Cubed chicken breasts, fresh broccoli florets and carrots are tossed in a parmesan cheese white sauce and baked in a casserole dish until golden brown.
Chicken and broccoli with white sauce
If you’re looking for a quick and comforting dinner, this Chicken and Broccoli in White Sauce recipe is the one for you. Tender chicken, crisp broccoli, and a creamy, savory white sauce come together in just 30 minutes for a meal that’s both easy to make and packed with flavor. The best part? It’s all made with simple, wholesome ingredients you probably already have in your kitchen!
This cheesy chicken and broccoli casserole is perfect for busy weeknights when you want something delicious but don’t want to spend hours cooking. Serve parmesan chicken and broccoli over steamed rice or noodles to soak up every last drop of that luscious white sauce. It’s a family-friendly meal that will have everyone asking for seconds!
Looking for more easy dishes with broccoli ? Try my buttery garlic pasta with broccoli and crockpot cheesy chicken and broccoli next!
Chicken and broccoli casserole Ingredients
- Chicken breast , cut into bite-sized pieces for even cooking. You can also use chicken thighs for a juicier option.
- Broccoli florets , fresh is always better, but frozen broccoli works too. If using frozen, thaw and pat dry to prevent extra water in the sauce.
- Carrots , adds sweetness, color, and crunch to the dish. Slice them evenly into skinny discs so they are fully cooked.
- Heavy Cream and Parmesan Cheese makes the creamy cheese sauce.
- Other kitchen basics: olive oil, minced garlic, butter and salt and pepper.
How to Make Chicken and broccoli with white sauce
Heat olive oil in a large skillet over medium heat. Add the chicken that’s been seasoned with salt and pepper, and cook until browned and fully cooked. Remove and set aside.
While the oven preheats, melt butter in a saucepan over medium heat. Add minced garlic and sauté. Stir in heavy cream and Parmesan cheese, cooking until the sauce thickens and becomes creamy.
In a 11×13 baking dish, layer the broccoli and carrots on the bottom, and then the cooked chicken on top. Even though I mentioned it above, I want to mention again that you want to slice the carrots thin so they will be fully cooked in 20 minutes. Don’t yell at me if your carrots aren’t cooked – slice them thin!
Note: When it’s sugar pea season in the garden I add a handful of chopped up sugar snap peas into the baking dish too! It adds really nice crunch!
Pour the creamy sauce over the vegetables and chicken.
And then stir to coat everything in the cheesy cream sauce.
Bake in the preheated oven for 20 minutes. Let it cool for a few minutes before serving as is, or serve with hot rice or noodles. Enjoy!
Storing leftovers
Transfer leftovers to an airtight container, good in the refrigerator for up to 3 days. When reheating, warm it gently on the stovetop over low heat, stirring occasionally, and add a splash of chicken broth or milk if the sauce thickens too much. Alternatively, reheat in the microwave until warm.
Pin for later:
Ingredients
- ▢ 1 tablespoon olive oil
- ▢ 1- 1.5 pound chicken breast (boneless, skinless) cubed in bite size pieces
- ▢ 1 large head broccoli cut into small florets
- ▢ 2 carrots peeled, sliced into thin discs
- ▢ 1/4 cup butter
- ▢ 2 cloves garlic minced
- ▢ 1 cup heavy cream
- ▢ 1 1/2 cup parmesan cheese
Instructions
- Preheat oven to 350 degrees F.
- Heat olive oil in a large skillet over medium heat. Add the chicken that’s been seasoned with salt and pepper, and cook until browned and fully cooked. Remove and set aside.
- Melt butter in a medium sized saucepan over medium heat. Add minced garlic and saute for 30 seconds. Add heavy cream and Parmesan cheese to the pan, stirring until thickened and creamy.
- In a 11×13 baking dish, layer your broccoli and carrots on the bottom, followed by the cooked chicken on top.
- Pour the creamy sauce on top of the vegetables and stir to fully coat.
- Bake for 20 minutes, allowing to cool a few minutes. Serve as is, or with rice or noodles. Enjoy!
Notes
Cubed chicken breasts, fresh broccoli florets and carrots are tossed in a parmesan cheese white sauce and baked in a casserole dish until golden brown.
Chicken and broccoli with white sauce
If you’re looking for a quick and comforting dinner, this Chicken and Broccoli in White Sauce recipe is the one for you. Tender chicken, crisp broccoli, and a creamy, savory white sauce come together in just 30 minutes for a meal that’s both easy to make and packed with flavor. The best part? It’s all made with simple, wholesome ingredients you probably already have in your kitchen!
