Chicken Broccoli Skillet with Pimento Cheese Sauce (Low Carb)

Another amazing recipe from Christy Jordan's Southern Plate.
It's so good I do believe I could enjoy it every single day!

You can keep the recipe very simple by just using chicken, broccoli, pimento cheese and the heavy cream.

Or you can jazz it up a bit, as I did, by adding garlic, celery and mushrooms.

We all need a quick go-to recipe - this one can be ready in less than 30 minutes!!

Any way you fix it, it's bound to be a hit!

CHICKEN BROCCOLI SKILLET WITH PIMENTO CHEESE SAUCE

5 Tb. butter, divided

2 garlic cloves, minced, optional

2 stalks celery, diced, optional
2 garlic cloves, minced, optional

1 sm. can sliced mushrooms, optional 

2 skinless boneless chicken breasts, cut into bite sized pieces

2-4 c. (fresh or frozen) broccoli

11 ozs. pimento cheese

1/2 c. heavy cream or 1/2 & 1/2
fresh ground pepper

In large skillet over medium high heat, place 2 TB. butter; add celery; cooking just until it is cooked; add garlic and mushrooms, heat through. Remove from skillet.

Add remaining butter (3 TB) then add chicken, stirring often, until browned. (You don't want any pink in the middle of the pieces.) Remove from skillet. 

Add broccoli and cook for about 5 minutes, stirring often. Reduce heat; cover skillet.  Cook for about 10 more minutes, or until the broccoli is tender. Add cooked broccoli to chicken; set aside. (Add a little bit of water if need be).

Add pimento cheese and cream to skillet; cooking over medium low, stirring constantly, until cheese is smooth.

Add broccoli and chicken to skillet, stirring to coat. (Or just pour the sauce over the chicken/broccoli mixture in the bowl).

Enjoy every tasty bite!


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