One-Pan Creamy Pesto Chicken and Broccoli

Juicy seared chicken and tender-crisp broccoli simmer in a quick, savory pesto cream sauce with cream cheese and Parmesan—all made in one skillet.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds chicken breasts, boneless, skinless
• 4 cups broccoli florets
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 cloves garlic
• 0.75 cup low-sodium chicken broth
• 0.5 cup pesto
• 4 ounces cream cheese
• 0.5 cup parmesan cheese

Cooking instructions

1. Cut the chicken breasts into 1-inch pieces. Season the chicken with 3/4 teaspoon of the salt and the pepper. Mince the garlic. (about 5 min)
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear until browned, about 4 minutes. Turn and cook 2 minutes more; the chicken does not need to be fully cooked yet. Transfer it to a plate. (about 6 min) — Medium-high heat
3. Add the broccoli and the remaining 1/4 teaspoon salt to the skillet. Sear for 3 minutes, stirring occasionally, until bright green with browned edges. Add the garlic and cook for 30 seconds. (about 4 min) — Medium-high heat
4. Pour in the chicken broth and scrape up any browned bits. Return the chicken and any juices to the skillet. Cover and cook for 5 to 7 minutes, until the chicken reaches 165°F in the thickest pieces and the broccoli is tender-crisp. (about 7 min) — Medium heat
5. Reduce the heat to low. Stir in the pesto and cream cheese until smooth, then add the Parmesan and stir until melted and creamy. If the sauce is too thick, loosen it with a splash of broth. Serve hot. (about 3 min) — Low heat