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Creamy Pan Ranch Chicken & Broccoli

Ingredients

• 2 skinless chicken breast, trimmed and cut into bite-size pieces
• Pinch of salt
• Pinch of Pepper
• 1 tablespoons extra-virgin olive oil, divided
• 2 cups bite-size broccoli florets
• 1 tablespoons water
• 1/4 cup heavy cream
• 1 tablespoon white-wine vinegar
• 1 tablespoon mayonnaise
• 1/2 teaspoon cornstarch
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ cup mixed herbs

Directions

Season chicken with salt and pepper.

Heat 1/2 tablespoon oil in a large pan over medium heat.

Add the chicken and cook, stirring occasionally, until browned and just cooked through, 5 to 7 minutes. Transfer to a plate.

Add the remaining oil, broccoli and water to the pan.

Cover and cook, stirring occasionally, until tender-crisp, 3 to 4 minutes.

Transfer to the plate with the chicken.

Whisk cream, vinegar, mayonnaise, cornstarch, onion powder, garlic powder and some salt and pepper in a measuring cup.

Increase heat to medium-high and pour the cream mixture into the pan.

Bring to a simmer and cook, stirring, until thickened, about 2 minutes.

Return the chicken and broccoli to the pan and sprinkle with herbs; cook, stirring, until heated through, 1 to 2 minutes more.