Ingredients
-
2 pounds (907 g) boneless, skinless chicken breasts
-
Kosher salt (to taste)
-
Freshly cracked black pepper (to taste)
-
1/2 teaspoon (2.5 ml) paprika
-
4 tablespoons (60 g) butter, divided for cooking
-
4 to 5 cloves garlic, minced
-
10.5 ounces (298 g) condensed cream of chicken soup (1 can), or more if needed
-
1 cup (240 ml) water
-
2 to 3 cups (480–710 ml) broccoli, chopped
-
1 teaspoon (5 ml) fresh parsley, chopped
-
Lemon wedges, for serving (optional)
Instructions
-
Season chicken on both sides with salt, pepper, and paprika. Set aside.
-
Heat a large skillet over medium-high heat. Melt 2 tablespoons of butter, then add chicken. Cook for about 5 minutes per side until golden brown. Transfer chicken to a plate and cover to keep warm.
-
In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and cook until golden and fragrant, stirring often.
-
Whisk in condensed cream of chicken soup and water until smooth. Let the mixture bubble and thicken slightly, then reduce heat to low.
-
Return chicken to the skillet. Add broccoli around the chicken. Cover and let simmer for 10 minutes, or until the chicken is fully cooked through. For firmer broccoli, add it during the last 5 minutes.
-
Sprinkle with parsley before serving. Add lemon wedges on the side if desired. Serve hot with rice, pasta, or mashed potatoes.
Notes
-
Add vegetables like cauliflower, spinach, or green beans for variation.
-
Use chicken thighs instead of breasts for a juicier option.
-
For a lighter sauce, substitute homemade broth and milk thickened with a little flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes