20 Creamy Chicken and Broccoli Delicious Recipes

Get ready to transform your weeknight dinners with these irresistible creamy chicken and broccoli recipes! Whether you’re craving quick comfort food or elegant meals to impress, this collection has something for every home cook. From skillet sensations to cozy casseroles, these dishes deliver creamy perfection in every bite. Let’s dive into 20 delicious ways to enjoy this classic combination that will have your family asking for seconds!

Creamy Garlic Chicken and Broccoli Pasta

Sometimes you just need a comforting pasta dish that comes together without much fuss. This creamy garlic chicken and broccoli pasta is exactly that—a one-pan wonder that’s rich, satisfying, and perfect for busy weeknights. You’ll love how the flavors meld together in just about 30 minutes.

Ingredients

– A couple of boneless, skinless chicken breasts, cut into bite-sized pieces
– A good glug of olive oil
– 4 cloves of garlic, minced
– A pinch of red pepper flakes
– A head of broccoli, chopped into florets
– 8 ounces of penne pasta
– 1 cup of heavy cream
– ½ cup of grated Parmesan cheese
– A splash of chicken broth
– Salt and black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 10–12 minutes, stirring occasionally, until al dente (it should still have a slight bite).
3. While the pasta cooks, heat a large skillet over medium-high heat and add a good glug of olive oil.
4. Season the chicken pieces generously with salt and black pepper.
5. Add the chicken to the hot skillet and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F).
6. Tip: Don’t overcrowd the skillet—cook in batches if needed for even browning.
7. Reduce the heat to medium and add the minced garlic and a pinch of red pepper flakes to the skillet.
8. Sauté for 1 minute, stirring constantly, until fragrant (be careful not to burn the garlic).
9. Add the broccoli florets and a splash of chicken broth to the skillet.
10. Cover and steam for 3–4 minutes, until the broccoli is bright green and tender-crisp.
11. Pour in the heavy cream and bring to a gentle simmer.
12. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
13. Tip: For extra creaminess, let the sauce simmer for 2–3 minutes to thicken slightly.
14. Drain the cooked pasta and add it directly to the skillet with the sauce.
15. Toss everything together until the pasta is evenly coated.
16. Tip: Reserve a little pasta water to thin the sauce if it gets too thick.
17. Taste and adjust seasoning with more salt or pepper if needed.
18. Serve immediately while hot.

Perfectly creamy with a hint of garlic warmth, this pasta feels indulgent yet balanced. The tender chicken and crisp-tender broccoli add just the right texture contrast. Try topping it with extra Parmesan and a sprinkle of fresh parsley for a vibrant finish.

Cheesy Chicken and Broccoli Casserole

Dinner just got easier with this comforting classic that’s perfect for busy weeknights. You’ll love how the cheesy sauce coats every bite of tender chicken and broccoli, making it a hit with the whole family. It’s the kind of meal that feels like a warm hug after a long day.

Ingredients

– 2 cups of cooked, shredded chicken
– 3 cups of fresh broccoli florets
– 1 can (10.5 ounces) of condensed cream of chicken soup
– 1 cup of sour cream
– 1/2 cup of mayonnaise
– 1/2 cup of chicken broth
– 2 cups of shredded cheddar cheese
– 1 teaspoon of garlic powder
– 1/2 teaspoon of onion powder
– A pinch of black pepper
– 1 sleeve of buttery round crackers, crushed
– 2 tablespoons of melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with non-stick spray. 2. Steam the broccoli florets for about 4-5 minutes until bright green and slightly tender, then drain any excess water. 3. In a large mixing bowl, combine the cream of chicken soup, sour cream, mayonnaise, chicken broth, 1 1/2 cups of cheddar cheese, garlic powder, onion powder, and black pepper. 4. Stir in the shredded chicken and steamed broccoli until everything is evenly coated with the sauce. 5. Transfer the mixture to the prepared baking dish and spread it into an even layer. 6. In a small bowl, mix the crushed crackers with the melted butter until the crumbs are moistened. 7. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the casserole. 8. Top with the buttery cracker crumbs, spreading them in a uniform layer. 9. Bake for 25-30 minutes, or until the edges are bubbly and the topping is golden brown. 10. Let it rest for 5-10 minutes before serving to allow the sauce to thicken up. Great straight from the oven, this casserole has a creamy, velvety texture with a satisfying crunch from the buttery topping. The sharp cheddar and savory chicken broth give it a rich, comforting flavor that pairs perfectly with a simple green salad or crusty bread for dipping.

One-Pan Lemon Butter Chicken and Broccoli

Sometimes you just need a dinner that comes together with minimal effort but delivers maximum flavor. This one-pan lemon butter chicken and broccoli is exactly that kind of meal—it’s fresh, comforting, and cleanup is a breeze.

Ingredients

• a couple of boneless, skinless chicken breasts, sliced into 1-inch strips
• a good glug of olive oil, about 2 tablespoons
• a big pinch of salt and a few cracks of black pepper
• a head of broccoli, cut into florets
• 4 tablespoons of butter
• 3 cloves of garlic, minced
• the juice of one lemon
• a splash of chicken broth, about 1/2 cup

Instructions

1. Pat your chicken strips completely dry with a paper towel—this helps them get a nice sear instead of steaming.
2. Season the chicken all over with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the chicken in a single layer and cook for 5–6 minutes, until the bottom is golden brown.
5. Flip the chicken and cook for another 4–5 minutes, until cooked through (internal temperature should reach 165°F).
6. Remove the chicken to a plate and set aside.
7. Add the broccoli florets to the same skillet and cook for 3 minutes, stirring occasionally, until bright green.
8. Push the broccoli to one side and add the butter to the empty space.
9. Once the butter melts, add the minced garlic and cook for 1 minute, just until fragrant—be careful not to burn it.
10. Pour in the lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan.
11. Return the chicken to the skillet and toss everything together.
12. Simmer for 2–3 minutes, until the sauce thickens slightly and coats the back of a spoon.

Perfectly tender chicken and crisp-tender broccoli soak up that bright, buttery lemon sauce. Pile it over fluffy rice or twirl it with pasta for a complete meal that feels way fancier than the effort required.

Chicken and Broccoli Stir-Fry with Honey Soy Sauce

Dinner doesn’t get much easier or more satisfying than this. You’ve probably got most of these ingredients in your pantry already, and in about 20 minutes, you’ll have a meal that tastes way more impressive than the effort required.

Ingredients

• 1 pound of chicken breast, cut into bite-sized pieces
• 2 cups of broccoli florets
• 2 cloves of garlic, minced
• 1 tablespoon of fresh ginger, grated
• 2 tablespoons of vegetable oil
• 1/4 cup of soy sauce
• 2 tablespoons of honey
• 1 tablespoon of rice vinegar
• A splash of sesame oil
• A couple of green onions, sliced

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
2. Add the chicken pieces in a single layer and cook for 4-5 minutes until golden brown on all sides. Tip: Don’t overcrowd the pan—cook in batches if needed for better browning.
3. Remove the chicken from the skillet and set it aside on a plate.
4. Add the remaining tablespoon of vegetable oil to the same skillet.
5. Toss in the broccoli florets and stir-fry for 3-4 minutes until bright green and slightly tender but still crisp.
6. Push the broccoli to one side of the skillet and add the minced garlic and grated ginger to the empty space.
7. Cook the garlic and ginger for 30 seconds until fragrant, being careful not to burn them.
8. Return the cooked chicken to the skillet and mix everything together.
9. Pour in the soy sauce, honey, and rice vinegar, stirring to coat all ingredients evenly.
10. Let the sauce bubble and reduce for 2-3 minutes until it thickens slightly and coats the chicken and broccoli. Tip: The sauce should lightly coat the back of a spoon when it’s ready.
11. Drizzle with a splash of sesame oil and toss to combine.
12. Remove from heat and sprinkle with sliced green onions. Tip: Save some green onions for garnish to add fresh color and crunch at the end.

Everything comes together with that perfect saucy glaze clinging to each piece. The tender chicken and crisp-tender broccoli soak up the sweet-salty sauce beautifully. Enjoy it over steamed rice, or try wrapping it in warm tortillas for an easy fusion twist.

Baked Chicken and Broccoli Alfredo

Sometimes you just need that perfect comfort food that feels fancy but comes together with minimal effort. This baked chicken and broccoli alfredo is exactly that—creamy, satisfying, and perfect for a busy weeknight when you want something delicious without the fuss.

Ingredients

– 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
– A couple of cups of fresh broccoli florets
– 8 ounces of fettuccine pasta
– 2 cups of heavy cream
– 1 cup of grated Parmesan cheese
– 2 cloves of garlic, minced
– 2 tablespoons of butter
– A splash of olive oil
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the fettuccine pasta to the boiling water and cook for 10–12 minutes, until al dente.
4. While the pasta cooks, heat a splash of olive oil in a large oven-safe skillet over medium-high heat.
5. Add the chicken pieces to the skillet and season with a pinch of salt and black pepper.
6. Cook the chicken for 5–7 minutes, stirring occasionally, until it’s golden brown and cooked through.
7. Remove the chicken from the skillet and set it aside on a plate.
8. In the same skillet, melt the butter over medium heat.
9. Add the minced garlic and sauté for 1 minute, until fragrant.
10. Pour in the heavy cream and bring it to a gentle simmer.
11. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
12. Add the broccoli florets to the sauce and cook for 3–4 minutes, until they start to soften.
13. Drain the cooked pasta and add it to the skillet, tossing to coat it evenly with the sauce.
14. Stir the cooked chicken back into the skillet.
15. Transfer the skillet to the preheated oven and bake for 15–20 minutes, until the top is lightly golden and bubbly.
16. Remove the skillet from the oven and let it rest for 5 minutes before serving. Keep it simple by serving this straight from the skillet for a cozy family dinner. Know that every bite delivers tender chicken, creamy sauce, and just-right broccoli—it’s a crowd-pleaser that’s as easy as it is delicious.

Healthy Chicken and Broccoli Quinoa Bowl

You know those days when you want something nourishing but don’t have hours to spend in the kitchen? Yeah, this Healthy Chicken and Broccoli Quinoa Bowl is your answer. It’s packed with protein and comes together in under 30 minutes.

Ingredients

• 1 cup of quinoa
• 2 boneless, skinless chicken breasts
• a couple of cups of fresh broccoli florets
• a generous glug of olive oil
• a big squeeze of fresh lemon juice
• a sprinkle of garlic powder
• a pinch of salt and black pepper

Instructions

1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for 1 minute to remove any bitterness.
2. Add the rinsed quinoa and 2 cups of water to a medium saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.
3. While the quinoa cooks, pat 2 chicken breasts dry with paper towels and cut them into 1-inch cubes.
4. Heat a large glug of olive oil in a skillet over medium-high heat until it shimmers.
5. Add the chicken cubes to the hot skillet in a single layer, season with a pinch of salt, black pepper, and a sprinkle of garlic powder, and cook for 5-7 minutes, turning occasionally, until the internal temperature reaches 165°F and the outside is golden brown.
6. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
7. In the same skillet, add a couple of cups of broccoli florets and 2 tablespoons of water, cover, and steam for 4-5 minutes until the broccoli is bright green and tender-crisp.
8. Fluff the cooked quinoa with a fork and divide it between two bowls.
9. Top the quinoa with the cooked chicken and steamed broccoli.
10. Finish with a big squeeze of fresh lemon juice over each bowl just before serving.

So satisfying with the fluffy quinoa, juicy chicken, and crisp-tender broccoli. Serve it warm with an extra lemon wedge on the side for a bright, zesty kick that ties everything together.

Spicy Thai Chicken and Broccoli Curry

Busy weeknights call for something quick, flavorful, and satisfying. This spicy Thai chicken and broccoli curry is exactly that—a one-pan wonder that comes together in under 30 minutes. You’ll love how the creamy coconut milk balances the heat from the curry paste.

Ingredients

• 1 pound of chicken breast, cut into bite-sized pieces
• 2 tablespoons of vegetable oil
• 3 tablespoons of red curry paste
• 1 can (13.5 oz) of coconut milk
• 1 head of broccoli, cut into florets
• 1 tablespoon of fish sauce
• 1 tablespoon of brown sugar
• A big squeeze of lime juice
• A handful of fresh basil leaves

Instructions

1. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 pound of chicken pieces and cook for 5-7 minutes, stirring occasionally, until all sides are golden brown and the internal temperature reaches 165°F.
3. Push chicken to one side of the skillet and add 3 tablespoons of red curry paste to the empty space.
4. Cook the curry paste for 1 minute, stirring constantly, until it becomes fragrant. Tip: Toasting the paste deepens its flavor significantly.
5. Pour in 1 can of coconut milk and use a whisk to fully incorporate the curry paste into the liquid.
6. Add 1 tablespoon of fish sauce and 1 tablespoon of brown sugar, stirring until the sugar dissolves completely.
7. Bring the curry to a gentle boil, then reduce heat to maintain a simmer.
8. Add 1 head of broccoli florets, submerging them in the sauce.
9. Cover the skillet and simmer for 6-8 minutes until broccoli is tender but still bright green. Tip: Don’t overcook the broccoli—you want some crunch left.
10. Remove from heat and stir in a big squeeze of lime juice.
11. Fold in a handful of fresh basil leaves just before serving. Tip: Adding basil at the end preserves its bright, fresh flavor.

You’ll notice the creamy coconut sauce clings perfectly to both the tender chicken and crisp-tender broccoli. That first bite delivers a wonderful balance of spicy, sweet, and savory flavors that’ll have you going back for seconds. Try serving it over jasmine rice or even with some crusty bread to soak up every last drop of that delicious sauce.

Chicken and Broccoli Stuffed Shells

Perfect comfort food doesn’t have to be complicated, and these chicken and broccoli stuffed shells prove it. You get that cozy baked pasta feeling with a protein-packed twist that’ll satisfy even the pickiest eaters. It’s basically your favorite casserole reimagined in fun shell form.

