Chicken Alfredo over Broccoli
This Chicken Alfredo over Broccoli has delicious creamy alfredo chicken over fresh steamed broccoli with bacon and fresh parmesan on top.
- 2-3 chicken breasts
- 1/3 cup olive oil
- 1/3 cup white vinegar
- 1 tablespoon minced garlic
- 1 tablespoon grain or dijon mustard
- 1 teaspoon italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 8-9 cups broccoli, large stems removed (2-3 heads)
- 1/2 cup unsalted butter (1 stick)
- 1 cup heavy cream
- 2½ cups fresh parmesan cheese
- 5-6 slices bacon (thick cut is best)
Notes
This dish has several components; though a simple dish, it helps to follow this order to have it ready in a shorter amount of time: 1) Cook the bacon first and set aside. You can even do this the day before or in the morning. 2) Make the chicken marinade and get the chicken marinating in the fridge while you make the broccoli and alfredo sauce. Once the sauce and broccoli are made, cook the chicken. 3)Once it’s done you’ll have everything else ready to put the chicken on top of.
Garlic Chicken
Make chicken marinade by combining oil, vinegar, minced garlic, mustard, italian seasoning, garlic powder, and salt. Whisk together. Pour over chicken and marinate for 30 minutes, up to overnight, in an airtight container or ziploc bag. When ready to cook chicken, heat a large skillet or saucepan to medium-high heat. Using tongs, remove chicken breasts from marinade and sear in pan.Sear both sides for 4-5 minutes until golden brown. Then pour the remaining marinade into the pan, turn heat down to medium low, and simmer for 10-15 minutes in marinade until chicken is cooked through. Remove from heat and let rest on a cutting board for 5 minutes before slicing.Slice chicken.
- 2-3 chicken breasts
- ⅓ cup olive oil
- ⅓ cup white vinegar
- 1 tablespoon minced garlic
- 1 tablespoon grain / dijon mustard
- 1 teaspoon italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 8-9 cups of broccoli (2-3 heads, large ends chopped off)
- ½ cup (1 stick) unsalted butter
- 1 cup heavy cream
- 2 ½ cups fresh parmesan cheese (not the dry kind)
- 5-6 slices bacon (thick cut is best)