One-Pot Creamy Chicken with Mushrooms and Broccoli

Name: One-Pot Creamy Chicken with Mushrooms and Broccoli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1.5 lbs Boneless, Skinless Chicken Breasts (cut into 1-inch cubes); 2 tbsp Olive Oil; 1/2 medium Yellow Onion (chopped); 3 cloves Garlic (minced); 8 oz Mushrooms (sliced, such as cremini or button); 1 cup Chicken Broth; 2 cups Broccoli Florets; 1 cup Heavy Cream; 1/2 cup Parmesan Cheese (grated); 1 tsp Salt; 1/2 tsp Black Pepper; 1 tsp Italian Seasoning; for serving Cooked Rice (optional)

This one-pot creamy chicken with mushrooms and broccoli, served over rice, is an incredibly easy and delicious recipe, perfect for a quick weeknight dinner. It combines tender chicken, earthy mushrooms, and vibrant broccoli in a rich, savory cream sauce.

#One-Pot

#Chicken

#Creamy

#Weeknight Dinner

#Mushrooms

#Broccoli

#Easy Recipe

#Comfort Food

Finished dish on a plate with rice

Recipe Information

15m

Prep Time

25m

Cook Time

40m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

480

Calories

45g

Protein

15g

Carbs

28g

Fat

Close-up of the creamy chicken and vegetables

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Chicken, mushrooms, and broccoli simmering in the sauce

Instructions

0/7 completed

1
Season the cubed chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet or pot over medium-high heat.
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2m
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Season the cubed chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet or pot over medium-high heat.
2m
Ensure the pan is hot before adding chicken to get a good sear. Do not overcrowd the pan; cook chicken in batches if necessary.
2
Add the seasoned chicken to the hot pan and sear for 3-4 minutes until lightly browned on all sides. Remove chicken from the pan and set aside.
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4m
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Add the seasoned chicken to the hot pan and sear for 3-4 minutes until lightly browned on all sides. Remove chicken from the pan and set aside.
4m
The chicken doesn't need to be fully cooked at this stage, just nicely browned.
3
In the same pan, add the chopped yellow onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
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5m
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In the same pan, add the chopped yellow onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
5m
Scrape up any browned bits from the bottom of the pan while sautéing the onions; this adds flavor.
4
Add the sliced mushrooms to the pan and cook for 5-7 minutes until they release their liquid and start to brown.
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7m
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Add the sliced mushrooms to the pan and cook for 5-7 minutes until they release their liquid and start to brown.
7m
Avoid stirring the mushrooms too much initially, allowing them to brown properly.
5
Pour in the chicken broth and bring it to a simmer. Add the broccoli florets and return the seared chicken to the pan. Cover and let it simmer for 5-7 minutes until the broccoli is tender-crisp and the chicken is cooked through.
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7m
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Pour in the chicken broth and bring it to a simmer. Add the broccoli florets and return the seared chicken to the pan. Cover and let it simmer for 5-7 minutes until the broccoli is tender-crisp and the chicken is cooked through.
7m
Do not overcook the broccoli; it should still have a slight bite.
6
Stir in the heavy cream and grated Parmesan cheese. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
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3m
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Stir in the heavy cream and grated Parmesan cheese. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
3m
Taste and adjust seasoning if needed. If the sauce is too thick, add a splash more chicken broth.
7
Serve the creamy chicken and vegetable mixture hot, optionally over cooked rice.
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1m
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Serve the creamy chicken and vegetable mixture hot, optionally over cooked rice.
1m
Garnish with fresh parsley or more Parmesan cheese for an extra touch.