Ingredients

– A box of jumbo pasta shells
– About 2 cups of cooked, shredded chicken
– A couple cups of chopped broccoli florets
– A 15-ounce container of ricotta cheese
– A cup of shredded mozzarella
– Half a cup of grated Parmesan
– One egg
– A couple cloves of minced garlic
– A teaspoon of Italian seasoning
– A jar of your favorite marinara sauce
– A splash of olive oil
– Salt and pepper to season

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Cook the jumbo shells for 9 minutes until al dente—they’ll finish cooking in the oven later.
4. Drain the shells carefully and rinse with cool water to stop the cooking process.
5. In a large mixing bowl, combine the ricotta, mozzarella, Parmesan, egg, minced garlic, and Italian seasoning.
6. Mix everything together until well combined—this is your creamy filling base.
7. Stir in the shredded chicken and chopped broccoli until evenly distributed.
8. Spread a thin layer of marinara sauce on the bottom of a 9×13 baking dish.
9. Carefully stuff each cooked shell with about 2 tablespoons of the chicken-broccoli mixture.
10. Arrange the stuffed shells in a single layer in the prepared baking dish.
11. Pour the remaining marinara sauce evenly over the top of the shells.
12. Sprinkle extra mozzarella and Parmesan over the sauce if you like extra cheesy tops.
13. Cover the dish with aluminum foil and bake for 25 minutes.
14. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and lightly golden.
15. Let the dish rest for 5-10 minutes before serving—this helps the filling set perfectly. Absolutely heavenly straight from the oven, these shells offer creamy, cheesy interiors with tender broccoli bits and savory chicken. The texture contrast between the soft filling and slightly firm pasta makes every bite interesting. Try serving them with garlic bread for dipping into any extra sauce, or pack leftovers for next-day lunches that taste even better.

Slow Cooker Chicken and Broccoli with Rice

Looking for that perfect weeknight dinner that practically cooks itself? You’ve found it with this slow cooker chicken and broccoli situation. Let’s get that rice cooker going too for the easiest complete meal ever.

Ingredients

– 1.5 pounds of boneless, skinless chicken thighs
– 2 cups of broccoli florets (fresh or frozen both work)
– 1 cup of long-grain white rice
– 1 can (10.5 ounces) of cream of chicken soup
– 1/2 cup of chicken broth
– 1/4 cup of soy sauce
– 2 cloves of garlic, minced
– 1 teaspoon of grated fresh ginger
– A good pinch of black pepper

Instructions

1. Place your chicken thighs in the bottom of your slow cooker.
2. In a small bowl, whisk together the cream of chicken soup, chicken broth, soy sauce, minced garlic, and grated ginger until smooth.
3. Pour the sauce mixture evenly over the chicken in the slow cooker.
4. Sprinkle the black pepper over everything.
5. Cover and cook on LOW for 6 hours or on HIGH for 3 hours. (Tip: Don’t peek! Lifting the lid lets heat escape and adds cooking time.)
6. About 30 minutes before serving, cook your rice according to package directions in a separate rice cooker or pot.
7. When the chicken is tender and easily shreds with a fork, add the broccoli florets directly to the slow cooker.
8. Stir the broccoli into the sauce, re-cover, and cook for another 20-30 minutes on HIGH until the broccoli is bright green and tender-crisp. (Tip: This keeps the broccoli from getting mushy.)
9. Shred the chicken in the slow cooker using two forks.
10. Serve the chicken and broccoli mixture hot over the cooked rice.

You’ll love how the chicken becomes incredibly tender while the broccoli stays perfectly crisp. The savory sauce soaks into the rice for maximum comfort food vibes. Try topping it with some sesame seeds or a squeeze of fresh lime for an extra flavor boost.

Chicken and Broccoli Sheet Pan Dinner

Ugh, we all have those nights when you just want something delicious without the fuss, right? This chicken and broccoli sheet pan dinner is your new best friend—it’s hearty, healthy, and cleanup is a breeze. You’ll love how everything roasts together for maximum flavor with minimal effort.

Ingredients

• a couple of boneless, skinless chicken breasts
• a big head of broccoli, cut into florets
• a generous drizzle of olive oil
• a couple of tablespoons of soy sauce
• a squeeze of fresh lemon juice
• a sprinkle of garlic powder
• a pinch of salt and black pepper

Instructions

1. Preheat your oven to 400°F and grab a large sheet pan.
2. Pat the chicken breasts dry with paper towels—this helps them get nicely browned instead of steaming.
3. Place the chicken on one side of the sheet pan and the broccoli florets on the other.
4. Drizzle everything with olive oil, making sure each piece is lightly coated.
5. Sprinkle the garlic powder, salt, and black pepper evenly over the chicken and broccoli.
6. Pour the soy sauce over the chicken, and squeeze the lemon juice over the broccoli for a bright kick.
7. Toss the broccoli with your hands to coat it in the seasonings and oil.
8. Roast in the oven for 20–25 minutes, or until the chicken reaches 165°F internally and the broccoli edges are crispy.
9. Let the chicken rest for 5 minutes before slicing—this keeps it juicy and tender.
10. Serve it up hot, maybe over rice or quinoa to soak up those tasty pan juices.

