Cheesy chicken & broccoli is a one pan dish and a great family dinner for busy weeknights!
This delish main dish goes from stovetop to tabletop in minutes! Tender chicken breasts and broccoli covered in a creamy, homemade cheese sauce.
An Easy One Pan Dinner
- One pan means fewer dishes to wash.
- This dish cooks quickly, ready in under 30 minutes.
- The quick and creamy cheese sauce is easy to make and great over any vegetable.
- Double or triple the sauce and serve this dish over pasta.
- The cream cheese base of this sauce is naturally low carb.
Ingredients in Chicken and Broccoli
We love the combination of chicken and broccoli in stir fry, in casseroles, pasta, and simply in this dish.
Boneless, skinless chicken breasts should be pounded to about 1/2″ thick. This helps it cook quickly and evenly. Boneless chicken thighs can be substituted if you’d prefer.
Fresh broccoli is our veggie of choice in this recipe but frozen will work too. The cheese sauce pairs well with almost any vegetable. Add in cauliflower, green beans, peas, or asparagus.
The rich cheese sauce starts with cream cheese and is easy to make (no roux required). Simply whisk until smooth and then stir in the cheese. We love the addition of sharp cheddar for an extra boost of flavor but use your favorite cheeses.
How to Make Chicken and Broccoli
- Pound chicken, season, & brown in a skillet. Set aside.
- Add broccoli and broth cooking just until tender crisp. Remove from the skillet and set aside.
- Whisk in the cheese sauce ingredients into the pan per recipe directions below.
- Stir in the broccoli and service over the chicken.
Serve it over with a rice side dish, The BEST Mashed Potatoes, or keep it low carb with some cauliflower mashed potatoes.
Recipe Tips
- Pound the chicken to 1/2″ thickness so it cooks quickly and evenly. Cover it with plastic wrap when pounding to avoid splattering.
- If you don’t have a meat mallet, use a rolling pin.
- Cook the chicken just until it reaches 165°F, do not overcook.
- Lightly cover the chicken and broccoli while whisking the sauce to keep it warm.
- Add any juices from the chicken into the sauce for extra flavor.
- Sharp cheeses add more flavor to the sauce.
Storing Leftovers
Keep leftover chicken and broccoli in an airtight container in the refrigerator for up to 3 days. Add some milk or cream to thin out the sauce before reheating on the stovetop and serve with a sprinkle of fresh parmesan cheese.
Freeze portions for up to 4 weeks. Thaw overnight and reheat as directed.
More Cheesy Chicken!
- Cheesy Chicken Casserole – a reader favorite
- Homemade Chicken Alfredo – easy yet elegant
- Everything Cream Cheese Chicken – stuffed and breaded
- Air Fryer Chicken Parmesan – an easy twist on a classic dish
- Pizza Stuffed Chicken Breasts – so crispy & cheesy
Did you make this cheesy Chicken and Broccoli? Be sure to leave a rating and a comment below!
Cheesy Chicken and Broccoli
Equipment
Ingredients
- 1 pound chicken breast pounded ½ thick
- ½ teaspoon garlic powder
- ¼ teaspoon dried basil
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ¾ cup chicken broth more as needed
- 4 cups broccoli florets
- 4 ounces cream cheese cubed
- ½ cup sharp cheddar cheese shredded
- 2 tablespoons parmesan cheese shredded
Instructions
- Sprinkle chicken with seasonings.
- Heat oil in a skillet over medium-high heat. Add the chicken to the pan and cook 2 minutes or until browned. Flip over and cook an additional 2 minutes.
- Add broth to the pan, scraping up any browned bits. Add broccoli to the pan and cover. Cook covered about 3-4 minutes or until tender crisp and chicken is cooked through (165°F).
- Remove the broccoli and chicken and place on a serving plate.
- Add the cream cheese to the pan and stir until melted and creamy, adding more broth if needed. Whisk in the cheddar & parmesan cheese until smooth. Stir the broccoli into the sauce and spoon over chicken.
Notes
- To make this recipe quick, prepare the broccoli while the chicken cooks and shred the cheese while the broccoli cooks.
- Pound the chicken to 1/2" thickness so it cooks quickly and evenly. Cover it with plastic wrap when pounding to avoid splattering.
- If you don't have a meat mallet, use a rolling pin.
- Cook the chicken just until it reaches 165°F, do not overcook.
- Lightly cover the chicken and broccoli while whisking the sauce to keep it warm.
- Add any juices from the chicken into the sauce for extra flavor.
- Sharp cheeses add more flavor to the sauce. The sauce can be doubled or tripled if you'd like to serve this dish over pasta.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Main Course, Side Dish
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O! M! G! This was SOOOO GOOD! Made this 3 days ago and my family is still talking about it. I served the chicken and broccoli with baked potatoes and the cheese sauce went perfectly on everythinggggg. Definitely doubling the sauce next time. Thanks for the recipe!!!
I am so happy to hear that, Jaclyn!
Is there a difference with using prepared yellow mustard instead of dry mustard?
This recipe doesn’t call for mustard, but you could use a little of either. It’s be a great flavor!