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Cheesy Broccoli Chicken Bake – Comforting, Easy, and Family-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (about 3–4 small breasts), cut into bite-size pieces
  • 4 cups broccoli florets (fresh or thawed from frozen)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 cup sour cream or plain Greek yogurt
  • 1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup shredded mozzarella (optional, for extra melt)
  • 1 cup panko or regular breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • Fresh parsley or chives, chopped, for garnish (optional)

Method
 

  1. Prep the oven and pan: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
  2. Season the chicken: Pat the chicken dry. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the smoked paprika if using. Set aside.
  3. Soften the aromatics: Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant. Remove from heat.
  4. Make the creamy base: In a large bowl, whisk together the chicken broth, sour cream (or Greek yogurt), condensed soup, Dijon, onion powder, and garlic powder. Stir in the cooked onion and garlic. Taste and adjust salt and pepper as needed.
  5. Layer the bake: Add the broccoli and chicken to the baking dish. Pour the creamy mixture over the top and stir gently to coat everything. Sprinkle 1.5 cups cheddar and the mozzarella evenly over the surface.
  6. Top with crunch: In a small bowl, mix the breadcrumbs with the melted butter and a pinch of salt and pepper. Scatter evenly over the cheese. Finish with the remaining 1/2 cup cheddar.
  7. Bake: Cover loosely with foil and bake for 20 minutes. Remove the foil and bake another 15–20 minutes, until the chicken is cooked through (165°F/74°C at the thickest pieces), the sauce is bubbling, and the top is golden.
  8. Rest and garnish: Let the bake rest for 5–10 minutes to set. Sprinkle with chopped parsley or chives for a fresh finish.
  9. Serve: Spoon into bowls or plates. It pairs nicely with rice, quinoa, or buttered noodles to catch all that creamy sauce.