So, you get tender, savory chicken with crispy, slightly charred broccoli that’s packed with umami from the soy sauce. Try shredding the chicken and tossing it all with cooked pasta for a quick twist—it’s a weeknight win every time.

Teriyaki Chicken and Broccoli Skewers

Busy weeknights call for something delicious that comes together fast. These teriyaki chicken and broccoli skewers are your new go-to—they’re flavorful, easy to make, and perfect for grilling or broiling.

Ingredients

– 1.5 pounds of boneless, skinless chicken thighs, cut into 1-inch chunks
– 2 cups of broccoli florets, cut into bite-sized pieces
– 1/2 cup of soy sauce
– 1/4 cup of brown sugar
– 2 tablespoons of rice vinegar
– 2 cloves of garlic, minced
– 1 teaspoon of grated fresh ginger
– 1 tablespoon of cornstarch
– 2 tablespoons of water
– A splash of vegetable oil for brushing

Instructions

1. Soak 8-10 wooden skewers in water for at least 30 minutes to prevent burning.
2. In a small saucepan, combine the soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger.
3. Bring the sauce to a simmer over medium heat, stirring until the sugar dissolves completely.
4. In a separate small bowl, whisk together the cornstarch and water until smooth.
5. Slowly stir the cornstarch mixture into the simmering sauce and cook for 2 minutes until thickened.
6. Remove the teriyaki sauce from heat and let it cool slightly.
7. Thread the chicken chunks and broccoli florets alternately onto the soaked skewers.
8. Brush the skewers lightly with vegetable oil on all sides.
9. Preheat your grill to medium-high heat (about 400°F) or set your oven broiler to high.
10. Place the skewers on the hot grill or broiler pan and cook for 5 minutes.
11. Flip the skewers and brush generously with the teriyaki sauce.
12. Cook for another 4 minutes, then flip and brush with more sauce.
13. Continue cooking for 3-4 more minutes until the chicken reaches 165°F internally and has nice grill marks.
14. Remove the skewers from heat and let them rest for 3 minutes before serving.
15. Drizzle with any remaining teriyaki sauce just before eating.

You’ll love how the chicken stays juicy while the broccoli gets slightly charred and tender. The sweet-salty teriyaki glaze caramelizes beautifully on the grill, creating that perfect sticky coating we all crave. Try serving these over steamed rice or with a side of sesame cucumber salad for a complete meal that feels special but comes together in no time.

Chicken and Broccoli Pot Pie

Picture this: you’re craving something cozy and comforting, but you don’t want to spend hours in the kitchen. Perfect timing for this chicken and broccoli pot pie—it’s like a warm hug in a baking dish.

Ingredients

• 2 cups of cooked, shredded chicken (rotisserie works great!)
• 3 cups of fresh broccoli florets
• 1 medium yellow onion, diced
• 2 cloves of garlic, minced
• A couple of tablespoons of olive oil
• 3 tablespoons of all-purpose flour
• 1 ½ cups of chicken broth
• A generous splash of heavy cream
• 1 sheet of store-bought puff pastry, thawed
• 1 large egg, beaten

Instructions

1. Preheat your oven to 400°F.
2. Heat a couple of tablespoons of olive oil in a large oven-safe skillet over medium heat.
3. Add the diced onion and cook for about 5 minutes, until it’s soft and translucent.
4. Stir in the minced garlic and cook for 1 more minute, just until fragrant.
5. Sprinkle 3 tablespoons of all-purpose flour over the onions and garlic, stirring constantly for 2 minutes to cook out the raw flour taste.
6. Slowly pour in 1 ½ cups of chicken broth while whisking to prevent lumps.
7. Add a generous splash of heavy cream and bring the mixture to a simmer.
8. Tip: Let the sauce thicken for 3–4 minutes, stirring occasionally, until it coats the back of a spoon.
9. Stir in 2 cups of shredded chicken and 3 cups of broccoli florets until everything is well coated.
10. Remove the skillet from the heat.
11. Unfold 1 sheet of thawed puff pastry and place it over the filling in the skillet, trimming any excess if needed.
12. Tip: Cut a few small slits in the pastry to allow steam to escape during baking.
13. Brush the pastry with 1 beaten egg for a golden, shiny finish.
14. Bake at 400°F for 25–30 minutes, until the pastry is puffed and deeply golden brown.
15. Tip: Let it rest for 10 minutes before serving so the filling sets and doesn’t run everywhere.

Keep an eye on that flaky, buttery crust—it’s the star of the show. The creamy filling hugs the tender chicken and broccoli in every bite, making it perfect for scooping up with a fork. Try serving it with a simple side salad to balance the richness, or enjoy it straight from the skillet for the ultimate cozy meal.

Keto Chicken and Broccoli with Cheese Sauce

Are you craving something cheesy and comforting but trying to stick to your keto goals? This keto chicken and broccoli with cheese sauce is your new best friend—it’s creamy, satisfying, and comes together in no time. You’ll love how the tender chicken and crisp-tender broccoli soak up that rich, cheesy sauce.

