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Creamy Chicken Broccoli Skillet


  • 6 boneless, skinless chicken thighs
  • 2 tablespoons extra-virgin olive oil
  • 1/2 tablespoons dried basil
  • 1/2 teaspoon paprika
  • Kosher salt and freshly ground pepper
  • Sauce:
  • 1 (12 oz.) can evaporated milk
  • 2-3 cups broccoli florets
  • 5 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 1/2 tablespoon dried basil
  • Fresh basil, garnish, optional


  1. Heat olive oil in a large pan or skillet over medium-high heat.
  2. Season chicken thighs all over with basil, paprika, salt and pepper, then place in skillet and cook for 5-7 minutes, or until browned. Flip over and brown the other side until chicken is cooked through.
  3. Transfer chicken to a separate plate and set aside.
  4. Heat butter in hot skillet and sauté garlic and basil for 1 minute, stirring frequently, until fragrant. Stir in flour and cook for another 1-2 minutes, or until golden.
  5. Whisking continuously, pour in evaporated milk and bring to a boil.
  6. Reduce heat and let mixture simmer, then return chicken to skillet and add broccoli florets. Stir everything together, then cover and cook for 3-5 minutes, or until broccoli is tendercrisp.
  7. Remove from heat and serve hot.