20 Delicious Chicken and Broccoli Flavorful Recipes

Kickstart your culinary adventure with these 20 Delicious Chicken and Broccoli Flavorful Recipes! Perfect for busy weeknights or when you’re craving something wholesome and hearty, this roundup is your go-to guide for turning simple ingredients into extraordinary meals. Whether you’re a seasoned chef or a kitchen newbie, these dishes promise to delight your taste buds and simplify your cooking routine. Let’s dive into the flavors!

Creamy Garlic Chicken and Broccoli Pasta

Perhaps there’s nothing more comforting than the creamy embrace of garlic-infused sauce clinging to tender chicken and crisp broccoli, all tangled in perfectly cooked pasta. It’s a dish that feels like a warm hug on a cool evening, simple yet deeply satisfying.

Ingredients

• For the pasta:
  • 8 oz fettuccine pasta
  • 4 cups water
  • 1 tbsp salt
• For the chicken and broccoli:
  • 1 lb chicken breast, cubed
  • 2 cups broccoli florets
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tbsp salt and 8 oz fettuccine pasta. Cook for 8-10 minutes until al dente, then drain and set aside.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb cubed chicken breast, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5-7 minutes until golden and cooked through. Remove chicken and set aside.
3. In the same skillet, add 2 cups broccoli florets. Cook for 3-4 minutes until bright green and slightly tender. Tip: Covering the skillet for a minute helps steam the broccoli evenly.
4. Reduce heat to medium. Add 3 cloves minced garlic to the skillet, sautéing for 30 seconds until fragrant. Pour in 1 cup heavy cream, stirring gently to combine.
5. Add 1/2 cup grated Parmesan cheese to the sauce, stirring until melted and smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper.
6. Return the cooked chicken and drained pasta to the skillet, tossing everything together until well coated in the sauce. Cook for an additional 2 minutes to heat through. Tip: A splash of pasta water can loosen the sauce if it’s too thick.

Best enjoyed immediately, the dish boasts a luxurious creaminess balanced by the sharpness of garlic and the freshness of broccoli. For an extra touch of elegance, garnish with a sprinkle of red pepper flakes or additional Parmesan before serving.

One-Pan Lemon Butter Chicken and Broccoli

Dusk settles softly outside, and the kitchen fills with the promise of a meal that’s as comforting to prepare as it is to savor. This one-pan wonder brings together the bright zest of lemon and the rich warmth of butter, cradling tender chicken and crisp broccoli in a harmony of flavors.

Ingredients

• For the chicken:
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 3 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1 tsp lemon zest
• For the broccoli:
  • 2 cups broccoli florets
  • 1 tbsp olive oil
  • 1/4 tsp salt

Instructions

1. Preheat a large skillet over medium-high heat and add 2 tbsp olive oil.
2. Season the chicken pieces with 1 tsp salt and 1/2 tsp black pepper, then add to the skillet. Cook for 5-6 minutes, turning once, until golden brown and cooked through. Tip: Avoid overcrowding the pan to ensure each piece browns nicely.
3. Remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, melt 3 tbsp butter over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
5. Pour in 1/2 cup chicken broth and 1/4 cup lemon juice, scraping up any browned bits from the bottom of the pan. Tip: These bits add depth to the sauce.
6. Add 1 tsp lemon zest to the sauce, then return the chicken to the skillet, stirring to coat. Simmer for 2 minutes to meld the flavors.
7. In a separate bowl, toss 2 cups broccoli florets with 1 tbsp olive oil and 1/4 tsp salt. Add to the skillet, arranging around the chicken. Cover and cook for 3-4 minutes until the broccoli is bright green and tender-crisp. Tip: Covering the skillet steams the broccoli perfectly without losing its crunch.

Perfectly balanced, the dish offers a melody of textures—succulent chicken, vibrant broccoli, and a sauce that’s both tangy and velvety. Serve it over a bed of fluffy rice or with crusty bread to soak up every last drop of the lemony butter sauce.

