Best Garlic Chicken Broccoli Recipes

SPICY CHICKEN & BROCCOLI IN CHILI GARLIC SAUCE (LOW CARB)

Steps:

• In a large skillet, heat oil over medium high then add the broccoli in a single layer. .
• Saute for 3 - 4 minutes without stirring until broccoli gets lightly browned.
• Stir broccoli, add garlic and ginger and saute for another minute or two.
• Stir in chicken. Cover pan and allow to steam for two minutes.
• Remove lid and stir in the Chili Garlic sauce, soy sauce, chicken broth and splenda.
• Stir and simmer until sauce reduces a bit and is not soupy.
• Serve with extra Chili Garlic sauce and soy sauce on the side.

GARLIC CHICKEN & BROCCOLI

Steps:

• In a 4- or 5-qt. slow cooker, combine chicken, broccoli, carrots, water chestnuts and garlic. In a large bowl, mix next 7 ingredients; pour over chicken mixture. Cook, covered, on low until chicken and broccoli are tender, 3-4 hours., Remove chicken and vegetables; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add broth or water if necessary.

CREAMY GARLIC CHICKEN AND BROCCOLI PASTA RECIPE

Steps:

• 1.Cook pasta according to directions on package. Drain and set aside. 2.For Chicken: 3.In a large pan, heat olive oil over medium high heat. 4.On a large plate mix together flour, salt, garlic powder and pepper. Dredge chicken breasts in flour mixture and shake off excess. 5.Place in hot oil and cook for 3-4 minutes on each side or until chicken is cooked through. 6.Remove from pan and place on a clean plate to rest. 7.For Sauce: 8.In a medium sauce pan, heat butter over medium high heat. 9.Add in garlic and saute for 30 seconds. 10.Stir in flour and cook for 1 minute, stirring constantly. 11.Pour in heavy cream, Parmesan cheese, salt and pepper. Turn heat down to low and stir until cheese is melted and everything is heated through. Taste for seasoning. Assembly: Toss pasta and cooked broccoli together. Thinly slice chicken breasts and place over pasta. Generously pour sauce over and serve.

CHICKEN, BROCCOLI AND FUSILLI IN GARLIC CREAM SAUCE

Steps:

• Cook broccoli in large pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer broccoli to large bowl. Add fusilli to same pot and cook until just tender but still firm to bite. Drain pasta.
• Meanwhile, heat oil in heavy large skillet over high heat. Add garlic and chicken and saut$amp;eacute; until chicken is just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to bowl with broccoli. Add wine, broth and cream to skillet and boil until sauce thickens slightly, about 8 minutes. Add pasta, broccoli, chicken and cheese to sauce and toss until mixture is heated through and coated evenly with sauce.

CHICKEN WITH BROCCOLI AND GARLIC SAUCE (5 POINTS)

Steps:

• Heat oil in a large skillet over medium-high heat. Place chicken on a plate and season with thyme, salt and pepper. Add garlic to skillet and cook, stirring, 1 minute. Add chicken to skillet and cook until browned on all sides, stirring frequently, about 3 minutes.
• Add broccoli to skillet, cover and cook 2 minutes.
• Add 1 cup of broth, cover and simmer until chicken is cooked through, about 5 minutes.
• In a cup, dissolve cornstarch in remaining 1/2 cup of broth; add to skillet.
• Simmer until mixture thickens, stirring constantly, about 1 minute; serve over rice. Yields about 1 cup of chicken and broccoli and 1/2 cup of rice per serving.

ROAST CHICKEN WITH BROCCOLI RABE, FINGERLING POTATOES, AND GARLIC-PARSLEY JUS

Steps:

• Sprinkle chicken all over with 2 teaspoons coarse kosher salt. Place chicken, breast side up, on rack set in roasting pan. Refrigerate uncovered overnight.
• Place parsley sprigs and 1/2 lemon in chicken cavity. Tie legs together. Place reserved heart and gizzard and garlic cloves under rack in roasting pan. Drizzle 2 teaspoons oil over chicken breast. Let stand at room temperature 30 minutes.
• Position 1 rack in bottom third and 1 rack in center of oven; preheat to 400°F. Place broccoli rabe and potatoes in large bowl; sprinkle with salt and pepper. Add 1/4 cup oil; toss to coat. Transfer vegetables to large rimmed baking sheet and spread out in even layer.
• Roast chicken on center oven rack 25 minutes. Add 3/4 cup broth to pan with chicken and place potatoes and broccoli on lower oven rack. Roast chicken until instantread thermometer inserted into thickest part of thigh registers 165°F, adding more broth by 1/4 cupfuls if pan is dry, 45 to 55 minutes longer. Let rest 15 minutes.
• Continue roasting vegetables until potatoes are tender and slightly browned and broccoli rabe stems are crisp-tender and leaves are crisp but not browned, tossing occasionally, about 10 minutes longer. Season to taste with salt and pepper. Tent with foil to keep warm.
• Tilt chicken to allow juices from cavity to pour into roasting pan. Discard heart and gizzard. Strain pan juices into heatproof measuring cup, pressing on solids to force garlic through strainer into cup. Spoon fat from surface of juices. Add wine to pan juices. Return mixture to roasting pan. Stir over medium heat until jus is heated through, scraping up browned bits, about 1 minute. Squeeze enough juice from second lemon half to measure 2 teaspoons; add to jus. Stir in chopped parsley. Season jus to taste with salt and pepper.
• Carve chicken; divide among plates. Spoon potatoes and broccoli rabe alongside. Drizzle jus over chicken and serve.
• An Italian leafy green vegetable with scattered clusters of tiny broccoli-like florets; available at some supermarkets and at specialty foods stores.
• What to drink:
• Toasty, fruity Joseph Drouhin 2007 Rully, Burgundy ($21).

