Ingredients

• 1 1/2 lbs boneless, skinless chicken breast, cut into bite-sized pieces
• 4 cups broccoli florets
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup low-sodium chicken broth
• 1/3 cup plain Greek yogurt
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley, optional

Instructions

1. Pat the chicken pieces dry and season with Italian seasoning, onion powder, salt, and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken in a single layer and cook for 5 to 7 minutes, stirring occasionally, until golden and nearly cooked through.
4. Transfer the chicken to a clean plate and set aside.
5. Add the broccoli and 1/4 cup of the chicken broth to the skillet.
6. Cover and cook for 3 to 4 minutes, until the broccoli is bright green and tender-crisp.
7. Remove the lid and add the butter and garlic. Cook for about 30 seconds, stirring constantly, until fragrant.
8. Pour in the remaining chicken broth and scrape up any browned bits from the bottom of the skillet.
9. Reduce the heat to low and return the chicken to the skillet.
10. Cook for 2 to 3 minutes, until the chicken reaches an internal temperature of 165°F.
11. Remove the skillet from the heat and allow it to cool for about 1 minute.
12. Stir in the Greek yogurt, Parmesan cheese, and lemon juice until the sauce is smooth and lightly coats the chicken and broccoli.
13. Taste and adjust seasoning if needed, then finish with fresh parsley and additional Parmesan if desired.

Notes & Tips

• Remove the skillet from direct heat before adding the Greek yogurt to help keep the sauce smooth and prevent it from separating.
• Freshly grated Parmesan melts more smoothly than pre-shredded cheese and provides better flavor.
• Keep the broccoli slightly crisp rather than cooking it completely soft; it will continue cooking when the chicken returns to the skillet.
• For a little heat, add crushed red pepper flakes with the garlic.
• Chicken thighs can be substituted for chicken breast for an even juicier version.
• Serve on its own for a lower-carbohydrate meal or pair with quinoa, brown rice, or gluten-free pasta.
• Refrigerate leftovers for up to 4 days and reheat gently to keep the sauce creamy.