Description
This Low Carb Chicken Broccoli Skillet is a simple and delicious one-pan meal perfect for busy weeknights. Tender chicken breast, fresh broccoli, and a creamy garlic sauce come together for a nutritious and satisfying dish. It’s packed with protein, fiber, and healthy fats while keeping the carbs low. Serve it as-is or pair it with cauliflower rice for an extra boost!
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 2 tbsp olive oil or butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/2 cup shredded Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional for spice)
- 1/2 tsp onion powder
- 1/2 cup shredded mozzarella cheese (optional, for extra creaminess)
Instructions
- Cook the chicken:
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add chicken pieces, season with salt, pepper, and Italian seasoning, and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
- Cook the broccoli:
- In the same skillet, add another 1 tbsp olive oil and toss in the broccoli florets.
- Sauté for 3-4 minutes until bright green and slightly tender. Remove from the pan and set aside with the chicken.
- Make the sauce:
- Lower the heat to medium-low and add garlic to the pan. Sauté for 30 seconds until fragrant.
- Pour in chicken broth and let it simmer for 1-2 minutes.
- Add heavy cream, Parmesan cheese, red pepper flakes, and onion powder, stirring constantly until the sauce thickens slightly (about 2-3 minutes).
- Combine everything:
- Return the cooked chicken and broccoli to the skillet. Stir well to coat everything in the creamy sauce.
- If using, sprinkle mozzarella cheese on top and cover for 1-2 minutes until melted.
- Serve & enjoy!
- Taste and adjust seasoning if needed. Serve hot and enjoy!
Notes
- For extra flavor, add a squeeze of lemon juice or a sprinkle of crushed red pepper before serving.
- Substitutions: Use coconut cream instead of heavy cream for a dairy-free option.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg