broccoli chicken
There’s something about the smell of garlic sizzling in olive oil that instantly takes me back to my mom’s kitchen. Toss in some tender chicken, fresh broccoli, and ooey-gooey cheese, and you’ve got a magic moment that’s basically dinner ready in under 30 minutes. This broccoli chicken skillet is one of those recipes I keep coming back to—especially after long days when reaching for takeout feels like admitting defeat. My kids actually ask for seconds, which is always a win in my book. It’s like a cozy hug on a plate, but with so much flavor and barely any fuss. Honestly, if you’re used to boiling broccoli and slapping it with plain chicken, this recipe might just change your mind on what dinner can be.
What is Broccoli chicken?
At its heart, broccoli chicken is the cozy, family-style combo of cooked chicken and tender broccoli, often pulled together with a savory sauce or cheese to keep things interesting. Think of it as the lovechild of healthy and hearty—a dish that gives you your greens and protein without feeling like a chore. The name says it all, but there’s so much room to play here. You could toss it together in a stir-fry, bake it in a creamy casserole, or my personal favorite, cook it up in a skillet with a layer of melted cheese on top. It’s one of those dishes that feels both familiar and special, a true weeknight warrior that never gets boring.
Why you’ll love this recipe?
What I love most about this broccoli chicken skillet is precisely how it hits all the right notes without any drama. First, the flavor is totally addictive—the garlicky chicken mingling with just-steamed broccoli and that cheddar-mozzarella blend? Seriously, it’s comfort food at its best. Then there’s the simplicity. If you can brown some chicken and steam a vegetable, you’re already halfway there, and the cheese melts it all into suitcase-worthy goodness. No complicated prep, no hunting for weird ingredients, just honest food that comes together in one pan.
It’s also budget-friendly. Chicken thighs or breasts and humble broccoli are always in season, and the cheeses you need are staples if you’ve got a fridge like mine. Plus, the versatility is unbeatable—you can tweak the seasonings, swap veggies, or make it gluten-free without batting an eye. It’s a bit like the chicken parmesan sibling’s laid-back cousin, less fussy but equally loved. This one’s a lifesaver on busy nights when you want something nourishing but don’t want to spend forever in the kitchen, and honestly, nothing beats the smell filling your whole house while it cooks.
How do you make Broccoli Chicken?
Quick Overview
This broccoli chicken skillet is basically a one-pan wonder: sear the chicken until golden, steam the broccoli so it stays bright and crisp-tender, then smother everything in melty cheese to bring it all together. The best part? The prep is minimal, cooking is straightforward, and cleanup is a snap. You don’t have to babysit the stove, and you get that ready-in-no-time satisfaction that always feels like a win. As someone who’s perfected this recipe through many family dinners, I can vouch that anyone can make this taste homemade and absolutely delicious with zero stress.
Ingredients
For the Chicken & Broccoli: For the Chicken & Broccoli: For the Chicken & Broccoli: For the Chicken
- 2 large boneless, skinless chicken breasts or thighs (thighs add juiciness!) – try to use fresh chicken from your local market if you can; quality makes a difference
- 3 cups fresh broccoli florets – I like the smaller pieces for quicker steaming, but big chunks work if you want a bit more bite
- 2 tablespoons olive oil – extra virgin if you prefer a richer flavor
- 2 cloves garlic, minced – fresh garlic is essential here; it wakes up the entire dish
- Salt and pepper to taste
For the Cheesy Goodness:
- 1 cup shredded sharp cheddar cheese – adds that signature sharp punch
- ½ cup shredded mozzarella cheese – for stretch and creaminess
- ¼ cup grated Parmesan (optional) – this kicks up the savory notes
For the Sauce (Optional but recommended):
- ½ cup chicken broth – keeps everything juicy and adds depth
- ¼ cup heavy cream or whole milk – gives you that rich, luscious finish (I sometimes swap this for almond milk and it turned out surprisingly creamy!)
- 1 teaspoon Dijon mustard – just a touch for zing
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat a large skillet over medium-high heat with olive oil until shimmering but not smoking. This is the moment when you want to get a nice sear, so don’t crowd the pan. If your skillet isn’t big enough, do the chicken in batches. While that’s heating up, pat your chicken dry with paper towels—this little step ensures you get a golden-brown crust instead of “gray mush.”
