Chicken Broccoli & Cheese Recipe

Prepare chicken

Trim any excess fat from the chicken breasts. If breasts are thick, butterfly or pound to an even thickness about 1/2 inch so they cook evenly.

Season and sear

Season both sides of the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken 3-4 minutes per side until golden but not fully cooked through (internal temp about 150°F / 65°C). Transfer chicken to a plate and tent with foil.

Bring a medium pot of salted water to a boil. Add broccoli florets and blanch 2 minutes until bright green and slightly tender. Drain and immediately plunge into ice water to stop cooking. Drain well and set aside. Alternatively, steam broccoli 3-4 minutes until just tender.

Start roux

In the same skillet used for the chicken, reduce heat to medium and add the butter. Once melted, add the flour and whisk constantly 1–1.5 minutes to cook the raw flour taste but do not let it brown.

Add liquids

Slowly whisk in the chicken broth and then the milk, a little at a time, scraping any browned bits from the pan. Continue whisking until the mixture is smooth and starts to thicken, about 3–5 minutes.

Season the sauce

Stir in Dijon mustard, minced garlic, onion powder, smoked paprika, remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper and optional hot sauce. Simmer gently 1–2 minutes to meld flavors.

Add cheeses

Reduce heat to low. Gradually stir in the shredded cheddar and mozzarella, reserving 1/4 cup cheddar for topping. Stir until cheeses melt into a smooth sauce. Taste and adjust seasoning; add lemon juice and grated Parmesan, stir to combine.

Preheat oven to 375°F (190°C) if you want a baked finish. Slice the seared chicken into thick slices. In a 9x13-inch baking dish (or ovenproof skillet), arrange the blanched broccoli and chicken slices in an even layer. Pour the cheese sauce over the top, making sure everything is coated.

Sprinkle the reserved 1/4 cup cheddar and the mozzarella/cheddar mix if any left over. If using, mix the bread crumbs with 1 tablespoon melted butter and sprinkle over the top for a crunchy crust.

Bake uncovered 12–15 minutes until bubbly and the top is lightly golden. If you prefer skillet-only, cover and simmer 4–6 minutes until chicken reaches 165°F (74°C) and sauce is bubbly.

Remove from oven or skillet and let rest 5 minutes. Sprinkle with chopped parsley. Taste and adjust salt/pepper if needed. Serve warm, spooning extra cheese sauce over chicken and broccoli.