Chicken and Broccoli Stir Fry

Bite-sized morsels of chicken and lightly crunchy broccoli pieces tossed in a salty and sweet stir fry sauce makes for a dinner that tastes like take-out, but is actually quite quick and easy.

We eat a lot of chicken and broccoli around here, so it only makes sense that we make a chicken and broccoli stir fry. In fact, the Tofu and Broccoli Stir Fry is very much based on this recipe, we just use tofu instead of chicken for meatless meals.

The chicken is lightly battered in cornstarch, which helps to thicken the sauce once it’s added. The sauce is initially just 3 ingredients whisked together: broth, soy sauce, and sugar. Then, the chicken is cooked up, some garlic and ginger are added for aroma, and finally, the sauce. The broccoli is added in just at the very end, and steams up in 2-3 minutes. Tada! Simple enough for all but the busiest of evenings, and delicious to boot.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe from my Mama

---

Chicken and Broccoli Stir-Fry

Serves about 3-4

Ingredients:

• 1 cup / 237g vegetable or chicken broth

• 3 Tbsp / 42g soy sauce

• 2 tsp / 10g sugar

• 1lb / 454g chicken breasts, cut into bite-sized piece

• 2 Tbsp / 15g cornstarch

• oil, for pan

• 2 teaspoons grated fresh ginger

• 2 garlic cloves, minced

• 2 cups broccoli florets

• Red pepper flakes, sesame seeds, sliced green onions, lime wedges, fresh mint, etc. for topping, as desired

Directions:

1. Combine broth, soy sauce, and sugar; set aside.

2. Toss chicken with cornstarch.

3. Generously drizzle an iron skillet or other large pan with oil; place over medium-high heat.

4. Add chicken, stirring frequently, until internal temperature reaches 165°F / 74°C, about 3-5 minutes.

5. Reduce heat to low; add ginger and garlic; stir, until fragrant and sizzling, about a minute.

6. Add in broth mixture and stir occasionally, until starting to simmer.

7. Add in broccoli, cover, and let sit for 2 minutes for “al dente” broccoli, or a couple more minutes for softer broccoli.

8. Remove from heat. Serve over rice with desired garnishes.

Yield 3-4

Author Jennyblogs

Prep time

15 Min

Cook time

15 Min

Total time

30 Min

Print

With ImageWithout Image

Chicken and Broccoli Stir-Fry

Bite-sized morsels of chicken and lightly crunchy broccoli pieces tossed in a salty and sweet stir fry sauce makes for a quick and easy dinner that tastes like take-out!

Cook modePrevent screen from turning off

Ingredients

• 1 cup / 237g vegetable or chicken broth
• 3 Tbsp / 42g soy sauce
• 2 tsp / 10g sugar
• 1lb / 454g chicken breasts, cut into bite-sized piece
• 2 Tbsp / 15g cornstarch
• oil, for pan
• 2 teaspoons grated fresh ginger
• 2 garlic cloves, minced
• 2 cups broccoli florets
• Red pepper flakes, sesame seeds, sliced green onions, lime wedges, fresh mint, etc. for topping, as desired

Instructions

1. Combine broth, soy sauce, and sugar; set aside.
2. Toss chicken with cornstarch.
3. Generously drizzle an iron skillet or other large pan with oil; place over medium-high heat.
4. Add chicken, stirring frequently, until internal temperature reaches 165°F / 74°C, about 3-5 minutes.
5. Reduce heat to low; add ginger and garlic; stir, until fragrant and sizzling, about a minute.
6. Add in broth mixture and stir occasionally, until starting to simmer.
7. Add in broccoli, cover, and let sit for 2 minutes for “al dente” broccoli, or a couple more minutes for softer broccoli.
8. Remove from heat. Serve over rice with desired garnishes.

Nutrition Facts

Calories

286.74

Fat

9.11 g

Sat. Fat

1.3 g

Carbs

13.21 g

Fiber

2.07 g

Net carbs

11.14 g

Sugar

1.77 g

Protein

36.45 g

Sodium

1503.43 mg

Cholesterol

98.34 mg

Nutritional information is approximate, based on 1 serving of 3.

https://jennyblogs.com/blog/2024/7/3/chicken-and-broccoli-stir-fry

chicken stir fry, better than take-out, broccoli stir fry, sweet and sour stir fry, healthy stir fry

dinner

Asian

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Chicken Fricassée

Last Updated September 7, 2024

Chicken fricassée is a French chicken stew, consisting of browned chicken and vegetables in a creamy mushroom sauce.

