This Broccoli Cheddar Chicken is a tasty dish that combines tender chicken with creamy, cheesy broccoli. It’s simple and comforting, just like your favorite diner meal!
I love how easy it is to whip up this copycat recipe. You can serve it with rice or crusty bread. Perfect for those cozy nights when you need a warm hug in a bowl! 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts give this dish a lean protein boost. If you’re looking for a lighter option, you can use chicken thighs, which add more flavor and moisture.
Cheeses: Sharp cheddar is a favorite for its bold flavor. Monterey Jack adds creaminess. If you’re in a pinch, feel free to swap in your preferred cheeses like Colby Jack or even a blend of Italian cheeses.
Broccoli: Fresh broccoli brings crunch and color. Frozen broccoli works too; just thaw and drain it before using. You could also try adding other veggies like diced bell peppers or spinach for extra nutrients.
Milk: Whole milk gives a rich sauce, but you can use 2% or even a plant-based milk like almond or soy. Just ensure it’s unsweetened so it doesn’t alter the flavor.
Ritz Crackers: This adds a crispy topping. For a gluten-free version, you could use gluten-free crackers or even crushed tortilla chips. You could skip the topping if you prefer, but it does add a nice texture!
How Can I Make a Velvety Cheese Sauce?
Making the cheese sauce is a key step in this recipe. The goal is to create a creamy sauce that coats the chicken and broccoli. Here’s how to do it right:
- Start by making a roux: melt butter in your skillet and whisk in flour. This helps thicken the sauce.
- Be patient when whisking in the milk. Pour it in slowly, whisking continuously to avoid lumps.
- Cook the sauce until it thickens but don’t rush it; this usually takes 3-5 minutes over medium heat.
- Finally, remove from the heat and mix in the cheeses until they melt beautifully into the sauce.
Stirring in Dijon mustard and paprika at the end adds a touch of complexity to the flavor. Remember to taste and adjust for seasoning!
Broccoli Cheddar Chicken (Cracker Barrel Copycat)
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil or vegetable oil
- 3 cups fresh broccoli florets
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 2 cups milk (whole milk preferred)
- 1/4 cup all-purpose flour
- 4 tablespoons unsalted butter
- 1 teaspoon Dijon mustard (optional, for depth of flavor)
- 1/2 teaspoon paprika
- 1/4 cup crushed Ritz crackers (for topping)
- 2 tablespoons fresh parsley, finely chopped (optional garnish)
How Much Time Will You Need?
This delicious dish will take about 15-20 minutes to prep and approximately 20-25 minutes to cook in the oven. Overall, you’re looking at around 45 minutes from start to finish, giving you a quick and comforting meal option!
Step-by-Step Instructions:
1. Prepare Your Oven and Chicken:
Preheat your oven to 375°F (190°C). While it’s warming up, season the chicken breasts on both sides generously with salt, pepper, garlic powder, and onion powder. This will give your chicken some fantastic flavor!
2. Sear the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once it’s hot, gently add the seasoned chicken breasts into the skillet. Cook for about 4-5 minutes on each side until they’re golden brown. They don’t need to be cooked all the way through yet, as they’ll finish baking in the oven. Remove the chicken from the skillet and set it aside.
3. Make the Cheese Sauce:
In that same skillet, add the unsalted butter and let it melt over medium heat. Once melted, whisk in the flour for about 1-2 minutes. This will create a roux, which thickens your sauce. Slowly pour in the milk while whisking continuously to avoid lumps. Keep stirring until the mixture thickens—this should take about 3-5 minutes. Remove from heat, then stir in the cheddar, Monterey Jack, and Parmesan cheese until they’re fully melted and combined. Optionally, add the Dijon mustard and paprika for an extra kick!
4. Assemble the Dish:
Now it’s time to bring it all together! Place the chicken breasts back into the skillet. Scatter the fresh broccoli florets around and over the chicken. Then, pour that creamy cheese sauce evenly over everything, making sure to cover the chicken and broccoli nicely.
5. Add the Crunchy Topping:
For a delicious crispy texture, sprinkle the crushed Ritz crackers evenly over the top of the mixture.
6. Bake Until Perfect:
Carefully transfer the skillet (or pour the ingredients into a suitable baking dish if your skillet isn’t oven-safe) into the preheated oven. Bake for 20-25 minutes or until the chicken is cooked through and the broccoli is tender.
7. Final Touches & Serve:
Once done, take it out of the oven and let it rest for about 5 minutes. If you like, sprinkle some fresh parsley on top for a nice color and flavor boost. Serve warm, and pair it with rice, mashed potatoes, or some bread for a complete meal.
Now, sit back, enjoy your homemade Cracker Barrel-style Broccoli Cheddar Chicken, and savor the creamy, cheesy goodness! 🥦🍗🧀
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Frozen broccoli can be a great time-saver. Just make sure to thaw and drain it thoroughly to avoid excess water in your dish. It should still work beautifully with the creamy cheese sauce.
What Can I Substitute for the Cheeses?
If you’re out of cheddar or Monterey Jack, feel free to use any cheese you have on hand, like Gouda, Fontina, or even a blend of Italian cheeses. The key is to use cheeses that melt well for a creamy texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stovetop, just add a splash of milk or cream to keep it from drying out.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the dish earlier in the day by cooking the chicken and making the cheese sauce. Assemble everything in the baking dish, cover, and refrigerate. When you’re ready to eat, just bake straight from the fridge, adding a few extra minutes to the cooking time to ensure it heats through.