Step 2: Mix Dry Ingredients
For this recipe, the dry “mix” is just salt and pepper, but don’t skip seasoning your chicken well. I like to sprinkle salt and pepper on both sides just before adding it to the pan. If you want, you could add a pinch of smoked paprika or garlic powder here—experiment and make it your own!
Step 3: Mix Wet Ingredients
In a small bowl, whisk together the chicken broth, cream or milk, and Dijon mustard until smooth. The mustard might seem out of place, but trust me—it brightens the whole dish. Set aside for now while the chicken cooks.
Step 4: Combine
After searing the chicken for about 4 to 5 minutes per side, remove it from the pan and set aside. Pour the broth and cream mixture into the skillet, scraping up any browned bits from the bottom—this is where flavor magic happens. Let it simmer until slightly thickened, about 2 minutes.
Step 5: Prepare Filling
While the sauce thickens, steam your broccoli florets until they’re bright green and just tender, about 3 to 4 minutes. You want them to still have a bit of snap so they don’t get mushy when baked. Drain well and set aside.
Step 6: Layer & Swirl
Return the chicken to the skillet, nestle the broccoli around it, and pour any remaining sauce over everything. Sprinkle the shredded cheddar, mozzarella, and Parmesan evenly on top. It’s okay if the cheese spills over the edges—that’s what gives you those crispy, golden patches that I always race my kids to claim.
Step 7: Bake
Transfer the skillet to a preheated oven at 375°F (190°C). Bake uncovered for about 10-12 minutes, or until the cheese is bubbly and lightly browned and chicken registers 165°F (74°C) on an instant-read thermometer. If you don’t have a thermometer, cut into the thickest part—it should be opaque and juices clear, not pink.
Step 8: Cool & Glaze
Let the skillet cool for a few minutes before serving—that resting step helps the juices redistribute so nothing’s dry. I don’t usually add glaze to this dish, but if you want, a squeeze of fresh lemon juice right before serving perks up the flavors wonderfully.
Step 9: Slice & Serve
Slice the chicken into thick, juicy pieces with a sharp knife right in the skillet or serve whole for that rustic appeal. Spoon broccoli and melted cheese over the top and around the plate. This smells incredible, so get ready for those “wow” faces before anyone takes a bite.
What to Serve It With
For Dinner: I love pairing this broccoli chicken with simple buttery mashed potatoes or rice to soak up the cheesy sauce. A crisp green salad with vinaigrette cuts through the richness perfectly.
For Casual Family Nights: This goes great with warm garlic bread scraped with cheese and a cold glass of apple cider or iced tea. It’s comfort food that doesn’t feel heavy.
For Lunch Meal Prep: Make extra chicken and broccoli and pack with quinoa or toasted couscous for an easy, filling workday meal that reheats beautifully.
For Anytime Snacks: Pull some chicken and cheese onto a tortilla wrap or pita with extra spinach leaves—you’ve got an instant handheld treat.
Top Tips for Perfecting Your Broccoli Chicken
Chicken Prep: Patting your chicken dry before cooking is a game-changer. It helps you get that coveted golden crust instead of steaming the meat in the pan. Also, try to cook chicken pieces evenly sized for uniform cooking, and don’t poke or prod too much while frying—let it develop that crust!
Broccoli Freshness: Fresh broccoli is best, but if you’re using frozen, thaw and pat dry thoroughly before adding, or it’ll water down your skillet. When steaming, avoid overcooking—bright green and just tender is the sweet spot.
Mixing & Sauce: When mixing your sauce, don’t skip the Dijon mustard—it adds a subtle depth and helps the cream feel lighter. Stir sauce well into the pan browned bits for flavor layers. If your sauce is too thin, let it simmer more to thicken; if too thick, add a splash of broth.
Cheese Swirl: For an extra touch, sprinkle half the cheese while the sauce simmers to melt in, then finish baking with the rest on top for those oozy bubbles and browning. Mixing different cheeses (like mozzarella and sharp cheddar) creates both gooey texture and flavor depth.
