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Creamy Chicken Broccoli Bake - Cozy, Weeknight Comfort

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Broccoli: 4 cups fresh broccoli florets (or 16 oz frozen, thawed and drained)
  • Butter: 3 tablespoons
  • All-purpose flour: 3 tablespoons (or use a gluten-free blend)
  • Chicken broth: 1.5 cups, low sodium
  • Milk or half-and-half: 1 cup (whole milk for extra creaminess)
  • Sour cream or Greek yogurt: 1/2 cup
  • Cheese: 1.5 cups shredded cheddar or a cheddar–mozzarella mix
  • Onion: 1 small, finely chopped
  • Garlic: 3 cloves, minced
  • Olive oil: 1 tablespoon
  • Seasonings: 1 teaspoon Dijon mustard, 1 teaspoon onion powder, 1/2 teaspoon paprika
  • Salt and pepper: To taste
  • Optional crunch: 1/2 cup panko or crushed buttery crackers + 1 tablespoon melted butter
  • Optional add-ins: 1 cup cooked rice or small pasta, 1/2 cup grated Parmesan, a pinch of red pepper flakes

Method
 

  1. Preheat and prep. Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Par-cook the broccoli. Steam or blanch broccoli for 2–3 minutes until bright green and just tender, then drain well. If using frozen, pat dry to avoid excess water.
  3. Sauté the aromatics. Warm olive oil in a skillet over medium heat. Cook onion for 3–4 minutes until soft. Add garlic and cook 30 seconds, just until fragrant.
  4. Brown the chicken. Add chicken to the skillet. Season with salt, pepper, onion powder, and paprika. Cook 4–6 minutes, stirring, until the pieces are no longer pink on the outside. They’ll finish cooking in the oven.
  5. Make the creamy sauce. In a medium pot, melt butter over medium heat. Whisk in flour and cook 1 minute to remove the raw taste. Slowly whisk in chicken broth, then milk. Simmer 3–4 minutes until slightly thick. Whisk in Dijon, 1 cup shredded cheese, and sour cream. Season with salt and pepper. The sauce should be pourable and smooth.
  6. Combine in the dish. Add broccoli and chicken mixture to the baking dish. If using rice or pasta, stir it in now. Pour the sauce over the top and gently toss to coat everything evenly.
  7. Top it off. Sprinkle the remaining 1/2 cup cheese over the surface. For crunch, mix panko with melted butter and scatter it over the cheese.
  8. Bake. Bake uncovered for 20–25 minutes, until the edges bubble and the top is golden. If the top isn’t browning, broil for 1–2 minutes—watch closely.
  9. Rest and serve. Let it sit 5 minutes so the sauce settles. Taste and finish with a pinch of salt, pepper, or red pepper flakes if you like heat.