15-Minute Creamy Broccoli Chicken with Sun-Dried Tomatoes

A vibrant and flavorful dish that balances creamy textures with fresh broccoli and tangy sun-dried tomatoes, perfect for busy weeknights.

Prep Time 15

Cook Time 30

Total Time 45

Course Main

Cuisine American

Servings 4 servings

1 pound Boneless Skinless Chicken Breast Cut into bite-sized pieces.
2 cups Fresh Broccoli Florets Chopped into small florets.
0.5 cup Chopped Sun-Dried Tomatoes Can be packed in oil or dry; soak dry ones in warm water.
1 cup Heavy Cream For a rich, velvety sauce.
2 cloves Minced Garlic Adds robust flavor.
2 tablespoons Olive Oil For sautéing.
to taste Salt For seasoning.
to taste Black Pepper Freshly ground for seasoning.
0.25 cup Grated Parmesan Cheese Optional, for extra flavor.

Prep your ingredients: cut the chicken, chop the broccoli, and mince the garlic. Soak dry sun-dried tomatoes if using.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add chicken pieces in a single layer, season with salt and pepper, and sauté for about 5 minutes until golden brown and cooked through.
Add minced garlic to the skillet and cook for an additional minute until fragrant.
Add broccoli florets and stir to combine, cooking for about 3 minutes until tender-crisp.
Incorporate chopped sun-dried tomatoes and mix well.
Pour in heavy cream, stirring continuously, and let simmer for about 2 minutes until thickened.
If using, add Parmesan cheese and stir until melted into the sauce.
Adjust seasoning with additional salt and pepper as needed.
Remove from heat and serve immediately.

For variations, consider using half-and-half instead of heavy cream or adding cooked chickpeas for extra protein.

Keyword Easy