Grilled chicken breasts with creamy sauce and veggies

Looking for a weeknight dinner bursting with flavor, easy to cook and clean up, and healthy to boot? 

Look no further than these one-pan Creamy Garlic Parmesan Chicken Breasts with Roasted Veggies! 

Use SPRITZ Extra Virgin Olive Oil cooking spray to deliver a delicious, heart-healthy, and low-calorie dish that's sure to become a family favorite.

Ingredients:

  • 2 boneless, skinless chicken breasts
  • Salt and freshly cracked black pepper
  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 medium broccoli crown, cut into florets
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream (or for a lighter option, unsweetened almond milk)
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley (optional)
  • SPRITZ Extra Virgin Olive Oil cooking spray

    Instructions:

    1. Prep the Chicken and Veggies: Spray SPRITZ olive oil cooking spray on the chicken breasts and generously season them with salt and pepper. Wash the veggies.
    2. Sauté the Veggies: In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, add the bell peppers and broccoli. Sauté for 5-7 minutes, or until slightly softened.
    3. Sear the Chicken: Add the chicken breasts to the pan with the vegetables. Sear for 2-3 minutes per side, just until golden brown.
    4. Create the Creamy Sauce: Pour the cream (or almond milk) around the chicken and veggies. Scrape up any browned bits from the bottom of the pan. Add the minced garlic and bring to a simmer.
    5. Bake and Finish: Cover the pan. Bake for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender. Once cooked stir in the grated Parmesan cheese. Garnish with fresh parsley, if desired.
    6. Serve and Enjoy: Serve the creamy garlic parmesan chicken and roasted veggies. Pair it with your favorite rice or quinoa for a complete and satisfying meal.

    Tips:

    • Want a thicker sauce? In a small bowl, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water. Once the chicken is cooked and the sauce has simmered slightly, whisk in the cornstarch mixture and cook for an additional minute or two, until the sauce thickens.
    • Don't have fresh parsley? A sprinkle of dried parsley or dried thyme will also work.
    Leftovers? This dish reheats well and is perfect for lunch meal prep.