* 2 boneless, skinless chicken breasts, cut into bite-sized pieces
* * 1 tablespoon olive oil
* * 2 cups Brussels sprouts, trimmed and halved
* * 3 cloves garlic, minced (or more if you’re a garlic lover like me!)
* * 1/2 cup low-sodium chicken broth
* * 1/4 cup heavy cream (or half-and-half for a lighter option)
* * 1 tablespoon fresh parsley, chopped (optional, for a pop of color and freshness!)
* * Salt and black pepper to taste
**Let’s make some magic!**
1. **Prep the Sprouts:** Wash and trim your Brussels sprouts. If they’re on the larger side, cut them in half so they cook evenly.
2. 2. **Sear the Chicken:** Pat your chicken pieces dry with a paper towel. Season them generously with salt and pepper. Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the chicken and cook for about 5-7 minutes, or until nicely browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
3. 3. **Sauté the Sprouts:** Add the Brussels sprouts to the same skillet. Cook for about 5-7 minutes, stirring occasionally, until they start to soften and get a little tender-crisp.
4. 4. **Garlic Power!** Add the minced garlic to the skillet with the Brussels sprouts and cook for about 1 minute until fragrant. Be careful not to burn the garlic!
5. 5. **Get Creamy!** Pour in the chicken broth and scrape up any
