Cheesy Broccoli Chicken Bake

• Prep Time: 20 minutes

• Cook Time: 30–35 minutes

• Resting Time: 10 minutes

• Total Time: 60–65 minutes

• Servings: 6 main portions

Cooking Heat & Intensity Breakdown

• Broccoli Par-boiling: High Heat (Rolling Boil) — 2 minutes.

• Sautéing Aromatics & Flour Base (Roux): Medium-Low Heat — 3 to 4 minutes.

• Simmering Sauce Base: Medium Heat — 4 to 5 minutes until thick.

• Baking Assembly: Oven set to 375°F (190°C) on convection/conventional central rack placement for 25 minutes.

• Browning / Broiling Finish: High Broil (approx. 500°F / 260°C) — 2 to 3 minutes monitored closely to achieve a bubbly, golden top.

Key Equipment & Kitchen Tools

• 9×13-inch (3-quart) ceramic or glass baking dish

• Large deep skillet or heavy-bottomed Dutch oven

• Large pot for blanching

• Slotted spoon & wire whisk

• Cutting board & chef’s knife

• Mixing bowls & measuring tools

Ingredients Checklist

The Base

• Chicken Breast: 2 lbs (approx. 900g) boneless, skinless chicken breasts, trimmed and cut into bite-sized 1-inch cubes.

• Fresh Broccoli: 5 cups fresh broccoli florets (approx. 1.5 lbs), washed and cut into medium bite-sized pieces.

• Olive Oil: 1.5 tablespoons extra-virgin olive oil for initial chicken searing.

Aromatics & Seasonings

• Yellow Onion: 1 medium yellow onion, finely diced.

• Garlic: 4 cloves fresh garlic, minced.

• Seasoning Blend:

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon Italian seasoning (thyme, oregano, basil)

  • 1/2 teaspoon smoked paprika

  • 1 teaspoon coarse sea salt (or to taste)

  • 1/2 teaspoon freshly cracked black pepper

The Velvet Cheese Sauce

• Unsalted Butter: 3 tablespoons unsalted butter.

• All-Purpose Flour: 3 tablespoons all-purpose flour (creates the thickening roux).

• Whole Milk: 1.5 cups whole milk, brought to room temperature.

• Chicken Broth: 1 cup low-sodium chicken stock or bone broth.

• Heavy Cream: 1/2 cup heavy whipping cream (for rich mouthfeel).

• Dijon Mustard: 1 teaspoon Dijon mustard (enhances the sharpness of the cheese).

• Cheddar Cheese: 2.5 cups sharp cheddar cheese, freshly shredded and divided (2 cups for sauce, 1/2 cup for topping).

• Mozzarella Cheese: 1 cup low-moisture, full-fat mozzarella cheese, freshly shredded (for optimal pull).

The Golden Crust Topping

• Panko Breadcrumbs: 3/4 cup coarse Panko breadcrumbs.

• Melted Butter: 1.5 tablespoons unsalted butter, melted.

• Grated Parmesan: 1/4 cup finely grated Parmesan cheese.

• Fresh Parsley: 2 tablespoons finely minced fresh flat-leaf parsley for garnish.

Step-by-Step Cooking Instructions

Step 1: Prep & Pre-heat

1. Pre-heat your oven to 375°F (190°C).

2. Grease a 9×13-inch baking dish lightly with non-stick cooking spray or olive oil. Set aside.

Step 2: Blanch the Broccoli (High Heat)

1. Bring a large pot of salted water to a rolling boil over High Heat.

2. Add the broccoli florets and cook for exactly 2 minutes until bright green but still crisp (par-boiled).

3. Immediately remove using a slotted spoon and plunge into an ice bath, or rinse under cold tap water to stop the cooking process. Drain completely and pat dry with paper towels. (Tip: Dry broccoli prevents a watery casserole base).

Step 3: Sear the Chicken (Medium-High Heat)

1. Heat 1.5 tablespoons of olive oil in a large skillet over Medium-High Heat.

2. Season the cubed chicken with half of the salt, pepper, garlic powder, onion powder, and smoked paprika.

3. Add the chicken to the hot skillet in a single layer. Sear for 4 to 5 minutes, stirring occasionally, until browned on the outside. The chicken does not need to be completely cooked through, as it will finish cooking inside the oven casserole.

4. Transfer cooked chicken to a large mixing bowl, keeping any rendered juices in the bowl.

Step 4: Craft the Cheesy Sauce (Medium-Low to Medium Heat)

1. In the same skillet, melt 3 tablespoons of butter over Medium-Low Heat.

2. Add the diced onion and sauté for 3 to 4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.

3. Sprinkle 3 tablespoons of flour over the onion-garlic mixture. Whisk continuously for 1 to 2 minutes to cook out the raw flour taste. The mixture will form a paste (roux).

4. Gradually pour in the chicken broth, whole milk, and heavy cream while whisking constantly to prevent lumps.

5. Increase heat to Medium and bring to a gentle simmer. Cook for 4 to 5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.

6. Turn off the heat entirely. Whisk in the Dijon mustard, remaining Italian seasoning, salt, and pepper.

7. Add 2 cups of shredded sharp cheddar and 1 cup of mozzarella. Stir gently until completely melted, smooth, and glossy.

Step 5: Assemble the Casserole

1. Combine the seared chicken cubes and drained broccoli florets into your prepared mixing bowl.

2. Pour the hot cheese sauce directly over the chicken and broccoli. Gently fold the ingredients together using a spatula until every piece is coated thoroughly.

3. Pour the mixture into the greased 9×13-inch baking dish, smoothing it into an even layer with your spatula.

Step 6: Bake & Crisp

1. Top the casserole evenly with the remaining 1/2 cup of shredded sharp cheddar cheese.

2. In a small bowl, toss the Panko breadcrumbs, melted butter, and grated Parmesan together. Sprinkle this crunch mixture evenly across the top layer.

3. Place on the center rack of your oven and bake uncovered at 375°F (190°C) for 25 minutes until bubbly around the edges.

4. Switch the oven to High Broil for 2 to 3 minutes at the very end to turn the crumb topping deep golden brown. Monitor closely to prevent burning.

Step 7: Rest & Serve

1. Remove from the oven and allow the dish to rest for 10 minutes before serving. This resting period allows the cheese sauce to set so it doesn’t run when scooped.

2. Garnish with chopped fresh parsley and serve hot.

Complete Nutritional Breakdown

The values provided below are approximate calculations based on a standard 6-serving yield.

Nutrient	Amount per Serving (1/6th of pan)
Calories	520 kcal
Protein	44 g
Total Fat	31 g
Saturated Fat	17 g
Trans Fat	0.5 g
Cholesterol	145 mg
Sodium	820 mg
Total Carbohydrates	16 g
Dietary Fiber	3 g
Total Sugars	4 g
Vitamin D	1.2 mcg
Calcium	450 mg
Iron	2.1 mg
Potassium	680 mg