This cheesy chicken and broccoli casserole is perfect for busy weeknights when you want something delicious but don’t want to spend hours cooking. Serve parmesan chicken and broccoli over steamed rice or noodles to soak up every last drop of that luscious white sauce. It’s a family-friendly meal that will have everyone asking for seconds!
Looking for more easy dishes with broccoli ? Try my buttery garlic pasta with broccoli and crockpot cheesy chicken and broccoli next!
Chicken and broccoli casserole Ingredients
- Chicken breast , cut into bite-sized pieces for even cooking. You can also use chicken thighs for a juicier option.
- Broccoli florets , fresh is always better, but frozen broccoli works too. If using frozen, thaw and pat dry to prevent extra water in the sauce.
- Carrots , adds sweetness, color, and crunch to the dish. Slice them evenly into skinny discs so they are fully cooked.
- Heavy Cream and Parmesan Cheese makes the creamy cheese sauce.
- Other kitchen basics: olive oil, minced garlic, butter and salt and pepper.
How to Make Chicken and broccoli with white sauce
Heat olive oil in a large skillet over medium heat. Add the chicken that’s been seasoned with salt and pepper, and cook until browned and fully cooked. Remove and set aside.
While the oven preheats, melt butter in a saucepan over medium heat. Add minced garlic and sauté. Stir in heavy cream and Parmesan cheese, cooking until the sauce thickens and becomes creamy.
In a 11×13 baking dish, layer the broccoli and carrots on the bottom, and then the cooked chicken on top. Even though I mentioned it above, I want to mention again that you want to slice the carrots thin so they will be fully cooked in 20 minutes. Don’t yell at me if your carrots aren’t cooked – slice them thin!
Note: When it’s sugar pea season in the garden I add a handful of chopped up sugar snap peas into the baking dish too! It adds really nice crunch!
Pour the creamy sauce over the vegetables and chicken.
And then stir to coat everything in the cheesy cream sauce.
Bake in the preheated oven for 20 minutes. Let it cool for a few minutes before serving as is, or serve with hot rice or noodles. Enjoy!
Storing leftovers
Transfer leftovers to an airtight container, good in the refrigerator for up to 3 days. When reheating, warm it gently on the stovetop over low heat, stirring occasionally, and add a splash of chicken broth or milk if the sauce thickens too much. Alternatively, reheat in the microwave until warm.
Pin for later:
Ingredients
- ▢ 1 tablespoon olive oil
- ▢ 1- 1.5 pound chicken breast (boneless, skinless) cubed in bite size pieces
- ▢ 1 large head broccoli cut into small florets
- ▢ 2 carrots peeled, sliced into thin discs
- ▢ 1/4 cup butter
- ▢ 2 cloves garlic minced
- ▢ 1 cup heavy cream
- ▢ 1 1/2 cup parmesan cheese
Instructions
- Preheat oven to 350 degrees F.
- Heat olive oil in a large skillet over medium heat. Add the chicken that’s been seasoned with salt and pepper, and cook until browned and fully cooked. Remove and set aside.
- Melt butter in a medium sized saucepan over medium heat. Add minced garlic and saute for 30 seconds. Add heavy cream and Parmesan cheese to the pan, stirring until thickened and creamy.
- In a 11×13 baking dish, layer your broccoli and carrots on the bottom, followed by the cooked chicken on top.
- Pour the creamy sauce on top of the vegetables and stir to fully coat.
- Bake for 20 minutes, allowing to cool a few minutes. Serve as is, or with rice or noodles. Enjoy!
Notes
Cheesy Chicken and Broccoli Casserole with White Sauce
Ingredients
- 1 tablespoon olive oil
- 1- 1.5 pound chicken breast (boneless, skinless) cubed in bite size pieces
- 1 large head broccoli cut into small florets
- 2 carrots peeled, sliced into thin discs
- 1/4 cup butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 1/2 cup parmesan cheese
Instructions
- Preheat oven to 350 degrees F.
- Heat olive oil in a large skillet over medium heat. Add the chicken that’s been seasoned with salt and pepper, and cook until browned and fully cooked. Remove and set aside.
- Melt butter in a medium sized saucepan over medium heat. Add minced garlic and saute for 30 seconds. Add heavy cream and Parmesan cheese to the pan, stirring until thickened and creamy.
- In a 11x13 baking dish, layer your broccoli and carrots on the bottom, followed by the cooked chicken on top.
- Pour the creamy sauce on top of the vegetables and stir to fully coat.
- Bake for 20 minutes, allowing to cool a few minutes. Serve as is, or with rice or noodles. Enjoy!
Notes
Recipe Created by Pamela Reed for brooklynfarmgirl.com
