This Cheddar Broccoli Chicken is a comforting one-pan meal with tender chicken, fresh broccoli, and a rich, sharp cheddar sauce. It’s a weeknight hero that delivers maximum flavor with minimal fuss. You’ll love how this Cheddar Broccoli Chicken comes together for a creamy, satisfying dinner everyone will enjoy.
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Why You’ll Love This Cheddar Broccoli Chicken
- One-pan wonder: Complete protein, veg, and sauce with minimal cleanup.
- Rich yet light sauce: Sharp cheddar and cream cheese create a silky, clingy coating.
- Flexible ingredients: Easily swap veggies or cheese to use what you have.
- Better leftovers: Flavors meld overnight for an incredible next-day lunch.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 3 cups broccoli florets (fresh is best, about 1 medium head)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream or half-and-half
- 1/2 cup whole milk
- 2 cups freshly grated sharp cheddar cheese
- 2 oz cream cheese, softened
- 1/2 tsp Dijon mustard (optional, but recommended)
Tools: A large, oven-safe skillet (like cast iron or stainless steel), a microplane or box grater, and a whisk.
Notes: The quality of your cheddar really matters here—the sharper, the better for that classic flavor. And please, grate your own cheese! Pre-shredded bags contain anti-caking agents that can make your sauce grainy instead of velvety smooth.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 42 g |
| Fat: | 30 g |
| Carbs: | 10 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken breasts to an even thickness. This is the single best trick for perfectly cooked, juicy chicken every time. Just place them between two pieces of plastic wrap and gently pound the thicker ends until they’re uniform—about 3/4-inch thick.
- Use fresh broccoli florets for the best texture. Frozen broccoli will release too much water as it thaws, making your sauce thin and watery. If you must use frozen, thaw it completely and pat it very, very dry with paper towels first.
- Grate your own cheese from a block. I know it’s an extra step, but it makes a world of difference in how your sauce melts. Pre-shredded cheese is coated to prevent clumping, which also prevents it from melting into a smooth, creamy sauce.
- Let your cream cheese come to room temperature. This ensures it will whisk into the sauce seamlessly, without leaving any little lumps behind. Just take it out of the fridge when you start prepping.
How to Make Cheddar Broccoli Chicken
Step 1: Preheat your oven to 375°F (190°C). Pat the chicken breasts completely dry with paper towels—this is key for getting a nice sear. Season both sides generously with salt, black pepper, garlic powder, smoked paprika, and onion powder. You’ll notice the spices create a beautiful, ruddy color on the chicken.
Step 2: Heat the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts. You should hear a satisfying sizzle. Sear for 4-5 minutes per side, until you have a gorgeous golden-brown crust. The chicken won’t be cooked through yet—that’s perfect. Remove the chicken to a clean plate and set it aside. The skillet will have lovely browned bits at the bottom; that’s flavor gold, so don’t wipe it out!
Step 3: Reduce the heat to medium and add the butter to the same skillet. Once melted, sprinkle in the flour and whisk constantly for about 1 minute. You’re making a roux, and you’ll notice it will smell a little toasty and look like a pale paste. This step cooks out the raw flour taste and thickens your sauce beautifully.
Step 4: Slowly pour in the chicken broth while whisking continuously. This will create a lot of steam and the mixture will look a bit lumpy at first—just keep whisking and it will smooth out into a thin gravy. Let it simmer for a minute until it thickens slightly.
Step 5: Whisk in the heavy cream and milk until the sauce is completely uniform. Now, add the softened cream cheese and Dijon mustard (if using). Keep whisking until the cream cheese has fully melted and incorporated. The sauce should be smooth and have a lovely, pale cream color at this stage.
Step 6: Turn off the heat. Gradually add the grated cheddar cheese, a handful at a time, whisking after each addition until it’s fully melted before adding more. This patience is what gives you that silky, non-grainy sauce. Once all the cheese is in, taste the sauce and adjust seasoning with more salt and pepper if needed. It should be rich, sharp, and perfectly seasoned.
Step 7: Nestle the seared chicken breasts and any accumulated juices back into the skillet, submerging them partway in the cheese sauce. Scatter the fresh broccoli florets around and in between the chicken pieces. The broccoli will steam and cook perfectly in the oven.
