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Garlic parmesan chicken broccoli skillet in a cast iron pan with creamy sauce and fresh parsley

20-Minute Garlic Parmesan Chicken Broccoli Skillet

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

For the chicken and broccoli
  • 1 1/2 lbs boneless, skinless chicken breasts cut into bite-size pieces
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoons olive oil
  • 4 cups broccoli florets cut into small, even pieces
For the garlic parmesan sauce
  • 2 tablespoons butter
  • 5 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth low-sodium
  • 3/4 cup parmesan cheese freshly grated
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Season the chicken: pat dry, toss with Italian seasoning, paprika, salt, and pepper.
  2. Sear the chicken in olive oil over medium-high heat, 3-4 minutes per side until golden and cooked through (165°F); set aside.
  3. Steam the broccoli in the same skillet with 2 tablespoons water, covered, 2-3 minutes until bright green and crisp-tender; set aside.
  4. Melt butter over medium heat, cook garlic 30 seconds until fragrant (do not brown).
  5. Add cream and broth, scrape up browned bits, simmer gently 2 minutes until slightly thickened.
  6. Reduce heat to low, add parmesan a handful at a time, stirring until melted and smooth.
  7. Return chicken and broccoli to the skillet, toss in sauce, simmer 1-2 minutes, season to taste, garnish with red pepper flakes and parsley.

Notes

Cut chicken evenly (1-inch cubes); do not overcook the broccoli; keep heat low when adding parmesan; use a large 12-inch skillet; freshly grated parmesan melts smooth, pre-grated turns grainy.