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Creamy Parmesan Chicken with Broccoli and Mushrooms

Name: Creamy Parmesan Chicken with Broccoli and Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/3 cup grated Parmesan cheese; 1 tablespoon unsalted butter; 2 tablespoons olive oil, divided; 2 cups broccoli florets, fresh or frozen; 2 cups broccoli florets, freshly cut; 1/2 tablespoon black pepper, freshly ground; 2 cloves garlic, minced; 1 teaspoon table salt; 1 1/2 pounds chicken breasts, boneless, skinless; 1.5 cups half-and-half cream; 4 ounces white button mushrooms, sliced; 1 teaspoon salt; 4 ounces button mushrooms, cleaned and sliced; 1 tablespoon canola oil; 1 1/4 cups half-and-half cream; 1/3 cup Parmesan cheese, grated; 1.5 pounds skinless boneless chicken breasts; 1 teaspoon black pepper; 2 cups cooked basmati rice

Dive into this flavor-filled chicken dish, perfectly cooked with broccoli and mushrooms, generously enveloped in a creamy garlic parmesan sauce. Serve this family-friendly meal over rice or pasta for a hearty dinner.



30 min

TOTAL TIME

1195

CALORIES

$4.13

PER SERVING

Creamy Parmesan Chicken with Broccoli and Mushrooms

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Ingredients

MAIN

4 SERVINGS

1/3 cup grated parmesan cheese

2 tbsp olive oil

divided

2 cups broccoli florets

2 cloves garlic

minced

1 1/2 cups half and half cream

4 oz white button mushrooms

sliced

1 tsp salt

1 1/2 lbs boneless skinless chicken breasts

1 tsp black pepper

2 cups cooked basmati rice

1 tbsp unsalted butter

2 cups broccoli florets

freshly cut

1/2 tbsp black pepper

freshly ground

1 tsp table salt

1 1/2 lbs boneless skinless chicken breasts

4 oz button mushrooms

cleaned and sliced

1 tbsp canola oil

1 1/4 cups half and half cream

1/3 cup parmesan cheese

grated

Directions

START WITH

10 min

PREP TIME

20 min

COOK TIME

30 min

TOTAL TIME

Season the chicken breasts on both sides with salt and pepper.

MAIN

Season the chicken breasts with half the salt and pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Heat the canola oil in a large non-stick skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for about 3-4 minutes on each side or until golden and cooked through. Once done, remove from pan and set aside.

Add the chicken and cook for about 4 minutes on each side, until golden brown and cooked through.

Using the same skillet, melt the unsalted butter over medium heat. Add the freshly cut broccoli florets and sliced button mushrooms. Stir-fry until the broccoli is nearly tender, roughly 5 minutes.

Add the minced garlic to the skillet and cook for another 30 seconds, until it's fragrant.

Remove the chicken from the skillet and set aside.

In the same skillet, heat the remaining olive oil.

Pour the half-and-half cream into the skillet and bring the mixture to a simmer while stirring.

Continue to stir and cook the mixture for another 2-3 minutes, until it's slightly thickened.

Add the broccoli and mushrooms to the skillet and sauté until the broccoli is tender and the mushrooms have released their liquid and started to brown, about 5-7 minutes.

Stir in the minced garlic and cook for another 30 seconds.

Stir in the grated Parmesan cheese until it's well combined with the sauce. Season with additional salt and pepper if needed.

Pour the half-and-half into the skillet and bring to a simmer, stirring continuously.

Return the cooked chicken to the skillet, coat it with the sauce and vegetables. Let it simmer for a couple of minutes until the chicken is warmed through.

Stir in the Parmesan cheese and remaining salt and pepper.

Serve the creamy parmesan chicken with broccoli and mushrooms over a bed of cooked rice or pasta. Enjoy hot!

Add the cooked chicken back to the skillet and let it simmer in the sauce for a few minutes.

Taste and adjust seasonings if needed. Serve the chicken and sauce atop the cooked basmati rice.