Step 8: Transfer the entire skillet to the preheated oven and bake, uncovered, for 15-18 minutes. You’re looking for the chicken to reach an internal temperature of 165°F (74°C) and the broccoli to be tender-crisp. The sauce will be bubbly around the edges. If you want a more golden top, you can broil it for the last 1-2 minutes, but watch it closely!
Step 9: Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Let the dish rest for 5 minutes before serving. This allows the chicken to reabsorb its juices and the sauce to thicken up just a touch more. Serve it directly from the skillet for a beautiful, rustic presentation.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat gently on stovetop with a splash of milk or broth to restore creaminess.
Serving Suggestions
Complementary Dishes
- Buttered egg noodles or pasta — The ultimate comfort food pairing. The noodles act as a perfect canvas to soak up every last drop of that incredible cheese sauce.
- Garlic mashed potatoes — Creamy, fluffy potatoes provide a wonderful textural contrast and make the whole meal feel even more indulgent and satisfying.
- A simple, crisp green salad with a vinaigrette — The sharp, acidic dressing cuts through the richness of the cheesy chicken and broccoli, balancing the plate perfectly.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — Its bright acidity and citrus notes are a fantastic counterpoint to the creamy, cheesy elements of the dish.
- A light-bodied lager or pilsner — The clean, effervescent quality of the beer cleanses the palate between bites, making each mouthful taste as good as the first.
Something Sweet
- Warm apple crisp with vanilla ice cream — The cozy, spiced fruit and cold creaminess is a classic, comforting finish that doesn’t require much effort after your main course.
Top Mistakes to Avoid
- Mistake: Adding frozen broccoli directly to the skillet. The excess water will dilute your carefully crafted cheese sauce, turning it from luscious and creamy to thin and watery. Always use fresh, or thoroughly thaw and dry frozen broccoli.
- Mistake: Using pre-shredded bagged cheese. The starches and cellulose used to keep it from clumping also prevent it from melting smoothly. Your sauce can end up grainy, oily, and separated. A little extra grating effort is so worth it.
- Mistake: Overcooking the chicken. Since the chicken continues to cook in the oven, searing it until fully done on the stovetop will result in dry, tough meat. You just want a good color on the outside; the oven will finish the job.
- Mistake: Adding all the cheese at once to the hot sauce. This can cause the sauce to “break,” where the fats separate from the liquids. Adding it gradually and off the heat allows it to melt gently and emulsify properly.
Expert Tips
- Tip: For a deeper flavor, deglaze your pan with a splash of white wine. After searing the chicken, add a 1/4 cup of dry white wine to the hot pan and scrape up the browned bits. Let it reduce by half before you add the butter and flour. It adds a wonderful complexity.
- Tip: If your sauce seems too thick, thin it out with a splash of warm broth or milk. Sauces can thicken as they sit, especially after baking. Just stir in a tablespoon or two of liquid at a time until it reaches your desired consistency.
- Tip: For extra broccoli flavor, blanch the florets first. Toss them in boiling water for 60-90 seconds, then immediately into an ice bath. This sets their vibrant green color and gives them a head start, ensuring they’re perfectly tender-crisp after baking.
- Tip: Use an instant-read thermometer for perfect chicken. Pull the skillet from the oven when the thickest part of the chicken breast reads 160-162°F (71-72°C). The residual heat will carry it to a safe 165°F (74°C) as it rests, giving you supremely juicy meat.
FAQs
Can I make this Cheddar Broccoli Chicken ahead of time?
Absolutely, and it works wonderfully. You can assemble the entire dish in the skillet up to a day in advance. Just cover it tightly and refrigerate. When you’re ready to eat, you’ll need to add 5-10 minutes to the baking time since you’re starting from cold. The sauce might look a little congealed straight from the fridge, but it will loosen up and become perfectly creamy again in the oven.
What can I use instead of heavy cream?
You can use half-and-half for a slightly lighter version, though the sauce won’t be quite as rich. For a dairy-free alternative, full-fat canned coconut milk is a surprisingly good substitute—it provides the necessary fat and creaminess. Just be aware it will impart a subtle coconut flavor that pairs better with a milder cheese like mozzarella.
My sauce turned out grainy. What happened?