It starts with a simple pan fry of chicken in a skillet with butter, until they’re nice and brown. The chicken is removed from the pan so you can cook onions, carrots, mushrooms, garlic, and a bit of thyme. Flour, chicken broth, and white wine are added to make a slightly thick, hearty sauce. Finally, cream (or milk if you prefer a lighter or less expensive version) and a splash of lemon juice are added at the end to turn the sauce into a creamy, velvety wonder, perfect for serving over mashed potatoes.

The whole thing can be cooked on the stove or it can also be finished in the oven. It goes a little quicker on the stove, my preferred version. My mom, on the other hand, prefers to finish hers in the oven. She likes the hands-free time while it’s in the oven to clean up the kitchen, which is also useful!

This makes for a convenient rotation to weeknight dinners since most of the ingredients I always have on hand, save for the mushrooms. This can be made without the mushrooms if you so prefer, but honestly it’s one of my favorite parts so I make sure to add mushrooms to my grocery list!

I’m not normally a meat, carrot, and potato kind of girl, but ever since I first made this a few years ago it’s become a part of our regular dinner rotation, it’s so delicious and satisfying.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from The Toasty Kitchen

---

Chicken Fricassée

Serves about 4

Ingredients:

Chicken fricassée over mashed potatoes

• 2 Tbsp / 28g butter

• 1 lb / 454g uncooked chicken breasts

• 2-3 carrots, sliced into half moons

• 1 onion, diced medium

• 8 oz / 227g white button mushrooms, sliced

• 2 cloves garlic, minced

• 1/2 tsp dried thyme

• 2 Tbsp / 15g flour

• 1/2 cup / 119g dry white wine

• 1 cup / 237g chicken broth

• 1/2 cup / 119g heavy cream, half & half, or milk

• 2 Tbsp / 28g fresh lemon juice

• salt and pepper

Directions:

1. Take the chicken breasts and lay them on a cutting board. Slice each chicken breast horizontally into two thinner breasts, slicing parallel to the cutting board. It’s like butterflying, but cut all the way through so you have two separate pieces.

2. Heat the butter in a large pan or cast iron skillet over medium heat. Add all the pieces of chicken, and cook for a few minutes on each side until internal temperature reaches 165° / 74°C. Remove chicken from pan and set aside.

3. Add carrots and onion to hot pan and cook several minutes, until starting to soften.

4. Add mushrooms and cook for another few minutes, until mushrooms are cooked and have mostly released their water.

5. Add garlic and thyme, cook for just another minute.

6. Add flour and stir to coat all vegetables, cook another minute or so.

7. Add the white wine to deglaze the pan.

8. When the wine is almost evaporated, add the chicken broth; stir until sauce is smooth and slightly thickened.

9. Remove pan from heat and stir in cream and lemon juice; season with salt and pepper to taste.

10. Add chicken breasts back into sauce; serve. Goes great with mashed potatoes.

Jenny’s Notes:

• Step 1 could be optional, you can keep your chicken breasts whole if you wish. I like cutting my chicken breasts into thinner pieces before cooking since a whole chicken breast is usually much bigger than a serving, and it takes longer to cook. Our butcher in Italy always cut our chicken breasts like this and I loved it, thinner pieces of meat that are done cooking in a matter of minutes.

• If you prefer, bone-in chicken (legs, thighs, etc.) can be used. Adjust cooking time accordingly to ensure chicken is cooked through (165°F / 74°C)

• I have made this before without the wine, and it was still wonderful. So if you don’t have any on hand or just prefer to cook without it, omit the wine with no worries.

• To finish this dish in the oven, you’ll want to make the whole thing in a pan that is able to go into the oven, such as a cast iron skillet. Follow recipe as written up through step 8. Add chicken back into the pan (without adding cream or lemon juice) and place in an oven preheated to 350°F / 177°C. Bake uncovered for 35-45 minutes, or until sauce is bubbly. Remove from oven and stir in cream and lemon juice.

• If you choose to finish in the oven, you can focus more on browning the chicken in the pan in step 2 rather than cooking it through, since it will be baked in the oven. Just make sure the chicken is fully cooked before you take it out of the oven at the end!

