Broccoli Cheddar Baked Chicken
This broccoli cheddar baked chicken layers juicy chicken, fresh broccoli, and rich cheddar sauce. Easy to assemble ahead and bake when ready.
Ingredients
Chicken
- 6 large boneless skinless chicken breasts
- 1 tablespoon paprika
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup all-purpose flour
- 4 tablespoons butter
Sauce and Broccoli
- 2 tablespoons butter
- 1 medium white onion, finely diced (about 1 cup)
- 4 to 5 cups fresh broccoli florets, or (16 ounces) frozen broccoli, thawed and well drained
- 1 can (10.75 ounces) cream of chicken soup
- 1 cup (238 g) heavy whipping cream
- 2 cups (226 g) sharp cheddar cheese, shredded, divided
Instructions
Chicken
- Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick spray.
- Mix the paprika, salt, pepper, and garlic powder. Season both sides of the chicken.
- Place the flour in a shallow dish and dredge each breast, shaking off excess.
- Melt 4 tablespoons butter in a large skillet over medium heat. Brown the chicken about 4 minutes per side until golden. Transfer to the prepared baking dish.
Sauce and Broccoli
- Melt the remaining 2 tablespoons butter in the same skillet. Add the onion and cook 5 to 8 minutes until softened.
- Add the broccoli and cook 3 to 4 minutes until it just begins to soften.
- Stir in the cream of chicken soup, heavy whipping cream, and 1 cup of the shredded cheddar until smooth and creamy.
- Pour the sauce evenly over the chicken.
- Bake uncovered for 40 minutes.
- Sprinkle the remaining 1 cup cheddar over the top and bake 5 to 10 minutes more, until the cheese is melted and bubbly and the chicken reaches 165°F.
- Rest 5 to 10 minutes before serving. Spoon extra sauce over each portion.