Cheesy Chicken And Broccoli Skillet
A quick and satisfying one-pan meal perfect for a busy weeknight. Tender chicken pieces and crisp broccoli are simmered in a rich, homemade cheddar cheese sauce.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 475 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 gboneless, skinless chicken breast, cut into 2-3 cm cubes
- 1 tbspolive oil
- 2 tbspunsalted butter
- 100 gyellow onion, finely chopped
- 2 clovegarlic, minced
- 2 tbspall-purpose flour
- 240 mlmilk
- 120 mlchicken broth
- 120 gcheddar cheese, shredded
- 300 gbroccoli, cut into bite-sized florets
- 0.5 tspsalt, plus more to taste
- 0.25 tspblack pepper, plus more to taste
garnish
- 75 gcherry tomato, halved(optional)
Equipment
large skillet with lid · spatula · cutting board · knife · whisk
The method
Step by step
- 1
Season the cubed chicken with salt and pepper.
About 1 min
Cook’s note: Patting the chicken dry with a paper towel before seasoning helps it brown better.
- 2
Heat the olive oil in a large skillet over medium-high heat.
About 2 min
- 3
Add the chicken to the hot skillet and cook until golden on all sides, then remove from the skillet and set aside.
About 6 min
Cook’s note: The chicken doesn't need to be fully cooked through at this stage, as it will finish cooking in the sauce.
- 4
Reduce the heat to medium, add the butter to the same skillet, and allow it to melt.
About 1 min
- 5
Add the chopped onion and sauté until softened and translucent, about 3-4 minutes.
About 4 min
- 6
Stir in the minced garlic and cook for 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic, which can make the dish taste bitter.
- 7
Sprinkle the flour over the onions and cook, stirring constantly, for one minute to form a paste.
About 1 min
Cook’s note: This step cooks out the raw flour taste and is essential for a thick, smooth sauce.
- 8
Slowly whisk in the milk and chicken broth until the mixture is completely smooth.
About 2 min
Cook’s note: Pouring the liquid in gradually while whisking prevents lumps from forming.
- 9
Bring the sauce to a gentle simmer, then reduce the heat to low and stir in the shredded cheese until melted.
About 2 min
Cook’s note: Using low heat to melt the cheese prevents the sauce from becoming grainy or separating.
- 10
Return the seared chicken and add the broccoli florets to the skillet.
About 1 min
- 11
Stir to coat everything in the sauce, then cover and simmer for 8-10 minutes until the chicken is cooked through and broccoli is tender-crisp.
About 10 min
Cook’s note: Check the broccoli at 8 minutes; cook longer if you prefer it softer.
- 12
Taste and adjust seasoning with more salt and pepper if needed, then serve hot, topped with optional cherry tomatoes.
About 1 min
Per serving
Nutrition
- Calories
- 474.5kcal
- Protein
- 47.9g
- Carbs
- 15.7g
- Fat
- 24.5g
- Fibre
- 2.8g
- Sugar
- 6.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a saucepan over low heat or in the microwave, adding a splash of milk if needed to loosen the sauce.
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