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Melt-In-Your-Mouth Chicken Broccoli Bake – Creamy, Cozy, and Weeknight Easy

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken breasts (about 3–4 small breasts) or chicken tenderloins
  • 4 cups broccoli florets (fresh or thawed frozen), cut into bite-size pieces
  • 1 cup plain Greek yogurt or sour cream
  • 1/2 cup mayonnaise (adds richness and helps the “melt-in-your-mouth” texture)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika (smoked or sweet)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil or melted butter
  • Optional topping: 1/2 cup panko or crushed Ritz crackers mixed with 1 tablespoon melted butter
  • Optional garnish: chopped parsley or chives, lemon wedges

Method
 

  1. Heat the oven: Preheat to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Prep the broccoli: If using fresh, blanch in boiling salted water for 1 minute, then drain well. This keeps color bright and texture crisp-tender. If using frozen, thaw and pat dry to avoid excess moisture.
  3. Make the sauce: In a bowl, whisk together yogurt (or sour cream), mayonnaise, Dijon, garlic powder, onion powder, paprika, 1 teaspoon salt, and black pepper until smooth.
  4. Season the chicken: Pat chicken dry. Cut large breasts in half lengthwise for even cooking. Rub with olive oil or melted butter and a pinch of salt and pepper.
  5. Assemble the base: Scatter broccoli in the baking dish. Nestle chicken pieces on top, leaving a little space between them.
  6. Smother with sauce: Spoon the creamy mixture evenly over the chicken and broccoli. Don’t worry about perfection—just cover most surfaces so everything stays moist.
  7. Add cheese: Sprinkle cheddar and Parmesan over the top. For a crunchy finish, mix panko with 1 tablespoon melted butter and scatter over the cheese.
  8. Bake: Bake uncovered for 25–30 minutes if using tenders or thin-sliced breasts, or 30–35 minutes for thicker pieces. The chicken is done when it reaches 165°F in the thickest part and the top is bubbling and lightly golden.
  9. Rest and garnish: Let the bake sit for 5 minutes. Sprinkle with parsley or chives. A quick squeeze of lemon over servings brightens everything.
  10. Serve: Spoon over rice, quinoa, or mashed potatoes, or pair with crusty bread for scooping up the sauce.