Ingredients
Scale
- 4 chicken breast cutlets, about 4 ounces each
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons extra-virgin olive oil, divided
- 4 cups broccoli florets
- 3 large garlic cloves, minced or grated
- 1/2 cup low-sodium chicken broth (120 ml)
- 1 teaspoon fresh lemon juice
- 1/2 cup heavy cream (120 ml)
- 2 tablespoons grated Parmesan, optional
- 2 tablespoons chopped fresh parsley, optional
Instructions
- Season the chicken with half the salt and half the black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook the chicken for 3–4 minutes per side, until golden and it reaches 165°F (74°C). Transfer the chicken to a plate.
- Add the remaining 1 tablespoon olive oil and the broccoli to the skillet. Cook, stirring occasionally, for 2–3 minutes.
- Add the garlic and cook, stirring, for 30 seconds until fragrant.
- Pour in the chicken broth and lemon juice. Simmer for 1 minute, scraping up any browned bits.
- Stir in the heavy cream, remaining salt and pepper, and the optional Parmesan.
- Simmer for 3–4 minutes, until the broccoli is tender and the sauce slightly thickens.
- Return the chicken to the skillet and spoon the sauce over it. Finish with parsley, if using, and serve.
Notes
Thin chicken cutlets cook faster and more evenly. Chicken broth and lemon keep the sauce flavorful without alcohol. Fresh broccoli gives the best crisp-tender texture—avoid overcooking. For a lighter sauce, replace half the heavy cream with additional chicken broth. Serve with brown rice, quinoa, roasted potatoes, or a green salad. Chicken thighs can replace chicken breast but may need a longer cooking time.
- Prep Time: 10
- Cook Time: 15-20
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: Approximately 350 kcal