This Keto Chicken and Broccoli Skillet is the kind of weeknight dinner that saves the day. It’s quick, satisfying, and uses simple ingredients you probably already have. Think tender chicken, crisp-tender broccoli, and a creamy, garlicky sauce—all in one pan.
No complicated steps, no long prep time, and it tastes like comfort food. If you’re keeping carbs low or just want a cleaner, lighter meal, this one checks all the boxes.
Ingredients
Method
- Prep the chicken: Pat the chicken dry and season with salt, pepper, paprika, and Italian seasoning. This helps the pieces brown well and taste like something straight from a restaurant.
- Heat the pan: Warm a large skillet over medium-high heat. Add the oil. When it shimmers, add the chicken in a single layer. Don’t crowd the pan.
- Sear the chicken: Cook 4–6 minutes, turning once, until golden and just cooked through. Transfer to a plate and keep warm. Leave any browned bits in the pan—those are flavor.
- Sauté aromatics: Lower heat to medium. Add butter, then onion (if using). Cook 2–3 minutes until softened. Stir in the garlic for 30 seconds until fragrant.
- Steam-sauté the broccoli: Add broccoli and the chicken broth. Cover and cook 3–5 minutes until the broccoli turns bright green and tender-crisp. If using frozen broccoli, cook an extra minute to evaporate excess moisture.
- Make it creamy: Reduce heat to medium-low. Stir in the heavy cream and Parmesan. Let it gently simmer 1–2 minutes to thicken slightly, stirring so the cheese melts smoothly.
- Bring it together: Return the chicken and any juices to the skillet. Toss to coat everything in the sauce. Squeeze in lemon juice and add red pepper flakes if you like a kick.
- Taste and adjust: Add a pinch more salt or pepper if needed. If the sauce is too thick, splash in a bit more broth or cream. If it’s too thin, simmer another minute.
- Finish and serve: Sprinkle with chopped parsley or chives. Serve straight from the skillet while it’s hot and glossy.
What Makes This Recipe So Good
- One pan, minimal cleanup: Everything cooks in the same skillet, which means dinner is easier and the sink stays almost empty.
- Fast and weeknight-friendly: Ready in about 30 minutes from start to finish.
- Balanced and filling: Protein from chicken, fiber from broccoli, and healthy fats from cream and butter keep you satisfied.
- Creamy without being heavy: The sauce coats the chicken and veg but doesn’t feel gloopy or over-the-top.
- Flexible: Swap seasonings, add mushrooms or spinach, or bump up heat with red pepper flakes.
What You’ll Need
- 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
- 3 cups broccoli florets (fresh or frozen, see note below)
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon butter (optional, for richness)
- 3 cloves garlic, minced
- 1/2 small onion, finely chopped (optional for extra flavor)
- 1/2 teaspoon sea salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning or a mix of dried oregano and thyme
- 1/2 teaspoon paprika (smoked or sweet)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup chicken broth (low-sodium)
- 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1/2 cup grated Parmesan cheese (Parmigiano Reggiano if possible)
- Juice of 1/2 lemon (about 1 tablespoon)
- Fresh parsley or chives, chopped, for garnish
Step-by-Step Instructions
- Prep the chicken: Pat the chicken dry and season with salt, pepper, paprika, and Italian seasoning. This helps the pieces brown well and taste like something straight from a restaurant.
- Heat the pan: Warm a large skillet over medium-high heat.
Add the oil. When it shimmers, add the chicken in a single layer. Don’t crowd the pan.
- Sear the chicken: Cook 4–6 minutes, turning once, until golden and just cooked through.
Transfer to a plate and keep warm. Leave any browned bits in the pan—those are flavor.
- Sauté aromatics: Lower heat to medium. Add butter, then onion (if using).
Cook 2–3 minutes until softened. Stir in the garlic for 30 seconds until fragrant.
- Steam-sauté the broccoli: Add broccoli and the chicken broth. Cover and cook 3–5 minutes until the broccoli turns bright green and tender-crisp.
If using frozen broccoli, cook an extra minute to evaporate excess moisture.
- Make it creamy: Reduce heat to medium-low. Stir in the heavy cream and Parmesan. Let it gently simmer 1–2 minutes to thicken slightly, stirring so the cheese melts smoothly.
- Bring it together: Return the chicken and any juices to the skillet.
Toss to coat everything in the sauce. Squeeze in lemon juice and add red pepper flakes if you like a kick.
