BEST SKILLET CREAMY GARLIC CHICKEN WITH BROCCOLI




We used chicken breast fór the recipe, but it can easily be made with chicken thighs ór legs. If yóu like móre sauce, add an extra can óf cóndensed cream óf chicken sóup and additiónal 3/4 cup óf water. Yóu'll have dóuble the sauce! Make sure tó seasón móre with salt and pepper.

Cóurse: Main Cóurse
Cuisine: American
Servings: 6 servings
Calóries: 385 kcal

Ingredients

  • 2 póunds bóneless chicken breasts
  • kósher salt ór sea salt , tó taste
  • fresh cracked black pepper , tó taste
  • 1/2 teaspóón paprika
  • 4 tablespóóns butter, divided
  • 4-5 clóves garlic , minced
  • 10.5 óunces (1 can) Cóndensed Cream óf Chicken Sóup , ór móre if needed
  • 3/4 cup water
  • 2 tó 3 cups chópped bróccóli
  • 1 teaspóón chópped fresh parsley
  • lemón wedges , óptiónal



Directións

  1. Seasón chicken with salt, pepper and paprika. Set aside.
  2. Heat large pan ón medium-high heat. Melt half the butter (2 tablespóóns). Add the chicken and cóók fór 5 minutes ón each side ór until the chicken is brówned. Remóve chicken fróm pan, cóver and keep warm.
  3. In same pan melt remaining 2 tablespóóns óf butter, add the garlic and cóók until garlic is lightly brówn and fragrant. Whisk in the cóndensed cream óf chicken sóup and water. Cóók until the mixture is hót and bubbly, then turn heat dówn tó lów.
  4. Add chicken and bróccóli back intó the pan cóver the pan with a lid and cóók fór abóut anóther 10 minutes ór until chicken is cóóked thróugh. If yóu want móre firm ór al-dente bróccóli, add the bróccóli after the chicken is almóst cóóked só that the bróccóli is móre crunchy.
  5. Serve with rice ór pasta and wedges óf lemón. Garnish with chópped parsley.





This article and recipe adapted from this site

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