Garlic-Butter Chicken and Broccoli with Crusty Bread
Ingredients
- 1½ poundchicken breast (boneless, skinless)
- 1 headbroccoli
- 3 tablespoonbutter
- 6 clovesgarlic
- 1 cupchicken broth
- ½ cupheavy cream
- ¼ cupparmesan cheese
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- 1 loafcrusty bread (for serving)
Prep
- 01
Cut 1 head broccoli into florets.
- 02
Mince 6 garlic cloves.
Method
- 01
Heat 1 tablespoon butter in a large skillet over medium-high heat. Season chicken with salt and pepper, then place in the skillet. Cook 6-7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a cutting board and let rest 5 minutes, then cut into bite-sized pieces.
- 02
In the same skillet, melt remaining 2 tablespoons butter over medium heat. Add garlic and cook 1-2 minutes until fragrant, stirring occasionally.
- 03
Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Add broccoli florets and bring to a simmer. Cover and cook 6-8 minutes until broccoli is tender-crisp.
- 04
Reduce heat to low, stir in cream and return chicken to the pan. Add parmesan and red pepper flakes, stirring gently until the cheese melts and everything is creamy and warm (about 2 minutes). Taste and adjust seasoning with salt and pepper.
- 05
Divide into bowls and serve immediately with warm crusty bread for soaking up the sauce.
Spice Tips
For smokiness, dust with smoked paprika just before serving. If you like heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A handful of fresh thyme stirred in at the end adds herbaceous depth.
This keeps well in the fridge for 2-3 days and reheats gently in a low oven. Feel free to add a squeeze of lemon juice at the end for brightness.