Method
Drying & Seasoning: Pat both sides of the chicken breasts dry with paper towels. Season with salt and pepper.
Searing the Chicken: Heat the avocado oil in a large frying pan over medium-high heat until shimmering, 2 to 3 minutes. Swirl the pan and add the chicken breasts. Sear, undisturbed, for 5 to 7 minutes until golden-brown. Flip when the chicken releases easily.
Finishing Chicken Cooking: Flip the chicken over, add 1 tablespoon of butter between them, and swirl to distribute. Cook until internal temperature reaches 165°F, about 5 to 7 minutes more.
Resting & Slicing: Transfer the chicken to a plate or board and let rest for 3 minutes. Slice into 2-3 centimetre. Cover and set aside.
Steaming Broccoli: Meanwhile, steam the broccoli in boiling water on the stove until tender. Drain and set aside.
Making Alfredo Sauce: Add the remaining 7 tablespoons of butter to the same pan and melt over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
Simmering Sauce: Whisk in the heavy cream, grated Parmesan, nutmeg, salt, and pepper. Simmer for 3 to 4 minutes. Thin sauce if needed with pasta/broccoli water or chicken broth.
Combining: Add sliced chicken and steamed broccoli to the Alfredo sauce. Stir until well combined.
Broiling: Sprinkle with extra Parmesan or mozzarella and chopped basil or parsley. Broil for 1-2 minutes until bubbly and golden-brown.
Serving with ideas: Zoodles, Keto-Friendly, Vegetable Pasta, Keto-Friendly, Zucchini Fritters, Keto-Friendly, Chickpea Fritters, Keto-Friendly, Green Salad, Keto-Friendly or Baladi Salad.
Refrigerate: Let the dish cool completely. Store in an airtight container in the fridge for up to 3–4 days.
Freeze: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.
