Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Post
Looking for more free recipes?

Subscribe to my email list and follow along on Instagram, Facebook, TikTok, Pinterest and Twitter for all of the latest updates.

Creamy Italian Broccoli With Sun-Dried Tomatoes garnished with black pepper in a large pan.

Creamy Broccoli With Sun-Dried Tomatoes

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


This Creamy Broccoli With Sun-Dried Tomatoes is a delicious stovetop broccoli side dish that can be made in only 25 minutes! Simply cook up broccoli florets and sun-dried tomatoes with spices before prepping an easy cream sauce. The dish is low in carbs, gluten-free, and can easily be made vegetarian-friendly with one simple ingredient swap.




  1. Cook Broccoli, Sun-Dried Tomatoes, And Spices: To a large skillet over medium heat, add avocado oil and heat until hot and glistening. Add broccoli florets, sun-dried tomatoes, and spices and cover pan with a lid. Cook for about 10 minutes, removing lid to stir occasionally.
  2. Add Remaining Ingredients And Finish Cooking: Reduce stovetop heat to medium-low and then, to pan, add heavy cream, chicken stock, and grated Parmesan. Stir all ingredients together until ingredients are well-combined. Cook, uncovered, until the sauce has slightly thickened, about an additional 3-5 minutes, stirring regularly.
  3. Garnish And Serve: Garnish with freshly-cracked black pepper and serve.

Recipe Notes:

Refrigerator Storage: Store the cooked dish in an airtight container in the fridge for up to 4 days.

Reheating Instructions: Reheat in a pan over medium heat or in the microwave for 30-60 seconds until warmed throughout.

Recipe Card powered byTasty Recipes