Imagine broccoli with a nice, thick, cheese sauce. Now add in tender chunks of chicken. Now take that cheese sauce and transform it to a more flavorful version – made with pimiento cheese. Seriously. It is broccoli nirvana!
I could eat this dish morning, noon, and night for weeks and still be happy. What’s more impressive is that my husband (Mr. Picky Eater) likes it, too!
This is good, old fashioned comfort food in a skillet but it naturally fits into a low carb way of eating as well. We can all enjoy this dish, though, if you’re traveling the low carb road with me right now or on a different road entirely.
I do have to hurry up and write this post, though, because staring at this is making me want to cook it again for supper tonight so I’ve got to go get some more Price*s….
To make this, you’ll need: boneless skinless chicken breasts (Cut into bite sized pieces), raw broccoli (frozen will work), butter, Heavy Cream (can use half and half or milk), and Pimiento Cheese
To begin with, melt your butter in a large skillet over medium high heat.
Add your chicken and cook, stirring often, until browned and done on the inside.
Add your broccoli to the skillet and continue cooking, stirring often, for about five minutes.
After this, reduce heat to low and cover. Let this cook on it’s own for about ten minutes, or until the broccoli is tender.
Like this :).
Remove this all to a bowl so you can make your cheese sauce in this same skillet.
Place entire tub of pimiento cheese and heavy cream in the skillet.
Increase heat to medium low.
Stir this constantly until it is melted and smooth. This will only take a few minutes.
Add chicken and broccoli back to skillet and spoon sauce over, or spoon sauce over chicken and broccoli in a large serving bowl.
If you are a cheesy broccoli lover, get ready to meet your soul mate in this dish!
P.S. You might want to make double 🙂
Ingredients
- 2 boneless skinless chicken breasts cut into bite sized pieces
- 2-4 cups fresh broccoli can use frozen
- 11 ounces Pimento Cheese
- 1/2 cup heavy cream or half and half can use milk
- 1/4 cup butter
Instructions
- Place butter in large skillet over medium high heat until just melted. Add chicken and cook, stirring often, until chicken is browned and no longer pink in the center.
- Add broccoli and continue cooking, stirring often, for about five minutes. Reduce heat to low and cover. Allow to cook for ten minutes, or until broccoli is tender.
- Remove broccoli and chicken to a large bowl and set aside. Place pimiento cheese and cream in skillet. Increase temperature to medium low and cook, stirring constantly, until cheese is melted, smooth, and a nice sauce is formed. This will just take a few minutes.
- Return chicken and broccoli to skillet and stir to coat, or pour cheese sauce over chicken and broccoli in the serving bowl.
Nutrition
“The world is full of magical things patiently waiting for our wits to grow sharper.”
~Bertrand Russell
thank you for the low carb recipes. I am on this journey with you and because of you! you make eating low carb a little more tolerable with your wonderful recipes.
You can do this Melinda!! I’m so excited for us!
Appreciate the low carb recipes – please keep them coming! Your story inspired me to get on the low carb bandwagon!
Same here, Debi. Our journey starts tomorrow, Jun 1st. I must admit that we have thoroughly enjoyed finishing off any high carb leftovers. Tomorrow we’ll do our grocery shopping and load up on meat and low carb vegetables. This is also a great eating plan for Type 2 Diabetics (like me).
Welcome to the wagon Debi and Retha!!!! I’m so thrilled to be going along on this trip with you!
My grand-daughters are staying with me weekdays this summer.
This will be one of many of your recipes we’ll be making for our lunch, the big meal of the day. Yesterday we had your Baked Macaroni and Cheese and Craving Beans. Everyone loved these dishes. We’ve been enjoying your recipes and stories for a few years now and we want to let you know how much we appreciate you.
Oh my goodness, what a fun summer you are going to have!! Thank you so much for all of your support and for trying my dishes!!
WOW oh WOW oh WOW, Ms Christy – that looks and sounds awesome. I might just have to have some pimiento cheese shipped out west. I do miss it and haven’t had any since 1998 before I moved to Colorado. So until then I’ll make a slightly altered version of it this week. I have the chicken – I have the broccoli – I have the cream – I have some cheese…now to figure out an easy way to have it that deliciously creamy and smooth… Have an awesome day and as always, THANK YOU so very very much.
Monika, you should be able to make the pimento cheese yourself. Your grocery store probably carries jars of pimentos on your vegetable aisle. You can use a bag of shredded cheddar, or use Velveta and grate it yourself. Then all you need to add is mayonnaise.
Hi Monika! You could also make your own Pimento Cheese. I hope you have an awesome and blessed day as well!!
Hey Christy, Looks great. Don’t have quite enough broccoli but do have about a half head of cauliflower in veggie bin that I might sub for broccoli rather than make a trip to the store. As always, thanks for the great recipes.
That should work, let me know how it turns out!!
Hi Christy that looks so good but we do not have pimento cheese out here in Australia so I think I will sub with sweet chilli philly and see how that goes. I love the chicken broccoli casserole that is in your magazine with the crunch of slivered almonds in it, so this should be good to. Hope all is well with you and your family , god bless from Judi.
Blessings to you Judi! I you aren’t happy with the way it turns out you can make your own pimento cheese.
Oh cool…I have never noticed Price*s Pimento Cheese in any of my stores before, but their website states I can find it at my Kroger here in Norfolk…I sure hope that is the case…otherwise, I guess I will make homemade Pimento Cheese and then create this awesome, yummy looking dish!!!!
I hope you find it Tami!!