SKILLET CHICKEN AND BROCCOLI

Incredibly tasty! The sauce is beyond delicious! An easy supper for busy week nights. Begin with a store-bought rotisserie chicken and chicken stock, although if you have homemade chicken stock on hand, rather use it. So easy to make chicken stock – I usually put two leftover rotisserie chickens in the crock-pot, cover with water completely, add salt, dried parsley, black pepper and an onion and perhaps a carrot and then I just leave it in the crock pot on low overnight. Strain and freeze, if not using it soon.

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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes 
Servings: 6
Calories: 265kcal

Ingredients

  • 2 tbsp bacon fat, divided (30 mL)
  • 1 cup diced onion (250 mL)
  • 1 tsp crushed garlic (5 mL) (I used the bottled kind)
  • 4 cups diced, cooked chicken (1 L) (store-bought rotisserie chicken)
  • Seasoning salt, to taste
  • Black pepper, to taste
  • 1 cup chicken stock (250 mL)
  • 6 oz spreadable cream cheese, OR regular (170 g)
  • 1 tsp cornstarch (5 mL) –
  • PLEASE NOTE: 1 tsp = 2 g carbs (0.5 g carbs per serving) (you can use xanthan gum, but use no more than 1/2 tsp)
  • 8 oz broccoli florets, cooked (250 g)
  • 3/4 cup grated Cheddar cheese, divided (175 mL)

Instructions

  • In large skillet, in 1 tbsp (15 mL) bacon fat and over medium heat, cook onion until caramelizing.
  • Add garlic and cook another minute or two while stir frying.
  • Add remaining bacon fat and chicken; sprinkle with seasoning salt and black pepper and stir fry 3 minutes or so.
  • Add chicken stock and cream cheese, stirring well.
  • Cook until the sauce reduces some. Spoon some of the sauce out into a cereal bowl.
  • Stir cornstarch into sauce in cereal bowl and add back to skillet.
  • Boil sauce on medium low heat until the sauce is thickened to your taste.
  • Add 1/4 cup (60 mL) grated Cheddar cheese and broccoli in the last 4 minutes of cooking.
  • Stir the cheese into the sauce. When sauce is thickened to your liking, sprinkle with the remaining grated Cheddar cheese and serve.
  • Helpful Hint: Depending on how salty your chicken stock is, you will need to moderate how much seasoning salt you use.

Yield: 4 servings
1 serving
480.3 calories
51.2 g protein
25.6 g fat
2.1 g fiber
7.5 g net carbs

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