Yield 4

Author Jennyblogs

Prep time

15 Min

Cook time

35 Min

Total time

50 Min

Print

With ImageWithout Image

Chicken Fricassée

French chicken stew with carrots, onion, and mushrooms in a creamy white wine sauce

Cook modePrevent screen from turning off

Ingredients

• 2 Tbsp / 28g butter
• 1 lb / 454g uncooked chicken breasts
• 2-3 carrots, sliced into half moons
• 1 onion, diced medium
• 8 oz / 227g white button mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 2 Tbsp / 15g flour
• 1/2 cup / 119g dry white wine
• 1 cup / 237g chicken broth
• 1/2 cup / 119g heavy cream, half & half, or milk
• 2 Tbsp / 28g fresh lemon juice
• salt and pepper

Instructions

1. Take the chicken breasts and lay them on a cutting board. Slice each chicken breast horizontally into two thinner breasts, slicing parallel to the cutting board. It’s like butterflying, but cut all the way through so you have two separate pieces.
2. Heat the butter in a large pan or cast iron skillet over medium heat. Add all the pieces of chicken, and cook for a few minutes on each side until internal temperature reaches 165° / 74°C. Remove chicken from pan and set aside.
3. Add carrots and onion to hot pan and cook several minutes, until starting to soften.
4. Add mushrooms and cook for another few minutes, until mushrooms are cooked and have mostly released their water.
5. Add garlic and thyme, cook for just another minute.
6. Add flour and stir to coat all vegetables, cook another minute or so.
7. Add the white wine to deglaze the pan.
8. When the wine is almost evaporated, add the chicken broth; stir until sauce is smooth and slightly thickened.
9. Remove pan from heat and stir in cream and lemon juice; season with salt and pepper to taste.
10. Add chicken breasts back into sauce; serve. Goes great with mashed potatoes.

Notes

• Step 1 could be optional, you can keep your chicken breasts whole if you wish. I like cutting my chicken breasts into thinner pieces before cooking since a whole chicken breast is usually much bigger than a serving, and it takes longer to cook. Our butcher in Italy always cut our chicken breasts like this and I loved it, thinner pieces of meat that are done cooking in a matter of minutes.
• If you prefer, bone-in chicken (legs, thighs, etc.) can be used. Adjust cooking time accordingly to ensure chicken is cooked through (165°F / 74°C)
• I have made this before without the wine, and it was still wonderful. So if you don’t have any on hand or just prefer to cook without it, omit the wine with no worries.
• To finish this dish in the oven, you’ll want to make the whole thing in a pan that is able to go into the oven, such as a cast iron skillet. Follow recipe as written up through step 8. Add chicken back into the pan (without adding cream or lemon juice) and place in an oven preheated to 350°F / 177°C. Bake uncovered for 35-45 minutes, or until sauce is bubbly. Remove from oven and stir in cream and lemon juice.
• If you choose to finish in the oven, you can focus more on browning the chicken in the pan in step 2 rather than cooking it through, since it will be baked in the oven. Just make sure the chicken is fully cooked before you take it out of the oven at the end!

Nutrition Facts

Calories

304.93

Fat

12.69 g

Sat. Fat

6.48 g

Carbs

14.38 g

Fiber

2.31 g

Net carbs

12.05 g

Sugar

6.12 g

Protein

28.4 g

Cholesterol

99.61 mg

Sodium

494.26 mg

Nutritional Information is approximate. Based on 4 servings, using heavy cream

https://jennyblogs.com/blog/2023/1/28/chicken-fricasse

chicken breasts, chicken stew, french chicken dish, chicken fricassée, carrots, onions, mushrooms, white wine sauce

Dinner

French

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Parmesan Pan-Fried Chicken

Happy quarantine day I-don’t-know-what-number! 44? 46? Regardless, I think we’re all open to new dinner ideas at this point and really looking forward to being able to go to restaurants again.

One thing that has made this quarantine a little easier is having access to yummy food and snacks, so I don’t miss going out too much. I’m thankful for a space I can make and create food, grocery stores, and for my mom who taught me so much about being in the kitchen.

But. That doesn’t mean some nights I don’t miss the ease of take out, especially the pizzeria behind my house, or being able to sit down in a nice space and then people bring you whatever you choose to eat in exchange for some money. Restaurants are so cool, you guys.

That’s where today’s Parmesan Pan-Fried Chicken comes into play. It’s easy, ready in 10-15 minutes, and so delicious. It’s no fuss, because there is no egg or flour breading. This also makes for a lighter fried chicken, just a thin, flavorful crust and not nearly as much guilt as traditional fried chicken. And less dishes to wash! All you need are some chicken breasts, bread crumbs, oregano, garlic powder, salt, and parmesan cheese, plus a frying pan with a bit of butter.

