Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 4 garlic cloves, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 carrots, sliced
- 1 1/2 cups broccoli florets
- 1 bell pepper, sliced
- 1 teaspoon Italian seasoning or thyme (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Sear chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add more oil if needed. Sauté onion and garlic for 1–2 minutes until fragrant.
- Add carrots and cook 2–3 minutes, then add bell pepper and broccoli. Cook another 3–4 minutes until vegetables are crisp-tender.
- Pour in chicken broth, scraping up browned bits from the pan.
- Add heavy cream and Parmesan. Stir until sauce is smooth. Add Italian seasoning if using.
- Return chicken to the pan and simmer 3–5 minutes until heated through and sauce thickens.
- Garnish with fresh parsley and serve hot.
Notes
- Swap in vegetables like zucchini, spinach, or mushrooms based on what you have.
- Use half-and-half for a lighter sauce, or coconut milk for a dairy-free version.
- Serve over pasta, rice, or mashed potatoes to soak up the sauce.
- Reheat gently with added broth or cream to loosen the sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 490
- Sugar: 5g
- Sodium: 430mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 145mg