Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon Italian seasoning (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • 1 large head of broccoli, cut into florets (about 2 lbs/900g)
  • 2 tablespoons olive oil (30 ml)
  • 1/4 teaspoon garlic powder (1.25 ml)
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons unsalted butter (56g)
  • 4 cloves garlic, minced (about 12g)
  • 1 cup heavy cream (240 ml)
  • 1/2 cup grated Parmesan cheese (50g), plus more for serving
  • 1/4 teaspoon xanthan gum (optional, for thickening - about 1g)
  • 1/4 cup chicken broth (60ml)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss broccoli florets with olive oil, garlic powder, salt, and pepper on a baking sheet. Spread in a single layer.
  2. Roast for 15-20 minutes, or until tender-crisp and slightly browned.
  3. Pat chicken breasts dry and season with garlic powder, Italian seasoning, salt, and pepper.
  4. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, until golden brown. Don't cook all the way through.
  5. Remove chicken from skillet and set aside. Add butter to the skillet and melt over medium heat. Add minced garlic and sauté for 1 minute, until fragrant.
  6. Stir in heavy cream, Parmesan cheese, xanthan gum (if using), and chicken broth. Bring to a simmer, stirring constantly, until the sauce thickens slightly (about 2-3 minutes).
  7. Return chicken breasts to the skillet, nestling them into the sauce.
  8. Either simmer on the stovetop for 5-7 minutes, or transfer the skillet (or chicken to a baking dish) to the oven and bake for 5-7 minutes, or until chicken is cooked through and the internal temperature reaches 165°F (74°C).
  9. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately with roasted broccoli.