Description
Creamy Broccoli With Sun-Dried Tomatoes is a quick, flavorful stovetop side dish featuring tender broccoli florets cooked with sun-dried tomatoes and spices, finished with a rich and velvety cream sauce made with heavy cream, chicken stock, and Parmesan cheese. This low-carb, gluten-free recipe can easily be made vegetarian by substituting chicken stock for vegetable stock, making it a perfect addition to any meal in just 25 minutes.
Ingredients
Main Ingredients
- 2 Tablespoons (30 milliliters) avocado oil
- 1 medium head of broccoli, de-stemmed, cut into small florets (~325 grams)
- 6 sun-dried tomatoes, ~40 grams, roughly chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- ⅛ teaspoon red pepper flakes
- ½ cup + 2 Tablespoons (150 milliliters) heavy whipping cream
- ¼ cup unsalted chicken stock (use vegetable stock for vegetarian-friendly)
- ¼ cup (30 grams) grated Parmesan cheese
Garnish
- Freshly-cracked black pepper
Instructions
- Cook Broccoli, Sun-Dried Tomatoes, And Spices: Heat 2 tablespoons of avocado oil in a large skillet over medium heat until hot and glistening. Add the broccoli florets, roughly chopped sun-dried tomatoes, and all the spices (Italian seasoning, paprika, salt, garlic powder, pepper, and red pepper flakes). Cover the skillet with a lid and cook for about 10 minutes, stirring occasionally by removing the lid briefly to ensure even cooking and prevent burning.
- Add Remaining Ingredients And Finish Cooking: Reduce the heat to medium-low. Pour in the heavy whipping cream, unsalted chicken stock (or vegetable stock for a vegetarian version), and grated Parmesan cheese. Stir well to combine all ingredients thoroughly. Cook uncovered until the cream sauce slightly thickens, about 3 to 5 minutes, stirring regularly to prevent sticking and promote even sauce consistency.
- Garnish And Serve: Once the sauce has thickened and coated the broccoli evenly, remove the skillet from the heat. Garnish with freshly-cracked black pepper according to taste and serve immediately as a delicious side dish or accompaniment.
Notes
- Refrigerator Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating Instructions: Reheat gently in a pan over medium heat, stirring to retain sauce consistency, or microwave for 30-60 seconds until warm throughout.
- Vegetarian Substitute: Swap chicken stock for vegetable stock to make this dish vegetarian-friendly.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce may be less thick and creamy.
- Adding freshly minced garlic during cooking can enhance flavor if desired.