Cheesy Chicken and Broccoli Casserole

Warmth fills the kitchen as the oven hums to life, a prelude to the comforting embrace of tonight’s dinner. This dish, a harmonious blend of tender chicken, crisp broccoli, and a velvety cheese sauce, is a testament to the simple joys of home cooking.

Ingredients

• For the chicken:
  • 2 cups cooked chicken, shredded
• For the broccoli:
  • 3 cups fresh broccoli florets
• For the sauce:
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For topping:
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Steam the broccoli florets for 5 minutes until bright green and slightly tender, then drain and set aside.
3. In a medium saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour until smooth, cooking for 1 minute to remove the raw flour taste.
4. Gradually whisk in 1 cup milk, ensuring no lumps form. Cook for 3-4 minutes until the sauce thickens.
5. Remove the saucepan from heat and stir in 1 cup cheddar cheese, 1/2 tsp salt, and 1/4 tsp black pepper until the cheese is fully melted.
6. Combine the shredded chicken and steamed broccoli in the prepared baking dish, then pour the cheese sauce evenly over the top.
7. In a small bowl, mix 1/2 cup breadcrumbs with 2 tbsp melted butter, then sprinkle over the casserole.
8. Bake for 25 minutes, or until the topping is golden and the casserole is bubbly around the edges.

Oozing with cheesy goodness, this casserole offers a delightful contrast between the creamy interior and the crispy breadcrumb topping. Serve it alongside a crisp green salad or over a bed of steamed rice for a heartier meal.

Spicy Sesame Chicken and Broccoli Stir-Fry

Mornings like these, when the light slants just so, remind me of the quiet joy in preparing a meal that’s both nourishing and vibrant. This dish, with its bold flavors and crisp textures, is a testament to the beauty of simple ingredients coming together.

Ingredients

• For the sauce:
  • 1/4 cup soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp honey
  • 1 tsp red pepper flakes
  • 2 cloves garlic, minced
• For the stir-fry:
  • 1 lb chicken breast, cut into 1-inch pieces
  • 2 cups broccoli florets
  • 1 tbsp vegetable oil
  • 1 tbsp sesame seeds

Instructions

1. In a small bowl, whisk together the soy sauce, sesame oil, honey, red pepper flakes, and minced garlic to create the sauce. Set aside.
2. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the chicken pieces to the skillet, spreading them out in a single layer. Cook for 5-6 minutes, turning once, until the chicken is golden brown and cooked through.
4. Add the broccoli florets to the skillet, stirring to combine with the chicken. Cook for 3-4 minutes, until the broccoli is bright green and tender-crisp.
5. Pour the prepared sauce over the chicken and broccoli, stirring to coat evenly. Cook for an additional 1-2 minutes, allowing the sauce to thicken slightly.
6. Sprinkle the sesame seeds over the stir-fry, then remove from heat.

Delight in the contrast of the tender chicken against the crisp broccoli, all enveloped in a sauce that’s at once sweet, spicy, and deeply savory. Serve it over a bed of steamed rice or alongside a crisp salad for a meal that feels both indulgent and wholesome.

Baked Chicken and Broccoli Alfredo

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about preparing a dish that wraps you in warmth. Baked Chicken and Broccoli Alfredo is that kind of meal, simple yet rich, turning ordinary ingredients into a creamy, dreamy dinner.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the broccoli:
  • 2 cups broccoli florets
  • 1 tbsp olive oil
  • 1/4 tsp salt
• For the Alfredo sauce:
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For serving:
  • 8 oz fettuccine, cooked according to package instructions

