Get ready to meet your new favorite one pot dinner recipe! This 15 minute Chicken Broccoli recipe is quick, easy, and incredibly delicious. Tender chicken thighs, sun dried tomatoes and broccoli florets in a creamy, cheesy sauce.
My 15 minute chicken broccoli recipe is going to become a staple in your weekly dinner rotation. Made entirely in one pot, this dish hosts tender chicken thighs, sun dried tomatoes, and fresh broccoli florets swimming in a deliciously creamy, cheesy sauce. It’s perfection!
15 Minute Chicken Broccoli
- Made In One Pot
- Takes 15 Minutes Total
- Easy To Make
- Simple Ingredient List
- Delicious & Versatile
This simple recipe packs a punch in the flavor department! The sun-dried tomatoes are the perfect compliment to the dish and really add a little “Italian” flare. As you know, I’m all about easy comfort food, and this chicken broccoli is exactly that. It doesn’t get much better than a versatile 15 minute meal, with minimal prep, only one pot to clean, and the whole family will enjoy!
Ingredient Notes
- Olive Oil – Substitute sunflower, safflower or avocado oil.
- Chicken – I used boneless, skinless, chicken thighs, cut into 1″ pieces.
- Seasoning – Italian seasoning, salt & pepper.
- Garlic – Fresh is best! Minced.
- Sun Dried Tomatoes – Drained, chopped.
- Broccoli – Florets chopped in small pieces.
- Chicken Broth – I always opt for low sodium or no sodium added to control the salt levels.
- Heavy Cream – You can use half and half or coconut cream for a lighter fare. See “FAQs & Expert Tips” for more info.
- Cheese – I used cheddar cheese, shredded. Feel free to use your preference of cheese.
How To Make 15 Minute Chicken Broccoli
- Cook Chicken: Heat the olive oil in a large skillet over medium heat. Add the chopped chicken thighs and season with Italian seasoning, salt, pepper and toss well. Cook for 4 minutes or until the chicken is no longer pink and start to turn golden.
- Add Ingredients: Stir in the garlic and cook for another 30 seconds or until aromatic. Add the sundried tomatoes, broccoli florets, chicken broth and cook for 3 minutes.
- Finish: Stir in the heavy cream and cheddar cheese and cook for 2 more minutes, until the cheese melts.
- Serve: Serve over noodles, mashed potatoes or zucchini noodles/cauliflower rice for a low/carb option.
FAQs & Expert Tips
FAQs
To make this part easier, get yourself an instant read thermometer. Insert the thermometer into the thickest piece of chicken. Once it reads 165°F, the chicken is all done!
Absolutely! I chose to use thighs because they’re actually a juicier and more flavorful cut of chicken. If you prefer using breasts over thighs, you can use them instead! Just keep in mind the cook time may vary.
I kept it simple, but you are more than welcome to include some extra veggies or switch around some of the ingredients. Mushrooms, kale, spinach, butternut squash, peas, red chili flakes or parmesan cheese would be excellent additions!
I love to serve this creamy chicken broccoli over rice or cauliflower rice for a low carb version. Zoodles is another choice for a low-carb option! For more of a “full meal” serve with a side salad or side of veg along with some fresh crispy bread. The options are endless, get as creative as you like!
Tips
- You can use chicken breast instead of thighs for this dish, cooking time may vary!
- If you prefer, you don’t need to use heavy cream! You can substitute coconut cream or a lower fat content cream/milk in order to lessen the fat percentage in this dish.
- Adding any assortment of extra vegetables; mushrooms, kale, butternut squash, spinach etc. is easily going to make this dish more healthy and give you any extra nutrients you might be looking for!
Storing Leftovers
Stored in a sealed airtight container this 15 minute chicken broccoli will last in the fridge for 3 – 4 days.
Freezing
To extend the shelf life of your chicken broccoli, I recommend putting it in the freezer, stored in a sealed airtight container. It will last up to 4 months frozen.
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15 Minute Chicken Broccoli
Equipment
Ingredients
- 2 tbsp olive oil
- 1 lb chicken thighs boneless and skinless, cut into 1" pieces
- 1 tsp Italian seasoning
- ½ tsp salt or to taste
- ½ tsp pepper or to taste
- 4 cloves garlic minced
- ½ cup sundried tomatoes drained, chopped
- 2 cups broccoli florets chopped in small pieces
- ½ cup chicken broth low sodium or no sodium added
- ½ cup heavy cream
- 1 cup cheddar cheese shredded
Instructions
- Cook Chicken: Heat the olive oil in a large skillet over medium heat. Add the chopped chicken thighs and season with Italian seasoning, salt, pepper and toss well. Cook for 4 minutes or until the chicken is no longer pink and start to turn golden.
- Add Ingredients: Stir in the garlic and cook for another 30 seconds or until aromatic. Add the sundried tomatoes, broccoli florets, chicken broth and cook for 3 minutes.
- Finish: Stir in the heavy cream and cheddar cheese and cook for 2 more minutes, until the cheese melts.
- Serve: Serve over noodles, mashed potatoes or zucchini noodles/cauliflower rice for a low/carb option.
Recipe Notes
- You can use chicken breast instead of thighs for this dish, cooking time may vary!
- If you prefer, you don’t need to use heavy cream! You can substitute coconut cream or a lower fat content cream/milk in order to lessen the fat percentage in this dish.
- Adding any assortment of extra vegetables; mushrooms, kale, butternut squash, spinach etc. is easily going to make this dish more healthy and give you any extra nutrients you might be looking for!
- Stored in a sealed airtight container this chicken broccoli will last in the fridge for 3 – 4 days.
- To extend the shelf life of your chicken broccoli, I recommend putting it in the freezer, stored in a sealed airtight container. It will last up to 4 months frozen.
Made this tonight and it was sooo good! Took a bit longer than 15 minutes only to make sure the chicken was cooked and broccoli softened but definitely worth the wait! Will be making it again for sure!
Glad you liked it!
This a very easy and tasty recipe. Will definitely make it again and add mushrooms. The only issue I had was the amount of cheese. I love cheese, but in this recipe it overwhelms the other flavors. Glad I only put 1/2 cup mixture of cheddar and 4-cheese Mexican blend cheese. Next time I might skip the cheese altogether or put just a sprinkling. Thanks to Jo for another great recipe.
My pleasure, Jill.
This was so easy to make, we simply loved it!