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Cheesy Garlic Butter Chicken and Broccoli Bake

Cheesy Garlic Butter Chicken and Broccoli Bake Recipe

Allan
This Cheesy Garlic Butter Chicken and Broccoli Bake combines tender seasoned chicken, fresh broccoli, a creamy garlic butter sauce, and a generous layer of melted mozzarella and Parmesan. It's a satisfying, protein-rich dinner that's low-carb friendly and easy to customize with your favorite vegetables. Serve it straight from the oven with a fresh salad or cauliflower rice for a comforting family meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Italian-inspired
Servings 6
Calories 480 kcal

Ingredients
  

For the chicken and broccoli:

  • 1½ pounds 680 g boneless, skinless chicken breast
  • 4 cups about 400 g broccoli florets
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper

For the garlic butter sauce:

  • 3 tablespoons unsalted butter
  • 4 garlic cloves minced
  • 4 ounces 113 g softened cream cheese
  • ¾ cup 180 ml heavy cream
  • ½ cup 50 g finely grated Parmesan
  • ¼ teaspoon black pepper
  • ¼ teaspoon Italian seasoning

For the topping:

  • 1½ cups 150 g shredded mozzarella
  • 2 tablespoons grated Parmesan
  • 1 tablespoon chopped fresh parsley

Instructions
 

  • Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish.
  • Cut the chicken into approximately 1-inch pieces. Divide the broccoli into bite-sized florets.
  • Steam the broccoli for 3–4 minutes until bright green and slightly tender. Drain thoroughly.
  • Season the chicken with garlic powder, paprika, Italian seasoning, salt, and black pepper.
  • Heat olive oil in a large skillet over medium heat. Brown the chicken for approximately 4–6 minutes, working in batches if necessary. Transfer to a plate.
  • Reduce the heat to medium-low. Melt the butter in the same skillet and cook the minced garlic for 30–45 seconds until fragrant.
  • Add the softened cream cheese and heavy cream. Whisk gently until smooth.
  • Gradually add the Parmesan, black pepper, and Italian seasoning. Simmer gently for 2–3 minutes until creamy.
  • Return the chicken to the skillet and add the drained broccoli. Stir until everything is coated in the sauce.
  • Transfer the mixture to the prepared baking dish and spread evenly.
  • Sprinkle the mozzarella and remaining Parmesan over the top.
  • Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is melted and the chicken reaches 165°F (74°C).
  • Rest for 5 minutes, garnish with fresh parsley, and serve warm.