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly baked chicken with a golden finish.
2. Season the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium heat and cook the chicken for 5-6 minutes on each side, until golden. Tip: Let the chicken rest for a few minutes before slicing to retain its juices.
3. Toss the broccoli florets with 1 tbsp olive oil and 1/4 tsp salt. Spread them on a baking sheet and roast in the preheated oven for 15 minutes, until tender and slightly charred.
4. In the same skillet, melt 2 tbsp butter over medium heat. Add 2 cloves of minced garlic and sauté for 1 minute until fragrant. Pour in 1 cup heavy cream, stirring constantly, then add 1/2 cup Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper. Cook until the sauce thickens, about 3-4 minutes. Tip: Keep the heat medium-low to prevent the sauce from separating.
5. Slice the cooked chicken and combine it with the roasted broccoli and cooked fettuccine. Pour the Alfredo sauce over the top, gently tossing to coat everything evenly.
6. Now, the dish is ready to serve. Nestled in its creamy sauce, the chicken is tender, the broccoli adds a crisp contrast, and the pasta brings it all together. Consider garnishing with extra Parmesan or a sprinkle of red pepper flakes for a touch of heat.

Healthy Chicken and Broccoli Quinoa Bowl

Comfort comes in many forms, and today, it arrives in the simplicity of a nourishing bowl that balances lean protein, vibrant greens, and wholesome grains. This dish is a quiet celebration of texture and taste, a gentle reminder that healthy eating can be deeply satisfying.

Ingredients

• For the quinoa:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1/2 tsp salt
• For the chicken:
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the broccoli:
  • 2 cups broccoli florets
  • 1 tbsp olive oil
  • 1/4 tsp salt
• For the sauce:
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 1 tsp grated ginger
  • 1 clove garlic, minced

Instructions

1. In a medium saucepan, combine the quinoa, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Tip: Let the quinoa sit covered for 5 minutes off the heat for the best texture.
2. While the quinoa cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken pieces, garlic powder, salt, and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure the chicken browns nicely.
3. In the same skillet, add the broccoli florets and 1 tbsp olive oil. Sprinkle with salt and cook for 3-4 minutes, until the broccoli is bright green and tender-crisp. Tip: Stir occasionally to prevent burning and ensure even cooking.
4. In a small bowl, whisk together the soy sauce, honey, sesame oil, ginger, and garlic to make the sauce.
5. Divide the cooked quinoa among bowls, top with the chicken and broccoli, and drizzle with the sauce. Lightly toss to combine if desired.

Layers of flavor unfold with each bite—the nutty quinoa, the tender chicken, and the crisp broccoli, all brought together by the sweet and savory sauce. For an extra crunch, sprinkle with sesame seeds or serve with a wedge of lime to brighten the dish.

Teriyaki Chicken and Broccoli Skillet

Wandering through the kitchen on a quiet evening, the simplicity of a one-pan meal feels like a gentle embrace, especially when it combines the sweet and savory notes of teriyaki with the crisp freshness of broccoli.

Ingredients

• For the chicken:
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
• For the sauce:
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp minced garlic
  • 1 tsp minced ginger
• For the skillet:
  • 2 cups broccoli florets
  • 1 tbsp sesame seeds
  • 1 tbsp chopped green onions

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken pieces to the skillet, arranging them in a single layer to ensure even cooking. Cook for 5-6 minutes, turning once, until golden brown and cooked through.
3. While the chicken cooks, whisk together soy sauce, honey, rice vinegar, garlic, and ginger in a small bowl to make the teriyaki sauce.
4. Reduce heat to medium and pour the teriyaki sauce over the chicken, stirring to coat evenly. Simmer for 2 minutes to allow the flavors to meld.
5. Add broccoli florets to the skillet, stirring gently to combine with the chicken and sauce. Cover and cook for 3-4 minutes, until broccoli is bright green and tender-crisp.
6. Sprinkle sesame seeds and chopped green onions over the skillet before serving. For an extra touch of sweetness, a drizzle of additional honey can be added at this stage.

Perfectly balanced, the dish offers a delightful contrast between the tender chicken and the crisp broccoli, all enveloped in a glossy, flavorful sauce. Serve it over a bed of steamed rice or alongside a simple cucumber salad for a complete meal that feels both nourishing and indulgent.

