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3.78 from 45 votes

Chicken and Broccoli Skillet Bake.

Doesn't this just sound so cozy and delicious?
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: bake, broccoli, chicken, skillet
Servings: 4 Servings
Calories: 466kcal
Author: halfbakedharvest

Ingredients

  • 3 tablespoons olive oil
  • 1 pound boneless chicken diced
  • salt + pepper to taste
  • 2 in large broccoli heads florets removed, stems spiralized noodles
  • 2 cloves garlic minced or grated
  • 1/2 cup diced white onion
  • 1/2 cup low-sodium chicken broth
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon onion powder
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded havarti cheese

Instructions

  • Preheat the oven to 400 degrees F.
  • Place an oven safe 12-inch skillet over medium heat and add 1 tablespoon olive oil. When the oil is hot, add the chicken and season with salt + pepper. Cook for 3-5 minutes, stirring once or twice until the chicken is browned and cooked through. Remove the chicken + any juice from the skillet and add to a plate.
  • Bring a pot of salted water to a boil. Add the broccoli florets and the broccoli noodles, cook until the florets are tender, about 2-3 minutes. Drain.
  • Using the same skillet from the chicken, heat the remaining 2 tablespoons olive oil over medium-high heat. When the oil is hot, add the garlic and onion, cook for 5-8 minutes or until the onion is very soft. Whisk in the chicken broth and stir until the mixture thickens, about 2 minutes. Add the thyme, parsley and onion powder. Stir the cooked chicken and the broccoli florets + noodles into the mix and toss to combine. Remove from the heat and sprinkle the cheese overtop.
  • Cover with foil and bake for 25 minutes or until the cheese is melted and bubbling. Remove the foil and broil until the cheese is lightly brown, about 1-2 minutes. Serve!

Notes

*To make this dish a little heartier, I love adding white or brown rice or even quinoa to the mix. I also LOVE topping this dish with eggs. Fried, poached or hard boiled will all work *Recipe from the [Inspiralized Cookbook | http://www.amazon.com/gp/product/0804186839/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0804186839&linkCode=as2&tag=inspiralized-20&linkId=PBFJRBEDD5VGXU7L] by Ali Maffucci.

Nutrition

Calories: 466kcal | Carbohydrates: 23g | Protein: 41g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 516mg | Potassium: 1462mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2240IU | Vitamin C: 274.5mg | Calcium: 381mg | Iron: 3mg