Description
This creamy chicken and broccoli recipe features tender boneless chicken breasts cooked to golden perfection and coated in a smooth, flavorful almond milk-based sauce with sautéed broccoli. It’s a wholesome, quick, and delicious dinner option that’s perfect for weeknights, combining protein and veggies in a comforting creamy dish.
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 (for cooking chicken)
Sauce & Vegetables
- 1 1/2 cup 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 (for sautéing)
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, optional to serve
Instructions
- Rub the Chicken: Season the boneless chicken breasts evenly with kosher salt, ground black pepper, and Italian seasoning to enhance flavor before cooking.
- Prepare the Sauce: In a bowl, whisk together almond milk and gluten-free flour until the mixture is smooth and free of lumps. This will 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 and cooked through, about 6-7 minutes per side depending on thickness. Remove the chicken from the pan and set aside.
- Cook the Broccoli: Using the same skillet, add the remaining 1 tablespoon olive oil. Sauté the garlic briefly until fragrant, then pour in the almond milk and flour mixture. Add the chopped broccoli and cook, stirring occasionally, until the broccoli is tender and the sauce has thickened slightly, about 5-7 minutes.
- Combine and Serve: Return the cooked chicken breasts to the skillet with the broccoli and sauce. Heat through for an additional 2-3 minutes. Garnish with freshly chopped parsley and optional lemon wedges for added brightness before serving.
Notes
- Use chicken thighs instead of breasts for extra juiciness.
- Any milk can be used, but almond milk keeps the dish lighter and dairy-free.
- Gluten-free flour is used here, but all-purpose flour works fine if gluten is not a concern.
- Serve with rice, quinoa, or your favorite grain for a complete meal.
- Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
