EASY BROCCOLI CHEDDAR CHICKEN

Imagine tender chicken breasts smothered in a rich, creamy cheddar sauce, punctuated by the delightful pop of fresh broccoli florets; that’s Broccoli Cheddar Chicken in a nutshell, and I promise, this recipe is so easy, you’ll be making it all the time!

Let’s Gather Our Ingredients 

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika

For the Broccoli Cheddar Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups milk
• 1 cup chicken broth
• 8 ounces cheddar cheese, shredded
• 1 cup broccoli florets, steamed or lightly boiled
• 1/4 teaspoon nutmeg (optional, but trust me!)
• Salt and pepper to taste

Optional Garnishes:

• Chopped fresh parsley
• Extra shredded cheddar cheese

Step-by-Step Instructions: Let’s Get Cooking!

1. Prep the Chicken:

   First, pat your chicken breasts dry with paper towels. This helps them get a nice sear. Then, in a small bowl, combine the salt, pepper, garlic powder, and paprika. Sprinkle this mixture evenly over both sides of the chicken breasts. Don’t be shy!

2. Sear the Chicken:

   Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering (but not smoking!), add the chicken breasts to the skillet. Be careful not to overcrowd the pan; you might need to work in batches. Sear the chicken for about 4-5 minutes per side, until golden brown. The chicken doesn’t need to be cooked all the way through at this point – we’ll finish it in the sauce.

3. Make the Roux:

   Remove the chicken from the skillet and set it aside. Reduce the heat to medium. Add the butter to the skillet and let it melt completely. Once melted, whisk in the flour and cook for about 1-2 minutes, stirring constantly. This is called a roux, and it’s the base of our creamy sauce. Be sure to cook it long enough to get rid of the raw flour taste, but don’t let it brown too much.

4. Create the Creamy Sauce:

   Slowly whisk in the milk and chicken broth, a little at a time, making sure to incorporate it fully before adding more. Continue whisking until the sauce is smooth and starts to thicken. This might take a few minutes, so be patient. Once the sauce has thickened slightly, reduce the heat to low.

5. Add the Cheese and Broccoli:

   Stir in the shredded cheddar cheese until it’s completely melted and the sauce is smooth and creamy. Then, gently fold in the steamed or lightly boiled broccoli florets. Be careful not to overcook the broccoli; you want it to retain some of its crunch.

6. Simmer the Chicken in Sauce:

   Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken to coat it evenly. Cover the skillet and let the chicken simmer in the sauce for about 10-15 minutes, or until it’s cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to be sure!

7. Season and Serve:

   Season the sauce with salt, pepper, and nutmeg to taste. Garnish with chopped fresh parsley and extra shredded cheddar cheese, if desired. Serve immediately and enjoy your delicious Broccoli Cheddar Chicken!

Tips and Tricks for Perfect Broccoli Cheddar Chicken

• Don’t Overcook the Chicken: Overcooked chicken is dry and tough. Use a meat thermometer to ensure it’s cooked to the correct internal temperature.
• Freshly Shredded Cheese is Best: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Freshly shredded cheese melts beautifully into the sauce.
• Control the Thickness of the Sauce: If the sauce is too thick, add a little more milk or chicken broth. If it’s too thin, simmer it uncovered for a few more minutes to allow it to reduce.
• Broccoli Alternatives: Not a fan of broccoli? You can substitute other vegetables, such as cauliflower, peas, or green beans. Just make sure they’re cooked before adding them to the sauce.
• Spice it Up: Add a pinch of red pepper flakes to the sauce for a little heat.
• Add Cream Cheese: For an extra rich and creamy sauce, stir in 2-4 ounces of cream cheese along with the cheddar cheese.
• Make it Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply reheat the sauce, add the broccoli, and simmer the chicken until cooked through.

Serving Suggestions: What to Serve with Your Chicken

Broccoli Cheddar Chicken is incredibly versatile and pairs well with a variety of sides. Here are a few of my favorite serving suggestions:

• Rice: Serve it over fluffy white rice, brown rice, or quinoa for a complete and satisfying meal.
• Pasta: Toss it with cooked pasta, such as penne, rotini, or fettuccine, for a comforting and cheesy pasta dish. You can even try it with Crockpot Chicken Tortellini for an extra cheesy experience.
• Mashed Potatoes: Creamy mashed potatoes are a classic pairing with cheesy chicken dishes.
• Roasted Vegetables: Serve it alongside roasted vegetables, such as Brussels sprouts, carrots, or asparagus, for a healthy and flavorful meal.
• Salad: A simple green salad provides a refreshing contrast to the rich and creamy chicken.
• Bread: Crusty bread or garlic bread is perfect for soaking up the delicious sauce.
• Potatoes: If you’re a potato fan, you should try this with some Creamy Garlic Parmesan Crockpot Chicken & Potatoes, or even Garlic Parmesan Crockpot Chicken for a flavor explosion.