Ingredients

• A couple of boneless, skinless chicken breasts, cut into bite-sized pieces
• A good-sized head of broccoli, chopped into florets
• A cup of shredded cheddar cheese
• Half a cup of heavy cream
• A quarter cup of chicken broth
• A couple of tablespoons of butter
• A tablespoon of cream cheese
• A teaspoon of garlic powder
• A pinch of salt and black pepper

Instructions

1. Season the chicken pieces with salt, pepper, and garlic powder.
2. Melt the butter in a large skillet over medium-high heat.
3. Add the chicken to the skillet and cook for 6–8 minutes, stirring occasionally, until it’s golden brown and cooked through (internal temperature should reach 165°F).
4. Tip: Don’t overcrowd the skillet—cook in batches if needed for even browning.
5. Remove the chicken from the skillet and set it aside on a plate.
6. Add the broccoli florets and chicken broth to the same skillet.
7. Cover and steam the broccoli for 4–5 minutes, until it’s bright green and crisp-tender.
8. Tip: Keep the lid on to trap steam and cook the broccoli evenly.
9. Reduce the heat to low and pour in the heavy cream and cream cheese.
10. Stir continuously until the cream cheese melts and the sauce is smooth, about 2 minutes.
11. Gradually sprinkle in the shredded cheddar cheese, stirring until it’s fully melted and the sauce thickens.
12. Tip: Add cheese slowly to prevent clumping and ensure a silky sauce.
13. Return the cooked chicken to the skillet and stir to coat everything in the cheese sauce.
14. Heat for another 1–2 minutes until everything is warmed through.

Now, dig into that creamy, cheesy goodness! The sauce clings perfectly to the tender chicken and broccoli, making each bite rich and satisfying. Not only is this dish a keto dream, but it’s also fantastic served over cauliflower rice or alongside a crisp salad for a complete meal.

Chicken and Broccoli Fried Rice

Last night’s takeout craving hit hard, but you know what’s even better? Whipping up this chicken and broccoli fried rice in your own kitchen. It comes together faster than delivery and tastes so much fresher.

Ingredients

– 2 cups of cold cooked rice (leftover works best!)
– 1 boneless chicken breast, cut into bite-sized pieces
– 2 cups of broccoli florets
– 2 large eggs
– 3 cloves of garlic, minced
– 1 small onion, chopped
– 3 tablespoons of soy sauce
– 1 tablespoon of sesame oil
– A splash of vegetable oil
– A pinch of salt and black pepper

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
2. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until they’re golden brown and reach 165°F internally.
3. Tip: Use a meat thermometer to ensure the chicken is fully cooked but still juicy.
4. Push the chicken to one side of the skillet and crack the eggs into the empty space.
5. Scramble the eggs for about 1 minute until they’re just set but still slightly soft.
6. Add the chopped onion and minced garlic to the skillet and cook for 2 minutes until fragrant and slightly softened.
7. Toss in the broccoli florets and cook for another 3-4 minutes until they’re bright green and tender-crisp.
8. Tip: Don’t overcook the broccoli here—it should still have a nice bite to it.
9. Add the cold cooked rice to the skillet, breaking up any clumps with your spatula.
10. Pour in the soy sauce and sesame oil, then stir everything together until well combined.
11. Cook for 3-4 minutes, stirring constantly, until the rice is heated through and slightly crispy in spots.
12. Tip: Using day-old rice prevents your fried rice from getting mushy and gives it that perfect texture.
13. Season with a pinch of salt and black pepper, then give it one final stir.

Nothing beats that first bite where you get tender chicken, crisp-tender broccoli, and savory rice all in one forkful. Try topping it with a fried egg for extra richness, or mix in some sriracha if you like a little heat.

Grilled Chicken and Broccoli Salad

Craving something fresh yet satisfying? This grilled chicken and broccoli salad hits all the right notes—it’s light enough for lunch but hearty enough to keep you full. You’ll love how the smoky chicken pairs with crisp broccoli in every bite.

Ingredients

• a couple of boneless, skinless chicken breasts
• a head of fresh broccoli, cut into florets
• a splash of olive oil
• a squeeze of fresh lemon juice
• a sprinkle of garlic powder
• a pinch of salt and black pepper
• a handful of sliced almonds
• a drizzle of honey

Instructions

1. Preheat your grill to medium-high heat, around 400°F.
2. Brush the chicken breasts lightly with olive oil and season both sides with garlic powder, salt, and black pepper.
3. Place the chicken on the grill and cook for 6-7 minutes per side, until the internal temperature reaches 165°F and the outside has nice grill marks.
4. While the chicken cooks, steam the broccoli florets for 4-5 minutes until bright green and tender-crisp—this keeps them from getting mushy.
5. Transfer the steamed broccoli to a large bowl and toss with a squeeze of lemon juice and a drizzle of honey.
6. Let the grilled chicken rest for 5 minutes before slicing it into thin strips; resting helps the juices redistribute so it stays moist.
7. Add the sliced chicken and sliced almonds to the broccoli bowl, then gently toss everything together.
8. Toast the almonds in a dry skillet over medium heat for 2-3 minutes until fragrant if you want extra crunch—just watch them closely so they don’t burn.

