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Rosemary Chicken and Broccoli in Broth

A healthy and comforting dinner recipe.
Course Main
Author Dine & Dish

Ingredients

  • 1 pound boneless skinless, chicken breast tenderloins
  • 1 1/4 tsp rosemary fresh, chopped
  • 5 tsp all-purpose flour divided
  • 1 Tbsp olive oil extra-virgin, divided
  • 1 small yellow onion diced
  • 2 cups fresh broccoli florets
  • 2 tsp minced garlic
  • 14 1/2 oz reduced sodium chicken broth
  • 1/2 tsp table salt or to taste
  • 1/8 tsp black pepper freshly ground, or to taste

Instructions

  • Place chicken on a plate and sprinkle with rosemary and flour and toss to coat.
  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook, turning regularly with tongs, until lightly browned, and chicken pieces are cooked through.
  • In same skillet over medium-high heat, heat remaining 2 teaspoons oil. Add onion and garlic; sauté until lightly browned and almost tender, about 4 minutes.
  • Add the chicken broth and bring to a simmer, stirring bottom of pan to scrape up browned bits, about 1 minute.
  • Add the broccoli and chicken back into the pot. Cover with a lid and cook for 5-7 minutes, or until broccoli is tender. Sprinkle with salt and pepper to taste.
  • Serve over cooked brown rice, if desired.