Skillet Chicken & Broccoli With Mushroom-Truffle Sauce
Chicken and broccoli are dinner’s version of peanut butter and jelly—it’s a scrumptiously satisfying pairing that works in stir-fries, soups and stews.
![](https://joybauer.com/wp-content/uploads/2022/09/Chicken-broccoli-skillet-1-1024x768.jpg)
I use the dynamic duo in this one-pot-wonder to deliver a fuss-free dish with a fancy-like feel. I use my 5-qt Nonstick Saute Pan (11-inch) Pampered Chef skillet and their special seasoning blend to bring it all together in a snap. It’s quick enough to whip up for the kiddos on a hectic weeknight and yet elegant enough for guests if you’re hosting a dinner party.
It’s a one-and-done recipe that’s packed with lean protein from the chicken and busting with fiber and antioxidants from all the yummy veggies. Who’s ready to feast?
Check out my Grilled Chicken Parm for another easy-breezy dinner recipe.
Skillet Chicken & Broccoli With Mushroom-Truffle Sauce
Ingredients
- 4 boneless skinless chicken breasts , (about 6 ounces each)
- 1 tablespoon Pampered Chef Black Truffle & Herb Seasoning, divided
- ¼ tsp ground black pepper
- 1 tablespoon olive oil
- 2 teaspoons butter
- 1 small yellow onion, finely diced (about 1 cup)
- 10 ounces mushrooms, sliced (about 4 cups)
- ¼ cup white wine, or broth
- 1¼ cups reduced-sodium chicken broth
- 2 teaspoons cornstarch
- 12 ounces broccoli florets, ~3 cups
Instructions
- Season each chicken breast with 2 tsp of the seasoning and pepper.
- Heat oil in a large skillet over medium-high heat for 2 to 3 minutes. Add the chicken and sear on one side for 4 to 5 minutes, or until a golden-brown crust develops. Reduce to medium heat, flip the chicken, and cook for another 4 to 5 minutes. Transfer the chicken to a plate and cover to keep warm.
- Add butter and onion to the same skillet. Cook until the onions are softened, about 2 minutes, stirring frequently.
- Add mushrooms and continue cooking for another 1 to 2 minutes. For extra depth, add a few sprigs of fresh thyme with the mushrooms.
- Add wine and cook until reduced by half, 3 to 4 minutes. Add 1 cup of broth and the remaining seasoning. Bring to a simmer, uncovered, for 2 to 3 minutes, scraping the bottom of the pan to loosen the brown bits.
- In a separate small bowl, whisk the cornstarch with the remaining 1⁄4 cup of broth until the cornstarch is completely dissolved. Stir the cornstarch mixture into mushroom sauce.
- The cornstarch slurry thickens sauce, while keeping this dish gluten-free. Or, you can add flour after the onions are sauteed, if you’d like.
- Nestle the chicken into the mushroom sauce (you can choose to keep the cooked chicken breasts whole or cut them into larger slices or bite-size pieces before adding into skillet) and evenly distribute the broccoli. Bring to a simmer and cover. Cook over medium-low heat for 4 minutes, or just until the broccoli is tender and chicken reaches 165°F. Season with salt and pepper to taste. Serve immediately.