Chicken and Broccoli Stuffed Sweet Potatoes

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that feels like a hug in a bowl. This dish, with its harmonious blend of savory and sweet, is a testament to the beauty of simple ingredients coming together to create something extraordinary.

Ingredients

• For the sweet potatoes:
  • 4 medium sweet potatoes
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the filling:
  • 1 lb chicken breast, diced
  • 2 cups broccoli florets
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp sour cream
  • 1 tbsp chopped fresh chives

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash the sweet potatoes thoroughly, then pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking.
3. Rub the sweet potatoes with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Place them on a baking sheet and bake for 45-50 minutes, or until tender when pierced with a fork.
4. While the sweet potatoes bake, heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced chicken, garlic powder, onion powder, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
5. Add the broccoli florets to the skillet with the chicken. Cook for an additional 3-4 minutes, until the broccoli is bright green and tender-crisp.
6. Once the sweet potatoes are done, let them cool for a few minutes, then slice each one open lengthwise. Fluff the insides gently with a fork.
7. Divide the chicken and broccoli mixture evenly among the sweet potatoes. Top each with shredded cheddar cheese.
8. Return the stuffed sweet potatoes to the oven for 3-4 minutes, just until the cheese is melted.
9. Remove from the oven and top each with a dollop of sour cream and a sprinkle of fresh chives.

How the melted cheese stretches with each bite, the slight crunch of broccoli against the soft sweet potato, creates a dance of textures and flavors. Serve this dish with a side of crisp green salad for a complete meal that satisfies both the palate and the soul.

Easy Chicken and Broccoli Fried Rice

Moments like these call for simplicity in the kitchen, a dish that whispers comfort without demanding too much of our time or energy. Easy Chicken and Broccoli Fried Rice is just that—a humble yet satisfying meal that brings together familiar flavors in a dance of textures and warmth.

Ingredients

• For the rice: 2 cups cooked white rice (cold), 1 tbsp vegetable oil
• For the chicken: 1 boneless, skinless chicken breast (cut into small pieces), 1 tbsp soy sauce, 1/2 tsp garlic powder
• For the vegetables: 1 cup broccoli florets, 1/2 cup diced carrots, 1/2 cup frozen peas
• For the sauce: 2 tbsp soy sauce, 1 tbsp oyster sauce, 1/2 tsp sesame oil
• For finishing: 2 eggs (beaten), 2 green onions (sliced)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the chicken pieces, soy sauce, and garlic powder. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink. Tip: Cutting the chicken into uniform pieces ensures even cooking.
3. Push the chicken to one side of the skillet. Pour the beaten eggs into the other side. Scramble the eggs for 1-2 minutes until fully cooked, then mix with the chicken.
4. Add the broccoli, carrots, and peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp. Tip: Using frozen peas? No need to thaw—they’ll cook quickly in the skillet.
5. Add the cold rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes until the rice is heated through.
6. Pour the soy sauce, oyster sauce, and sesame oil over the rice mixture. Stir well to combine and cook for another 2 minutes. Tip: Cold rice fries better than freshly cooked rice, as it’s less sticky.
7. Garnish with sliced green onions before serving.

Soft grains of rice cling to the savory chicken and crisp-tender vegetables, each bite a harmony of flavors. Serve it straight from the skillet for a rustic touch, or plate it with a sprinkle of extra green onions for a pop of color.

Slow Cooker Chicken and Broccoli with Rice

As the evening light fades, there’s something deeply comforting about preparing a meal that requires little more than patience and a slow cooker. This dish, with its tender chicken and vibrant broccoli, nestled atop a bed of fluffy rice, is a testament to the beauty of simplicity.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 cup chicken broth
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
• For serving:
  • 4 cups cooked white rice
  • 2 cups broccoli florets

