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Quick One-Pot Chicken Broccoli Bake

Tender chicken and fresh broccoli baked in a creamy cheese sauce, all in one pot for easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American, Comfort Food
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces
  • 4 cups fresh broccoli florets
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 cups shredded cheddar cheese divided
  • 1 cup heavy cream
  • 0.5 cup chicken broth
Seasonings
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • salt and black pepper to taste
  • 0.25 cup fresh parsley chopped for garnish

Equipment

  • Large oven-safe skillet or Dutch oven
  • Cutting board and knife
  • Measuring cups and spoons
  • Meat thermometer

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a large oven-safe skillet or Dutch oven.
  2. Season chicken pieces with salt, pepper, paprika, garlic powder, and onion powder.
  3. Heat olive oil in skillet over medium-high heat, add chicken and cook 5-6 minutes until golden.
  4. Flip chicken and cook 3-4 minutes more, then add diced onion and cook 3-4 minutes until softened.
  5. Add garlic and thyme, cook 1 minute until fragrant.
  6. Pour in chicken broth and heavy cream, stirring to combine and scrape up browned bits.
  7. Add broccoli florets and distribute evenly, season with additional salt and pepper if needed.
  8. Sprinkle 1.5 cups cheese over dish, reserving remaining cheese.
  9. Bake 20-25 minutes until chicken reaches 165°F and broccoli is tender-crisp.
  10. Top with remaining cheese, bake 5 more minutes until melted and bubbly.
  11. Rest 5 minutes, garnish with parsley, and serve immediately.

Notes

For best results, use fresh broccoli and freshly shredded cheese. Can substitute chicken with turkey or make vegetarian with extra vegetables. Stores well in refrigerator for up to 4 days.