Sundried Tomato Chicken and Broccoli
This Sun-dried Tomato Chicken and Broccoli is a simple but delicious one-pan meal. You will get dinner on the table in no time with this family-friendly chicken recipe. Even better, it’s made with just a handful of ingredients and your spice cabinet staples!
I love when recipes take only a couple of minutes to throw together. The faster dinner gets on the table, the better. If you like the sound of that, then you’ll love this creamy sun-dried tomato chicken and broccoli recipe. It’s packed with flavor and you’re family will want to lick the plate clean!
I love sun-dried tomatoes and how flavorful they are. If you have a ton, you should also try my Creamy Sun-dried Tomato Chicken Thighs and my Creamy Sun-Dried Tomato Chicken Pasta. Both recipes are family favorites and you will absolutely love them!
Why You’ll Love This Chicken and Broccoli Recipe
- It’s so quick! You can get this recipe from your pantry to the table in 25 minutes. Perfect for when you are just exhausted and need to get dinner ready quickly. Who doesn’t love a quick chicken dinner?
- It goes with everything! Serve this on top of cauliflower rice, pasta, rice, or noodles of your choice! Do as you wish with this chicken recipe!
- Better than takeout. Creamy sauces, like this creamy sun-dried tomato chicken and broccoli, don’t travel well for delivery and taste so much better fresh off the stove.
What You’ll Need
- Aromatics: I use garlic and onions to add more flavor to the creamy chicken and broccoli dish.
- Sun-dried tomato pesto: This adds so much flavor to the dish. You can make your own or you can use store-bought.
- Pimentos: these are a type of pepper with a sweet flavor and don’t pack much heat to them.
- Cream cheese and heavy cream: This helps get your sauce nice and creamy.
- Chicken broth: Chicken broth adds much more flavor to your sauce than water does.
- Seasoning: I use black pepper, paprika, dry oregano, salt, and paprika.
- Chicken: I use chicken tenderloin but you can swap it with your cut of choice.
- Broccoli: You can cut your own broccoli florets or buy them precut.
- Olive oil: Or a neutral oil of your choice.
How To Make Creamy Sun-Dried Tomato Chicken and Broccoli
- Prepare the chicken: Cube the chicken and add to a bowl. Season with salt, pepper, and paprika.
- Cook the chicken: In a large non stick skillet, add 1 tbsp. of olive oil. Pan sear the chicken cubes until full cooked. Set aside in a bowl and cover with foil wrap.
- Make the cream sauce: In the same skillet, add 1 tbsp. of olive oil. Sauté the onion and garlic until tender. Add in the pesto, spices, pimentos and cream cheese. Mix together to dissolve the melt the cheese. Add in the chicken broth and heavy cream. Mix with the pesto sauce and lower the heat to simmer the sauce for a few minutes until it thickens up.
- Combine everything: Add in the cooked chicken and broccoli and sauté for a few more minutes with the sauce. Remove from heat and serve immediately.
Tips and Notes
- To save time, I like buying broccoli florets. You can always cut your own, it’s up to you.
- Make sure to cut your chicken into equal bite-size pieces, so the pieces will be cooked evenly.
- Make it spicy by adding some sriracha sauce, cayenne pepper, or chili flakes.
- Be sure to use cream cheese that comes in a block and not a tub. The spreadable cream cheese is not the same.
- You can make this cheesy by adding a handful of shredded cheddar cheese to the sauce if you wish.
FAQs
Many different sides go well with these creamy sundried tomato chicken and broccoli. To keep the whole meal low carb serve this chicken and broccoli with a side of fresh veggie noodles like zoodles. A mixed veggie side or fresh salad also pairs well with this chicken and broccoli.
If you are wanting to add a few carbs to your plate, this creamy chicken and broccoli also pair well with a side of pasta. You can also serve this up with a side of potatoes such as mashed potatoes, grilled potatoes, baked potatoes, or even some fries!
You can use whatever chicken you have to hand, but be aware you might have to slightly adjust the cooking time. Chicken breasts and chicken thighs work well with this recipe as well. Just be sure to cut them evenly.
The best way to know when your chicken is done is to use a meat thermometer. Simply insert the thermometer into the thickest part of the chicken, when it reads 165F it’s done.
More Chicken Recipes You’ll Love
I hope you enjoy all the recipes I share with you, including this delicious Sundried Tomato Chicken and Broccoli recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on INSTAGRAM So I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Sundried Tomato Chicken and Broccoli
This Sun-dried Tomato Chicken and Broccoli is a simple but delicious one-pan meal. You will get dinner on the table in no time with this family-friendly chicken recipe. Even better, it’s made with just a handful of ingredients and your spice cabinet staples!
Instructions
-
Cube the chicken and add to a bowl. Season with salt, pepper and paprika.
-
In a large non stick skillet, add 1 tbsp. of olive oil. Pan sear the chicken cubes until full cooked. Set aside in a bowl and cover with foil wrap.
-
In the same skillet, add 1 tbsp. of olive oil. Sauté the onion and garlic until tender. Add in the pesto, spices, pimentos and cream cheese. Mix together to dissolve the melt the cheese.
-
Add in the chicken broth and heavy cream. Mix with the pesto sauce and lower the heat to simmer the sauce for a few minutes until it thickens up.
-
Add in the cooked chicken and broccoli and sauté for a few more minutes with the sauce.
-
Remove from heat and serve immediately.
Notes
- To save time, I like buying broccoli florets. You can always cut your own, it’s up to you.
- Make sure to cut your chicken into equal bite-size pieces, so the pieces will be cooked evenly.
- Make it spicy by adding some sriracha sauce, cayenne pepper, or chili flakes.
- Be sure to use cream cheese that comes in a block and not a tub. The spreadable cream cheese is not the same.
- You can make this cheesy by adding a handful of shredded cheddar cheese to the sauce if you wish.
Nutrition
Calories: 415kcal | Carbohydrates: 16g | Protein: 56g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1333mg | Potassium: 1235mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2121IU | Vitamin C: 67mg | Calcium: 163mg | Iron: 3mg
This article was originally published by cookinwithmima.com. Read the original article here.
