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A pan of creamy sun-dried tomato chicken and broccoli.

Sundried Tomato Chicken and Broccoli

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Created by Mariam E.
This Sun-dried Tomato Chicken and Broccoli is a simple but delicious one-pan meal. You will get dinner on the table in no time with this family-friendly chicken recipe. Even better, it’s made with just a handful of ingredients and your spice cabinet staples!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Dish
Cuisine American
Servings 4 servings


  • 1 small onion petite diced
  • 4 cloves garlic minced
  • ½ cup sundried tomato pesto
  • ½ cup pimentos
  • 1 tsp. black pepper fresh cracked
  • 1 tsp. paprika
  • 1 tsp. dry oregano
  • 3 oz. cream cheese
  • 1 cup heavy cream
  • 1 cup chicken broth low sodium
  • 2 cups broccoli florets
  • ¾ tsp. salt


  • 2 lbs. chicken tenderloin cubed into 1 inch cubes
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. paprika
  • 1 tbsps. olive oil


  • Cube the chicken and add to a bowl. Season with salt, pepper and paprika.
  • In a large non stick skillet, add 1 tbsp. of olive oil. Pan sear the chicken cubes until full cooked. Set aside in a bowl and cover with foil wrap.
  • In the same skillet, add 1 tbsp. of olive oil. Sauté the onion and garlic until tender. Add in the pesto, spices, pimentos and cream cheese. Mix together to dissolve the melt the cheese.
  • Add in the chicken broth and heavy cream. Mix with the pesto sauce and lower the heat to simmer the sauce for a few minutes until it thickens up.
  • Add in the cooked chicken and broccoli and sauté for a few more minutes with the sauce.
  • Remove from heat and serve immediately.


  • To save time, I like buying broccoli florets. You can always cut your own, it’s up to you.
  • Make sure to cut your chicken into equal bite-size pieces, so the pieces will be cooked evenly.
  • Make it spicy by adding some sriracha sauce, cayenne pepper, or chili flakes.
  • Be sure to use cream cheese that comes in a block and not a tub. The spreadable cream cheese is not the same.
  • You can make this cheesy by adding a handful of shredded cheddar cheese to the sauce if you wish.


Calories: 415kcal | Carbohydrates: 16g | Protein: 56g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1333mg | Potassium: 1235mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2121IU | Vitamin C: 67mg | Calcium: 163mg | Iron: 3mg
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