | Fat: 13.4g | Saturated Fat: 5.3g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 4.5g | Cholesterol: 117mg | Sodium: 636mg | Potassium: 794mg | Fiber: 3.2g | Sugar: 2.8g
