Description
A hearty meal combining tender chicken with fresh broccoli in a rich garlic cream sauce, perfect for busy weeknights.
Ingredients
- 2 pounds (907 g) boneless, skinless chicken breasts
- Kosher salt (to taste)
- Freshly cracked black pepper (to taste)
- 1/2 teaspoon (2.5 ml) paprika
- 4 tablespoons (60 g) butter, divided for cooking
- 4 to 5 cloves garlic, minced
- 10.5 ounces (298 g) condensed cream of chicken soup (1 can), or more if needed
- 1 cup (240 ml) water
- 2 to 3 cups (480–710 ml) broccoli, chopped
- 1 teaspoon (5 ml) fresh parsley, chopped
- Lemon wedges (for serving, optional)
Instructions
- Season the chicken on both sides with salt, pepper, and paprika, then set it aside.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Once hot, add the chicken and cook for about 5 minutes per side, or until both sides are nicely browned. Transfer the chicken to a plate, cover, and keep warm.
- Using the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté until it becomes fragrant and turns a light golden brown.
- Whisk in the condensed cream of chicken soup along with the water, stirring until the mixture is hot, smooth, and bubbling. Reduce the heat to low.
- Return the chicken to the pan, along with the chopped broccoli. Cover with a lid and let everything simmer for about 10 minutes, or until the chicken is fully cooked through.
- Serve warm over rice or pasta, with lemon wedges on the side if desired. Garnish with chopped fresh parsley.
Notes
For a thicker sauce, you can add more cream of chicken soup or reduce the amount of water. Feel free to add other vegetables like bell peppers or spinach for customization.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American