Variations to Keep Things Interesting

• Broccoli Cheddar Chicken Casserole: Combine the cooked chicken and sauce with cooked rice or pasta in a baking dish. Top with breadcrumbs and bake until golden brown and bubbly.
• Broccoli Cheddar Chicken Stuffed Peppers: Halve bell peppers and remove the seeds. Fill them with the cooked chicken and sauce, and bake until the peppers are tender.
• Broccoli Cheddar Chicken Quesadillas: Fill tortillas with the cooked chicken and sauce, along with some extra shredded cheese. Grill or pan-fry until golden brown and the cheese is melted.
• Broccoli Cheddar Chicken Soup: Add extra chicken broth to the sauce and blend it until smooth. Stir in some cooked chicken and broccoli florets for a comforting soup. For another soup option, you might enjoy Crock Pot Crack Potato Soup.
• Broccoli Cheddar Chicken Mac and Cheese: Stir the Broccoli Cheddar Chicken into your favorite Mac And Cheese recipe for a super cheesy and comforting twist.

Making it Healthier: Smart Swaps

Want to lighten up this Broccoli Cheddar Chicken recipe? Here are a few easy swaps you can make:

• Use Greek Yogurt: Substitute some of the milk with plain Greek yogurt for a protein boost and a tangier flavor.
• Whole Wheat Flour: Use whole wheat flour instead of all-purpose flour for added fiber.
• Reduced-Fat Cheese: Use reduced-fat cheddar cheese to cut down on the fat content.
• More Veggies: Add more broccoli or other vegetables to increase the nutritional value.
• Chicken Broth: Use low-sodium chicken broth to reduce the sodium content.
• Skip the Butter: You can use olive oil spray instead of butter to sauté the chicken, but it will affect the overall taste of the sauce.

Why This Recipe Works

Broccoli Cheddar Chicken is a winner for a few key reasons:

• It’s easy to make: The recipe requires minimal effort and uses simple ingredients that you probably already have on hand.
• It’s family-friendly: Kids and adults alike love the cheesy, creamy flavor.
• It’s versatile: You can easily customize the recipe to suit your taste and dietary preferences.
• It’s a complete meal: With the chicken, broccoli, and sauce, you have a protein, vegetable, and sauce all in one dish.
• It’s comforting: This dish is the ultimate comfort food, perfect for a cozy night in. It might even be as comforting as a bowl of Cheddar Garlic Herb Potato Soup!

So go ahead, give this Broccoli Cheddar Chicken recipe a try. I know you’ll love it! It’s a guaranteed crowd-pleaser and a perfect addition to your weeknight dinner rotation. Happy cooking!

Easy Broccoli Cheddar Chicken

Tender chicken breasts are smothered in a creamy cheddar sauce, complemented by fresh broccoli florets. This easy-to-make recipe is a family-friendly and comforting weeknight meal that combines protein, vegetables, and a delicious sauce in one dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups milk
• 1 cup chicken broth
• 8 ounces cheddar cheese, shredded
• 1 cup broccoli florets, steamed or lightly boiled
• 1/4 teaspoon nutmeg
• Salt to taste
• Pepper to taste
• Chopped fresh parsley optional
• Extra shredded cheddar cheese optional

Equipment

• Large Skillet
• Small bowl
• Whisk
• Spoon
• Meat thermometer
• Paper towels
• Measuring spoons
• Measuring cups
• Steamer or pot (for broccoli)

Method

 

1. Preheat oven to 375°F (190°C).
2. Pat the chicken breasts dry with paper towels.
3. In a small bowl, combine salt, pepper, garlic powder, and paprika.
4. Sprinkle the spice mixture evenly over both sides of the chicken breasts.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Sear the chicken breasts for 4-5 minutes per side, until golden brown. Remove chicken from skillet and set aside.
7. Reduce the heat to medium. Add the butter to the skillet and let it melt completely.
8. Whisk in the flour and cook for 1-2 minutes, stirring constantly to make a roux.
9. Slowly whisk in the milk and chicken broth, a little at a time, until smooth and thickened.
10. Reduce heat to low. Stir in the shredded cheddar cheese until melted and smooth.
11. Gently fold in the steamed or lightly boiled broccoli florets.
12. Return the chicken breasts to the skillet, nestling them into the sauce.
13. Spoon some sauce over the chicken to coat evenly.
14. Cover the skillet and simmer for 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
15. Season the sauce with salt, pepper, and nutmeg to taste.
16. Garnish with chopped fresh parsley and extra shredded cheddar cheese, if desired.
17. Serve immediately.

Notes

Don’t overcook the chicken. Freshly shredded cheese is best for a smooth sauce. Adjust sauce thickness by adding more milk/broth or simmering uncovered. Cauliflower, peas, or green beans can be substituted for broccoli. Add red pepper flakes for heat or cream cheese for extra creaminess. The sauce can be prepared ahead of time and stored in the refrigerator for up to 2 days. Consider serving over rice, pasta, mashed potatoes, or with roasted vegetables. To make it healthier, use Greek yogurt, whole wheat flour, reduced-fat cheese, more vegetables, low-sodium chicken broth, or olive oil spray instead of butter.