Chicken Broccoli Skillet with Pimento Cheese Sauce
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What do you get when you combine tender chicken and fresh broccoli in a creamy pimento cheese sauce? This utterly delicious chicken broccoli skillet recipe.
Imagine broccoli with a nice, thick, cheese sauce. Now add in tender chunks of chicken. Now take that cheese sauce and transform it to a more flavorful version – made with pimiento cheese. Seriously. It is broccoli nirvana! I could eat this cheesy chicken broccoli skillet morning, noon, and night for weeks and still be happy. What’s more impressive is that my husband (Mr. Picky Eater) likes it, too!
This is a good, old-fashioned comfort food main dish made in a skillet but it naturally fits into a low carb way of eating as well. We can all enjoy this dish, though, if you’re traveling the low-carb road with me right now or on a different road entirely.
If that’s not enough to convince you to give this chicken broccoli skillet recipe a go, you should also know it’s so easy to make (ready in 30 minutes) and only uses 5 ingredients. There’s the chicken, broccoli, pimento cheese, and cream and butter to make the sauce extra nice and tasty.
Now, I do have to hurry up and write this post, though, because staring at this is making me want to cook it again for dinner tonight so I’ve got to go get some more Price’s…
Recipe Ingredients
- Boneless skinless chicken breasts (cut into bite-sized pieces)
- Raw broccoli (frozen will work)
- Butter
- Heavy cream (can use half and half or milk)
- Pimiento cheese
To begin with, melt your butter in a large skillet over medium-high heat.
Add your chicken and cook, stirring often, until brown and done on the inside.
Add your broccoli to the skillet with the and continue cooking, stirring often, for about five minutes.
After this, reduce heat to low and cover. Let this cook on its own for about 10 minutes, or until the broccoli is tender.
Like this :).
Remove the and to a bowl so you can make your cheese sauce in the same skillet.
Place the entire tub of pimiento cheese and heavy cream in the skillet.
Increase heat to medium-low.
Stir this constantly until it is melted and smooth. This will only take a few minutes.
Add chicken and broccoli back to skillet and spoon sauce over, or spoon sauce over chicken and broccoli in a large serving bowl.
If you are a cheesy broccoli lover, get ready to meet your soul mate in this dish!
P.S. You might want to make double 🙂
Storage
Store leftovers in an airtight container in the fridge for up to 4 days and reheat in the microwave before eating. I don’t recommend freezing the cream sauce.
Recipe Notes
- While this is a chicken broccoli skillet, you can always change things up and substitute the broccoli for another vegetable (or use a combination). Other options include green beans, asparagus, cauliflower, carrot, celery, bell pepper, Brussel sprouts, and zucchini.
- Feel free to use boneless chicken thighs or even boneless pork chops instead of boneless skinless chicken breast.
- You can use either fresh broccoli or frozen broccoli florets in this recipe. If using frozen, just thaw them first and pat dry on a paper towel before adding to the skillet.
- If you’d like to add a bit more flavor to the chicken breast, toss the diced pieces in 1 teaspoon of garlic powder and 1 teaspoon of Italian seasoning, plus salt and pepper.
Recipe FAQs
What do you serve with this cheesy chicken broccoli skillet?
If you want to keep it low-carb, serve this main dish as is or with cauliflower rice. Otherwise, you can serve it with rice, pasta, or even mashed potato.
Here are some other easy skillet meal recipes:
Asian Pork Tenderloin Skillet (Quick & Budget-Friendly)
Kielbasa Skillet (Simple & Delicious)
Ingredients
- 2 boneless skinless chicken breasts cut into bite-sized pieces
- 2-4 cups fresh broccoli florets can use frozen broccoli
- 11 ounces pimento cheese
- 1/2 cup heavy cream or half and half can use milk
- 1/4 cup butter
Instructions
- Place the butter in a large skillet over medium-high heat until just melted. Add the chicken and cook, stirring often, until the chicken is brown and no longer pink in the center.1/4 cup butter, 2 boneless skinless chicken breasts
- Add the broccoli and continue cooking, stirring often, for about five minutes. Reduce heat to low and cover. Allow to cook for 10 minutes or until broccoli is tender.2-4 cups fresh broccoli florets
- Remove broccoli and chicken to a large bowl and set aside. Place the pimiento cheese and cream in the skillet. Increase temperature to medium-low and cook, stirring constantly, until cheese is melted, smooth, and a nice sauce is formed. This will just take a few minutes.11 ounces pimento cheese, 1/2 cup heavy cream or half and half
- Return the chicken and broccoli to the skillet and stir to coat or pour cheese sauce over chicken and broccoli in the serving bowl.
Nutrition
“The world is full of magical things patiently waiting for our wits to grow sharper.”
~Bertrand Russell
Oh cool…I have never noticed Price*s Pimento Cheese in any of my stores before, but their website states I can find it at my Kroger here in Norfolk…I sure hope that is the case…otherwise, I guess I will make homemade Pimento Cheese and then create this awesome, yummy looking dish!!!!
I hope you find it Tami!!
Hi Christy that looks so good but we do not have pimento cheese out here in Australia so I think I will sub with sweet chilli philly and see how that goes. I love the chicken broccoli casserole that is in your magazine with the crunch of slivered almonds in it, so this should be good to. Hope all is well with you and your family , god bless from Judi.
Blessings to you Judi! I you aren’t happy with the way it turns out you can make your own pimento cheese.
Hey Christy, Looks great. Don’t have quite enough broccoli but do have about a half head of cauliflower in veggie bin that I might sub for broccoli rather than make a trip to the store. As always, thanks for the great recipes.
That should work, let me know how it turns out!!
WOW oh WOW oh WOW, Ms Christy – that looks and sounds awesome. I might just have to have some pimiento cheese shipped out west. I do miss it and haven’t had any since 1998 before I moved to Colorado. So until then I’ll make a slightly altered version of it this week. I have the chicken – I have the broccoli – I have the cream – I have some cheese…now to figure out an easy way to have it that deliciously creamy and smooth… Have an awesome day and as always, THANK YOU so very very much.
Monika, you should be able to make the pimento cheese yourself. Your grocery store probably carries jars of pimentos on your vegetable aisle. You can use a bag of shredded cheddar, or use Velveta and grate it yourself. Then all you need to add is mayonnaise.
Hi Monika! You could also make your own Pimento Cheese. I hope you have an awesome and blessed day as well!!
My grand-daughters are staying with me weekdays this summer.
This will be one of many of your recipes we’ll be making for our lunch, the big meal of the day. Yesterday we had your Baked Macaroni and Cheese and Craving Beans. Everyone loved these dishes. We’ve been enjoying your recipes and stories for a few years now and we want to let you know how much we appreciate you.
Oh my goodness, what a fun summer you are going to have!! Thank you so much for all of your support and for trying my dishes!!
Appreciate the low carb recipes – please keep them coming! Your story inspired me to get on the low carb bandwagon!
Same here, Debi. Our journey starts tomorrow, Jun 1st. I must admit that we have thoroughly enjoyed finishing off any high carb leftovers. Tomorrow we’ll do our grocery shopping and load up on meat and low carb vegetables. This is also a great eating plan for Type 2 Diabetics (like me).
Welcome to the wagon Debi and Retha!!!! I’m so thrilled to be going along on this trip with you!
thank you for the low carb recipes. I am on this journey with you and because of you! you make eating low carb a little more tolerable with your wonderful recipes.
You can do this Melinda!! I’m so excited for us!