Make this one-pan creamy chicken and broccoli dinner recipe that’s so easy to make and ready in just 30 minutes. Perfect weeknight healthy dinner recipes to serve the entire family.

All you need is one pan or skillet to make this low-carb chicken dinner recipe. Tender and juicy chicken breast cooked in with creamy garlic broccoli with some lemon garnished. This chicken and broccoli skillet recipe is our go-to weeknight dinner recipe because it is so easy to make and only needs 30 minutes. You may serve this healthy chicken dinner recipe with a side of noodles, zucchini noodles, or rice. It is a perfect recipe to make if you plan to meal prep some meals for the week.


  • Easy: this chicken and broccoli recipe is super easy to put together in just one pan and only needs 30 minutes of your time.
  • Healthy: juicy chicken breast recipe made with a handful of simple and healthy ingredients and loaded with nutrition and veggies. It is also a low carb meal.
  • Simple, quick, and delicious: you will love how simple and quick it is to make this recipe. full of flavor and a straight forward recipe to put together.


2 lb boneless chicken breasts
kosher salt and ground pepper, to taste
Italian seasoning
olive oil
garlic cloves
almond milk
gluten-free flour
broccoli head
fresh parsley
lemon wedges, optional to serve


  • Prepare the chicken: Rub the chicken with the seasonings on all sides.
  • First, cook the chicken: Heat 1 tablespoon of oil in a large pan over medium-high heat. Cook the chicken until golden-brown and cooked through, about 6-7 minutes per side. Set aside and cover to keep warm.
    • Make the creamy sauce: In a small bowl whisk the almond milk and flour until smooth. To the same pan heat the remaining oil, over medium heat. Add the garlic and cook for up to 1 minute.
    • Cook the creamy sauce: Pour in the almond milk mixture and stir; you should see the sauce getting thicker almost immediately as it heats up.
    • Next, add the broccoli: Add broccoli and cook for 6-8 minutes, or just until tender. Return the chicken back to the pan and continue to cook for a couple of minutes to heat up.
    • Serve: Garnish with chopped parsley and lemon wedges, if desired.

    • Note: 4 chicken breast pictured but there should be 6-8 pieces. If the chicken breast is on the thick side, slice them into two thinner pieces to ensure even cooking.
    • Seasonings: we used Italian seasoning. You may use any other seasonings you prefer for the chicken, or make your own Italian seasoning combo.
    • Garlic: use fresh garlic if you have any. If you don’t have fresh garlic handy, you may use garlic powder.
    • Oil: any other oil will work. Olive oil, avocado oil, vegetable oil, or grapeseed oil.
    • Milk: we used almond milk. But any other milk of choice will do.
    • Veggies: broccoli was used in this recipe. You may use any of your favorite veggies like asparagus, Brussel sprouts, green beans, or zucchini.
    • Chicken: if you would like to use boneless chicken thighs go right ahead. Nutrition facts and calories will vary slightly.
    • Flour: Any flour you have should work.

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