Cheesy Chicken and Broccoli
Seared chicken, bright broccoli, cheddar sauce – 25 minutes, one skillet
This is a skillet supper, not a canned-soup casserole. Chicken sears gold, broccoli stays bright, and a cheddar cream coats everything, with a few tomato halves like the bowl in the photo. Twenty-five minutes. No pasta, no flour soup mix.
Four bowls. Sear the chicken first so you keep those brown edges.
Why you’ll love this skillet
- 38g protein per bowl – dinner that holds you
- Only 6g net carbs – broccoli, no pasta
- About 25 minutes, one pan
- Gold chicken, bright broccoli, cheddar, like the photo
- No canned soup, no flour
- It reheats for weekday lunches
Health notes
- High protein: 1 1/2 lb chicken plus cheddar.
- Low carb: Broccoli and a cream-cheddar sauce. No pasta, no flour.
- Four bowls: Macros are per bowl, not the skillet.
- Canned cream soup is starch and sugar. Stay with cream and cheese.
Key element – sear the chicken, keep broccoli bright, melt cheese off heat
Crowded chicken steams grey. Sear in one layer so you get the gold edges in the photo. Broccoli goes in last and stays bright green – overcooked florets turn olive. Pull the pan off heat before you stir in cheddar, or the sauce splits and goes grainy.
Ingredients
Skillet (4 bowls)
- 1 1/2 lb (680g) chicken breast, cut into bite-size chunks
- 4 cups broccoli florets
- 1/2 cup cherry tomatoes, halved (optional, like the photo)
- 1 Tbsp oil or butter
- 1 tsp garlic powder + 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt + 1/2 tsp black pepper
- 3/4 cup heavy cream
- 1 1/4 cups shredded cheddar
- 2 Tbsp cream cheese (optional, for a silkier sauce)
Swaps
- Thighs: Same weight. Richer, a little more fat.
- Cheese: Monterey Jack melts the same. Pepper jack for heat.
- Frozen broccoli: Thaw and pat dry. Add 1 minute less so it stays green.
- Canned soup: Skip it. That is starch.
Instructions
| 1 | Season. Toss chicken with garlic, onion, paprika, salt, and pepper. |
| 2 | Sear. Heat oil in a wide skillet on medium-high. Cook chicken in one layer 3 to 4 minutes per side until gold. Work in batches if the pan is crowded. Set aside. |
| 3 | Broccoli. Add broccoli and 2 Tbsp water. Cover 3 to 4 minutes until bright green and just tender. Uncover so the water cooks off. |
| 4 | Sauce. Pour in cream. Simmer 2 minutes. Off heat, stir in cheddar and cream cheese until smooth. Return the chicken and tomatoes. Toss. |
| 5 | Serve. Spoon into 4 bowls while the cheese still coats, like the photo. One bowl is one serving. |
Pro tips
- One layer of chicken. A crowded pan steams grey, not gold.
- Broccoli last, and only until bright green. Olive florets are overcooked.
- Cheese off heat. Boiling cheddar goes grainy.
- Shred your own cheddar. Bagged shreds have starch that dulls the sauce.
- Tomatoes go in at the end so they stay red, like the photo.
Nutrition
| Nutrient | Per bowl (1 of 4) |
|---|---|
| Calories | 360 |
| Protein | 38g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 20g |
| Sodium | 480mg |
Estimates with chicken breast, broccoli, and cheddar. Pasta or canned soup will raise carbs.
Variations
Bacon
Crisp 3 slices, crumble on top at the end.
Cauliflower mix
Swap half the broccoli for cauliflower florets. Same cook time.
Spicy
Add 1/4 tsp cayenne with the paprika, or a pinch of red pepper flakes.
Oven finish
After the sauce, top with extra cheddar and broil 2 minutes.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | Serve while the cheddar still coats |
| Refrigerator | Up to 3 days | Reheat gently with a splash of cream |
| Freezer | Up to 1 month | Sauce can split. Stir while reheating |
FAQ
Test your knowledge
5 quick questions about this skillet
1. Protein per bowl?
2. Net carbs per bowl?
3. How many bowls in a skillet?
4. When does the cheddar go in?
5. Why skip canned cream soup?
