Ingredients
- Broccoli florets: 4 cups
- Unsalted butter: 2 tablespoons
- Garlic, minced: 4 cloves
- Heavy cream: 1/2 cup
- Grated Parmesan cheese: 1/2 cup
- Chicken or vegetable broth: 1/4 cup
- Salt and black pepper: To taste
Instructions
- Step 1: Melt the butter in a large skillet or pan over medium heat. Add the minced garlic and sauté for 30 to 60 seconds until fragrant, being careful not to let the garlic brown or burn.
- Step 2: Pour in the chicken or vegetable broth and bring the mixture to a simmer. Add the broccoli florets to the skillet, cover, and steam for 3 to 5 minutes until the broccoli is tender-crisp.
- Step 3: Remove the lid and stir in the heavy cream. Continue to simmer the sauce uncovered for 1 to 2 minutes until the cream begins to slightly thicken and reduce.
- Step 4: Reduce the heat to low and stir in the grated Parmesan cheese until it is completely melted and the sauce is smooth and creamy. Season the broccoli and sauce generously with salt and pepper to taste, stirring to ensure the florets are fully coated.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; remember the heavy cream and Parmesan sauce will thicken significantly as it chills.
- To reheat without the sauce breaking, use the stovetop over low heat, stirring slowly, and add a teaspoon of extra broth or water if the sauce appears too tight or oily.
- This rich, creamy side dish shines when served alongside simple protein mains like grilled lemon chicken, baked salmon, or a perfectly pan-seared steak.
- When sautéing the garlic, watch closely—it burns fast—and introduce the broth the moment it becomes fragrant to ensure the sauce stays sweet and prevents any bitterness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American