Creamy Skillet Broccoli Cheddar Chicken
This comforting one pan dinner brings all the cheesy goodness of broccoli cheddar soup to your weeknight table.
recipesbynani.comThere is something so satisfying about a meal that comes together in one skillet. This broccoli cheddar chicken is a favorite in my house because it is creamy, savory, and feels like a warm hug on a busy weeknight.
My best tip for this recipe is to use freshly shredded cheddar cheese instead of the pre bagged kind. The pre shredded stuff is coated in potato starch to keep it from sticking, and freshly grated cheese melts into a much smoother, creamier sauce.
🧺 Ingredients
- 2 large chicken breasts, sliced into thin cutlets
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 4 cups fresh broccoli florets
- 1 cup heavy cream
- 1.5 cups shredded sharp cheddar cheese
- 1/2 teaspoon paprika
👩🍳Instructions
- 1
Season your chicken cutlets on both sides with salt, pepper, garlic powder, and onion powder.
- 2
Heat the olive oil and butter in a large skillet over medium heat.
- 3
Add the chicken to the pan and cook for about 4 to 5 minutes per side until golden brown and cooked through, then remove the chicken and set it aside on a plate.
- 4
Add the broccoli florets to the same skillet with a splash of water, cover, and steam for 3 to 4 minutes until they are bright green and tender.
- 5
Pour the heavy cream into the skillet and let it simmer for 2 minutes until it begins to thicken slightly.
- 6
Turn the heat down to low and stir in the shredded cheddar cheese and paprika until the sauce is smooth and melted.
- 7
Return the cooked chicken to the skillet, spoon the creamy sauce over the top, and let everything heat through for one more minute before serving.
💡 Tips
Serve this dish over mashed potatoes or rice if you want something hearty, or keep it light and low carb by eating it on its own. If you have leftovers, store them in an airtight container in the fridge for up to three days and reheat gently on the stovetop.
Made this recipe? Let us know how it went.
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