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.
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
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.
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.
Notes
-If you prefer chicken thighs, feel free to use them instead. Use 1½ pounds boneless, skinless chicken thighs (weigh them without the skin/bones). You should avoid bone-in poultry; that will change the cooking time. Another option: When chicken is resting, before putting back in skillet, you can choose to slice it into bite size pieces or large slices before adding back to skillet, which allows the insides to really mingle with saucy goodness.
-If you prefer to go dairy-free, replace butter with oil to sautée onions.
-You don’t have to use an expensive bottle of white wine for this recipe; any leftover wine works, or feel free to use broth.
-I like my broccoli firm yet tender, so I cook it at the end for about 4 to 5 minutes. Feel free to adjust cook time depending on how you like your broccoli—softer vs al dente. The longer it steams, the softer it will become.
-Don’t like mushrooms? You can omit and replace with a diced red bell pepper (and optional diced carrots); add along with the onions.
-Season the finished dish with salt and pepper to taste. Also, feel free to add a few sprigs of fresh thyme while cooking the mushrooms. The dish can also be finished with fresh parsley.
Nutrition Information per serving
Calories: 320Carbohydrates: 10gProtein: 44gTotal Fat: 10g— Unsaturated Fat: 7.5g— Saturated Fat: 2.5gCholesterol: 130mgSodium: 760mgPotassium: 1131mgFiber: 3gTotal Sugar: 4g— Natural Sugar: 4g— Added Sugar: 0gVitamin C: 82mgCalcium: 61mgIron: 1.8mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
Is there another seasoning blend I can use if I don’t have the Pampered Chef blend?
Hi Becky! Great question! Joy actually has this one on her list to master…but off the top of her head, she thinks this combo will work beautifully as a swap. You can always play around and adjust the seasonings once everything’s in the pan to make it just right for you. Try this simple DIY blend: ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon dried chives (or parsley), 1–2 pinches black pepper, 1–2 pinches dried thyme.
If you’re after that truffle vibe, grab truffle salt and add a pinch in place of some of the regular salt. You can also use truffle oil—I’d guess about 1 teaspoon (instead of the truffle salt), added when the mushrooms are in the pan so they really soak up that flavor. (Always start small with truffle oil—it’s potent!) Enjoy! — Eliza (Team Joy)