I originally stumbled across this idea when making a chicken quinoa casserole, which uses a similar breading technique with the chicken: using simply a wet chicken breast before dipping in a breadcrumb mixture instead of the more common flour and egg battering. I thought, what happens if I do the same thing, but instead of putting it in the casserole, fry it in some butter? Well, this simple, delicious chicken was the result, and I’m happy to share the recipe with you today.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

A recipe by Jenny

---

Parmesan Pan-Fried Chicken

Serves 4-6

Ingredients:

• 4 uncooked boneless skinless chicken breasts, about 1.5 lbs / 680g

• 1/2 cup / 62g bread crumbs

• 1/4 cup / 25g grated parmesan cheese

• 1/2 tsp dried oregano

• 1/4 tsp garlic powder

• 1/4 tsp salt

• dash of pepper

• 2 Tbsp butter

Directions:

1. Starting with one chicken breast, lay it flay on a cutting board. Slice horizontally starting from the thicker end, to end up with two thinner pieces of chicken breast. Repeat with remaining chicken breasts.

2. In a medium bowl, mix together bread crumbs, cheese, garlic, oregano, salt and pepper.

3. In a large frying pan, melt 2 Tbsp butter over medium-high heat. Wet a chicken breast with water and press one side, then the other, into the bread crumb mixture. You can use your fingers to press on more of the mixture on areas that get missed. Place coated chicken into frying pan. Repeat with remaining chicken.

4. Cook on each side 5-7 minutes or until cooked through and golden brown. Internal temperature should read at least 165°F / 75°C. If the chicken starts to darken too quickly, lower the temperature.

Jenny’s Notes:

• If your frying pan isn’t big enough to accomodate all of the chicken, you can cook it in batches, starting with less butter, and adding more between each batch of chicken.

• Here in Italy I always buy meat from our butcher, who slices chicken breasts horizontally so they are twice as thin as the chicken breasts you get at the store. While you can choose to keep your chicken breasts whole and bread and fry them that way, keep in mind you will need to adjust the cooking time accordingly to cook the chicken through.

• You can use more butter for richer fried chicken, or less, for an even lighter fried chicken.

Yield 4-6

Author Jennyblogs

Prep time

5 Min

Cook time

14 Min

Total time

19 Min

Print

With ImageWithout Image

Parmesan Pan-Fried Chicken

The easiest fried chicken with no egg or flour battering, just wet the chicken and dip in spiced bread crumbs and parmesan cheese. Fry in butter and you have a crispy, delicious chicken ready in 15 minutes.

Cook modePrevent screen from turning off

Ingredients

• 1/2 cup / 62g bread crumbs
• 1/4 cup / 25g grated parmesan cheese
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp salt
• dash of pepper
• 2 Tbsp butter
• 4 uncooked boneless skinless chicken breasts, about 1.5 lbs / 680g

Instructions

1. In a medium bowl, mix together bread crumbs, cheese, garlic, oregano, salt and pepper.
2. In a large frying pan, melt 2 Tbsp butter over medium-high heat. Wet a chicken breast with water and press one side, then the other, into the bread crumb mixture. You can use your fingers to press on more of the mixture on areas that get missed. Place coated chicken into frying pan. Repeat with remaining chicken.
3. Cook on each side 5-7 minutes or until cooked through and golden brown. Internal temperature should read at least 165F / 75C. If the chicken starts to darken too quickly, lower the temperature.

Notes

If your frying pan isn’t big enough to accomodate all of the chicken, you can cook it in batches, starting with less butter, and adding more between each batch of chicken. Here in Italy I always buy meat from our butcher, who slices chicken breasts horizantally so they are twice as thin as the chicken breasts you get at the store. That said, I had to guess a bit at the quantity for the coating, as I’ve never made this with larger chicken breasts. I know how much I need to make for 3 thinner chicken breasts, but that’s not going to be helpful to many people. If you have leftover coating, you can store it in the fridge for up to 2 days, but I wouldn’t keep it much longer as raw chicken has touched it. You can use more butter for richer fried chicken, or less, for an even lighter fried chicken.

Nutrition Facts

Calories

337.55

Fat

12.62 g

Sat. Fat

6.01 g

Carbs

12.31 g

Fiber

0.80 g

Net carbs

11.51 g

Sugar

0.98 g

Protein

41.18 g

Sodium

506.17 mg

Cholesterol

122.64 mg

Nutritional information is approximate. Based on 4 servings.

https://jennyblogs.com/blog/2020/4/24/parmesan-pan-fried-chicken

chicken, pan fried, fried chicken, parmesan cheese, oregano, garlic, 15 minute dinners, quick dinners

dinner, poultry

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---