Easy broccoli cheddar chicken
User Reviews
4.5
Easy broccoli cheddar chicken
Description
Easy broccoli cheddar chicken brings together boneless, skinless chicken breasts cooked until golden and finished in a sauce combining heavy cream, chicken stock, cheddar cheese, and fresh broccoli florets. The sauce is flavored with minced garlic, diced onion, dried oregano and thyme, and a touch of lemon juice to lighten the creamy base. Cooking the broccoli in the sauce until just tender maintains some texture, while the melted cheddar cheese adds richness and a mild sharpness that complements the chicken. This method ensures the chicken stays moist and is enveloped in a flavorful, creamy vegetable sauce.
The dish is well-suited for serving alongside rice, pasta, or crusty bread to soak up the sauce, making it a filling main course with balanced flavors. The herbs contribute subtle earthiness, while the lemon juice offers a delicate tang that cuts through the cream.
To thicken the sauce further, a cornstarch slurry can be added once the broccoli is cooked, before melting in the cheese. Adjust seasoning with salt and pepper as needed for taste. This recipe is practical for a satisfying home dinner using simple ingredients.
Ingredients
- 4 large chicken breast boneless + skinless
- 2 tsp olive oil
- 1 tsp salt
- ½ tsp black pepper
For the sauce
- 1 onion finely diced
- 3 garlic minced, cloves
- 1 tsp oregano dried
- 1 tsp thyme dried
- 1 cup chicken stock
- 1 cup heavy cream or whipping cream
- 2 tsp lemon juice (or to taste)
- 3 cups broccoli larger florets, halved, florets
- 1 cup cheddar cheese grated
- salt to taste
- black pepper to taste
Instructions
- Place a sheet of parchment paper over chicken breasts then gently flatten to 1cm/0.4 inch thick, with a meat mallet or rolling pin.
- Drizzle with olive oil and season on both sides with salt and pepper.
- Brown the chicken in a large skillet or deep frying pan. Cook until golden brown on both sides and cooked through. Remove from the pan and set aside.
- Add the onion and garlic to the pan and cook for 1-2 minutes until fragrant then add the herbs. Cook for another minute.
- Pour in the stock, cream and lemon juice and bring to a simmer. Add the broccoli, cover and allow to cook for 3-5 minutes or until the broccoli stems are just tender. Check by piercing them with a sharp knife.
- Reduce the heat, add the cheese and allow to melt while stirring. Add the chicken back into the pan, spoon over the sauce, season to taste and serve.
Notes
- To thicken the sauce, whisk 2 teaspoons of corn starch with a few tablespoons of water and stir into the sauce after cooking the broccoli.
- Allow the sauce to thicken before adding the cheddar cheese to melt smoothly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 35g | 70% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 143mg | 48% |
| Sodium | 941mg | 39% |
| Potassium | 784mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1179IU | 24% |
| Vitamin C | 66mg | 73% |
| Calcium | 284mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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