Ingredient Swaps: Don’t have cheddar? Try gouda or fontina for creaminess. Out of broccoli? Green beans or asparagus work nicely. Swap chicken broth for veggie broth to make it lighter or dairy alternatives to keep it creamy but dairy-free.
Baking Nitty-Gritty: Oven temps vary, so check on your skillet a few minutes before time’s up to avoid dry chicken. I also place mine in the middle rack to get the best even melting and avoid burning the cheese too quickly.
Glaze & Final Touches: A simple drizzle of fresh lemon juice right before serving brightens the cheesy richness marvelously. Herbs like fresh thyme or parsley sprinkled on top add color and fresh notes as well.
I learned the hard way not to skimp on seasoning—undersalted chicken or skimpy broccoli steaming makes all the difference. And don’t forget resting the dish before serving; it seals the deal on juicy chicken every time.
Storing and Reheating Tips
Room Temperature: You can leave your broccoli chicken out for up to two hours covered with foil or a loose lid, but after that, it’s safest in the fridge.
Refrigerator Storage: Store leftovers in airtight containers for up to 3 days. Reheat gently in the microwave or oven, covered, to keep chicken moist and broccoli from drying out.
Freezer Instructions: This dish freezes well! Wrap tightly in freezer-safe foil or containers and store up to 2 months. Thaw overnight in the fridge and reheat slowly for best texture.
Glaze Timing Advice: If adding lemon juice or herbs, do so fresh when reheating—these don’t hold up well to freezing or long storage but make a fresh difference when served.
From experience, reheating covered with a splash of broth prevents drying out, and baking in an oven set to 350°F (175°C) works better than microwave for preserving flavors.
Frequently Asked Questions
Final Thoughts
It’s funny how the simplest dishes often become the most cherished. This broccoli chicken skillet has quietly worked its way into our family’s rotation because it’s straightforward, satisfying, and forgiving—a true kitchen companion. Whether you’re juggling busy weeknights or looking for that no-fuss dinner ritual, this little recipe delivers every time. The way the cheese melts over the garlicky chicken and crisp-tender broccoli is something you won’t soon forget. I hope you find the same joy I have in sharing this with my own family and friends. If you decide to make it, tell me how you tweaked it or what sides you served—it’s always fun to swap stories and ideas. Happy cooking, and here’s to many more delicious dinners!
Broccoli and Cheese Stuffed Chicken (Oven or Air Fryer)
Ingredients
Main Ingredients
- 2 cups broccoli florets, finely chopped
- 8 pieces thin chicken breast cutlets (about 3 to 4 ounces each)
- 1 large egg
- 2 teaspoons water
- 0.75 cup whole wheat or gluten-free seasoned breadcrumbs
- 4 slices cheddar cheese, cut in half (about 3 oz total)
- 0.75 teaspoon kosher salt
- spray olive oil spray
- pieces toothpicks
Instructions
Preparation Steps
- Preheat oven to 425°F and spray a sheet pan with olive oil spray.
- Place broccoli in the microwave with 1 tablespoon water, cover, and cook for 1 minute until soft. Drain and season with 1/4 teaspoon kosher salt.
- In a small bowl, whisk together the egg, water, and a pinch of salt to create an egg wash. Set aside. Place seasoned breadcrumbs in a separate bowl.
- If chicken cutlets are not 1/4 inch thick, pound them thin between wax paper using a mallet. Season both sides with 1/2 teaspoon kosher salt.
- Place a half slice of cheddar cheese in the center of each chicken cutlet, then top with 2 tablespoons of the cooked broccoli.
- Roll the chicken carefully to completely cover the cheese and broccoli filling. Secure ends with toothpicks if needed.
- Dip each rolled chicken piece into the egg wash, then coat with breadcrumbs. Transfer to the prepared sheet pan. Spray both sides with olive oil spray.
- Bake in the oven for about 25 minutes until chicken is cooked through and golden brown. Remove toothpicks before serving.
- Alternatively, preheat the air fryer to 400°F. Repeat the preparation steps for filling and breading. Spray chicken with olive oil and cook in batches for 14-16 minutes, turning halfway through. Remove toothpicks before eating.
