Enjoy this quick and flavorful Creamy Garlic Butter Chicken and Broccoli Stir-Fry. It delivers takeout taste with a rich, comforting sauce, perfect for serving over rice or pasta. Jacob perfected this easy weeknight project.
Author:Jacob Carmichael
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Dinner
Method:Stir-Fry
Cuisine:American/Fusion
Diet:Vegetarian
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 large head of broccoli, cut into florets
1 tablespoon olive oil
4 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons butter
1 tablespoon cornstarch
Salt and black pepper to taste
Cooked rice or pasta, for serving
Instructions
Season the chicken pieces generously with salt and pepper.
Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
Add the broccoli florets to the same skillet. Stir-fry for 3-4 minutes until bright green and slightly tender-crisp. Add the minced garlic and cook for 1 minute until fragrant.
In a small bowl, whisk together the chicken broth, heavy cream, and cornstarch until smooth.
Pour the cream mixture into the skillet with the broccoli. Bring to a gentle simmer, stirring constantly.
Stir in the butter and Parmesan cheese until the sauce thickens slightly and the cheese melts smoothly.
Return the cooked chicken to the skillet. Toss everything to coat well in the creamy garlic sauce. Cook for 1 more minute to heat through.
Taste and adjust seasoning if needed. Serve immediately over your choice of rice or pasta.
Notes
For an extra layer of flavor, add 1 teaspoon of Dijon mustard to the sauce mixture.
If you prefer a thicker sauce, increase the cornstarch to 1.5 tablespoons.
This recipe works well with chicken thighs if you prefer darker meat.
Jacob suggests using fresh grated Parmesan for the best melt and flavor.