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Broccoli Cheddar Chicken dish displayed as a tempting featured image.

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.