Whether you use a pan, pot, or skillet for this recipe, you will soon find that it will become a go-to meal on a hectic night.

To be honest, I'm not sure where I got this recipe, but when I first read it, I knew it would become a keeper. So, I pulled it out of my "To Try" file folder and tried it out.

Luckily, I had all the ingredients and used my large, trusty non-stick skillet and dinner was ready in about 30 minutes.

All you need is a can of cream of chicken soup, a couple cups of broccoli, butter, paprika and about 2 pounds of boneless, skinless chicken breasts. You can serve this dish alongside pasta, rice, or potatoes. My husband and son chose rice and they both said it was the perfect side for this recipe.

This recipe also called for a garnish of freshly chopped parsley and lemon wedges but it was such a hectic night that I forgot use them. The recipe still shined without them and is now put into the "keeper box." 

Saucy Garlic Chicken with Broccoli

2 pounds boneless, skinless chicken breasts

Kosher salt, black pepper for sesoning

Paprika for seasoning

4 tablespoons unsalted butter, divided

5 cloves garlic, finely minced

1 (10.5-ounce) can cream of chicken soup

1 cup water

2 to 3 cups broccoli (I used a 12-ounce bag)

1 teaspoon fresh parsley, chopped

Lemon wedges for garnish

Serve with rice, pasta, or potatoes

Season chicken on both sides with the salt, pepper, and paprika. (I like a lot of paprika.)

In a large skillet, pot or pan over medium-high heat, melt 2 tablespoons of butter and brown the chicken on both sides, about 5 to 7 minutes per side. Remove the chicken from the skillet and place on a plate and cover to keep warm.

In the same skillet add in the remaining 2 tablespoons of butter and the garlic. Stirring constantly, saute the garlic until fragrant, about 1 minute. Add in the water and chicken soup and whisk until the sauce is creamy and smooth. Reduce the heat to a low simmer and add the chicken and its juices to the sauce, stir and cover and let simmer for about 5 to 10 minutes. When chicken is done add in the broccoli, cover and cook until broccoli is tender but still firm, about 5 to 10 minutes longer. Garnish with parsley and serve with lemon wedges.

 Kings Mountain resident Cathey Noell writes about food and cooking for The Gaston Gazette and The Shelby Star. Email her at catheynoell@gmail.com.