One Pan Creamy Chicken, Broccoli and Cauliflower Skillet
This creamy one-pan chicken skillet blends juicy chicken, tender broccoli and cauliflower, garlic, paprika, and Parmesan into a comforting, flavor-packed pressure cooker meal done in no time.
Equipment
- 1 Skillet Large, with lid
Ingredients
Main ingredients
- 2 tablespoons Olive oil
- 2 Boneless skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 teaspoon Garlic powder
- ½ teaspoon Paprika
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- ½ cup Onion diced
- 2 cloves Garlic minced
- ¾ cup Chicken broth
- ½ cup Heavy cream
- ½ cup Parmesan cheese grated
Instructions
Instructions
- Heat olive oil in a skillet over medium heat until shimmering.
- Season chicken with salt, black pepper, garlic powder, and paprika. Add to skillet and cook for 6–8 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, sauté onion and garlic for 2–3 minutes until fragrant.
- Add broccoli and cauliflower along with chicken broth. Cover and steam for 6–8 minutes until veggies are tender but not mushy.
- Stir in heavy cream and Parmesan cheese. Bring to a gentle simmer to slightly thicken the sauce.
- Return the chicken to the skillet and stir until well combined with sauce and vegetables.
- Heat everything through for another 2–3 minutes until hot.
- Serve warm and enjoy the creamy goodness in every bite.
Notes
Use chicken thighs instead of breasts for extra flavor. Pre-cut veggies can speed up prep. Store leftovers in fridge up to 3 days or freeze for 2 months.