Equipment Needed
- Large skillet or braiser with high sides (a 12-inch is perfect)
- Tongs or a slotted spoon
- Wooden spoon or spatula
- Box grater (for the Parmesan)
- Measuring cups and spoons
Step-by-Step Instructions
I always start by getting my ingredients prepped—this dish moves quickly, so having everything ready is key. I pat my chicken pieces dry with a paper towel (this is crucial for a good sear!) and season them generously with salt and pepper. In my large skillet, I heat the olive oil over medium-high heat. Once the oil shimmers, I add the chicken in a single layer, resisting the urge to move it around. I let it sear for about 3-4 minutes per side, until it gets a beautiful golden-brown crust. Then, I remove it to a plate with my tongs. It won’t be fully cooked through yet, and that’s perfect—it will finish cooking in the sauce later.
In the same, now-flavorful skillet, I melt the two tablespoons of butter. As soon as it’s foamy, I add the minced garlic. Here’s a tip I learned the hard way: keep the heat at medium. High heat will burn the garlic in seconds, making it bitter. I stir the garlic for just 30-60 seconds until it’s incredibly fragrant—that smell is the soul of this dish. Then, I pour in the chicken broth, using my wooden spoon to scrape up all those delicious browned bits (the fond) from the bottom of the pan. This simple step adds so much depth of flavor.
Now, I bring the broth to a lively simmer. I add the broccoli florets and the fresh tortellini directly to the simmering liquid. If I’m using frozen tortellini, I add it straight from the freezer. I give everything a gentle stir, reduce the heat to medium, and cover the skillet with a lid. I let it cook for about 5 minutes. The steam will cook the tortellini and tenderize the broccoli perfectly. I peek once to give it a stir, and when the tortellini is floating and the broccoli is bright green and tender-crisp, I know we’re on track. (See the next page below to continue…)