Looking for a dinner idea that's not pasta? This cheesy broccoli chicken skillet is your answer. It's a complete, satisfying meal that comes together in one pan, making cleanup a breeze.
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Juicy chicken breast, tender broccoli, and a rich, creamy cheddar sauce create a comforting dish that's low in carbs and high in flavor. Perfect for busy weeknights when you need something quick, nutritious, and delicious.
With simple ingredients and easy steps, this recipe will become a regular in your dinner rotation. Let's get cooking!
Why You'll Love This Recipe
About the Ingredients
1 1/2 lbs (680g) boneless, skinless chicken breast, cut into 1-inch cubes
Cut into uniform pieces for even cooking. You can substitute chicken thighs for more juiciness.
2 tbsp (30ml) olive oil, divided
Use extra-virgin olive oil for best flavor. You can substitute avocado oil for a higher smoke point.
1 medium onion, diced
About 1 cup. Use yellow or sweet onion. Shallots work too for a milder flavor.
3 cloves garlic, minced
Fresh garlic is best. You can use 1 tsp garlic powder if in a pinch.
4 cups (about 1 lb) broccoli florets
Cut into bite-sized pieces. Fresh broccoli is ideal; frozen (thawed) works if you pat dry.
1 cup (240ml) heavy cream
For richness. Substitute half-and-half for a lighter sauce, or canned coconut milk for dairy-free.
1 cup (100g) shredded sharp cheddar cheese
Sharp cheddar gives the most flavor. Pre-shredded cheese works, but freshly grated melts smoother.
1/2 cup (50g) grated Parmesan cheese
Adds a salty, nutty depth. Use fresh grated for best melt.
1 tsp Dijon mustard
Adds a subtle tang that balances the richness. Yellow mustard is a fine substitute.
1/2 tsp salt, plus more to taste
Adjust to your preference. Sea salt or kosher salt works.
1/4 tsp black pepper
Freshly ground is recommended for best flavor.
1/4 tsp red pepper flakes (optional)
For a little heat. Omit if you prefer mild.
Tips & Tricks
Don't overcook the chicken
Cook until just golden and cooked through (internal temp 165°F/74°C) to keep it juicy.
Avoid a greasy sauce
Use full-fat cheese and cream, and don't simmer too long after adding cheese—just until melted.
- Blanch broccoli separately if you prefer it crisp-tender: Drop in boiling salted water for 2 minutes, then shock in ice water before adding to the skillet.
Pro Tips
Step-by-Step Instructions
1. Season and Brown Chicken
Season chicken cubes with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken in a single layer and cook 4-5 minutes until golden brown on all sides and internal temperature reaches 165°F/74°C. Remove to a plate.
2. Sauté Aromatics
Reduce heat to medium (325°F/163°C). Add remaining 1 tbsp olive oil and onion. Cook 3-4 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
3. Cook Broccoli
Add broccoli florets and 2 tbsp water. Cover and steam 3-4 minutes until bright green and crisp-tender. Uncover and cook 1 minute to evaporate excess water.
4. Make Creamy Sauce
Pour in heavy cream and Dijon mustard. Stir to combine. Bring to a gentle simmer (around 200°F/93°C) and cook 2-3 minutes until slightly thickened.
5. Add Cheeses
Reduce heat to low (200°F/93°C). Gradually sprinkle in cheddar and Parmesan, stirring constantly until melted and smooth. Season with salt, pepper, and red pepper flakes if using.
6. Combine and Thicken
Return chicken and any juices to skillet. Stir to coat. Simmer 2-3 minutes until everything is heated through and sauce is creamy. Adjust seasoning.
7. Serve and Garnish
Remove from heat. Let rest 2 minutes. Garnish with fresh parsley if desired. Serve hot over rice, quinoa, or with crusty bread.
Delicious Variations
- Add 1 cup sliced mushrooms with the onion for extra earthiness.
- Swap chicken for cooked shrimp or sausage for a quick change.
- Stir in 1/2 cup sun-dried tomatoes or roasted red peppers for a burst of flavor.
How to Store Cheesy Broccoli Chicken Skillet
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of milk or cream to restore creaminess.
Frequently Asked Questions
Q: Can I use frozen broccoli?
Yes, you can use frozen broccoli. Thaw it and pat dry before adding to the skillet to avoid excess water, and reduce the steaming time to 2 minutes.
Q: How do I make this dairy-free?
Use full-fat canned coconut milk instead of heavy cream and dairy-free cheese alternatives. Nutritional yeast can add a cheesy flavor.
Q: Can I add pasta to this recipe?
Absolutely! Cook 8 oz of your favorite pasta and stir it in at the end. You may need to add a little extra cream or pasta water to loosen the sauce.
Q: What can I serve with this dish?
It's delicious over rice, quinoa, or cauliflower rice. A side salad or crusty bread also works well.
Q: How can I make the sauce thicker?
Simmer the sauce a few extra minutes to reduce it, or stir in 1 tsp of cornstarch mixed with 1 tbsp cold water.
I hope you love this cheesy broccoli chicken skillet as much as we do! If you try it, let me know in the comments below and tag me on social media with your delicious creations. Happy cooking!
Cheesy Broccoli Chicken Skillet
This one-pan cheesy broccoli chicken skillet is a creamy, low-carb dinner that's ready in 30 minutes and sure to please the whole family.
🧂 Ingredients
- 1 1/2 lbs (680g) boneless, skinless chicken breast, cut into 1-inch cubes
- 2 tbsp (30ml) olive oil, divided
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups (about 1 lb) broccoli florets
- 1 cup (240ml) heavy cream
- 1 cup (100g) shredded sharp cheddar cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1 tsp Dijon mustard
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
📋 Instructions
- 1Season and Brown Chicken — Season chicken cubes with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken in a single layer and cook 4-5 minutes until golden brown on all sides and internal temperature reaches 165°F/74°C. Remove to a plate.
- 2Sauté Aromatics — Reduce heat to medium (325°F/163°C). Add remaining 1 tbsp olive oil and onion. Cook 3-4 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
- 3Cook Broccoli — Add broccoli florets and 2 tbsp water. Cover and steam 3-4 minutes until bright green and crisp-tender. Uncover and cook 1 minute to evaporate excess water.
- 4Make Creamy Sauce — Pour in heavy cream and Dijon mustard. Stir to combine. Bring to a gentle simmer (around 200°F/93°C) and cook 2-3 minutes until slightly thickened.
- 5Add Cheeses — Reduce heat to low (200°F/93°C). Gradually sprinkle in cheddar and Parmesan, stirring constantly until melted and smooth. Season with salt, pepper, and red pepper flakes if using.
- 6Combine and Thicken — Return chicken and any juices to skillet. Stir to coat. Simmer 2-3 minutes until everything is heated through and sauce is creamy. Adjust seasoning.
- 7Serve and Garnish — Remove from heat. Let rest 2 minutes. Garnish with fresh parsley if desired. Serve hot over rice, quinoa, or with crusty bread.
