Creamy Chicken and Broccoli

Chicken breast can sometimes be a little boring, and it’s not always easy to keep it juicy. Which leads me to why I love this recipe. The chicken turns out beautifully browned on the outside while staying tender and juicy inside, all smothered in the most incredible creamy sauce that reminds me of Alfredo. The broccoli adds the perfect bit of crunch to balance everything out, and give that vital vegetable nutrition!

This chicken and broccoli recipe can be served over pasta, but most of the time I enjoy it just as it is with a slice of sourdough bread on the side to soak up every last bit of the sauce. It’s so good and my own family raves about it every time I make it.

Chicken and Broccoli Video

How to Make Chicken and Broccoli

Turn this skillet into a hearty chicken and broccoli meal. Brown the chicken, build a quick cream sauce in the same pan, bake everything just until done, then eat it with your favorite carb. It’s saucy, cheesy, and great for busy weeknights.

• Cook the chicken: Preheat the avocado or olive oil in a large oven-safe skillet on the stovetop. Add chicken and sauté on high heat just until golden brown on all sides. Set the chicken aside.
• Whisk the cream sauce: Add heavy cream, Parmesan cheese, Italian seasoning, and garlic parsley salt to the pan and whisk on medium heat as it simmers. Continue whisking the mixture until a creamy sauce forms.
• Add the broccoli: Add the broccoli florets into the sauce and stir to coat the broccoli. Place the chicken back into the pan and nestle it in between the florets.
• Bake: Place the skillet into the 400°F preheated oven and bake for about 10 minutes or until the chicken is 165°F. Serve immediately for best texture and flavor.

Variations & Substitutions

Flex this easy chicken broccoli recipe with almost anything you have on hand. Swap the protein, load up on veggies, or lighten the sauce — it all works.

• Swap the protein: Chicken breast works best in this recipe, especially since the sauce helps it stay juicy. If you need an alternative, boneless thighs or tenders work well. Even shrimp, cubed ham, or leftover rotisserie chicken can be substituted in.
• Trade the broccoli: Cauliflower, asparagus, spinach, or zucchini hold up beautifully instead of broccoli. If using frozen broccoli, thaw and drain well, then add it at the end to avoid it from becoming mushy.
• Switch up the dairy: Half-and-half or milk can replace part of the heavy cream. Cream cheese can also be used to create an extra-luscious sauce, but stir in only a few ounces after the sauce thickens. For a tangy note, swap a portion of the cream with Greek yogurt.
• Use new ingredients to boost the flavor: Crumble bacon into the sauce, squeeze in a bit of lemon juice, or sprinkle red pepper flakes for savory, fresh, and/or spicy flavors. Swap in smoked gouda, Swiss, or cheddar cheese for a new personality on the cheese flavor.
• Add a crunchy topping (optional): If you like crispy tops, top the chicken casserole with breadcrumbs before sticking it in the oven.

Tips For A Creamy Chicken Broccoli

Every cook has their specific tips they follow to make every recipe taste exactly the way they want. Here are mine.

• Use fresh broccoli: It is best to use fresh broccoli florets to make chicken and broccoli. Frozen broccoli tends to become more mushy.
• Brown the chicken: For best results, brown the chicken quickly on high heat. Sautéing the chicken on high heat allows the juices to stay inside and retain flavor for the finished result. Don’t forget to season the chicken with salt, black pepper, and other spices (paprika, garlic powder, any of your favorites) before cooking.
• Shred your own cheese: Pre-grated Parmesan contains anti-caking agents that can make the sauce grainy. Instead, use freshly grated cheese that will melt super well.
• Lower the heat before adding the dairy: High heat can break a cream sauce, so lower the heat and simmer the sauce gently while whisking in the dairy.
• Taste as you go: Parmesan varies in saltiness, so adjust salt and pepper after adding the cheese.
• Avoid overbaking: Chicken breast baked too long becomes dry. Bake until the chicken reaches 165°F when checked with a meat thermometer. Here’s a great food thermometer, I believe it’s vital to have one!
• Double the sauce (optional): If you feel like there’s never enough sauce, then double it! In certain dishes, I definitely find myself doubling the sauce sometimes. In this recipe, I feel like extra sauce makes even more tender chicken!

Serving Chicken and Broccoli

This one pot meal swims in a generous, creamy sauce — round it out with something that makes sure to catch every drop.

• Over starches: Mound it on homemade pasta, quinoa, farro, basmati rice, or creamy mashed potatoes.
• With bread: Crusty sourdough, garlic bread, or fluffy dinner rolls are perfect for sopping up the cream.
• Lighter sides: A crisp Caesar salad, a simple arugula salad, or steamed green beans balance the richness of the creamy chicken and broccoli.
• Low-carb route: Spoon the chicken and sauce over zoodles, cauliflower rice, or a bed of fresh spinach.

Storing & Reheating Creamy Chicken and Broccoli

Leftovers (if any) keep well for a few days, but freezing is not ideal — the broccoli tends to turn mushy and the creamy sauce may separate.

• Refrigerator: Store leftovers in the fridge for up to four days in airtight containers.
• Reheating: For best results, reheat the chicken and broccoli in a skillet on the stove over medium-low heat. Add a splash of chicken broth, milk, or water to loosen the sauce, and make sure to stir occasionally until everything is warmed through.

More Creamy Chicken Recipes

• Creamy Chicken Pasta Recipe — Simple, buttery weeknight pasta with chicken, cream, and Parmesan.
• Chicken and Mushrooms with Asparagus Recipe — A quick garlic-lime stir-fry that’s packed with flavor.
• Stuffed Chicken Marsala (Olive Garden Copycat) — Juicy chicken stuffed with tomato and cheese in a sweet Marsala sauce.
• Chicken Bacon Ranch Casserole — Loaded with bacon, ranch, and pasta in a cheesy, bubbly bake.