Introduction
This Creamy Chicken & Broccoli Skillet with Lemon Dijon Cream Sauce is the perfect one-pan meal that brings together the richness of tender chicken, vibrant broccoli, and a luscious, tangy lemon Dijon cream sauce. It’s a quick yet indulgent dish that’s ideal for busy weeknights, offering both comfort and a burst of fresh flavors. You’ll love how the creamy sauce clings to every bite of the chicken and broccoli, making it a hit for the whole family. Plus, this dish is both hearty and nutritious, with protein-packed chicken and fiber-rich broccoli in a single skillet meal.
Ingredients:
For the Chicken & Broccoli:
- 1.5 lbs boneless, skinless chicken breasts or thighs, sliced into thin strips
- 1 large head of broccoli, cut into florets
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 2 cloves garlic, minced
- ½ cup low-sodium chicken broth
For the Lemon Dijon Cream Sauce:
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional, for a bit of heat)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Preparation:
Step 1: Cook the Chicken
- Season the sliced chicken breasts with salt, pepper, garlic powder, onion powder, and smoked paprika.
- In a large skillet over medium-high heat, add 1 tablespoon of olive oil and the butter. Once the butter has melted, add the seasoned chicken slices.
- Cook the chicken for 5-6 minutes until browned on both sides and cooked through. Remove the chicken from the skillet and set aside.
Step 2: Sauté the Broccoli 4. In the same skillet, add the remaining tablespoon of olive oil. Toss in the broccoli florets and sauté for about 4-5 minutes until they are bright green and slightly tender but still crisp. 5. Add minced garlic to the skillet and cook for another minute until fragrant. 6. Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Let it simmer for 2 minutes. Remove the broccoli from the skillet and set aside.
Step 3: Make the Lemon Dijon Cream Sauce 7. In the skillet, pour in the heavy cream, Dijon mustard, lemon juice, and lemon zest. Stir well to combine, ensuring the mustard dissolves fully. 8. Allow the sauce to simmer gently for 3-4 minutes, letting it thicken slightly. 9. Stir in the Parmesan cheese, Italian seasoning, and crushed red pepper flakes if using. Taste the sauce and adjust the seasoning with salt and pepper as needed.
Step 4: Combine Chicken, Broccoli, and Sauce 10. Return the cooked chicken and broccoli to the skillet, coating them in the lemon Dijon cream sauce. 11. Simmer everything together for 2-3 minutes until the sauce thickens to your desired consistency, and all ingredients are warmed through.
Step 5: Serve 12. Remove from heat and garnish with freshly chopped parsley. Serve immediately.
Cooking Note:
- If you prefer a lighter sauce, you can substitute half of the heavy cream with half-and-half or even use Greek yogurt for a healthier option.
- Be careful not to overcook the broccoli; it should remain slightly crisp for the best texture.
- If the sauce is too thick, thin it out with a splash of chicken broth or milk.
Serving Suggestions:
- This dish pairs beautifully with a side of fluffy jasmine rice, creamy mashed potatoes, or al dente pasta to soak up the delicious sauce.
- You can also serve it with crusty bread or a light, mixed green salad to balance the richness.
- For a lower-carb option, try serving it over cauliflower rice or zucchini noodles.
Tips:
- Use Fresh Lemon: Freshly squeezed lemon juice makes a huge difference in flavor. Don’t skip the lemon zest as it adds a bright, citrusy punch to the dish.
- Pre-Cut Ingredients: To save time, pre-cut your chicken and broccoli before starting to cook.
- Rest the Chicken: Allow the chicken to rest for a few minutes after cooking; this helps retain the juices.
- Double the Sauce: If you’re a fan of extra sauce, feel free to double the ingredients for the lemon Dijon cream sauce. It’s great for drizzling over rice or pasta.
Prep Time:
20 minutes
Cooking Time:
25 minutes
Total Time:
45 minutes
Nutritional Information (Per Serving):
- Calories: 480
- Protein: 37g
- Sodium: 580mg
Conclusion
This Creamy Chicken & Broccoli Skillet with Lemon Dijon Cream Sauce is a quick and easy dish that doesn’t sacrifice flavor. With a creamy and zesty sauce, tender chicken, and perfectly cooked broccoli, it’s a satisfying meal that can be made any night of the week. The combination of textures and flavors makes this recipe a family favorite and a go-to option when you’re short on time but want a meal that feels special.
Print
Creamy Chicken and Broccoli Skillet with Lemon Dijon Cream Sauce
- Total Time: 45 minutes
Ingredients
For the Chicken & Broccoli:
- 1.5 lbs boneless, skinless chicken breasts or thighs, sliced into thin strips
- 1 large head of broccoli, cut into florets
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 2 cloves garlic, minced
- ½ cup low-sodium chicken broth
For the Lemon Dijon Cream Sauce:
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional, for a bit of heat)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Cook the Chicken
- Season the sliced chicken breasts with salt, pepper, garlic powder, onion powder, and smoked paprika.
- In a large skillet over medium-high heat, add 1 tablespoon of olive oil and the butter. Once the butter has melted, add the seasoned chicken slices.
- Cook the chicken for 5-6 minutes until browned on both sides and cooked through. Remove the chicken from the skillet and set aside.
Step 2: Sauté the Broccoli 4. In the same skillet, add the remaining tablespoon of olive oil. Toss in the broccoli florets and sauté for about 4-5 minutes until they are bright green and slightly tender but still crisp. 5. Add minced garlic to the skillet and cook for another minute until fragrant. 6. Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Let it simmer for 2 minutes. Remove the broccoli from the skillet and set aside.
Step 3: Make the Lemon Dijon Cream Sauce 7. In the skillet, pour in the heavy cream, Dijon mustard, lemon juice, and lemon zest. Stir well to combine, ensuring the mustard dissolves fully. 8. Allow the sauce to simmer gently for 3-4 minutes, letting it thicken slightly. 9. Stir in the Parmesan cheese, Italian seasoning, and crushed red pepper flakes if using. Taste the sauce and adjust the seasoning with salt and pepper as needed.
Step 4: Combine Chicken, Broccoli, and Sauce 10. Return the cooked chicken and broccoli to the skillet, coating them in the lemon Dijon cream sauce. 11. Simmer everything together for 2-3 minutes until the sauce thickens to your desired consistency, and all ingredients are warmed through.
Step 5: Serve 12. Remove from heat and garnish with freshly chopped parsley. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 480
- Sodium: 580mg
- Protein: 37g