Heat a skillet on medium high heat. Slice the chicken breasts in half, horizontally, to create thin chicken cutlets, then season each with a pinch of salt and pepper. Add butter to the skillet, then the chicken cutlets once the butter is melted and hot. Cook until the internal temperature of the chicken has reached 180°.
Reduce the heat to medium, heat the cream until at least room temperature and press the garlic through a garlic press or mince it finely. Remove the chicken from the skillet and set aside for now. Stir the garlic around the remaining hot butter until fragrant, about 1-2 minutes, then pour in the warmed cream.
Whisk the cream into the butter and then bring it to a simmer. Allow the cream to simmer for 5 minutes, then whisk in the shredded parmesan until completely melted and no longer stringy. Slice the chicken and chop the broccoli, then add both to the alfredo sauce. Stir to combine, place a lid over top and cook for 2 minutes, until the broccoli is vibrant in colour.
Serve hot garnished with extra parmesan and minced parsley. Enjoy!
Slicing the chicken breasts in half before frying will make this dish faster to cook than frying the breasts whole.
Use a digital meat thermometer to ensure the chicken is cooked to the proper temperature. We don't want to make ourselves or family sick from salmonella!
We warm the cream before adding it to the hot pan. If cold cream was to meet hot butter, the cream could curdle. This is why we warm it first!
Not a broccoli fan? Try cauliflower, green beans or asparagus instead!
Nutrition FactsNutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.Deduct fibre from the total carbs to get 6.1 g net carbs per 1/4 of the whole recipe.