Instructions

1. Heat the olive oil in a pan over medium-high heat. Season the chicken breasts with salt and pepper, then sear them for 2-3 minutes on each side until golden. Tip: Searing locks in the juices, ensuring the chicken stays moist during slow cooking.
2. Transfer the chicken to the slow cooker. In a bowl, whisk together the chicken broth, soy sauce, honey, garlic, and ginger. Pour this mixture over the chicken.
3. Cover and cook on low for 4 hours. Tip: Resist the urge to peek, as lifting the lid can significantly increase cooking time.
4. After 4 hours, add the broccoli florets to the slow cooker, covering them with the sauce as much as possible. Cook for an additional 30 minutes on low. Tip: Adding the broccoli towards the end preserves its color and crunch.
5. Serve the chicken and broccoli over the cooked white rice, spooning some of the sauce over the top.

Now, the chicken should be fork-tender, the broccoli crisp yet yielding, and the sauce a perfect balance of savory and sweet. For a twist, sprinkle with sesame seeds or drizzle with a bit of sriracha before serving.

Chicken and Broccoli Sheet Pan Dinner

Perhaps there’s no simpler joy than a meal that comes together on a single pan, filling the kitchen with aromas that promise comfort and ease. This chicken and broccoli sheet pan dinner is just that—a humble, hearty dish that speaks to the soul on busy evenings.

Ingredients

• For the chicken and broccoli:
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 4 cups broccoli florets
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp minced garlic
  • 1 tsp ginger, grated

Instructions

1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2. In a large bowl, toss the chicken pieces and broccoli florets with olive oil, salt, and pepper until evenly coated. Spread them out in a single layer on the prepared sheet pan.
3. Roast in the preheated oven for 15 minutes, then flip the chicken and stir the broccoli to ensure even cooking.
4. While the chicken and broccoli are roasting, whisk together the soy sauce, honey, minced garlic, and grated ginger in a small bowl to make the sauce.
5. After flipping the chicken and stirring the broccoli, pour the sauce evenly over the chicken and broccoli. Return to the oven and roast for an additional 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
6. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Lightly caramelized edges on the broccoli and tender, juicy chicken pieces make this dish a textural delight. Serve it over a bed of fluffy rice or alongside a crisp salad for a meal that feels both nourishing and indulgent.

Keto Chicken and Broccoli with Cheese Sauce

Gently, the evening unfolds, and with it, the craving for something comforting yet mindful of our choices. This dish, a harmonious blend of tender chicken and crisp broccoli, draped in a velvety cheese sauce, is a testament to the beauty of simplicity and flavor.

Ingredients

• For the chicken and broccoli:
  • 2 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 cups broccoli florets
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the cheese sauce:
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder

Instructions

1. Preheat a large skillet over medium heat and add 2 tbsp olive oil.
2. Season the chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper, then add to the skillet. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through.
3. Add 2 cups broccoli florets to the skillet with the chicken. Cook for another 3-4 minutes, stirring occasionally, until the broccoli is bright green and slightly tender.
4. In a separate saucepan, heat 1 cup heavy cream over low heat until it begins to simmer, about 3 minutes. Do not let it boil.
5. Gradually whisk in 1 cup shredded cheddar cheese, 1/2 tsp garlic powder, and 1/4 tsp onion powder until the sauce is smooth and fully combined.
6. Pour the cheese sauce over the chicken and broccoli in the skillet. Stir gently to coat everything evenly, then remove from heat.

Creating this dish, the contrast between the crisp broccoli and the creamy sauce is a delight, while the chicken adds a satisfying heartiness. Serve it over a bed of cauliflower rice for an extra keto-friendly touch, or enjoy it as is for a comforting meal that feels indulgent yet is wonderfully balanced.

Chicken and Broccoli Stir-Fry with Peanut Sauce

Gently, the evening unfolds, and with it, the desire for a meal that comforts as much as it nourishes. This dish, with its tender chicken and crisp broccoli cloaked in a rich peanut sauce, is a testament to the beauty of simple ingredients coming together.