This is almost always due to the cheese or cooking the sauce at too high a temperature. Pre-shredded cheese is the most common culprit. If you used block cheese, the sauce may have gotten too hot when you added it. Always add cheese off the direct heat. If it happens, you can sometimes save it by blending it with an immersion blender to re-emulsify the fats.
Can I use a different type of cheese?
Of course! A Gruyère and cheddar blend is fantastic for a more sophisticated, nutty flavor. Monterey Jack will give you an ultra-melty, mild sauce. For a little kick, swap out half a cup of the cheddar for a pepper jack. Just stick with good melting cheeses and avoid hard, aged cheeses like Parmesan as the primary cheese, as they can make the sauce oily.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat is gently on the stovetop over low heat, stirring occasionally, with a tiny splash of milk or broth to loosen the sauce. The microwave can work in a pinch, but heat it in 30-second intervals, stirring in between, to prevent the sauce from separating.
Cheddar Broccoli Chicken
Make this easy Cheddar Broccoli Chicken recipe for a creamy, one-pan dinner. Tender chicken, fresh broccoli, and sharp cheddar sauce. Get the recipe now!
Ingredients
Main Ingredients
-
4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
-
1 tbsp olive oil
-
1 tsp garlic powder
-
1 tsp smoked paprika
-
1/2 tsp onion powder
-
Salt and black pepper (to taste)
-
3 cups broccoli florets (fresh is best, about 1 medium head)
-
2 tbsp unsalted butter
-
2 tbsp all-purpose flour
-
1 cup chicken broth
-
1/2 cup heavy cream or half-and-half
-
1/2 cup whole milk
-
2 cups freshly grated sharp cheddar cheese
-
2 oz cream cheese (softened)
-
1/2 tsp Dijon mustard (optional, but recommended)
Instructions
-
Preheat your oven to 375°F (190°C). Pat the chicken breasts completely dry with paper towels—this is key for getting a nice sear. Season both sides generously with salt, black pepper, garlic powder, smoked paprika, and onion powder. You’ll notice the spices create a beautiful, ruddy color on the chicken.01
-
Heat the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts. You should hear a satisfying sizzle. Sear for 4-5 minutes per side, until you have a gorgeous golden-brown crust. The chicken won’t be cooked through yet—that’s perfect. Remove the chicken to a clean plate and set it aside. The skillet will have lovely browned bits at the bottom; that’s flavor gold, so don’t wipe it out!02
-
Reduce the heat to medium and add the butter to the same skillet. Once melted, sprinkle in the flour and whisk constantly for about 1 minute. You’re making a roux, and you’ll notice it will smell a little toasty and look like a pale paste. This step cooks out the raw flour taste and thickens your sauce beautifully.03
-
Slowly pour in the chicken broth while whisking continuously. This will create a lot of steam and the mixture will look a bit lumpy at first—just keep whisking and it will smooth out into a thin gravy. Let it simmer for a minute until it thickens slightly.04
-
Whisk in the heavy cream and milk until the sauce is completely uniform. Now, add the softened cream cheese and Dijon mustard (if using). Keep whisking until the cream cheese has fully melted and incorporated. The sauce should be smooth and have a lovely, pale cream color at this stage.05
-
Turn off the heat. Gradually add the grated cheddar cheese, a handful at a time, whisking after each addition until it’s fully melted before adding more. This patience is what gives you that silky, non-grainy sauce. Once all the cheese is in, taste the sauce and adjust seasoning with more salt and pepper if needed. It should be rich, sharp, and perfectly seasoned.06
-
Nestle the seared chicken breasts and any accumulated juices back into the skillet, submerging them partway in the cheese sauce. Scatter the fresh broccoli florets around and in between the chicken pieces. The broccoli will steam and cook perfectly in the oven.07
-
Transfer the entire skillet to the preheated oven and bake, uncovered, for 15-18 minutes. You’re looking for the chicken to reach an internal temperature of 165°F (74°C) and the broccoli to be tender-crisp. The sauce will be bubbly around the edges. If you want a more golden top, you can broil it for the last 1-2 minutes, but watch it closely!08
-
Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Let the dish rest for 5 minutes before serving. This allows the chicken to reabsorb its juices and the sauce to thicken up just a touch more. Serve it directly from the skillet for a beautiful, rustic presentation.09
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