This broccoli cheddar chicken turns the flavor of broccoli cheddar soup into a one-pan dinner with golden chicken cutlets, tender broccoli, and a creamy sauce with cheddar cheese on top. It’s ready in about 30 minutes, works as a low-carb meal on its own, and has enough sauce to spoon over pasta, rice, or mashed potatoes.
A quick note from my kitchen
I tested this with both chicken cutlets and chicken tenders, and both work really well. I prefer thin cutlets because they get a good golden sear and cook through right in the skillet, so there’s no need to finish the chicken in the oven.
Keep the broccoli florets quite small. The larger ones were still too firm by the time the chicken was ready. It’s a simple weeknight dinner with just a handful of ingredients, and I love serving it over pasta or mashed potatoes to catch the creamy sauce.
Skillet Chicken Meal Basics
Complete list of ingredients and amounts can be found in the recipe card below.
You’ll need chicken breasts, fresh broccoli, cheddar cheese, heavy cream, onion, garlic, and a few simple seasonings. Cut the broccoli into small florets so it cooks quickly, and shred the cheddar before you start so it’s ready to melt over the chicken and broccoli at the end.
Thin Chicken Cutlets Keep This Fast
Slicing the chicken breasts in half lengthwise gives each piece more surface area for browning and allows the chicken to cook quickly.
After searing, the chicken should be golden brown on both sides and not fully cooked through. The cutlets will finish cooking later in the sauce.
Just before serving, I always use an instant-read thermometer in the thickest part of the chicken to test the internal temperature. It’s done once it reaches 165°F.
Cut the broccoli small enough to cook in the Sauce
We’ll briefly sear the broccoli in the pan first, and then add it back later to finish cooking in the sauce.
Large broccoli florets won’t cook through and can throw off the timing of the recipe. Small florets cook quickly in a covered skillet, and they’ll stay green and tender instead of becoming mushy.
Add the Cheddar at the end
Once the broccoli and the chicken are fully cooked in the cream sauce, it’s time to add the shredded cheese! Keep the heat gentle and allow the cheese to melt naturally over the top of the broccoli and chicken.
Serve it Low Carb or Spoon it Over Something
As written, this cheesy chicken broccoli recipe is low-carb and gluten-free. Keep it that way, or serve it with a starch to soak up the extra sauce.
Pasta, rice, mashed potatoes, cauliflower mash, or roasted potatoes are all excellent options. Or, try it with some easy garlic bread on the side!
Store and reheat the sauce gently
Keep leftovers of your broccoli cheddar chicken in an airtight container in the refrigerator for up to 3 days.
Reheat on the stove over low heat, or in short microwave intervals. Avoid high heat because cream sauces like this one can easily separate.
If the sauce thickens, add a splash of milk, cream, or broth when reheating.
I know you’ll love how simple this skillet dinner is, and if you love these flavors, try it as a soup with my broccoli cheddar soup recipe, or as a casserole with my chicken broccoli rice recipe.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Skillet Broccoli Cheddar Chicken
Equipment
- cutting board
- sharp knife
- Tongs
- wooden spoon
Ingredients
- 3 (680 g) boneless, skinless chicken breasts about 1 ½ pounds, sliced lengthwise into 6 cutlets
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- 1 tablespoon (15 ml) olive oil or avocado oil
- 2 tablespoons (28 g) unsalted butter divided
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 cup (240 ml) heavy cream
- 1 small (285 g) head broccoli about 10 ounces, cut into small florets
- ½ cup (56 g) grated cheddar cheese
Instructions
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the broccoli florets and cook for 3 to 4 minutes, stirring occasionally, until bright green and lightly browned. Transfer to a plate.
- Season the chicken cutlets with the smoked paprika, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper.
- Add the chicken cutlets to the same skillet in a single layer. Sear for 3 to 4 minutes per side, until golden, then transfer to a plate. The chicken does not need to be fully cooked yet.
- Reduce the heat to medium. Add the remaining 1 tablespoon of butter and the diced onion. Cook for 3 to 4 minutes, stirring often, until the onion softens.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Pour in the heavy cream. Stir in the remaining ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes, until slightly thickened.
- Return the chicken and broccoli to the skillet. Cover and cook for 5 to 7 minutes, until the broccoli is tender and the chicken reaches 165°F (74°C).
- Sprinkle the cheddar over the chicken and broccoli. Cover for 1 to 2 minutes, until the cheese melts.
- Serve warm as is, or spoon over pasta, rice, or mashed potatoes.
Notes:
- Cut the broccoli into small florets so it cooks quickly in the cream sauce.
- For a thicker sauce, simmer it uncovered for an extra 1 to 2 minutes before adding the cheese at the end.
- Pasta, rice, and mashed potatoes are serving options and are not included in the nutrition estimate.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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