Chicken and Broccoli Bake
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Tender chicken and broccoli baked in a light, creamy cheese sauce. A wholesome, comforting casserole that's high in protein and comes together in one dish.
By Mia HartwellUpdated October 3, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Comforting chicken and broccoli in a cheese sauce
- 42g of protein and only 14g of carbs per serving
- A from-scratch sauce — no canned soup
- Low-carb and family-friendly
Chicken and Broccoli Bake
50 min totalServes 6
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 380kcal
- Protein
- 42g
- Carbs
- 14g
- Fat
- 18g
- Fiber
- 3g
- Sugar
- 5g
Step-by-Step Instructions
- 1
Preheat the oven to 375°F (190°C). Season the chicken and saute in the olive oil over medium-high 6-7 minutes until browned and at 165°F (74°C).
- 2
Steam or blanch the broccoli 3 minutes until bright green and just crisp-tender.
- 3
In a saucepan, melt the butter, whisk in the flour, and cook 1 minute. Gradually whisk in the milk and simmer 3-4 minutes until thickened. Stir in 1.5 cups cheddar, garlic powder, onion powder, salt, and pepper.
- 4
Combine the chicken, broccoli, and cheese sauce in a baking dish and stir to coat.
- 5
Top with the remaining cheddar and bake 18-22 minutes until bubbling and golden.
- 6
Rest 5 minutes and serve.
Pro Tips for the Best Results
- Don't fully cook the broccoli before baking — blanch it just until crisp-tender so it doesn't turn mushy.
- Shred the cheese yourself for the smoothest sauce.
- Cook the flour for a minute before adding milk so the sauce isn't pasty.
- Serve as is (low-carb) or over rice to make it heartier.
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How to Cook Chicken and Broccoli Bake
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Cook chicken and blanch broccoli
Brown the chicken to a safe 165°F (74°C) and blanch the broccoli just until crisp-tender. Pre-cooking both, but not fully, means they finish perfectly in the oven rather than the broccoli turning to mush.
Make a real cheese sauce
Instead of canned soup, build a quick cheese sauce: a butter-flour roux loosened with milk, then cheddar stirred in. Cooking the flour first removes any raw taste, and adding milk gradually keeps it silky.
Combine and bake
Toss the chicken and broccoli in the cheese sauce, top with more cheese, and bake until bubbling and golden. A short rest lets it set before serving. Enjoy it as is for low-carb or over rice for a heartier meal.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days; reheat with a splash of milk to loosen the sauce. Best enjoyed within a few days.
Serving Suggestions
This chicken and broccoli bake pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I make it ahead?+
Yes — assemble it, refrigerate up to a day, then bake (adding a few minutes from cold).
Can I use rotisserie chicken?+
Yes — use about 4 cups shredded cooked chicken and skip the sauteing step.
How do I make it lower-carb?+
It's already low-carb; serve it on its own or over cauliflower rice.
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