Chicken and Broccoli with Dill Sauce Recipe

Chicken and Broccoli with Dill Sauce Recipe
Chicken and Broccoli with Dill Sauce Recipe photo by Taste of Home
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Chicken and Broccoli with Dill Sauce Recipe

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I've had this chicken and broccoli recipe for so many years, I don't remember when I first made it. Serve it with a side of couscous or rice for a complete meal, or add some sliced mushrooms or carrots for extra veggies. —Kallee Krong-Mccreery, Escondido, California
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 4 cups fresh broccoli florets
  • 1 cup chicken broth
  • 1 tablespoon all-purpose flour
  • 1 tablespoon snipped fresh dill
  • 1 cup 2% milk

Directions

Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan.
Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm.
In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli. Yield: 4 servings.

Test Kitchen tips
  • If you're buying whole broccoli stalks, don't throw out the stems! Peel away the tough outer portion and chop the center to use in soups and stir-fries or add to salads and slaws.
  • Fresh sugar snap peas would also work well in this recipe; adjust the cooking time as needed.
  • Originally published as Chicken and Broccoli with Dill Sauce in Simple & Delicious April/May 2018

    Nutritional Facts

    1 serving: 274 calories, 9g fat (2g saturated fat), 100mg cholesterol, 620mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat.

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    • 4 boneless skinless chicken breast halves (6 ounces each)
    • 1/2 teaspoon garlic salt
    • 1/4 teaspoon pepper
    • 1 tablespoon olive oil
    • 4 cups fresh broccoli florets
    • 1 cup chicken broth
    • 1 tablespoon all-purpose flour
    • 1 tablespoon snipped fresh dill
    • 1 cup 2% milk
    1. Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan.
    2. Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm.
    3. In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli. Yield: 4 servings.

    Test Kitchen tips
  • If you're buying whole broccoli stalks, don't throw out the stems! Peel away the tough outer portion and chop the center to use in soups and stir-fries or add to salads and slaws.
  • Fresh sugar snap peas would also work well in this recipe; adjust the cooking time as needed.
  • Originally published as Chicken and Broccoli with Dill Sauce in Simple & Delicious April/May 2018

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