4-Ingredient Cheesy Broccoli and Chicken Bake in Foil Recipe
This easy 4-Ingredient Cheesy Broccoli and Chicken Bake in Foil is a quick and comforting one-pan meal perfect for busy weeknights. Tender sliced chicken breasts are baked with fresh broccoli florets and a creamy cheesy sauce in a foil tray, making cleanup effortless. The dish is finished under the broiler for a bubbly, golden cheese topping that will delight the whole family.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 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 and prepare foil tray: 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 edges. Lightly grease the foil with olive oil or nonstick spray to prevent sticking.
- Prepare the chicken: Pat chicken breasts dry, then slice each crosswise into 1/2-inch thick pieces, keeping slices from the same breast together. Lightly season slices on both sides with salt and pepper if desired.
- Arrange the chicken: Place the sliced chicken in neat rows in the center of the foil-lined pan, fanning pieces slightly so they resemble whole breasts but remain nestled together. Leave space around for broccoli and cheese.
- Add the broccoli: Scatter broccoli florets around and between chicken slices, tucking some into gaps so they contact the chicken and will cook evenly while absorbing the sauce flavor.
- Mix cheese and sauce: In a medium bowl, combine shredded cheese with creamy sauce until thick and spoonable. Adjust seasoning with salt and pepper if needed.
- Top chicken and broccoli: Spoon the cheesy mixture evenly over the chicken and broccoli, coating the tops and allowing some to seep between pieces for a creamy casserole texture.
- Shape the foil tray: Fold up foil edges slightly to contain bubbling sauce but leave the top open so cheese can brown during baking.
- Bake until cooked: Bake in the preheated oven for 22–28 minutes until chicken reaches 165°F (74°C) and broccoli is tender. Cheese should be melted and bubbly.
- Brown the top: Switch to broil for 2–4 minutes to crisp and brown the cheese topping. Watch closely to prevent burning.
- Rest and serve: Remove from oven and let rest 5 minutes for the sauce to thicken. Serve chicken and broccoli with plenty of cheesy sauce spooned over.
Notes
- Use fresh or well-drained frozen broccoli to avoid excess moisture in the bake.
- Choose your favorite creamy sauce such as ranch, Alfredo, or a thinned condensed cream of chicken soup for varied flavor profiles.
- Broiling at the end enhances the texture with a golden, bubbly cheese crust.
- Cooking times may vary depending on your oven and the thickness of chicken slices; always check internal temperature for doneness.
- This recipe is easily doubled for larger gatherings by using a bigger baking dish and more ingredients.
Keywords: cheesy broccoli chicken bake, easy chicken casserole, foil bake, quick chicken dinner, cheesy broccoli chicken
