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Creamy Broccoli Cheddar Chicken - Cozy, Comforting, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 small boneless, skinless chicken breasts or 6–8 chicken tenders
  • Broccoli: 4 cups small florets (fresh preferred, frozen works if thawed and patted dry)
  • Cream: 1 cup heavy cream or half-and-half (for a lighter version, use evaporated milk)
  • Stock: ½ cup low-sodium chicken broth
  • Aromatics: 3 cloves garlic (minced), 1 small shallot or ½ onion (finely chopped)
  • Thickener: 1 tablespoon flour or cornstarch (optional, for extra-thick sauce)
  • Flavor boosters: 1 teaspoon Dijon mustard, ½ teaspoon smoked paprika, pinch of red pepper flakes (optional)
  • Fat: 2 tablespoons butter + 1 tablespoon olive oil
  • Seasoning: Kosher salt and black pepper
  • Finishes: 2 tablespoons grated Parmesan (optional), fresh lemon juice (½ lemon), chopped parsley or chives

Method
 

  1. Prep the chicken. Pat the chicken dry. Season both sides with salt, pepper, and smoked paprika. This step locks in moisture and builds flavor.
  2. Sear for color. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Sear chicken 3–4 minutes per side until golden. Remove to a plate; it will finish cooking in the sauce.
  3. Soften aromatics. Lower heat to medium. Add remaining butter, then the shallot and garlic. Cook 1–2 minutes until fragrant, stirring so they don’t brown.
  4. Build the base. Whisk in flour (if using) and cook 30 seconds. Pour in chicken broth, scraping up any golden bits. Stir in Dijon and a pinch of red pepper flakes.
  5. Add cream. Slowly pour in the cream or half-and-half. Bring to a gentle simmer. The sauce should start to thicken slightly.
  6. Steam the broccoli right in the pan. Add broccoli florets, cover, and cook 3–4 minutes until bright green and crisp-tender. If using frozen, cook uncovered a bit longer to evaporate extra moisture.
  7. Stir in the cheese off heat. Turn heat to low. Add cheddar a handful at a time, stirring until smooth before adding more. If using Parmesan, add now. Don’t boil the sauce after adding cheese to prevent graininess.
  8. Finish the chicken. Nestle the chicken back into the skillet and simmer 3–5 minutes, spooning sauce over top, until the chicken reaches 165°F in the thickest part.
  9. Brighten and taste. Squeeze in a little lemon juice to cut the richness. Taste and adjust salt and pepper.
  10. Serve. Sprinkle with chopped parsley or chives. Serve with rice, buttered noodles, mashed potatoes, or crusty bread to catch the sauce.