Name: Cheesy Broccoli Chicken Skillet (One-Pan, Creamy & Family-Friendly)
Ingredients: 1 tbsp olive oil; 1½ lbs (680g) boneless, skinless chicken breasts or thighs, cubed; Salt & black pepper to taste; 1 small onion, diced; 2 garlic cloves, minced; 3 cups broccoli florets, chopped small; 1 cup chicken broth; 1 cup heavy cream or half-and-half; 1½ cups shredded sharp cheddar cheese; ½ tsp dried thyme; Optional: pinch of red pepper flakes, 2 tbsp cream cheese for extra silkiness; Fresh parsley; Extra shredded cheese

Ingredients

Scale

1 tbsp olive oil
1½ lbs (680g) boneless, skinless chicken breasts or thighs, cubed
Salt & black pepper to taste
1 small onion, diced
2 garlic cloves, minced
3 cups broccoli florets, chopped small
1 cup chicken broth
1 cup heavy cream or half-and-half
1½ cups shredded sharp cheddar cheese
½ tsp dried thyme
Optional: pinch of red pepper flakes, 2 tbsp cream cheese for extra silkiness

For garnish:

Fresh parsley
Extra shredded cheese

Instructions

Sear chicken: In a large skillet, heat olive oil over medium-high. Season chicken with salt and pepper; cook 5–6 min until golden. Remove and set aside.
Sauté veggies: In same skillet, add onion; cook 3–4 min until soft. Stir in garlic and broccoli; cook 2 min.
Deglaze & simmer: Pour in chicken broth, scraping up browned bits. Bring to a simmer; cook 3–4 min until broccoli is crisp-tender.
Make sauce: Reduce heat to low. Stir in heavy cream, thyme, and optional red pepper flakes or cream cheese. Simmer 2–3 min.
Add cheese & chicken: Stir in cheddar until melted. Return chicken to skillet; cook 2–3 min until heated through.
Garnish with fresh parsley and extra cheese.

💡 Pro Tips:
– For extra flavor, add ½ tsp Dijon mustard or a splash of white wine with the broth.
– Swap cheddar for Gruyère or Monterey Jack for a different twist.
– Serve over rice, quinoa, or crusty bread—or enjoy as-is!

Prep Time & Nutrition (per serving, serves 4):