This creamy chicken Alfredo with broccoli is an easy, satisfying 30-minute meal. Juicy boneless chicken breasts, fresh broccoli, and mushrooms are cooked in one pan and finished with a lighter homemade Alfredo sauce for a weeknight dinner the whole family will love.
Easy Pan-Fried Chicken with Broccoli and Alfredo Sauce
This simple creamy chicken Alfredo is a favorite for quick dinners. The first time I made this pan-fried chicken and broccoli, it was a hit — and it keeps getting better each time. It combines tender chicken, bright broccoli, savory mushrooms, garlic, and a squeeze of lemon with a lighter Alfredo sauce. Ready in just 30 minutes, it’s great on its own or served over pasta or rice for a complete meal.
What is Chicken Alfredo?
This version of chicken Alfredo focuses on chicken and vegetables rather than heavy pasta. The dish features seared chicken breasts cooked with broccoli and mushrooms, then topped with a rich yet lightened homemade Alfredo sauce. Traditional Alfredo is an emulsion of butter and cheese that creates a silky coating — here it clings to the chicken and veggies for comfort without excess carbs.
Recipe Ingredients
Ingredients for the chicken and broccoli:
- Chicken breasts: Skinless, boneless.
- Broccoli: Fresh florets.
- Sliced mushrooms: Cremini or white mushrooms work well.
- Lemon: Freshly squeezed juice and a few lemon slices for garnish.
- Olive oil
- Salt & pepper
Ingredients for the lightened Alfredo sauce:
- Unsalted butter
- Garlic: Minced cloves.
- Chicken broth: Low-sodium for a lighter sauce.
- Low-fat cream cheese (or Neufchâtel): Adds creaminess without heavy cream.
- Parmesan cheese: For classic Alfredo flavor.
How to Make Chicken and Broccoli Alfredo
This recipe is straightforward and done in about 30 minutes.
Cook the chicken and vegetables: Heat olive oil in a large nonstick skillet. Season the chicken breasts with salt and pepper and add them to the skillet. Add sliced mushrooms and cook, turning the chicken halfway through. Add the broccoli, lemon juice, and lemon slices; cover and cook until the chicken reaches 165°F and the broccoli is tender, about 8 to 10 minutes.
Make the light Alfredo sauce: In a separate skillet melt the butter over medium heat. Add the minced garlic and cook until fragrant, being careful not to burn it. Reduce heat to medium-low, then stir in the chicken broth, cream cheese, and Parmesan. Cook and stir until the cheeses melt and the sauce thickens, about 3 minutes. Remove from heat.
Serve: Plate the chicken and vegetables and spoon the Alfredo sauce over the top.
Tips for Success
- More sauce: If you prefer extra sauce, add a little more broth and Parmesan while finishing the sauce.
- Check doneness: Avoid overcooking the chicken — use a meat thermometer to ensure it reaches 165°F at the thickest part.
Variation Ideas
This dish is easy to adapt. Try these variations:
- Add crispy bacon or pancetta for extra savory flavor.
- Season the chicken with cayenne and spices for a Southwest-style version.
- Swap chicken for peeled shrimp to make a shrimp Alfredo.
- Mix in other vegetables like carrots, cauliflower, zucchini, spinach, or frozen peas.
- Stir a spoonful of basil pesto into the Alfredo sauce for a bright, herbal note.
Serving Suggestions
Serve this chicken and broccoli with simple sides such as grilled asparagus or grilled zucchini. For a lighter meal, pair it with a fresh tomato or cucumber salad. You can also spoon the creamy chicken Alfredo over rice, fettuccine, or penne for a classic pasta dinner.
How to Store and Reheat Leftovers
Store leftovers in an airtight container in the refrigerator for 3–4 days. To reheat, warm gently in the oven covered with foil or in the microwave with a teaspoon of water to keep the sauce creamy and prevent the chicken from drying out.
Can I Freeze Chicken Alfredo?
Allow the dish to cool completely before transferring to a freezer-safe container or wrapping tightly. Freeze for 2–4 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave for best results.
More Chicken Dinners to Try
- Asian glazed chicken thighs with rice
- Chicken and vegetables skillet
- Grilled honey mustard chicken
- Chicken piccata with green beans
- Creamy chicken and cauliflower
Creamy Chicken Alfredo with Broccoli
Ingredients
FOR THE CHICKEN AND BROCCOLI
- 1 tablespoon olive oil
- 4 (about 16 ounces) skinless, boneless chicken breasts
- Salt and freshly ground pepper, to taste
- 8 ounces sliced mushrooms
- 3 cups fresh broccoli florets
- 1 tablespoon fresh lemon juice
- 4 thinly sliced lemon slices
FOR THE ALFREDO SAUCE*
- 1/2 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1/2 cup low-sodium organic chicken broth
- 4 tablespoons 1/3 less fat cream cheese or Neufchâtel
- 1/4 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large nonstick skillet.
- Season chicken with salt and pepper and add to the skillet.
- Add mushrooms and cook over medium-high heat for about 4 minutes, turning the chicken halfway through.
- Add broccoli, lemon juice, and lemon slices; cover and cook 8–10 minutes, or until chicken is cooked through.
In the meantime, prepare the sauce.
- Melt the butter in a skillet over medium heat.
- Add garlic and cook, stirring, until fragrant — do not burn.
- Reduce heat to medium-low and add the broth, cream cheese, and Parmesan. Cook and stir for about 3 minutes until the cheeses melt and the sauce thickens.
- Remove from heat.
- Transfer chicken and vegetables to plates and spoon the Alfredo sauce over top.
- Serve immediately.
Notes
Store airtight in the fridge for up to 3–4 days.
Can be frozen for 2–4 months; thaw overnight before reheating.
Nutrition
Carbohydrates: 19 g |
Protein: 33 g |
Fat: 12 g
Nutritional info is an estimate. Values may vary depending on ingredients and tools used.