Cheesy Chicken and Broccoli
Indulge in the ultimate comfort food with this Cheesy Chicken and Broccoli recipe, a one-skillet wonder that combines tender, golden-seared chicken breasts, perfectly cooked broccoli florets, and a decadently creamy cheese sauce. Featuring a rich blend of sharp cheddar, Parmesan, and cream cheese, this dish is elevated with flavorful notes of garlic, paprika, and a hint of chicken broth for depth. Ready in just 50 minutes, it’s a family-friendly, low-carb dinner option that doesn't skimp on flavor. Serve it as a hearty main dish or pair it with your favorite side for a wholesome meal that’s sure to become a weeknight favorite. Perfect for those searching for quick, cheesy chicken recipes, this dish is as satisfying as it is simple to prepare!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons olive oil
- 3 cups broccoli florets
- 3 pieces garlic cloves, minced
- 1 cup chicken broth
- 0.5 cup heavy cream
- 4 ounces cream cheese, softened
- 1.5 cups shredded sharp cheddar cheese
- 0.5 cup Parmesan cheese, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Season both sides of the chicken breasts with salt, black pepper, and paprika.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the broccoli florets and cook for 3-4 minutes until slightly tender. Remove and set aside.
Lower the heat to medium-low and add the minced garlic to the skillet. Sauté for 1-2 minutes until fragrant.
Pour in the chicken broth and scrape the bottom of the skillet to deglaze. Let it simmer for 2 minutes.
Stir in the heavy cream and cream cheese, whisking until smooth and combined.
Add the shredded sharp cheddar cheese and Parmesan cheese to the skillet, stirring until melted and the sauce is creamy.
In a small bowl, mix the cornstarch and water to create a slurry. Stir it into the sauce to thicken, cooking for another 1-2 minutes.
Return the chicken and broccoli to the skillet, coating them in the sauce. Let simmer for 5 minutes until heated through.
Serve immediately, garnished with additional Parmesan or parsley if desired.
Nutrition Facts
Calories |
2586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.8 g | 239% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 5434 mg | 236% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 7.9 g | ||
| Protein | 187.3 g | 375% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1975 mg | 152% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1286 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