Out of the bowl, this salad delivers a fantastic mix of textures: tender chicken, crisp broccoli, and crunchy almonds. The hint of honey and lemon brightens it up perfectly, making it great for picnics or as a next-day lunch straight from the fridge.

Chicken and Broccoli Soup with Coconut Milk

On a chilly day, there’s nothing more comforting than a warm bowl of soup. You’ll love this creamy chicken and broccoli version with coconut milk—it’s cozy, nourishing, and super easy to make. Let’s get cooking!

Ingredients

– 1 tablespoon of olive oil
– 1 small onion, chopped
– 2 cloves of garlic, minced
– 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
– 4 cups of chicken broth
– 1 head of broccoli, chopped into small florets
– 1 can (13.5 ounces) of coconut milk
– A pinch of salt
– A pinch of black pepper

Instructions

1. Heat 1 tablespoon of olive oil in a large pot over medium heat.
2. Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the chicken pieces and cook for 6–8 minutes, turning occasionally, until no longer pink on the outside.
5. Pour in 4 cups of chicken broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes to cook the chicken through.
7. Add the broccoli florets and simmer for another 5 minutes until tender but still bright green.
8. Stir in the can of coconut milk and heat for 2–3 minutes until warmed through.
9. Season with a pinch of salt and black pepper, then remove from heat.

Keep this soup warm for leftovers—it thickens nicely as it sits. You can also swap the chicken for tofu if you’re going plant-based. For extra flavor, toast some breadcrumbs to sprinkle on top. Key to its appeal is the velvety texture from the coconut milk, balanced by the tender broccoli and savory chicken. Try serving it with a squeeze of lime or over rice for a heartier meal.

Chicken and Broccoli Pizza with White Sauce

Looking for a pizza that breaks the boring red sauce routine? Let’s make a chicken and broccoli pizza with creamy white sauce that’ll become your new weeknight favorite. This combo is surprisingly delicious and comes together in no time.

Ingredients

For the crust: a store-bought pizza dough, a couple tablespoons of olive oil, and a sprinkle of cornmeal for the pan.

For the white sauce: a cup of heavy cream, a couple cloves of minced garlic, a cup of shredded mozzarella, and a quarter cup of grated Parmesan.

For the toppings: a cooked and shredded chicken breast, a cup of broccoli florets you’ve chopped small, and another cup of shredded mozzarella for that melty top.

Instructions

1. Preheat your oven to 475°F and place a baking sheet inside to heat up.
2. Roll your pizza dough out on a floured surface into a 12-inch circle.
3. Sprinkle cornmeal on a piece of parchment paper and transfer your dough onto it.
4. Heat 2 tablespoons of olive oil in a saucepan over medium heat.
5. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
6. Pour in 1 cup of heavy cream and bring to a simmer, stirring constantly.
7. Reduce heat to low and stir in 1 cup of shredded mozzarella and ¼ cup of grated Parmesan until smooth.
8. Remove from heat and let the sauce thicken for 2 minutes.
9. Spread the white sauce evenly over your pizza dough, leaving a ½-inch border.
10. Top with 1 cup of shredded cooked chicken and 1 cup of chopped broccoli florets.
11. Sprinkle the remaining 1 cup of shredded mozzarella over everything.
12. Carefully slide the parchment with pizza onto the hot baking sheet in the oven.
13. Bake for 12-15 minutes until the crust is golden and cheese is bubbly with brown spots.
14. Let the pizza rest on a cutting board for 3 minutes before slicing.

My favorite part is how the creamy sauce soaks into the crispy crust while keeping the broccoli tender-crisp. The chicken adds just enough heartiness to make this feel like a proper meal. Try serving it with a simple side salad dressed with lemon vinaigrette to cut through the richness.

Chicken and Broccoli Egg Rolls

Keeping weeknight dinners exciting just got easier with these crispy chicken and broccoli egg rolls. You’ll love how simple they are to throw together, and they’re way better than takeout. Seriously, once you try these, you’ll want to make them all the time.