Ingredients

• For the stir-fry:
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 cups broccoli florets
  • 2 tbsp vegetable oil
• For the peanut sauce:
  • 1/4 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp grated ginger
  • 1/2 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken pieces to the skillet, spreading them out in a single layer. Cook for 5-6 minutes, turning once, until golden brown and cooked through. Tip: Resist the urge to stir too often for a better sear.
3. Remove chicken from the skillet and set aside on a plate.
4. In the same skillet, add the remaining 1 tbsp vegetable oil and the broccoli florets. Stir-fry for 3-4 minutes until bright green and slightly tender. Tip: A splash of water can help steam the broccoli if it’s too dry.
5. While the broccoli cooks, whisk together peanut butter, soy sauce, honey, ginger, and water in a small bowl until smooth.
6. Return the chicken to the skillet with the broccoli. Pour the peanut sauce over the top, stirring to coat everything evenly. Cook for another 2 minutes until the sauce thickens slightly. Tip: If the sauce is too thick, add a little more water to reach your desired consistency.

Delightfully, the chicken remains juicy, the broccoli retains a slight crunch, and the peanut sauce brings a creamy, savory-sweet harmony. Serve over steamed rice or noodles for a complete meal that feels both indulgent and wholesome.

Grilled Chicken and Broccoli Kebabs

Wandering through the flavors of summer, I find myself drawn to the simplicity and vibrancy of grilled dishes that speak to the soul. This recipe, a harmonious blend of tender chicken and crisp broccoli, is a testament to the beauty of minimal ingredients coming together under the warmth of the grill.

Ingredients

• For the kebabs:
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 cups broccoli florets
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the marinade:
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp minced garlic
  • 1 tsp ginger powder

Instructions

1. In a medium bowl, whisk together soy sauce, honey, minced garlic, and ginger powder to create the marinade.
2. Add the chicken cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F to 400°F.
4. While the grill heats, thread the marinated chicken and broccoli florets alternately onto skewers, leaving a small space between each piece for even cooking.
5. Brush the assembled kebabs lightly with olive oil and season with salt and black pepper.
6. Place the kebabs on the grill. Cook for 4-5 minutes on one side, then flip and cook for another 4-5 minutes, or until the chicken is fully cooked and the broccoli is slightly charred.
7. Remove from the grill and let rest for 2 minutes before serving.

Marvel at the smoky sweetness of the honey-glazed chicken paired with the earthy crunch of broccoli. Serve these kebabs over a bed of fluffy quinoa or alongside a crisp summer salad for a meal that’s as nourishing as it is delightful.

Chicken and Broccoli Pot Pie

Evenings like these call for something comforting, a dish that wraps you in warmth with every bite. This chicken and broccoli pot pie is just that, a humble yet hearty meal that feels like a quiet moment of solace.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 2 cups broccoli florets
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 4 tbsp ice water

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, melt 1/2 cup butter over medium heat, then whisk in 1/2 cup flour until smooth to create a roux.
3. Gradually add chicken broth and milk to the roux, stirring constantly until the sauce thickens, about 5 minutes.
4. Season the sauce with 1 tsp salt and 1/2 tsp black pepper, then fold in the shredded chicken and broccoli florets until evenly coated.
5. For the crust, combine 1 1/4 cups flour and 1/2 tsp salt in a bowl, then cut in 1/2 cup chilled butter until the mixture resembles coarse crumbs.
6. Add ice water one tablespoon at a time, mixing until the dough just comes together. Tip: Handle the dough as little as possible to keep it flaky.
7. Roll out the dough on a floured surface to fit your pie dish, then lay it over the filling, trimming any excess.
8. Cut a few slits in the top crust to allow steam to escape, then bake for 30-35 minutes, or until the crust is golden brown. Tip: Place a baking sheet underneath to catch any spills.
9. Let the pot pie sit for 10 minutes before serving to allow the filling to set. Tip: This resting time makes slicing easier.

How the golden crust gives way to a creamy, savory filling is nothing short of magical. Serve it with a simple green salad to round out the meal, or enjoy it as is, letting its comfort speak for itself.