LEMON & GARLIC ROAST CHICKEN WITH CHARRED BROCCOLI & SWEET POTATO MASH

Steps:

• Heat oven to 200C/180C fan/gas 6 and put the chicken in a large non-stick roasting tin. Halve 1 garlic clove and rub it over the chicken. Drizzle with oil, rub in with your fingers, then stuff the cavity with the thyme, 1 lemon half and the garlic you just used.
• Cut the other lemon half into quarters and scatter around the chicken with the other garlic clove, halved.
• Cover the tin with foil and bake for 40 mins, then remove the foil and spoon over the hot juices. Arrange the broccoli around the chicken, turning well in the juices, and return the tin to the oven for another 20-30 mins. To check that it is cooked through, pierce between the leg and thigh - if the juices run clear, the chicken is ready. Re-cover with foil and set aside while you prepare the sweet potatoes.
• Put the sweet potatoes in a pan of boiling water, return to the boil, then simmer for 7-10 mins until tender. Drain well, then mash. Set aside 100g of sweet potato mash if using for Chicken wrap with sticky sweet potato, see 'goes well with', then add the cream cheese to the rest and stir well.
• Remove the broccoli from the roasting tin and divide between 2 plates. Put the chicken on a serving plate, discard the lemon and garlic from the tin and remove as much of the fat from the juices as possible. Pour the remaining juices into a serving jug.
• Carve the chicken and serve about 100g (1-2 slices) per person (keep the rest of the chicken for Chicken wrap with sticky sweet potato if making, see 'goes well with'). Serve with the broccoli and mashed sweet potatoes, and a drizzle of the lemony-garlic juices on top.

BROCCOLI RABE AND CHICKEN AGLIO OLIO (WITH OIL AND GARLIC)

Steps:

• While the pasta (Angel Hair takes about 4 minutes) is cooking start aglio olio.
• In a heavy saucepan with a med/low flame, add 1/4 cup of oil and garlic.
• Lightly sauté garlic do not let the garlic get dark brown.
• Add chicken stock and stir.
• Add chicken.
• Add Broccoli Rabe.
• Do not drain pasta; use tongs to "pull" pasta out of pot and put in to pan with chicken and broccoli rabe.
• Toss and serve with fresh grated cheese.

GARLIC CHICKEN AND BROCCOLI STIR-FRY

Steps:

• In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Cook garlic in oil about 1 minute, stirring constantly and being careful that garlic doesn't burn, until golden brown.
• Add broccoli, carrots, water chestnuts and water to skillet. Cook 7 to 9 minutes, stirring occasionally, until vegetables are crisp-tender and water has evaporated.
• Gently stir in teriyaki glaze and chicken. Cook 1 to 2 minutes or until chicken is thoroughly heated. Serve over rice.

SKINNY LEMON GARLIC CHICKEN WITH BROCCOLI

Steps:

• Arrange oven racks in upper and lower thirds of oven. Heat oven to 375° F.
• In large bowl, mix 1 teaspoon olive oil, 2 teaspoons honey and 1/4 teaspoon salt. Add broccoli; toss until evenly coated. Place on ungreased 15 x 10 x 1-inch pan; place in oven. Immediately reduce heat to 325° F. Bake 20 to 25 minutes or until tender when pierced with knife.
• Meanwhile, in medium bowl, mix 1 teaspoon olive oil, 1/4 teaspoon salt and the pepper. Add chicken; toss to coat.
• Heat 12-inch ovenproof skillet over medium-high heat. Sear tenders in skillet 4 to 5 minutes or until browned on bottom. Turn over tenders, top with garlic and chicken broth; transfer to oven. Roast 10 to 15 minutes or until instant-read thermometer inserted into thickest part of chicken reads 165° F. Carefully remove pan from oven, being mindful of hot handle.
• Divide broccoli and chicken among 4 plates. Spoon pan juices and garlic over chicken and broccoli; drizzle lemon juice on top. Sprinkle with fresh thyme.

