Creamy Garlic Chicken With Broccoli EASY ONE POT Recipe

I love how this creamy chicken turns out rich, savory, and loaded with tender pieces in every bite. The extra sauce option makes it even more irresistible, especially when spooned over rice, noodles, or mashed potatoes.

I’m obsessed with this Creamy Garlic Chicken With Broccoli because it tastes like I put in way more effort than I actually did. I love how the chicken breasts turn juicy under that rich, garlicky sauce, and the broccoli soaks up just enough of it to make every bite worth chasing around the bowl.

And yes, I’m absolutely here for extra sauce energy. This is the kind of one-pot dinner I crave when I want something creamy, savory, and straight-up satisfying without turning dinner into a whole production.

But the best part? It tastes like takeout comfort with less fuss.

Ingredients

• Chicken makes it filling and weeknight-friendly, with juicy bites in every forkful.
• Olive oil helps brown the chicken without making things feel too heavy.
• Butter adds that cozy, rich flavor you want in creamy chicken.
• Onion brings a soft sweetness that sneaks into the whole sauce.
• Garlic does the heavy lifting here.

  It’s simple, bold, and so good.

• Cream of chicken soup makes the sauce creamy fast, no fancy steps needed.
• Water loosens everything up so the sauce coats instead of clumps.
• Broccoli adds color, texture, and yeah, a little healthy balance.
• Italian seasoning gives it that familiar herby flavor without overthinking it.
• Paprika adds warmth and a tiny smoky or sweet kick.
• Salt wakes everything up, because creamy dishes really need it.
• Black pepper adds a little bite so the sauce isn’t flat.
• Parmesan makes the sauce salty, cheesy, and extra comforting.
• Plus parsley adds freshness if you want it to look less beige.
• Basically, extra soup and water mean more sauce for rice or noodles.

Ingredient Quantities

• 1 1/2 to 2 pounds boneless skinless chicken breasts, cut into 1 to 1 1/2 inch pieces
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 can (10.5 ounces) condensed cream of chicken soup
• 3/4 cup water
• 2 cups broccoli florets (fresh or frozen)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked or sweet paprika
• Salt, to taste (about 1/2 teaspoon to start)
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley for garnish (optional)
• Optional for extra sauce: 1 additional can (10.5 ounces) condensed cream of chicken soup
• Optional for extra sauce: additional 3/4 cup water

How to Make this

1. Pat chicken pieces dry and season with about 1/2 teaspoon salt and 1/4 teaspoon black pepper; set aside.

2. Heat olive oil and butter in a large deep skillet or Dutch oven over medium high heat until butter is melted and sizzling.

3. Add chicken in a single layer and brown on all sides about 4 to 6 minutes total; remove chicken to a plate.

4. Reduce heat to medium, add chopped onion and cook until soft and translucent about 4 minutes, then stir in minced garlic and cook 30 to 60 seconds until fragrant.

5. Pour in condensed cream of chicken soup and 3/4 cup water, stirring to combine and scraping up any brown bits from the pan.

6. Return chicken to the pan, add Italian seasoning, paprika, and adjust salt to taste; bring to a gentle simmer.

7. Stir in broccoli florets, cover, and simmer over low to medium low heat until chicken is cooked through and broccoli is tender about 8 to 12 minutes.

8. Stir in grated Parmesan cheese until melted and sauce is smooth; taste and adjust seasoning with more salt or pepper if needed.

9. For extra sauce, stir in an additional can of condensed cream of chicken soup and an extra 3/4 cup water before simmering, and increase salt and pepper to taste.

10. Sprinkle with chopped fresh parsley if desired and serve hot, spooning plenty of creamy sauce over the chicken and broccoli.

Equipment Needed

1. Large deep skillet or Dutch oven with lid
2. Cutting board
3. Chef knife
4. Tongs or slotted spatula
5. Wooden spoon or silicone spatula
6. Measuring spoons and 3/4 cup measuring cup
7. Can opener
8. Box grater or microplane for Parmesan

FAQ

Creamy Garlic Chicken With Broccoli EASY ONE POT Recipe Substitutions and Variations

• Chicken breasts:
  • Boneless skinless chicken thighs (more forgiving, slightly richer)
  • Turkey breast, cut to similar size (lean, milder flavor)
  • Firm tofu, pressed and cubed (vegetarian option, use vegetable broth)
• Condensed cream of chicken soup:
  • Condensed cream of mushroom soup (similar texture, earthier flavor)
  • 1 cup heavy cream plus 1 cup low sodium chicken broth (richer, control salt)
  • 1 cup Greek yogurt thinned with 1 cup chicken or vegetable broth (tangy, lighter)
• Broccoli florets:
  • Cauliflower florets (similar texture, milder taste)
  • Green beans, trimmed and halved (crisp-tender alternative)
  • Asparagus, cut into 1 to 2 inch pieces (springy, cooks fast)
• Parmesan cheese:
  • Pecorino Romano (sharper, saltier)
  • Grated Asiago (nutty, slightly milder)
  • Shredded mozzarella for creaminess with milder flavor

Pro Tips

1. Brown the chicken in batches so the pieces sear instead of steam. Crowding the pan lowers the temperature and gives you pale, rubbery bites instead of those golden, flavorful edges.

2. Deglaze the pan well after cooking the onions and garlic. Use a splash of the water called for in the recipe to scrape up the browned bits; those bits are flavor gold and make the sauce taste homemade.

3. If using frozen broccoli, don’t add it straight from the freezer into a very hot sauce. Thaw slightly or add it a few minutes earlier and increase simmer time so it cooks evenly without making the sauce watery.

4. Finish with the Parmesan off heat and stir gently. Adding the cheese while the sauce is boiling can make it grainy. Stirring it in at the end gives a silkier, richer sauce.

5. Taste and adjust at two points: after the soup and water are combined so you can calibrate salt and pepper early, and again after the cheese is added so you can correct seasoning and acidity before serving.