Cheese Chicken
How have I not thought of creating a recipe like this before?! I am a huge fan of chicken, cheese, and broccoli…and cooking it all together in a single skillet is such an easy way to get a complete meal on the table that your family will love. I love serving this with baked potatoes. There is plenty of creamy broccoli cheese sauce to spoon right on top of each and every one. Want to take this over the top? Cook up some crispy bacon to sprinkle on top at the end. (And reserve some bacon drippings to make the roux or cook your chicken in.) – You won’t believe the flavor! Scroll down to see how to make it, read through my PRO tips, get storage information, and more.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Slice the chicken into 3 thinner slices. Sprinkle lightly with salt/pepper and Italian seasoning. Dredge in flour mixture. Sear in olive oil for 4-5 minutes per side, until a golden crust has developed. Set aside. Wipe away any excess oil but leave the chicken remnants in the pan. Melt the butter over medium heat and use a silicone spatula to “clean” the bottom. Add the garlic and cook for 2 minutes. Add the flour and cook for 2 more minutes.
Add the chicken broth in small splashes, stirring continuously. Add the milk in the same manner. Add the seasonings, hot sauce, and broccoli. Bring to a boil, reduce to a gentle bubble and cook the broccoli for 4-5 minutes. Reduce heat to low.
Slowly stir in the cheddar and Parmesan until combined. Add the chicken back and spoon the sauce on top. Let it heat through for 5 minutes. Garnish with bacon if desired and serve with baked potatoes.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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This is the skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great. Meat Tenderizer – Using this tool really does make the chicken more tender, you’ll barely have to chew it! Kitchen Tongs– makes it easy to handle the chicken when searing and even easier to flip individual mushroom slices as they cook. Box Cheese Grater– Always shred your cheese from a block. Packaged shredded cheese doesn’t melt nearly as well. Garlic Twister– Makes it quick & easy to mince garlic and it takes very little storage space. I always recommend using fresh garlic vs. jarred.
