Skillet chicken and broccoli is a one-pan cheesy dinner that's ready in about 30 minutes. This cozy and flavorful dish is great served with rice or potatoes.
What's not to love about chicken + broccoli + cheese? It's been a favorite of mine since childhood and I'm not stopping anytime soon.
I've previously shared my mom's chicken divan, a cozy, comforting chicken and broccoli casserole that's super easy to make. And my kids go crazy for this chicken and broccoli mac and cheese.
Today we're making a quick skillet chicken and broccoli that's oh so cozy and flavorful, plus easy to make!
We've got tender chunks of chicken and broccoli florets that are cooked all together in one pan and covered in melty cheese to finish it off.
And this chicken skillet is ready in about 30 minutes. That's a weeknight dinner win in my book!
OK, let's get cooking.
Recipe Notes:
Chicken: We use boneless, skinless chicken breasts for this recipe but you could also swap in chicken thighs if you prefer. They're cut into cubes before cooking so the cook time will be about the same.
Broccoli: Make sure to cut your florets down into small pieces so they cook through quickly and evenly. Plus, you'll want to be able to get a little bite of everything on your fork!
Sauce: This dish gets a bit liquidy while it's cooking in the covered pan. That's OK! It helps make the cheesy sauce at the end. And it'll set up once it sits for just a couple of minutes before serving.
Serving: This goes great with steamed white or brown rice and any extra sauce drizzled on top. It's also great with roasted potatoes or a fluffy baked potato. Or try serving it with orzo, couscous or polenta.
I don't expect you'll have any leftovers, but I've got notes in the recipe card in case you do.
I hope you give this a try for a sure-fire family-friendly weeknight dinner win!
Happy cooking and enjoy!
XO,
Kathryn
Skillet Chicken and Broccoli
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 ½ lbs. boneless, skinless chicken breasts, cubed
- 1 medium head broccoli, cut in very small florets
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ¼ cup low sodium chicken broth
- 1 cup shredded cheddar cheese
!For serving:
- Steamed white or brown rice (or baked or roasted potatoes)
Instructions
- Heat a large skillet over medium heat and add the olive oil.
- Add the onion and sauté for 5-6 minutes, until softened. Add the garlic and sauté for another minute, until fragrant.
- Meanwhile, season the cubed chicken pieces with the salt, pepper, paprika and Italian seasoning. Add the chicken to the pan with the onion and garlic and cook for 3-4 minutes, until browned on one side. Turn the chicken pieces over.
- Add the broccoli and cook for 2-3 minutes.
- Add the broth to the skillet and cover. Cook for 6-8 minutes, until the chicken is almost cooked through and the liquid is mostly absorbed. (It's OK if it's a little liquidy at this point; that will help make the sauce and it will set up as it sits at the end.)
- Uncover the skillet and stir everything well. Sprinkle the shredded cheddar cheese over the top of the skillet. Cover again, turn off the heat and let the skillet sit for 5 minutes to finish cooking and allow the cheese to melt.
- Serve hot and enjoy!
Save This Recipe
We'll email this post to you, so you can come back to it later!
Notes
Nutrition
Do you love chicken and broccoli together as much as we do? I've got lots more recipes for you!
This chicken and broccoli soup is perfect for a cold day while these fast cheesy chicken and broccoli stuffed baked potatoes make a delicious all-in-one dinner that comes together quickly.
Or try this healthy sheet pan chicken and broccoli with bell peppers. Or broccoli cheese stuffed chicken.
You can also browse all of my quick chicken skillets for more dinner time solutions!
Leave a Reply