Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 4 cups fresh broccoli florets
  • 2 cloves garlic, minced
  • 1 cup heavy whipping cream, room temperature
  • 0.75 cup freshly grated Parmesan cheese
  • 2 tbsp unsalted grass-fed butter
  • 0.25 tsp ground nutmeg

Instructions:

  1. Pat the chicken completely dry with paper towels. Season with smoked paprika, sea salt, and black pepper.
  2. Heat avocado oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering. Add chicken in a single layer and cook for 5-6 minutes until golden and crackling on all sides. Remove chicken from the pan and set aside.
  3. Reduce heat to medium. Add butter to the skillet. Once melted, add the minced garlic and sauté for 1 minute, scraping the bottom of the pan to incorporate the savory chicken bits (fond).
  4. Pour in the heavy cream and add the nutmeg. Bring to a gentle simmer, whisking occasionally as the cream reduces and thickens.
  5. Gradually whisk in the freshly grated Parmesan cheese until the sauce reaches a velvety, napé consistency. Do not boil once the cheese is added to prevent separation.
  6. Return the seared chicken to the skillet. Add broccoli florets. Cover and cook for 3-4 minutes until broccoli is tender crisp. Toss to coat the chicken and broccoli thoroughly in the sauce. Serve immediately.