0 from 111 votes
Cheesy Chicken and Broccoli
Chicken & Broccoli smothered in a homemade cheese sauce is a delicious entrèe or side dish!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 359 kcal
Course:
Side Dish , Main Course , Dinner
Cuisine:
American
Ingredients
- 1 pound boneless skinless chicken breasts pounded ½" thick
- ½ teaspoon garlic powder
- ¼ teaspoon dried basil
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ¾ cup chicken broth more as needed
- 4 cups broccoli florets
- 4 ounces cream cheese cubed
- ½ cup shredded sharp cheddar cheese
- 2 tablespoons shredded Parmesan cheese
Instructions
- Place the chicken on a cutting board and cover with plastic wrap. Pound to ½-inch thickness with a meat tenderizer or rolling pin. Season the chicken with salt, pepper, garlic powder, and basil.
- In a large skillet, heat the oil over medium-high heat. Add the chicken to the pan and cook for 2 to 3 minutes or until browned. Flip over and brown for an additional 2 minutes.
- Add the broth to the pan, scraping up any browned bits. Add broccoli to the pan and cover. Cook covered for about 3-4 minutes or until tender crisp and chicken is cooked through (165°F).
- Remove the broccoli and chicken, place on a serving plate, and lightly cover to keep warm.
- Add the cream cheese to the pan and whisk until melted and creamy, adding more broth if needed. Whisk in the cheddar & parmesan cheese until smooth. Season with additional salt and pepper to taste.
- Spoon the cheese sauce over the chicken and broccoli and serve immediately.
Cup of Yum
Notes
- Leftovers can be stored in the fridge in a covered container for up to 3 days.
- To make this recipe quick, prepare the broccoli while the chicken cooks and shred the cheese while the broccoli cooks.
- Pound the chicken to 1/2" thickness so it cooks quickly and evenly. Cover it with plastic wrap when pounding to avoid splattering. If you don't have a meat mallet, use a rolling pin.
- Cook the chicken just until it reaches 165°F, do not overcook.
- Add any juices from the chicken into the sauce for extra flavor.
- Sharp cheeses add more flavor to the sauce. The sauce can be doubled or tripled if you'd like to serve this dish over pasta.
Nutrition Information
Calories
359
(18%)
Carbohydrates
8g
(3%)
Protein
33g
(66%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
120mg
(40%)
Sodium
687mg
(29%)
Potassium
805mg
(23%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1145IU
(23%)
Vitamin C
86mg
(96%)
Calcium
213mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 359
% Daily Value*
| Calories | 359 | 18% |
| Carbohydrates | 8g | 3% |
| Protein | 33g | 66% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 120mg | 40% |
| Sodium | 687mg | 29% |
| Potassium | 805mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1145IU | 23% |
| Vitamin C | 86mg | 96% |
| Calcium | 213mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.