CHICKEN WITH BROCCOLI AND GARLIC SAUCE

Steps:

• Heat all in large skillet over med-high heat. Add garlic and saute for 1 min. Season chicken with thyme, salt and pepper. Add to skillet. Cook, stirring frequently until browned, about 3 mins. Add broccoli, cook 1 min. Add broth, cover and cook 5 mins. Serve over rice.

GARLIC HERB CHICKEN CON BROCCOLI

Steps:

• Combine ingredients from spice mixture. Rub onto the chicken breasts. Cook chicken in the olive oil till done and browned, set aside. Cook orecchiette in a large pot of boiling salted water until "almost" done. Drain, and return pasta to pot. Stir butter or margarine, and garlic into a sauté pan. Cook till garlic caramelizes, then add the cream and the cornstarch on medium heat till it thickens to a sauce, and add to the pasta. Stir chicken, and broccoli into the pasta. Simmer until pasta are done, and remove from heat. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.

CHICKEN BROCCOLI GARLIC ALFREDO SHELLS

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray and set aside.
• In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Remove from heat.
• Pour 1 cup of the homemade alfredo into the bottom of your 9x13 inch pan.
• Cook the jumbo shells according to package directions. Drain and rinse in cold water. In a medium sized bowl add the shredded chicken, 2 cups mozzarella cheese, broccoli, and 1½ cups homemade alfredo. Stir and stuff each shell with mixture. Place in prepared 9x13 inch pan.
• Pour remaining alfredo on top of the shells and top with ½ cup mozzarella cheese. Bake for 25-30 minutes or until heated through and bubbly.
• Top with freshly grated parmesan cheese if desired.

CREAMY GARLIC CHICKEN & BROCCOLI MAC & CHEESE

Steps:

• Cook chicken in 1 Tbsp. butter in skillet on medium heat 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
• Stir in Macaroni, water, broccoli and garlic powder. Cover; cook on medium heat 7 min. or until macaroni is tender.
• Stir in milk, remaining butter and Cheese Sauce Mix. Return chicken to skillet; cover. Cook 2 to 3 min. or until heated through. Top with Parmesan.

SKILLET CREAMY GARLIC CHICKEN WITH BROCCOLI RECIPE

Steps:

• Season chicken with salt, pepper and paprika. Set aside. Heat large pan on medium-high heat. Melt half the butter (2 tablespoons). Add the chicken and cook for 5 minutes on each side or until the chicken is browned. Remove chicken from pan, cover and keep warm. In same pan melt remaining 2 tablespoons of butter, add the garlic and cook until garlic is lightly brown and fragrant. Whisk in the condensed cream of chicken soup and water. Cook until the mixture is hot and bubbly, then turn heat down to low. Add chicken and broccoli back into the pan cover the pan with a lid and cook for about another 10 minutes or until chicken is almost cooked through. If you want more firm or al-dente broccoli, add the broccoli after the chicken is almost cooked so that the broccoli is more crunchy. Serve with rice or pasta and wedges of lemon. Garnish with chopped parsley

STICKY GARLIC CHICKEN AND BROCCOLI RECIPE - (4.5/5)

Steps:

• Preheat the oven to 450°F. Line a baking sheet with foil and place a metal cooling rack on top if you have one (it can work without, too). Soak the chicken in the buttermilk. Mix the panko, cornmeal, olive oil, and salt and pepper in a bowl. Remove the chicken one piece at a time, let the buttermilk drip off, and gently press into the panko cornmeal mixture until coated with crumbs. Place the chicken on the baking sheet and bake for 10 minutes. At 10 minutes, flip each piece and bake for another 10 minutes (so total bake time for the chicken is about 20 minutes). Meanwhile, as your chicken bakes, pulse all the sauce ingredients in a food processor. This is optional, but to help the sauce develop its flavor and thicken a bit, you can put it in a skillet over medium low heat and let it simmer for a while. Prepare your broccoli by boiling for 1 minute and plunging into ice water (it stays so bright green and crispy!) or by stir frying until tender crisp. When the chicken is done, dip each piece in the sauce and return to the baking sheet. Bake another 5 minutes, re-dip for one last sauce love, and let rest for a minute or two. Serve over rice, with the broccoli and extra sauce. NOTES: You might have some extra breading and sauce, so you can also use closer to two pounds of chicken depending on how many people you have to feed. Also, the key to the 30 minute trick is prepping the sauce, broccoli, and rice while the chicken bakes. Voila!

PRESSURE-COOKER GARLIC CHICKEN AND BROCCOLI

Steps:

• Place the first 5 ingredients in a 6-qt. electric pressure cooker. In a large bowl, mix broth, soy sauce, brown sugar, sesame oil, vinegar, salt and pepper; pour over chicken mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. , Remove chicken and vegetables; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.