This Creamy Chicken & Broccoli is one of those meals I make when I want something rich and comforting without turning dinner into an all-day project. I start by seasoning bite-sized pieces of chicken and searing them until they're beautifully golden brown. Then I use the same skillet to build a creamy garlic sauce with butter, chicken broth, heavy cream, Dijon mustard, and three different cheeses.
The broccoli cooks right in the sauce, so it stays bright, tender, and still has a little bite. Then I bring the chicken back into the skillet and coat everything in that thick, cheesy sauce.
What really makes this recipe for me is the combination of mozzarella, Parmesan, and cheddar. The mozzarella gives the sauce that creamy, melty texture, Parmesan adds a salty, savory bite, and cheddar brings another layer of cheesy flavor.
You can serve this exactly as it is for a simple chicken and broccoli dinner, but that sauce is too good to waste. Spoon it over rice, mashed potatoes, pasta, or even egg noodles and you've got a complete comfort-food meal.
Why You'll Love This Recipe
This Creamy Chicken & Broccoli gives you that restaurant-style creamy comfort food without requiring complicated ingredients or techniques.
You've got seasoned chicken that's browned first to build flavor, fresh broccoli for some color and texture, and a homemade cream sauce that's loaded with garlic and three cheeses. The little bit of Dijon mustard is important too. You won't necessarily taste mustard, but it gives the sauce another layer of flavor and helps cut through some of that richness.
Another reason I love this recipe is how versatile it is. Eat it straight from the skillet, serve it over rice, toss it with pasta, spoon it over mashed potatoes, or even serve it with crusty bread to soak up that sauce.
And everything comes together in one skillet, which means fewer dishes when dinner is over.
RECIPE VARIATIONS
Creamy Chicken Broccoli Pasta: Add 8 to 12 ounces of cooked penne, rigatoni, or fettuccine directly to the finished skillet.
Chicken Broccoli & Rice: Serve the mixture over white rice, jasmine rice, or seasoned rice. That creamy sauce over rice would be ridiculous.
Cajun Version: Replace the paprika with 1 to 2 tablespoons Cajun seasoning and reduce the added salt accordingly.
Bacon Chicken & Broccoli: Cook 4 to 6 strips of bacon, crumble them, and add them to the finished dish.
Mushroom Version: Sauté 8 ounces sliced mushrooms after removing the chicken, then continue with the sauce.
Spinach Version: Stir 2 cups fresh baby spinach into the sauce during the final few minutes.
Extra Spicy: Add ½ teaspoon red pepper flakes or a little cayenne.
More Parmesan: Increase Parmesan to 1 cup for a stronger Alfredo-style flavor.
CREAMY CHICKEN & BROCCOLI
Ingredients
- 1½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons unsalted butter
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1½ cups heavy cream
- 1 teaspoon Dijon mustard
- 2 cups fresh broccoli florets
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- ¼ cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley optional for garnish
Instructions
- Cut the chicken breasts into roughly 1-inch bite-sized pieces. Season with salt, black pepper, garlic powder, onion powder, and paprika. Toss until all of the chicken is evenly coated.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the chicken in an even layer. Cook for approximately 7 to 8 minutes, turning occasionally, until the outside is nicely browned and the chicken is nearly cooked through. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. Add 2 tablespoons butter to the same skillet. Once melted, add the minced garlic. Cook for about 1 minute, stirring constantly, until fragrant.
- Sprinkle 2 tablespoons flour over the butter and garlic. Whisk continuously for about 1 minute. This cooks away the raw flour taste and creates the base that will thicken your sauce.
- Gradually pour in the chicken broth while whisking constantly. Don't pour it all in at once. Adding it gradually makes it much easier to create a smooth sauce without lumps.
- Pour in the heavy cream and add the Dijon mustard. Stir everything together and bring the sauce to a gentle simmer. Cook for approximately 5 minutes, stirring occasionally, until the sauce begins to thicken enough to lightly coat the back of a spoon.
- Add the broccoli florets directly to the cream sauce. Cook for approximately 3 to 4 minutes, or until the broccoli turns bright green and becomes tender-crisp. If you prefer softer broccoli, give it another minute or two.
- Reduce the heat to low. Gradually stir in the mozzarella, Parmesan, and cheddar. Continue stirring until all three cheeses have melted and the sauce becomes smooth, thick, and creamy.
- Add the browned chicken and any juices from the plate back to the skillet. Toss the chicken and broccoli through the sauce until everything is completely coated. Let everything cook together for another 2 to 3 minutes, or until the chicken reaches an internal temperature of 165°F.
- Taste the sauce and adjust the salt and pepper if necessary. Finish with chopped parsley and serve immediately.
Recipe Tips
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