Creamy Chicken and Broccoli Skillet

Juicy, tender chicken breast cooked right alongside broccoli in one skillet. This easy dish comes together quickly and is ready to enjoy in just 30 minutes.

This creamy chicken and broccoli skillet is one of those no-fuss dinners that hits the spot on busy nights. It all comes together in about 30 minutes and comfortably serves six. You get golden, well-seasoned chicken paired with tender broccoli, all smothered in a garlicky, lightly creamy sauce. The best part? It’s made from simple, everyday ingredients you probably already have on hand.

• Quick and straightforward: roughly 10 minutes to prep and 20 minutes to cook.
• What you’ll master: how to get a perfect golden crust on your chicken, whip up a speedy pan sauce with almond milk or your preferred milk, and finish everything in a single skillet for easy cleanup.
• Super adaptable: clear swap ideas for different milks, proteins, and veggies so you can customize it to your family’s tastes or fridge contents.
• Bonus tips included: how to store, reheat, and little tricks that guarantee even cooking and boost flavor.

Keep scrolling to find the full ingredient list, step-by-step instructions, and handy notes so you can get dinner rolling without any stress.

Why You’ll Love It

• Simple: This healthy chicken and broccoli skillet is easy to make all in one pan, so dinner is ready in just 30 minutes. If you love one-skillet dinners, try our One-Pan Chicken and Sweet Potato Skillet.
• Wholesome: It’s packed with protein from juicy chicken breasts and gets fiber from fresh broccoli. Plus, it’s a low-carb option perfect for weeknight meals.
• Fast and flavorful: You’ll love how quick and straightforward this recipe is while still delivering big, satisfying flavor every time. For another speedy option with greens, check out Garlic Chicken with Broccoli and Spinach (20 Minute Recipe).

Ingredients for Six Servings

• 2 pounds boneless chicken breasts
• Kosher salt and ground pepper, to taste
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil, divided
• 4-5 cloves garlic, minced
• 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)
• 2 tablespoons fresh parsley, chopped
• Lemon wedges, optional to serve

Step by Step Skillet Method

1. If chicken breasts are thick, slice them in half horizontally to make them thinner.
2. Rub chicken evenly with kosher salt, ground pepper, and Italian seasoning.
3. Whisk almond milk and flour together in a small bowl until smooth and set aside.

4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

   

5. Sear chicken in the hot skillet about 6 to 7 minutes per side until golden and cooked through, then remove and cover to keep warm.
6. Heat the remaining 1 tablespoon olive oil in the same skillet over medium heat.
7. Add minced garlic and cook about 1 minute until fragrant.

8. Pour the almond milk mixture into the skillet and stir until the sauce thickens.

   

9. Add chopped broccoli and cook 6 to 8 minutes until tender but still crisp.
10. Return the chicken to the skillet, nestle into the sauce and broccoli, and warm through for a couple of minutes.

11. Sprinkle chopped fresh parsley over the skillet.

    

Quick Tips for Best Results

• Heads up: The picture shows 4 chicken breasts, but for this recipe, you’ll want 6–8 pieces total. If your chicken breasts are thick, slice them in half lengthwise so they cook evenly.
• Seasonings: I used Italian seasoning here, but feel free to swap in your favorite blend or mix up your own with herbs like oregano, basil, and thyme.
• Garlic: Fresh garlic adds the best flavor, but if you’re short on time, garlic powder works just fine.
• Oil choice: Olive oil is my go-to, but avocado, vegetable, or grapeseed oils all work great.
• Milk options: I used almond milk for a lighter take, but whole milk, coconut milk, or even half-and-half make this sauce richer if that’s your style.
• Veggie swaps: Broccoli is classic here, but asparagus, Brussels sprouts, green beans, bell peppers, or zucchini are all excellent alternatives or additions. If you’re leaning toward zucchini, try our Lemon Garlic Chicken Zucchini Skillet for a one-pan variation.
• Chicken alternatives: Feel free to use boneless chicken thighs if that’s what you have—just cook a little longer and adjust nutrition info accordingly.
• Flour: Any type of flour will do the job as a thickener—gluten-free or regular all work.

Flavor Variations and Substitutions

If you want to mix things up, here are some easy swaps to customize this meal to your liking or diet:

• Protein: Swap in boneless, skinless chicken thighs instead of breasts for juicier meat (just cook a bit longer). Turkey cutlets work well too. For a vegetarian twist, firm tofu pressed, cubed, and pan-seared makes a fantastic substitute.
• Milk & creaminess: Use whole milk, half-and-half, or heavy cream to get a richer, creamier sauce. For a dairy-free creamy option, try canned lite coconut milk or extra-thick almond milk.
• Thickener: If you’re out of flour, cornstarch or arrowroot powder works great. Just mix 1 teaspoon to 1 tablespoon (depending on how thick you want it) with a little cold water before stirring it into the sauce.
• Vegetables: Feel free to switch up the broccoli for asparagus, Brussels sprouts (or try this honey-garlic chicken and Brussels sprouts skillet), green beans, bell peppers, or zucchini. Frozen broccoli is fine—just thaw and pat it dry to avoid watering down the sauce.
• Flavor boosters: Stir in some grated Parmesan cheese for nuttiness, add lemon zest for a bright pop, or sprinkle in paprika or onion powder for extra depth. For a little heat, red pepper flakes or a dash of Sriracha bring the zing.
• Serving ideas and diet swaps: Serve this over rice, your favorite pasta, or quick zucchini noodles (see our lemon-garlic chicken zoodles recipe). If you’re keeping it low-carb or keto, swap almond milk for heavy cream and pair with cauliflower rice or zoodles.

Storing and Reheating Instructions

• Storing: Keep leftovers in an airtight container in your fridge for up to 4 days. You can also freeze this dish for up to 3 months—just thaw it in the fridge overnight before reheating. For easy lunches, portion leftovers into single-serve containers; this sheet pan chicken and sweet potato meal prep shows how to batch, store, and reheat efficiently.

• Reheating: Warm it up in the microwave for 60 to 90 seconds until heated through. If you prefer, reheat in your oven at 350°F: wrap the chicken and broccoli in foil and bake for 5 to 7 minutes to keep it moist.

Answers to Common Questions

Can I use frozen broccoli to make chicken and broccoli?

Absolutely! If you only have frozen broccoli, just thaw it first and pat it dry on a paper towel to soak up extra moisture before cooking. For a simple stovetop method, see our Skillet Chicken and Broccoli recipe.

How to store chicken and broccoli?

Store any leftovers in a tight-sealing container in the fridge for up to 4 days. You can also freeze it—just thaw overnight in the fridge before reheating.

What can I use instead of broccoli?

Feel free to swap broccoli with other veggies you love, like green beans, Brussels sprouts, or zucchini—for a one-pan alternative, try Creamy Lemon Butter Chicken with Zucchini. Mix and match what works best for you!