Skillet Creamy Garlic Chicken with Broccoli

Name: SKILLET CREAMY GARLIC CHICKEN WITH BROCCOLI
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 pounds boneless chicken breasts; kosher salt ( or sea salt , to taste); fresh cracked black pepper (, to taste); 1/2 teaspoon paprika; 4 tablespoons butter, divided; 4-5 cloves garlic (, minced); 10.5 ounces (1 can) Condensed Cream of Chicken Soup; 3/4 cup water; 2 to 3 cups chopped broccoli; 1 teaspoon chopped fresh parsley; lemon wedges (, optional)

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Creamy Garlic Chicken with Broccoli is a household favorite for everyone in the family. This is the perfect one-pot chicken recipe with a homemade creamy garlic sauce when you’re in need of something delicious, satisfying and easy for a weeknight dinner. Add your choice of pasta or rice to soak up all the delicious creamy garlic sauce.

The broccoli adds a wonderful crunch and vegetable to this garlic chicken. Other vegetable options you can add to this chicken recipe is spinach, potatoes, squash and zucchini.

The vegetable possibilities are endless and so are the starches that you can serve with the creamy garlic sauce. Rice and pasta are always the go-to starches, but you can also try quinoa, couscous and wild rice. Crusty bread is also another great option to dip into the sauce and soak it all up.

Watch how easy it is to make the Skillet Creamy Garlic Chicken w/ Broccoli:

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You can make the vegetables as soft or crunchy as you like. If you want the vegetables softer with this creamy garlic chicken, add it when you add the chicken back into the pot.

If you want more al-dente vegetables, then add it in later and time it so that it cooks to your preferred texture after the chicken is finished. Hope you enjoy this creamy garlic sauce. It’s divine!

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Enjoy!

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3.64 from 22 votes

SKILLET CREAMY GARLIC CHICKEN WITH BROCCOLI

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

We used chicken breast for the recipe, but it can easily be made with chicken thighs or legs.

Course: Main Course

Cuisine: American

Servings: 6 servings

Calories: 385 kcal

Ingredients

2 pounds boneless chicken breasts
kosher salt or sea salt , to taste
fresh cracked black pepper , to taste
1/2 teaspoon paprika
4 tablespoons butter, divided
4-5 cloves garlic , minced
10.5 ounces (1 can) Condensed Cream of Chicken Soup
3/4 cup water
2 to 3 cups chopped broccoli
1 teaspoon chopped fresh parsley
lemon wedges , optional

Serve with rice or pasta

US Customary - Metric

Directions

Season chicken with salt, pepper and paprika. Set aside.
Heat large pan on medium-high heat. Melt half the butter (2 tablespoons). Add the chicken and cook for 5 minutes on each side or until the chicken is browned. Remove chicken from pan, cover and keep warm.
In same pan melt remaining 2 tablespoons of butter, add the garlic and cook until garlic is lightly brown and fragrant. Whisk in the condensed cream of chicken soup and water. Cook until the mixture is hot and bubbly, then turn heat down to low.
Add chicken and broccoli back into the pan cover the pan with a lid and cook for about another 10 minutes or until chicken is almost cooked through. If you want more firm or al-dente broccoli, add the broccoli after the chicken is almost cooked so that the broccoli is more crunchy.
Serve with rice or pasta and wedges of lemon. Garnish with chopped parsley.