4-Ingredient Cheesy Broccoli And Chicken Bake In Foil

Why You’ll Love This Recipe

I love how minimal the ingredients are while still delivering big flavor. The creamy sauce and melted cheese coat the chicken and broccoli perfectly, creating a rich, satisfying meal. I also appreciate how flexible it is, since I can switch up the sauce or cheese depending on what I have on hand. Whenever I need a reliable weeknight dinner, this is what I prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 pounds boneless, skinless chicken breasts (about 3–4 small breasts)
3 cups small broccoli florets (fresh or thawed from frozen, well drained)
2 cups shredded cheese (such as mild cheddar or a cheddar–mozzarella blend)
1 cup prepared creamy sauce (such as ranch dressing, Alfredo sauce, or condensed cream of chicken soup thinned with a splash of water or milk)
Kosher salt and freshly ground black pepper, to taste (optional)
1–2 teaspoons olive oil or nonstick spray, for the foil

Directions

I start by preheating my oven to 400°F (200°C). I line a baking dish or sheet pan with heavy-duty aluminum foil, leaving enough overhang to fold the edges up into a shallow tray. I lightly grease the foil with olive oil or nonstick spray.

Next, I pat the chicken breasts dry and slice each one crosswise into 1/2-inch-thick pieces. I keep the slices from each breast grouped together so they can be arranged neatly. I season both sides lightly with salt and pepper if using.

I arrange the sliced chicken in rows in the center of the foil-lined pan, slightly fanning the pieces while keeping them close together. I leave a bit of space around and between the rows.

Then I scatter the broccoli florets around and between the chicken, tucking some into the gaps so they cook evenly and absorb the sauce.

In a medium bowl, I combine the shredded cheese and creamy sauce, stirring until thick and spoonable. I taste and adjust seasoning if needed.

I spoon the cheesy mixture evenly over the chicken and broccoli, making sure the tops are well coated and some sauce settles between the pieces.

I fold the edges of the foil slightly upward to form a shallow tray, leaving the top open so the cheese can brown.

I bake for 22 to 28 minutes, until the chicken reaches an internal temperature of 165°F and the broccoli is tender. The cheese should be melted and bubbling.

For extra browning, I switch the oven to broil for 2 to 4 minutes at the end, watching carefully so the cheese turns golden without burning.

I let the dish rest for about 5 minutes before serving so the sauce thickens slightly. I serve the chicken and broccoli with plenty of the cheesy sauce spooned over each portion.

Servings And Timing

This recipe makes 4 servings.
Prep time: 10–15 minutes
Bake time: 22–28 minutes
Total time: About 35–40 minutes

Variations

I sometimes swap cheddar for Monterey Jack or pepper Jack for a little heat. When I want a richer flavor, I use Alfredo sauce. I have also replaced broccoli with cauliflower or used a mix of both. If I prefer darker meat, I substitute sliced boneless, skinless chicken thighs.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a 350°F oven until heated through or microwave individual portions. If the sauce thickens too much, I add a small splash of milk before reheating.

FAQs

Can I Use Frozen Broccoli?

I can use frozen broccoli, but I make sure it is fully thawed and well drained to prevent excess moisture.

How Do I Know When The Chicken Is Done?

I check that the internal temperature reaches 165°F in the thickest piece.

Can I Make This Ahead Of Time?

I assemble everything in the foil tray and refrigerate it, then bake when ready to serve.

What Sauce Works Best?

I like ranch for a tangy flavor, Alfredo for richness, or thinned cream of chicken soup for a classic casserole taste.

Can I Add More Ingredients?

I keep it simple to stay true to the 4-ingredient idea, but I sometimes swap ingredients rather than add extras.

Conclusion

This 4-ingredient cheesy broccoli and chicken bake is one of my favorite easy dinners. I love the creamy, bubbly cheese combined with tender chicken and perfectly cooked broccoli. It is simple, comforting, and perfect for busy nights. Whenever I want a no-fuss meal with maximum flavor, this is the recipe I turn to.

Print