Ingredients:
2 chicken breasts (boneless, skinless), cut into bite-sized pieces
Salt & black pepper, to taste
1/2 tsp paprika (optional)
2 tbsp olive oil or butter
2 cups broccoli florets
1 1/2 cups mushrooms, sliced (button or cremini work well)
3 cloves garlic, minced
1/2 cup chicken broth
3/4 cup heavy cream or half-and-half
1/4 cup grated Parmesan cheese
1 tsp Italian seasoning or thyme
Red pepper flakes (optional)
Fresh parsley, for garnish
Instructions:
1. Cook the Chicken:
Season chicken with salt, pepper, and paprika.
Heat 1 tbsp oil in a large skillet over medium-high heat.
Add chicken and cook until golden brown and cooked through (about 5–6 minutes). Remove and set aside.
2. Sauté the Veggies:
In the same pan, add a bit more oil if needed.
Sauté mushrooms until they release their juices and start to brown (about 4 minutes).
Add broccoli and garlic, cook for another 2 minutes.
3. Make the Sauce:
Pour in chicken broth and let it simmer for 2–3 minutes.
Stir in cream, Parmesan cheese, and Italian seasoning. Simmer gently until slightly thickened.
4. Combine & Finish:
Return chicken to the skillet and mix everything together.
Simmer for another 2–3 minutes until everything is hot and coated in sauce.
Taste and adjust seasoning. Sprinkle red pepper flakes and parsley on top.
Serving Suggestions:
Serve over steamed rice, mashed potatoes, pasta, or cauliflower rice for a low-carb option.
Add a side of crusty bread to mop up the creamy sauce!
