Creamy Chicken & Broccoli Bake
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups broccoli florets
- 1 cup cream of chicken soup
- 1 cup chicken broth
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 tsp dried thyme
- 1 tsp dried sage
- 2 tbsp olive oil
- Salt and pepper to taste
Tools Needed
Instructions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Season the chicken breasts with salt and pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat and sear the chicken until golden on both sides, about 3 minutes per side. Transfer to a baking dish.
Step 3
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion until translucent, then add the minced garlic and cook for 1 minute more. Stir in the cream of chicken soup, chicken broth, thyme, and sage; bring to a gentle simmer.
Step 4
Fold in the broccoli florets, letting them soak in the sauce for 2 minutes. Pour the mixture over the seared chicken in the baking dish.
Step 5
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10–15 minutes until the chicken is cooked through (internal temp 165°F) and the sauce has thickened.
Step 6
Let the dish rest for 5 minutes before serving to allow flavors to meld. Enjoy!
Frequently Asked Questions
Can I use fresh herbs instead of dried?
Yes, fresh thyme and sage work great—use about double the amount of fresh herbs compared to dried.
What if I don’t have cream of chicken soup?
You can make a quick roux with butter and flour, then whisk in milk and seasonings to create a similar creamy base.
Preparation Tips
- Let the chicken rest after searing to keep it juicy.
- Keep the broccoli from overcooking by adding it toward the end of simmering.
Serving Suggestions
- Serve over steamed rice or mashed potatoes for a hearty meal.
- Pair with a crisp green salad and crusty bread to soak up the sauce.