SKILLET CREAMY GARLIC CHICKEN WITH BROCCOLI

We used chicken breast for the recipe, but it can easily be made with chicken thighs or legs. If you like more sauce, add an extra can of condensed cream of chicken soup and additional 3/4 cup of water. You'll have double the sauce! Make sure to season more with salt and pepper.

Servings: 6 servings

Ingredients

2 pounds (907 g) boneless chicken breasts
kosher salt , to taste
fresh cracked black pepper , to taste
1/2 teaspoon (2.5 ml) paprika
4 tablespoons (60 g) butter, divided
4-5 cloves (4-5 cloves) garlic , minced
10.5 ounces (298 g) (1 can) Condensed Cream of Chicken Soup , or more if needed
1 cup (240 ml) water
2 to 3 cups (480-710 ml) chopped broccoli
1 teaspoon (5 ml) chopped fresh parsley
lemon wedges , optional
Serve with rice or pasta

Instructions

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 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.

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