Chicken and Broccoli with Dill Sauce

Total Time:Prep/Total Time: 30 min.

Recipe by Kallee Krong-McCreery, Escondido, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 27, 2023

I've had this chicken and broccoli recipe for so many years, I don't remember when I first made it. Serve it with a side of couscous or rice for a complete meal, or add some sliced mushrooms or carrots for extra veggies. —Kallee Krong-Mccreery, Escondido, California


Test Kitchen tips
  • If you're buying whole broccoli stalks, don't throw out the stems! Peel away the tough outer portion and chop the center to use in soups and stir-fries or add to salads and slaws.
  • Fresh sugar snap peas would also work well in this recipe; adjust the cooking time as needed.

    • Watch How to Make Chicken and Broccoli with Dill Sauce

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    Chicken and Broccoli with Dill Sauce

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    Yield:4 servings
    Prep:10 min
    Cook:20 min
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    Ingredients

    • 4 boneless skinless chicken breast halves (6 ounces each)
    • 1/2 teaspoon garlic salt
    • 1/4 teaspoon pepper
    • 1 tablespoon olive oil
    • 4 cups fresh broccoli florets
    • 1 cup chicken broth
    • 1 tablespoon all-purpose flour
    • 1 tablespoon snipped fresh dill
    • 1 cup 2% milk
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    Directions

    1. 1
      Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan.
    2. 2
      Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm.
    3. 3
      In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.

    Nutrition Facts

    1 serving: 274 calories, 9g fat (2g saturated fat), 100mg cholesterol, 620mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat.
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