Ingredients

– A couple of cups of shredded cooked chicken
– About 2 cups of finely chopped broccoli florets
– A big spoonful of minced garlic
– A splash of soy sauce
– A package of egg roll wrappers
– A small bowl of water for sealing
– A couple of cups of vegetable oil for frying

Instructions

1. Heat 2 cups of vegetable oil in a deep pot to 350°F, using a thermometer to check the temperature.
2. Mix the shredded chicken, chopped broccoli, minced garlic, and soy sauce in a medium bowl until well combined.
3. Place one egg roll wrapper on a clean surface with a corner pointing toward you.
4. Spoon about 2 tablespoons of the chicken and broccoli mixture onto the center of the wrapper.
5. Fold the bottom corner over the filling, then fold in the two side corners tightly.
6. Dip your finger in water and moisten the top corner of the wrapper.
7. Roll the egg roll upward firmly to seal, pressing the moistened corner to stick.
8. Repeat with the remaining wrappers and filling.
9. Carefully place 2-3 egg rolls into the hot oil using tongs, making sure not to overcrowd the pot.
10. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
11. Remove the egg rolls with a slotted spoon and drain on a paper towel-lined plate.
12. Let them cool for 2-3 minutes before serving to avoid burning your mouth.

Absolutely irresistible when they’re fresh out of the fryer—the wrappers shatter with each bite, revealing the savory chicken and tender broccoli inside. Try serving them with a sweet chili dipping sauce for that perfect sweet-and-salty combo, or chop them up over a bed of rice for a fun twist on dinner.

Chicken and Broccoli Frittata

Zesty mornings call for something special, and this chicken and broccoli frittata is just the ticket. It’s packed with protein and veggies, making it perfect for a quick breakfast or easy dinner—no fuss, all flavor.

Ingredients

– 6 large eggs
– 1 cup of cooked, shredded chicken
– 1 cup of chopped broccoli florets
– ½ cup of shredded cheddar cheese
– ¼ cup of milk
– 1 tablespoon of olive oil
– A pinch of salt
– A couple of grinds of black pepper

Instructions

1. Preheat your oven to 375°F.
2. Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat.
3. Add 1 cup of chopped broccoli florets and sauté for 4–5 minutes until they turn bright green and soften slightly.
4. Tip: Don’t overcook the broccoli here—it’ll finish in the oven, keeping it tender-crisp.
5. In a medium bowl, crack 6 large eggs and whisk them with ¼ cup of milk until frothy.
6. Stir in a pinch of salt and a couple of grinds of black pepper.
7. Pour the egg mixture evenly over the broccoli in the skillet.
8. Scatter 1 cup of shredded chicken and ½ cup of cheddar cheese on top.
9. Tip: Let the eggs set at the edges for 2–3 minutes before baking for a fluffier texture.
10. Transfer the skillet to the preheated oven and bake for 15–18 minutes until the center is firm and the top is golden.
11. Tip: Check doneness by inserting a knife—if it comes out clean, it’s ready.
12. Let the frittata cool for 5 minutes before slicing.
The frittata comes out fluffy and golden, with melty cheese and tender bites of chicken. Serve it warm with a side salad or slice it for meal prep—it’s just as good cold the next day.

Chicken and Broccoli Quesadillas

Gosh, you know those nights when you want something delicious but don’t want to spend hours in the kitchen? These chicken and broccoli quesadillas are your new best friend—they come together in minutes and satisfy that cheesy, savory craving perfectly.

Ingredients

– 2 cups of shredded cooked chicken
– 1 cup of finely chopped broccoli florets
– 4 large flour tortillas
– 1 ½ cups of shredded Monterey Jack cheese
– 2 tablespoons of olive oil
– A pinch of salt
– A pinch of black pepper
– A splash of hot sauce (optional)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the chopped broccoli and cook for 4–5 minutes, until it’s bright green and slightly tender.
3. Stir in the shredded chicken, a pinch of salt, and a pinch of black pepper, cooking for 2 more minutes to warm through.
4. Remove the chicken and broccoli mixture from the skillet and set it aside.
5. Wipe the skillet clean with a paper towel and return it to medium heat.
6. Place one flour tortilla in the skillet and sprinkle ½ cup of shredded Monterey Jack cheese evenly over half of it.
7. Spoon one-quarter of the chicken and broccoli mixture over the cheese.
8. Add a splash of hot sauce if you like a little kick.
9. Fold the empty half of the tortilla over the filling, pressing down gently with a spatula.
10. Cook for 2–3 minutes, until the bottom is golden brown and crispy.
11. Flip the quesadilla carefully and cook for another 2–3 minutes until the other side is golden and the cheese is fully melted.
12. Repeat steps 6–11 with the remaining tortillas, chicken and broccoli mixture, and cheese, adding the remaining 1 tablespoon of olive oil as needed.

Hearty and satisfying, these quesadillas have a perfect crunch on the outside with a gooey, savory filling inside. Serve them with a dollop of sour cream or sliced avocado for extra creaminess, or cut them into wedges for a fun appetizer at your next gathering.

Summary

My, what a delicious collection! These 20 creamy chicken and broccoli recipes offer incredible variety for busy weeknights and cozy dinners. I hope you find new family favorites among them. Don’t forget to leave a comment telling me which recipe you loved most, and please share this roundup on Pinterest so other home cooks can discover these tasty dishes too!