Ingredients
1 1/2 pounds boneless chicken breasts, cut into 1-inch pieces
1 1/2 tsp creole seasoning
1/2 tsp onion powder
3/4 tsp garlic powder
1 1/2 tbsp extra virgin olive oil
2 broccoli crowns, chopped
1 cup grape tomatoes
1/4 cup sun-dried tomatoes
Pinch of crushed red pepper flakes
1/2 tsp dried oregano
1/2 cup half-and-half
1/4 cup shredded parmesan cheese
1 cup shredded mozzarella cheese
Instructions
- Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Season chicken with creole seasoning, onion powder, and garlic powder. Add chicken to the skillet and sauté for 10 minutes, stirring occasionally, until cooked through and lightly browned. - Add Vegetables and Seasonings:
Stir in broccoli, grape tomatoes, sun-dried tomatoes, crushed red pepper flakes, and dried oregano. Cook for another 10 minutes, stirring occasionally, until broccoli is tender but still crisp. - Make the Creamy Sauce:
Reduce heat to medium-low and pour in half-and-half. Stir to combine with chicken and vegetables. Sprinkle parmesan and mozzarella cheese evenly on top. Cover skillet and let cheese melt for 2–3 minutes until creamy and bubbly. - Serve:
Remove from heat and serve warm. Can be paired with a fresh salad or enjoyed on its own for a satisfying low-carb meal.
Notes
- Meal Prep Tip: Divide into airtight containers and store in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
- Cheese Options: Feel free to swap mozzarella with provolone or fontina for a slightly different flavor.
- Spice Level: Adjust crushed red pepper flakes to taste if you prefer a milder or spicier dish.
- Vegetable Variations: Add zucchini, bell peppers, or spinach for more color and nutrients.
- Prep Time: 15 min
- Cook Time: 25 min