Description
Warm, comforting, and satisfying skillet meal featuring chicken, broccoli, and cherry tomatoes draped in a creamy sauce.
Ingredients
Scale
- 1 lb boneless skinless chicken breast, cut into chunks
- 1 1/2 cups broccoli florets
- 1/3 cup cherry tomatoes
- 2 oz reduced-fat cream cheese, softened
- 1/3 cup low-sodium chicken broth
- 1/4 cup part-skim mozzarella, shredded
- 1 tsp olive oil
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken chunks with Italian seasoning, garlic powder, salt, and pepper.
- Heat olive oil in a 10-inch oven-safe skillet over medium-high heat.
- Sear chicken pieces for 2–3 minutes per side until golden brown. Remove and set aside.
- In the same skillet, sauté minced garlic for 30 seconds until fragrant.
- Add broccoli florets and cherry tomatoes. Cook for 3–4 minutes until slightly softened.
- Add chicken broth and cream cheese. Stir until the cream cheese melts and the sauce is smooth.
- Stir mozzarella into the sauce until melted and combined.
- Return the seared chicken to the skillet, nestling pieces between the vegetables.
- Transfer the skillet to your oven. Bake for 8–10 minutes until chicken is just cooked through.
- Broil for 1 minute for light golden spots if desired—watch carefully.
- Remove from the oven and let it rest for 3 minutes before serving.
- Serve directly from the skillet while hot.
Notes
Make-ahead tips: Prepare the chicken and veggies a day ahead and store them separately in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 70mg