We have all had those midweek evenings where energy is low, the weather is gloomy, and dinner feels like a chore. This is exactly when our creamy broccoli chicken steps up to save the day. It’s comforting, unfussy, and comes together quickly — with just enough indulgence to make it feel like a treat. And let’s be honest, when there’s broccoli in the mix, we can assuage any guilt over the delicious cream sauce.
This is not a dish from our childhoods — in fact, broccoli was not exactly a staple growing up. However, it is one of those recipes that marked the start of our cooking journey. Kurvin first tasted a version of creamy broccoli chicken during an internship at an architecture practice in Gordon’s Bay. He stayed in a flat next to the firm’s founder and often shared meals with their family — it is one of those memories that has stuck.
We have since made it our own, layering in gentle warmth with cumin and coriander, and brightening the sauce with chopped tomatoes. The flavours are not overpowering — the spices simply add depth and roundness to the creamy sauce.
Our top tip? Roast your broccoli if time allows. It takes the flavour up a notch, bringing a caramelised edge that contrasts beautifully with the cream. The sauce is velvety but not too thick — ideal over fluffy basmati rice or with a chunk of crusty bread.
QUESTIONS YOU MAY HAVE ABOUT CREAMY BROCCOLI CHICKEN
Can I use ground spices instead of whole?
Yes! Whole spices add a layer of flavour, but ground ones work fine in a pinch.
Can I make it vegetarian?
Definitely — swap the chicken for mushrooms or chickpeas.
How can I thicken the sauce further?
Simmer it longer or stir in a spoonful of cream cheese or flour slurry.
Creamy spiced broccoli chicken
Ingredients
- 2 tbsp olive oil
- 3 large chicken breasts, cut into pieces
- 1 small broccoli, cut into small florets
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 cloves garlic
- 2 large tomatoes, diced (you can use around 100 ml /⅓ cup canned tomatoes)
- ½ cup cream (120 ml)
- ¼ tsp chilli flakes (optional)
- ½ tsp salt
- ½ tsp freshly ground pepper
Instructions
Simple method: fast and easy
- In a large pan over medium heat, add the whole cumin and coriander seeds and warm for a couple of minutes until aromatic
- Remove the spices from the pan, and crush coarsely with a mortar and pestle or grinder.
- Heat the olive oil in the pan over medium-high heat.
- Add the diced chicken, crushed spices, salt and pepper and cook for a couple of minutes, stirring a couple of times until the chicken is lightly golden on the surface.
- Stir in the garlic and tomato and allow to cook for a few minutes.
- Next add the broccoli, chilli flakes (if using) and cream and cook for 10-12 minutes, or until the chicken is cooked through. Stir regularly.
- Serve over some fluffy rice.
2025 edited method: caramelised broccoli and thicker sauce
- Season the broccoli with a pinch of salt and arrange in a single layer on a baking sheet. Drizzle with some olive oil and roast for 10-15 minutes in a pre-heated oven at 200℃ or until the broccoli is slightly caramelised.
- Follow the rest of the instructions as per the simple method, stirring in the broccoli in the last few minutes of cooking.