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