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