One Pan Chicken & Broccoli Pesto
1 Tbsp. Olive oil or Avocado oil
4 Chicken Thighs, sliced into strips
4 garlic cloves, minced
1 Cup Heavy Cream
1 Cup shredded cheddar cheese
1/4 Cup Pesto
3 Cups Broccoli, chopped into smaller bites
1/4 cup freshly grated parmesan cheese
Heat the oil in a large pan. Add the chicken thighs and cook for about 5 mins. (tossing chicken to coat both sides)
Add in the fresh garlic, salt and pepper and stir.
Add in the heavy cream, cheddar cheese and pesto and mix until evenly combined.
Add in the chopped broccoli and stir all together, so that the broccoli gets covered with the liquid.
Bring to a boil and then let simmer for 10-12 minutes until the broccoli is cooked through and tender, but not over-cooked.
Add in the parmesan cheese, stir and serve plain or over rice or pasta of your choice.
You can top with more parmesan cheese if desired.
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