- Taste and adjust: Add a pinch more salt or pepper if needed. If the sauce is too thick, splash in a bit more broth or cream.
If it’s too thin, simmer another minute.
- Finish and serve: Sprinkle with chopped parsley or chives. Serve straight from the skillet while it’s hot and glossy.
Keeping It Fresh
- Storage: Cool completely, then store in an airtight container in the fridge for up to 4 days. The sauce will thicken as it chills.
- Reheating: Warm gently over low heat on the stovetop with a splash of broth or cream to loosen the sauce.
Microwave on 50–70% power in short bursts, stirring between rounds.
- Make-ahead tips: Cut the chicken and broccoli in advance. Mix your seasonings and mince garlic ahead of time. This shaves off precious minutes on busy nights.
- Freezing: Cream sauces don’t always freeze perfectly, but this one does fairly well.
Freeze up to 2 months in a freezer-safe container. Thaw overnight in the fridge, then reheat gently, whisking to smooth the sauce.
Why This is Good for You
- Low in carbs, high in protein: Chicken keeps you full and supports muscle maintenance while keeping net carbs low.
- Healthy fats for steady energy: The cream, olive oil, and Parmesan provide fats that align with keto goals and help with satiety.
- Broccoli for micronutrients: Rich in vitamin C, vitamin K, fiber, and antioxidants that support immune and bone health.
- Balanced plate, simple ingredients: It’s a clean, whole-food meal without fillers or hidden sugars.
Common Mistakes to Avoid
- Crowding the pan: Overloading the skillet steams the chicken instead of searing it. Cook in two batches if needed.
- Boiling the cream: High heat can split the sauce.
Keep it at a gentle simmer once the cream and Parmesan go in.
- Overcooking broccoli: Aim for tender-crisp. Overdone broccoli turns dull and mushy, and the dish loses its fresh bite.
- Skipping seasoning layers: Season the chicken before searing and taste the sauce at the end. Proper seasoning makes a huge difference.
- Using watery broth: Excess liquid can thin the sauce.
If that happens, simmer briefly to reduce or add a bit more Parmesan.
Alternatives
- Protein swaps: Use chicken thighs for extra juiciness. Turkey, shrimp (add near the end), or tofu (pan-seared) also work.
- Dairy-free: Use full-fat coconut milk in place of cream and a sprinkle of nutritional yeast instead of Parmesan.
- Veggie variations: Add mushrooms, spinach, asparagus tips, or zucchini. Keep total veg to about 4 cups so the sauce still clings.
- Flavor twists: Stir in a spoonful of Dijon, a splash of white wine (reduce before adding cream), or a touch of pesto at the end.
- Extra cheesy: Fold in a handful of shredded mozzarella for more stretch and comfort.
FAQ
Can I use frozen broccoli?
Yes.
Add it straight to the pan but cook a minute longer to drive off excess moisture before adding cream and Parmesan. This keeps the sauce from getting watery.
How do I keep the sauce from curdling?
Lower the heat before adding cream, and avoid boiling. Add Parmesan gradually and stir continuously so it melts evenly.
Is this recipe strict keto?
It’s very low in carbs and fits most keto approaches.
If you’re tracking closely, check your specific brands for hidden carbs in broth, Parmesan, or cream.
What can I serve it with?
Cauliflower rice, zoodles, or a simple side salad work well. For non-keto eaters at the table, serve with steamed rice or buttered noodles.
Can I meal prep this?
Absolutely. Portion into containers with cauliflower rice or extra broccoli.
Reheat gently and add a splash of broth if the sauce thickens too much.
Can I make it without Parmesan?
You can. The sauce will be thinner but still tasty. Thicken by simmering a bit longer or add a small amount of cream cheese to keep carbs low.
What if I only have pre-cooked chicken?
Add it after the sauce thickens, just long enough to warm through.
You’ll miss the sear, but it’s a quick shortcut and still delicious.
How spicy is it?
As written, it’s mild. Add red pepper flakes or a pinch of cayenne to turn up the heat to your taste.
Wrapping Up
This Keto Chicken and Broccoli Skillet gives you everything you want in a weeknight dinner: fast, flavorful, and nourishing. It’s the kind of dish you can make on autopilot and still feel good about serving. Keep the ingredients on hand, switch up the add-ins when you feel like it, and enjoy a reliable go-to that always hits the spot.
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