broccoli chicken fillets in a creamy cheese
This creamy broccoli chicken fillet recipe is a quick, easy, and customizable dish perfect for weeknights or special occasions. Packed with lean protein, vibrant broccoli, and a rich cheese sauce, it’s a family favorite that’s both nutritious and satisfying.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: International
Ingredients
- 4 chicken breast fillets (about 150 g each)
- 400 g broccoli florets
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon paprika powder
- 1 teaspoon garlic powder
- 250 ml heavy cream
- 150 ml milk
- 200 g shredded cheese (e.g., Cheddar or Gouda)
- 1 tablespoon flour
- 1 tablespoon butter
- A pinch of nutmeg
- 2 tablespoons breadcrumbs (optional, for the topping)
- Fresh parsley for garnish
Instructions
- Prepare the chicken: Season chicken with salt, pepper, paprika, and garlic powder.
- Sear the chicken: Heat olive oil in a skillet. Sear chicken until browned but not fully cooked. Set aside.
- Blanch the broccoli: Boil broccoli in salted water for 3–4 minutes until tender-crisp. Drain and set aside.
- Make the cheese sauce:
- Melt butter in the skillet. Stir in flour and cook for 1 minute.
- Gradually whisk in milk and cream until smooth.
- Stir in 150 g of shredded cheese, season with salt, pepper, and nutmeg.
- Assemble the dish:
- Place chicken in a greased baking dish.
- Distribute broccoli around the chicken.
- Pour cheese sauce over the chicken and broccoli.
- (Optional) Sprinkle remaining cheese and breadcrumbs on top.
- Bake: Preheat oven to 180°C (356°F). Bake for 25–30 minutes until golden and chicken is fully cooked.
- Serve: Garnish with parsley and serve hot.
Notes
- For extra veggies, add cauliflower, carrots, or bell peppers.
- Use dairy-free alternatives for a lactose-free version.
- To ensure the chicken is fully cooked, check that it reaches an internal temperature of 75°C (165°F).
