Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a little butter to prevent sticking.
- Cut your boneless, skinless chicken breasts or thighs into bite-sized cubes, about 1-inch in size. Season the chicken generously with salt and freshly ground black pepper.1.5 lbs boneless, skinless chicken breasts or thighs, salt, freshly ground black pepper
- Heat a tablespoon of oil in a large skillet over medium-high heat. Add the seasoned chicken cubes and cook, stirring occasionally, until they are browned on all sides and cooked through. This takes about 5-7 minutes. Drain any excess liquid from the skillet.1 tbsp oil, 1.5 lbs boneless, skinless chicken breasts or thighs
- If using fresh broccoli, wash it thoroughly and cut it into uniform florets. If using frozen broccoli, no thawing is usually necessary. You can either briefly steam the broccoli for about 2-3 minutes until it's bright green and slightly tender-crisp, or you can add it directly to the dish if you prefer it softer after baking.4 cups broccoli florets
- In a medium bowl, combine the softened cream cheese, 1 cup of shredded cheddar cheese, milk, and sour cream (if using). Add the garlic powder and onion powder. Stir vigorously until the mixture is smooth and well combined. Taste and adjust seasoning with salt and pepper as needed.8 oz cream cheese, 1 cup shredded cheddar cheese, 1 cup milk, 1/4 cup sour cream, 1/2 tsp garlic powder, 1/4 tsp onion powder, salt, freshly ground black pepper
- Add the cooked chicken and the prepared broccoli florets to your greased baking dish. Pour the creamy cheese sauce evenly over the chicken and broccoli. Gently toss everything together with a spatula to ensure the chicken and broccoli are well coated in the sauce. Spread the mixture evenly in the dish.1.5 lbs boneless, skinless chicken breasts or thighs, 4 cups broccoli florets
- For an extra layer of texture and flavor, you can add a topping. In a small bowl, combine the Panko breadcrumbs with the melted butter and stir until the breadcrumbs are lightly coated. Sprinkle this mixture evenly over the top of the chicken and broccoli mixture. You can also add a little extra shredded cheddar cheese on top of the breadcrumbs for an even cheesier finish.1/4 cup Panko breadcrumbs, 1 tbsp butter, 1 cup shredded cheddar cheese
- Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the sauce is bubbly and the topping is golden brown and the bake is heated through. If the topping starts to brown too quickly, you can loosely tent the dish with foil.
- Once baked, carefully remove the bake from the oven. Let it rest for about 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve and ensuring you don't burn your tongue! Serve hot.
Notes
For longer storage, you can freeze individual portions or the entire dish. Wrap portions tightly in plastic wrap and then place them in a freezer-safe bag or container. Frozen Cheesy Broccoli Chicken Lunch Bake will retain quality for up to 2-3 months.
To reheat, microwave a single portion for 1-2 minutes, stirring halfway through, until heated through. For a larger portion or to retain texture, reheat in a baking dish in a preheated oven at 350°F (175°C) for 15-20 minutes.