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Weeknight Chicken and Broccoli

I hope everyone had a wonderful Memorial day.  Our holiday weekend involved a camping trip up to the Smoky Mountains.  I guess you could say that when there are four boys living in the house, at some point in time, sleeping in the great outdoors becomes a given.  Fortunately for me, I enjoy it as much as they do.  If you’ve never been before, make sure you go at some point in time.  There is nothing quite like The Park.  Incredible hiking, amazing scenery, quaint towns, and windy roads leading to God knows where.

At one point on the journey, Garmen had us going up the sheer side of a cliff that was purely gravel all while navigating through pouring rain.  I’m pretty sure we were the first to drive on this road in years.  It is, of course, at this point in time when you contemplate tracking down a hotel with a roof and hot showers.  We soldiered on though, and ended up with beautiful weather for the rest of the trip and a pile full of memories for the record book.

Our final destination on the way back home was to the cozy little town of Waynesville, NC.  Every time I step foot here, I fall in love all over again.  With its quaint little sandwich shops, lively artistsan community, and the good ol’ Mast General Store, I can’t help but feel right at home.   The Mast has been around since 1883 and you can almost feel the history oozing from the wood planks when you enter.   Predictably, the boys favorite part of the whole experience was savaging the candy buckets for their favorite flavored loot.

I, of course, gravitated straight to the cooking section, filled with everything from colorful dishes to homemade condiments and jam.  I couldn’t help but snatch up a couple cookbooks; one for myself, and one for you all.  If you leave a comment down below, I’ll pick a winner on Monday and let you all know on Tuesday who the lucky recipient is.  And the best part?  It’s open to all my friends, US and beyond.  If you’d like to see more pictures of our travels, feel free to visit my Flickr account.

Coming home to an understocked kitchen means dinner needs to be quick and simple.  Enter in weeknight chicken and broccoli.  I whipped this up using what I had available and low and behold, it was a hit.  All three boys cleaned their plates and Drew just kept saying “chicken, brocky, I like it!”

To put together a bowl of this healthy dinner you’ll first start out by adding a pat of butter to your large frying pan.  Once the butter is melted, add in a couple cloves of minced garlic and let it have a minute or two to flavor up the butter.  Drop in a couple breasts worth of cubed chicken, sprinkle with a little salt and pepper and let it cook.

When the chicken is about 3/4 of the way done, add in a couple handfuls of chopped fresh broccoli.

Let the chicken cook through until no more pink remains and then pour in a little white wine and chicken stock.  And while we’re at it, a little basil and a chopped up green onion work nicely as well.

Stir it all together and turn the heat up to medium high.  Mix a little cornstarch with some water and dump it into the pan.  Bring the mixture up in temperature until it’s just boiling and allow it to thicken slightly.  Turn the heat off and stir in a little creme fraiche.

Simple, quick, healthy, delicious.  Serve it over freshy cooked quinoa as we did or, if you prefer, rice.

Vacation may be over, but we can take comfort in the fact that a hearty meal awaits us at the end of the road.

Weeknight Chicken and Broccoli

Total Time: 30 min


1 Tbsp Butter
2 Cloves Garlic, Minced
1 Pound Chicken, Cubed
8 Oz. Broccoli, Chopped
1/2 Cup White Wine
1 Cup Chicken Broth
1 Bunch Basil, Chopped
1 Green Onion, Chopped
1 Tbsp Corn Starch
4 Oz. Creme Fraiche (Can Sub Sour Cream)
Salt and Pepper, to Taste


Into a large pan, add the butter and melt on medium heat.

Add in the garlic and allow it to cook up for a minute or two.

Drop in the chicken and a pinch of salt and pepper. Let it cook up, stirring occasionally.

When the chicken is about 3/4 cooked through, add in the broccoli and allow the chicken to finish cooking.

Pour in the wine and chicken broth and add in the basil and green onion.

Turn the heat up to medium high.

Mix together the cornstarch along with a teaspoon of water and add the liquid to the pan.

Bring to a quick boil and allow the mixture to thicken.

Remove from heat and stir in the creme fraiche. Serve over quinoa or rice.