Chicken and Broccoli Soup with Coconut Milk

Just as the evening light fades into the horizon, there’s something deeply comforting about stirring a pot of soup, watching the ingredients meld together in a dance of flavors and textures. This Chicken and Broccoli Soup with Coconut Milk is a gentle embrace on a cool evening, its creamy broth and tender chunks offering solace and warmth.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can (13.5 oz) coconut milk
• For the chicken and vegetables:
  • 1 lb chicken breast, cut into 1-inch pieces
  • 2 cups broccoli florets
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Pour in 4 cups chicken broth and bring to a gentle boil, then reduce heat to simmer for 10 minutes to infuse the flavors.
4. Add the chicken pieces, 1 tsp salt, and 1/2 tsp black pepper, cooking until the chicken is no longer pink, about 10 minutes.
5. Stir in the broccoli florets and can of coconut milk, simmering for another 5 minutes until the broccoli is tender but still vibrant green.
6. Tip: For a richer flavor, toast the garlic and onions until golden before adding the broth.
7. Tip: Cut the chicken into uniform pieces to ensure even cooking.
8. Tip: Add the broccoli last to preserve its color and nutrients.

Light and creamy, this soup carries the subtle sweetness of coconut milk balanced by the savory depth of chicken broth. Serve it with a sprinkle of fresh cilantro or a squeeze of lime for an extra layer of flavor.

Chicken and Broccoli Stuffed Shells

Lazing into the kitchen on a quiet afternoon, the thought of combining the comfort of stuffed shells with the wholesome goodness of chicken and broccoli feels like a gentle hug. It’s a dish that promises warmth and nourishment, with each bite offering a tender embrace of flavors.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 1 cup broccoli florets, finely chopped
  • 1 cup ricotta cheese
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 1 egg, beaten
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the shells and sauce:
  • 12 jumbo pasta shells
  • 2 cups marinara sauce
  • 1/2 cup mozzarella cheese, shredded (for topping)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook for 9 minutes, or until al dente. Drain and set aside to cool slightly.
3. In a mixing bowl, combine the shredded chicken, chopped broccoli, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, salt, and black pepper. Mix until well incorporated.
4. Spread 1 cup of marinara sauce evenly at the bottom of a 9×13 inch baking dish.
5. Carefully fill each cooked shell with the chicken and broccoli mixture, placing them seam side up in the baking dish.
6. Pour the remaining 1 cup of marinara sauce over the stuffed shells, then sprinkle with 1/2 cup mozzarella cheese.
7. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden.
8. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Finally, the Chicken and Broccoli Stuffed Shells emerge from the oven with a melody of textures—creamy filling, tender pasta, and a slightly crispy cheese topping. For an extra touch of elegance, serve alongside a crisp green salad dressed in a light vinaigrette.

Chicken and Broccoli Pizza with White Sauce

Lately, I’ve found myself drawn to the comforting embrace of homemade pizza, especially one that marries the tender juiciness of chicken with the crisp freshness of broccoli, all atop a creamy white sauce. It’s a dish that feels both indulgent and wholesome, a rare balance that I cherish in my kitchen creations.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • 1/2 cup warm water
  • 1 tsp active dry yeast
• For the white sauce:
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
• For the topping:
  • 1 cup cooked chicken, shredded
  • 1 cup broccoli florets
  • 1 cup shredded mozzarella cheese
  • 1 tbsp olive oil

Instructions

1. In a small bowl, dissolve sugar in warm water and sprinkle yeast over it. Let it sit for 5 minutes until frothy.
2. In a large bowl, mix flour and salt. Add the yeast mixture and olive oil, kneading until a soft dough forms. Cover and let rise in a warm place for 1 hour.
3. Preheat oven to 475°F. Roll out the dough on a floured surface to your desired thickness.
4. For the sauce, melt butter in a saucepan over medium heat. Whisk in flour until smooth, then gradually add milk, stirring constantly until thickened. Season with salt, pepper, and garlic powder.
5. Spread the white sauce over the dough, leaving a small border for the crust. Top with chicken, broccoli, and mozzarella cheese.
6. Drizzle olive oil over the toppings. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
7. Let the pizza cool for 2 minutes before slicing. This resting time allows the toppings to set, making slicing cleaner.

