Broccoli Chicken in Cream Cheese Sundried Tomato Sauce – This quick tasty dish is a great keto option for a quick dinner or meal prep! Serve this creamy chicken and broccoli skillet over cauliflower, zucchini noodles or on its own and enjoy easy comfort food in less than 20 minutes and almost no cleanup.
Ingredients list for the Broccoli Chicken in Cream Cheese Sundried Tomato Sauce
- 1 pound (450g) skinless, boneless chicken breasts cut into 1” pieces
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed pepper, optional
- Salt and pepper to taste
- 3-4 cloves garlic minced
- 1/2 cup chopped sundried tomatoes
- 2 cups broccoli florets
- 1/2 cup shredded cheese (mozzarella, cheddar, parmesan, or your favorite melting cheese)
- 4 oz (115g) cream cheese
- 1/3 to 1/2 cup low-sodium chicken broth
Directions
1. To make the broccoli chicken recipe: In a large bowl, season diced chicken breast with Italian seasoning, crushed red pepper, and salt & pepper. Let sit while you’re prepping veggies.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped chicken breasts and sautee for 4-5 minutes or until chicken is golden and cooked through.
3. Add the garlic and saute for one minute or until fragrant. Add the chopped sundried tomatoes and broccoli and cook for another 3-4 minutes.
4. Finally, add cream cheese and shredded cheese to the skillet, give a good stir and cook for 3 minutes more to melt cheese through. Thin the sauce with chicken broth, to your liking. Serve the broccoli chicken skillet with zucchini noodles, cauliflower rice or pasta, or rice if you’re not on low-carb/keto diet. Enjoy!
Note:
- You can thin the sauce by adding a little more water or chicken broth to the skillet
