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Food traditionnel

Creamy Chicken and Broccoli Skillet

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• 2 lb boneless chicken breasts
• Kosher salt and ground pepper to taste
• 1 tsp Italian seasoning
• 2 tbsp olive oil divided
• 4-5 cloves garlic minced
• 1 1/2 cup almond milk
• 1 tbsp gluten-free flour
• 1 medium broccoli head chopped (about 3 cups)
• 2 tbsp fresh parsley chopped
• Lemon wedges optional to serve


1. Rub the chicken with the seasonings on all sides.


2. Heat 1 tablespoon of oil in a large pan over medium-high heat. Cook the chicken until golden-brown and cooked through, about 6-7 minutes per side. Set aside and cover to keep warm.

3. In a small bowl whisk the almond milk and flour until smooth.

4. To the same pan heat the remaining oil, over medium heat. Add the garlic and cook for up to 1 minute.

5. Pour in the almond milk mixture and stir; you should see the sauce getting thicker almost immediately as it heats up.

6. Add broccoli and cook for 6-8 minutes, or just until tender. Return the chicken back to the pan and continue to cook for a couple of minutes to heat up.


7. Garnish with chopped parsley and lemon wedges, if desired.
Serve & Enjoy

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