We dug deep in our archives to find this one-pan saute with chicken, bacon, and broccoli in a creamy sauce that many community members return to again and again for a quick weeknight meal.
Onions / Broccoli / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Pre-cook broccoli - Place broccoli in a microwave-safe container. Cover with a damp paper towel and microwave until tender but still crunchy, 2 to 3 minutes. (Can be done up to 5 days ahead)
Rotisserie chicken - (Chop chicken for Thursday night at the same time.) Take meat off the bone and chop with a knife. (Can be done up to 3 days ahead)
Make sauce - Mix together stock, aminos, mustard, red pepper flakes, and arrowroot powder.
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Heat a skillet or saute pan over medium-high heat. Add oil and then bacon and onions to the heated oil. Saute for ~5 minutes.
Add chicken (reserve half if doubled for Thursday) and saute until chicken is heated through, ~1 minute.
Add sauce and broccoli to pan. Wait until sauce begins to bubble and then stir everything together. Continue cooking until sauce thickens and broccoli is heated through, ~2 minutes more.
Season with some salt and pepper. Add some hot sauce if you’d like it spicy. Enjoy!