Introduction

This 4-Ingredient Cheesy Broccoli and Chicken Bake in Foil is a quick and satisfying meal perfect for busy weeknights. Combining tender chicken, fresh broccoli, and a creamy cheesy sauce, it’s easy to prepare and cleanup is a breeze thanks to the foil. Enjoy a comforting casserole-style dish with minimal effort.

4-Ingredient Cheesy Broccoli and Chicken Bake in Foil Recipe - Recipe Image

Ingredients

1 1/2 pounds boneless, skinless chicken breasts (about 3–4 small breasts)
3 cups small broccoli florets (fresh or thawed from frozen, well drained)
2 cups shredded cheese (such as mild cheddar or a cheddar–mozzarella blend)
1 cup prepared creamy sauce (such as ranch dressing, Alfredo sauce, or condensed cream of chicken soup thinned with a splash of water or milk)
Kosher salt and freshly ground black pepper, to taste (optional but recommended)
1–2 teaspoons olive oil or nonstick spray, for the foil

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a rectangular baking dish or sheet pan with heavy-duty aluminum foil, leaving some overhang to fold the edges up slightly and form a shallow tray. Lightly grease the foil with olive oil or nonstick spray.
Step 2: Pat the chicken breasts dry with paper towels. Slice each breast crosswise into 1/2-inch-thick pieces, keeping the slices from each breast together. Season both sides lightly with salt and pepper if using.
Step 3: Arrange the chicken slices in rows in the center of the foil-lined pan, fanning the pieces slightly so they resemble whole breasts sliced but nestled together. Leave space around for the broccoli and cheese mixture.
Step 4: Scatter the broccoli florets around and between the chicken rows, tucking some pieces gently into the gaps so they are close to the chicken for even cooking and flavor absorption.
Step 5: In a medium bowl, combine the shredded cheese and creamy sauce. Stir until thick and spoonable. Taste and adjust seasoning with salt and pepper if needed, considering cheese and sauce saltiness.
Step 6: Spoon the cheesy mixture evenly over the chicken and broccoli, making sure to coat the tops and allow some to fall between pieces, creating a cheesy and creamy layer.
Step 7: Fold up the foil edges slightly to contain bubbling sauce but leave the top open so the cheese can brown. The shallow foil tray should support ingredients and simplify cleanup.
Step 8: Bake in the preheated oven for 22–28 minutes, until the chicken reaches 165°F (74°C) internally and broccoli is tender. The cheese should be melted and bubbling.
Step 9: For a browned top, switch the oven to broil for 2–4 minutes, watching carefully to avoid burning.
Step 10: Remove from oven and let rest 5 minutes to thicken the sauce. Serve the chicken and broccoli with plenty of the cheesy sauce spooned over each serving.

Tips & Variations

Use different cheese blends like mozzarella and Monterey Jack for varied flavor and meltiness.
Instead of broccoli, substitute with cauliflower or a mix of your favorite veggies.
Try different creamy sauces such as blue cheese dressing or a homemade garlic cream sauce for unique tastes.
For extra flavor, sprinkle some garlic powder or smoked paprika on the chicken before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through or microwave in short intervals stirring occasionally. Note that broccoli may soften further after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works well as long as it is fully thawed and drained to prevent excess moisture during baking.

Is it necessary to use heavy-duty aluminum foil?

Heavy-duty foil is recommended as it holds up better to baking and folding, helping to contain the sauce and making cleanup easier.

4-Ingredient Cheesy Broccoli and Chicken Bake in Foil Recipe

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★★★★★

4.9 from 104 reviews

This easy 4-Ingredient Cheesy Broccoli and Chicken Bake in Foil is a simple, comforting meal perfect for busy weeknights. Tender chicken breasts are sliced and baked alongside fresh broccoli florets, all smothered in a creamy, cheesy sauce that melts to perfection. Using foil not only makes for easy prep and cleanup but also locks in moisture and flavor. Customize the creamy sauce and cheese blend to suit your tastes for a deliciously cheesy, wholesome casserole-style dish.

Author: zara
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Protein and Vegetables

1 1/2 pounds boneless, skinless chicken breasts (about 3–4 small breasts)
3 cups small broccoli florets (fresh or thawed from frozen, well drained)

Cheese and Sauce

2 cups shredded cheese (such as mild cheddar or a cheddar–mozzarella blend)
1 cup prepared creamy sauce (such as ranch dressing, Alfredo sauce, or condensed cream of chicken soup thinned with a splash of water or milk)

Seasoning and Oil

Kosher salt and freshly ground black pepper, to taste (optional but recommended)
1–2 teaspoons olive oil or nonstick spray, for the foil

Instructions

Preheat the oven: Set your oven to 400°F (200°C). Line a rectangular baking dish or sheet pan with heavy-duty aluminum foil, leaving enough overhang to fold up the edges slightly to create a shallow tray. Lightly grease the foil with olive oil or nonstick spray.
Prepare the chicken: Pat dry the chicken breasts with paper towels. Slice each into 1/2-inch-thick pieces, keeping slices from each breast together to maintain neat rows. Season both sides lightly with salt and pepper if using.
Arrange the chicken: Place the sliced chicken in neat rows in the center of the foil-lined pan, fanning the pieces so they resemble whole breasts arranged together. Leave space around and between the rows for the broccoli and cheese mixture.
Add the broccoli: Scatter broccoli florets around and between the chicken rows, tucking some into gaps to ensure close contact with the chicken. This helps broccoli cook evenly and absorb the sauce flavors.
Mix the cheese and sauce: In a medium bowl, combine shredded cheese and creamy sauce, stirring to make a thick, spoonable mixture. Taste and adjust salt and pepper if desired, keeping in mind cheese and sauce saltiness.
Top the chicken and broccoli: Spoon the cheesy mixture evenly over the chicken and broccoli, focusing on coating the tops and allowing some sauce to fill spaces between pieces, creating a creamy casserole texture.
Shape the foil tray: Fold up the foil edges slightly to contain any bubbling sauce but leave the top open to let the cheese brown. The foil forms a shallow sturdy tray, making cleanup easy.
Bake the dish: Place the pan in the preheated oven and bake for 22–28 minutes, until chicken reaches 165°F (74°C) internally and broccoli is tender. The cheese should be melted and bubbling.
Brown the top (optional): For a golden, slightly crispy cheese topping, switch oven to broil and broil for 2–4 minutes, watching closely to prevent burning.
Rest and serve: Remove from oven and let rest 5 minutes to allow sauce to thicken slightly. Then carefully transfer the foil tray to a heatproof surface and serve the chicken and broccoli with plenty of cheesy sauce spooned over each portion.

Notes

Using heavy-duty foil helps prevent tearing and makes cleanup easier.
You can customize the creamy sauce with ranch, Alfredo, or cream of chicken soup diluted with milk or water.
Keep the broccoli florets small to ensure they cook through evenly within the baking time.
Broiling at the end is optional but adds a nice golden crust to the cheese topping.
Use an instant-read thermometer to check the chicken’s internal temperature for safety.

Keywords: chicken bake, cheesy chicken and broccoli, easy chicken casserole, one dish meal, foil bake, weeknight dinner