This broccoli cheddar chicken turns the flavors 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.
Testing Notes
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.
Ingredients for Broccoli Cheddar Chicken
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. Shred the cheddar before you start so it’s ready to melt over the chicken and broccoli at the end.
A Few Tips Before You Start
After searing, the chicken should be golden on both sides but not fully cooked through. If all 6 cutlets do not fit comfortably in the skillet, cook them in two batches so they brown instead of steam. Chicken tenders work well too, but they may cook a little faster, so start checking their temperature earlier. Before serving, check the thickest part with an instant-read thermometer, the chicken is ready at 165°F (74°C).
Let the cream sauce simmer gently until it lightly coats the back of a spoon before returning the chicken and broccoli to the skillet.
Once everything is cooked through, sprinkle the cheddar over the top. Freshly shredded cheddar melts best, then cover the skillet for a minute or two until the cheese is melted.
What to Serve with Broccoli Cheddar Chicken
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!
Storage and Reheating
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 medium (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.
- If all of the chicken cutlets don’t fit comfortably in the skillet, sear them in two batches so they brown instead of steam.
- For a thicker sauce, simmer it uncovered over gentle heat for an extra 1 to 2 minutes before adding the cheese.
- If the sauce gets too thick, add a splash of broth or cream before serving.
- 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
Pauline Burns says
Came out pretty good. My family enjoyed it. We tried it with mashed potatoes. We think It’d be better with white rice. Will definitely make again.
Diana says
White rice would be great with this, Pauline. I’m glad your family liked it, and thank you for making it!
sandy says
Can I leave out the chicken as I only have chicken breasts with skin and bones or have you got a suggestion for using my chicken?
Diana says
Yes, you can use the bone-in chicken breasts, but I wouldn’t cook them exactly the same way as the recipe. I’d sear them first, then finish them in the oven until they reach 165°F in the thickest part. Then make the broccoli and cream sauce separately on the stovetop and spoon it over the chicken before serving. That will give you more control and keep the broccoli from overcooking while the chicken finishes.