Delightfully, the pizza emerges with a crust that’s crisp yet chewy, while the white sauce lends a velvety backdrop to the savory chicken and vibrant broccoli. For an extra touch, sprinkle red pepper flakes before serving to add a gentle heat that elevates the entire dish.

Air Fryer Chicken and Broccoli Bites

Comfort comes in many forms, and today, it arrives as a simple yet satisfying dish that marries the crispiness of air-fried chicken with the earthy tones of broccoli, all in bite-sized pieces perfect for sharing or savoring alone.

Ingredients

• For the chicken bites:
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the broccoli:
  • 2 cups broccoli florets, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your air fryer to 375°F for 5 minutes.
2. In a medium bowl, toss the chicken pieces with 1 tbsp olive oil, garlic powder, onion powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Tip: For extra flavor, let the chicken marinate in the spices for 10 minutes before cooking.
3. Place the chicken in the air fryer basket in a single layer, ensuring pieces do not touch. Cook for 10 minutes, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F.
4. While the chicken cooks, toss the broccoli florets with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper in the same bowl used for the chicken. Tip: Cutting the broccoli into uniform sizes ensures even cooking.
5. After the chicken is done, remove it from the air fryer and set aside. Add the broccoli to the air fryer basket, spreading it out evenly. Cook for 5 minutes, shaking the basket halfway through, until the broccoli is tender and slightly crispy.
6. Combine the cooked chicken and broccoli in a serving dish. Tip: For a spicy kick, sprinkle with red pepper flakes before serving.

Offering a delightful contrast between the juicy, seasoned chicken and the crisp, vibrant broccoli, these bites are a testament to the magic of simple ingredients. Serve them with a side of creamy ranch or a squeeze of lemon for an extra layer of flavor.

Chicken and Broccoli Egg Rolls

Zestfully, the evening unfolds as the kitchen fills with the comforting aroma of sizzling chicken and fresh broccoli, a prelude to the creation of something truly special. There’s a quiet joy in wrapping these flavors into delicate egg roll wrappers, a process that feels both meditative and deeply satisfying.

Ingredients

• For the filling:
  • 1 lb chicken breast, finely diced
  • 2 cups broccoli florets, finely chopped
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
• For assembling:
  • 12 egg roll wrappers
  • 1 cup water (for sealing wrappers)
• For frying:
  • 2 cups vegetable oil

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F). Add diced chicken, cooking until no pink remains, about 5 minutes.
2. Add chopped broccoli, garlic powder, and salt to the skillet. Stir well, cooking for another 3 minutes until broccoli is slightly tender. Tip: Ensure the filling is cool before wrapping to prevent soggy egg rolls.
3. Lay an egg roll wrapper on a clean surface. Place 2 tbsp of the chicken and broccoli mixture in the center. Dip your finger in water and moisten the edges of the wrapper.
4. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Tip: Avoid overfilling to ensure the wrapper seals properly.
5. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry egg rolls in batches until golden brown, about 2-3 minutes per side. Tip: Use a slotted spoon to remove egg rolls, allowing excess oil to drain on paper towels.

Unassuming yet unforgettable, these egg rolls offer a delightful crunch with each bite, revealing a tender, flavorful interior. Serve them with a side of sweet chili sauce for an extra layer of taste, or enjoy them as they are, straight from the fryer.

Summary

Zesty flavors await in our roundup of 20 Delicious Chicken and Broccoli recipes! Whether you’re craving something creamy, spicy, or comforting, there’s a dish here to satisfy every palate. We invite you to dive into these flavorful creations, share your favorites in the comments, and spread the love by pinning your top picks on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.