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Cheesy Broccoli Chicken Bake - Comforting, Simple, and Satisfying

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

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Broccoli: 4 cups fresh broccoli florets (about 1 large head), or 16 oz frozen florets, thawed and patted dry
  • Onion: 1 small yellow onion, finely chopped
  • Garlic: 3 cloves, minced
  • Butter: 3 tablespoons
  • Flour: 3 tablespoons (for thickening)
  • Chicken broth: 1.5 cups, low-sodium
  • Milk or half-and-half: 1 cup (whole milk for creamier sauce)
  • Cheddar cheese: 2 cups shredded, divided (sharp cheddar melts well and adds flavor)
  • Parmesan: 1/4 cup grated
  • Olive oil: 1 tablespoon
  • Seasonings: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon dried thyme
  • Optional add-ins: 1 cup cooked rice or small pasta, 1/2 cup sour cream or Greek yogurt for extra creaminess
  • Topping (optional): 1/2 cup panko or crushed crackers tossed with 1 tablespoon melted butter

Method
 

  1. Preheat the oven: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Prep the broccoli: If using fresh, steam or blanch florets for 2–3 minutes until bright green and slightly tender, then drain well. If using frozen, thaw and pat dry. Dry broccoli prevents a watery bake.
  3. Season the chicken: Toss chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the paprika. Set aside.
  4. Sauté aromatics: Warm olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  5. Brown the chicken: Add chicken to the skillet. Cook 4–6 minutes, stirring, until lightly browned on the outside. It doesn’t need to be fully cooked through yet.
  6. Make the cheese sauce: Push chicken to one side. Melt butter in the empty space, then sprinkle in flour. Whisk the butter and flour together for 1 minute to form a roux. Slowly whisk in chicken broth, then milk, stirring until smooth. Simmer 2–3 minutes until slightly thickened.
  7. Season and add cheese: Stir in remaining salt and pepper, onion powder, and thyme. Turn off heat and fold in 1.5 cups shredded cheddar and the Parmesan until melted. If you want extra richness, stir in sour cream or Greek yogurt now.
  8. Combine in the dish: Spread broccoli in the prepared baking dish. If using rice or pasta, scatter it evenly over the broccoli. Pour the cheesy chicken mixture over the top and gently stir to coat everything.
  9. Topping and bake: Sprinkle the remaining 1/2 cup cheddar on top. If using a crunchy topping, combine panko with melted butter and scatter over the cheese. Bake 20–25 minutes until bubbly and golden around the edges.
  10. Rest and serve: Let it rest 5–10 minutes so the sauce sets slightly. Garnish with a pinch of paprika or chopped parsley if you like. Serve warm.