Cheesy Chicken and Broccoli Bake
By America's Test KitchenPublished on October 6, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
4 boneless, skinless chicken breasts (about 1 ½ pounds)Salt and pepper 4 tablespoons unsalted butter 1 onion, chopped fine¼ cup all-purpose flour 1 cup low-sodium chicken broth ½ cup heavy cream ½ cup dry sherry 1 ½ pounds broccoli, florets chopped, stems peeled and sliced thin1 ½ cups grated Parmesan cheese
Before You Begin
Serve over rice or egg noodles.
Instructions
- Adjust oven rack to upper-middle position and heat broiler. Pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.
- Add remaining butter and onion to empty skillet and cook until onion is beginning to brown, about 2 minutes. Stir in flour and cook until golden, about 1 minute. Whisk in broth, cream, and sherry and simmer until thickened, about 3 minutes. Return chicken to skillet, reduce heat to low, and simmer, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to broiler-safe baking dish.
- Meanwhile, microwave broccoli on high power, covered, in large bowl until bright green and slightly softened, 2 to 4 minutes. Add broccoli and 1 cup cheese to skillet, stirring to combine. Season with salt and pepper and pour broccoli mixture over chicken. Sprinkle remaining cheese over top and broil until browned and bubbly, 2 to 4 minutes. Serve.
Time
30 minutesYield
Serves 4Ingredients
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
4 tablespoons unsalted butter
1 onion, chopped fine
¼ cup all-purpose flour
1 cup low-sodium chicken broth
½ cup heavy cream
½ cup dry sherry
1 ½ pounds broccoli, florets chopped, stems peeled and sliced thin
1 ½ cups grated Parmesan cheese
Ingredients
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
4 tablespoons unsalted butter
1 onion, chopped fine
¼ cup all-purpose flour
1 cup low-sodium chicken broth
½ cup heavy cream
½ cup dry sherry
1 ½ pounds broccoli, florets chopped, stems peeled and sliced thin
1 ½ cups grated Parmesan cheese
Ingredients
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
4 tablespoons unsalted butter
1 onion, chopped fine
¼ cup all-purpose flour
1 cup low-sodium chicken broth
½ cup heavy cream
½ cup dry sherry
1 ½ pounds broccoli, florets chopped, stems peeled and sliced thin
1 ½ cups grated Parmesan cheese
Why This Recipe Works
Cheesy Chicken and Broccoli Bake, one of our quick-cooking chicken recipes, makes a great weeknight meal. We added deep-flavored dry sherry to cut through the creaminess of the sauce. Patting the chicken dry with paper towels before cooking ensured that it got a proper sear. We found wet chicken stuck to the skillet and cooked improperly.
Before You Begin
Serve over rice or egg noodles.
Instructions
- Adjust oven rack to upper-middle position and heat broiler. Pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.
- Add remaining butter and onion to empty skillet and cook until onion is beginning to brown, about 2 minutes. Stir in flour and cook until golden, about 1 minute. Whisk in broth, cream, and sherry and simmer until thickened, about 3 minutes. Return chicken to skillet, reduce heat to low, and simmer, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to broiler-safe baking dish.
- Meanwhile, microwave broccoli on high power, covered, in large bowl until bright green and slightly softened, 2 to 4 minutes. Add broccoli and 1 cup cheese to skillet, stirring to combine. Season with salt and pepper and pour broccoli mixture over chicken. Sprinkle remaining cheese over top and broil until browned and bubbly, 2 to 4 minutes. Serve.
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