15-Minute Broccoli Chicken in Cream Cheese Sundried Tomato Sauce
Nutrition unverified · 4 servings · US measures · 5 min publisher preparation per four-serving batch
Total time: 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.
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.
Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.
| 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. | ||
| Season chicken; brown in oil 4–5 min to 165°F. | Add cheeses and melt 3 min; thin with broth as needed. | |
| Add garlic 1 min, sundried tomatoes and broccoli 3–4 min. | ||
Ingredients
- 1 lb Chicken breastsskinless, 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 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.
- 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.
Before you start
- Stovetop and large skillet
- Knife and cutting board
- Instant-read thermometer
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.
Cook
- Step 1
Season inch-sized chicken pieces with Italian seasoning, optional pepper flakes, salt and pepper.
- Step 2
Heat oil over medium-high heat and brown chicken for 4–5 minutes, continuing until 165°F.
- Step 3
Stir garlic for 1 minute, then add tomatoes and broccoli for 3–4 minutes.
- Step 4
Stir in cream cheese and shredded cheese for about 3 minutes until melted; thin with the listed broth as needed.
Where your attention goes
Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.
Why this works
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.
Listed allergens: milk. Check purchased labels and cross-contact.
First-cook checks
- 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.