# 15-Minute Broccoli Chicken in Cream Cheese Sundried Tomato Sauce 4 portions · US measures · unverified · 5 min publisher preparation · 15 min 15-Minute Broccoli Chicken in Cream Cheese Sundried Tomato Sauce, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Vegetable branch follows chicken browning in the same skillet. Keep cheeses and broth aside until finish.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
1 lb Chicken breastsskinless, boneless; cut into 1-inch pieces · (450g) is the source parenthetical; original US quantity controls.	Season chicken; brown in oil 4–5 min to 165°F.	Add cheeses and melt 3 min; thin with broth as needed.
2 tbsp olive oil
1 tsp Italian seasoning
¼ tsp crushed pepperoptional · Optional; excluded or included as stated in the publisher nutrition.
to taste Salt and pepperto taste · Unquantified in source; use to taste or as optional garnish as stated.
3 count garlic mincedSource quantity range 3 to 4; lower endpoint chosen explicitly.	Add garlic 1 min, sundried tomatoes and broccoli 3–4 min.
½ cup chopped sundried tomatoes
2 cup broccoli florets
½ cup shredded cheesecheddar, parmesan, or your favorite melting cheese) · (mozzarella
4 oz cream cheese(115g) is the source parenthetical; original US quantity controls.
⅓ cup low-sodium chicken brothSource quantity range 1/3 to 1/2; lower endpoint chosen explicitly.

## Ingredients - 1 lb Chicken breasts — skinless, boneless; cut into 1-inch pieces. (450g) is the source parenthetical; original US quantity controls. - 2 tbsp olive oil - 1 tsp Italian seasoning - ¼ tsp crushed pepper — optional. Optional; excluded or included as stated in the publisher nutrition. - to taste Salt and pepper — to taste. Unquantified in source; use to taste or as optional garnish as stated. - 3 count garlic minced. Source quantity range 3 to 4; lower endpoint chosen explicitly. - ½ cup chopped sundried tomatoes - 2 cup broccoli florets - ½ cup shredded cheese — cheddar, parmesan, or your favorite melting cheese). (mozzarella - 4 oz cream cheese. (115g) is the source parenthetical; original US quantity controls. - ⅓ cup low-sodium chicken broth. Source quantity range 1/3 to 1/2; lower endpoint chosen explicitly. ## Equipment - Stovetop and large skillet - Knife and cutting board - Instant-read thermometer ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** Season inch-sized chicken pieces with Italian seasoning, optional pepper flakes, salt and pepper. 2. **Step 2.** Heat oil over medium-high heat and brown chicken for 4–5 minutes, continuing until 165°F. 3. **Step 3.** Stir garlic for 1 minute, then add tomatoes and broccoli for 3–4 minutes. 4. **Step 4.** Stir in cream cheese and shredded cheese for about 3 minutes until melted; thin with the listed broth as needed. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - The publisher lists 451 calories without a serving size or complete nutrition breakdown; per-portion nutrition remains unreported. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: 15-Minute Broccoli Chicken in Cream Cheese Sundried Tomato Sauce](https://www.eatwell101.com/broccoli-chicken-in-cream-cheese-sundried-tomato-sauce-recipe) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-15-minute-broccoli-chicken-in-cream-cheese-sundried-tomato-sauce/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.