Chicken breast and broccoli is a classic pairing that shows up in stir-fries, casseroles, and sheet-pan dinners. The mild flavor of chicken takes on almost any sauce, while broccoli adds color, texture, and nutrients. These three recipes—a quick stir-fry, a cheesy baked casserole, and a simple sheet-pan meal—are all flexible, family-friendly, and come together with ingredients you likely already have.
Ingredients
For the Stir-Fry:
- 1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp (30 ml) soy sauce (or tamari for gluten-free)
- 1 tbsp (15 ml) cornstarch
- 1 tbsp (15 ml) vegetable oil, divided
- 3 cups (270 g) broccoli florets (about 1 large head)
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/4 cup (60 ml) chicken broth
- 1 tbsp (15 ml) oyster sauce (optional)
- 1 tsp sesame oil
For the Casserole:
- 1 lb (450 g) boneless, skinless chicken breasts, cooked and shredded (about 2 cups)
- 3 cups (270 g) broccoli florets, steamed until crisp-tender
- 1 can (10.5 oz / 298 g) condensed cream of chicken soup
- 1/2 cup (120 ml) sour cream
- 1 cup (120 g) shredded cheddar cheese, divided
- 1/2 cup (60 g) crushed buttery crackers (like Ritz) or panko breadcrumbs
- 2 tbsp (28 g) butter, melted
For the Sheet-Pan Dinner:
- 1 lb (450 g) boneless, skinless chicken breasts, pounded to even thickness
- 4 cups (360 g) broccoli florets
- 2 tbsp (30 ml) olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lemon, cut into wedges for serving
Instructions
For the Stir-Fry:
- In a bowl, toss the chicken pieces with soy sauce and cornstarch. Let marinate for 10 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook without stirring for 2–3 minutes, until browned. Stir and cook for another 2–3 minutes, until cooked through. Remove chicken to a plate.
- Add the remaining 1 tablespoon oil to the skillet. Add broccoli and stir-fry for 3–4 minutes, until bright green and slightly tender. Add garlic and ginger; cook for 30 seconds.
- Return chicken to the skillet. Add chicken broth and oyster sauce (if using). Stir-fry for 1–2 minutes, until the sauce thickens slightly. Drizzle with sesame oil and serve hot.
For the Casserole:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix together the shredded chicken, steamed broccoli, cream of chicken soup, sour cream, and 1/2 cup of cheddar cheese. Spread evenly in the prepared dish.
- In a small bowl, combine the crushed crackers and melted butter. Sprinkle over the casserole, then top with the remaining 1/2 cup cheese.
- Bake for 20–25 minutes, until bubbly and golden on top. Let rest for 5 minutes before serving.
For the Sheet-Pan Dinner:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the chicken breasts with 1 tablespoon olive oil, garlic powder, paprika, salt, and pepper. Place on one side of the baking sheet.
- In the same bowl, toss the broccoli with the remaining 1 tablespoon olive oil and a pinch of salt. Place on the other side of the sheet.
- Roast for 20–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) (USDA FSIS safe minimum) and the broccoli is tender with charred edges. Serve with lemon wedges.
Tips
- Don’t overcook the chicken: Chicken breasts dry out quickly. Use a meat thermometer and pull them off the heat at 165°F (74°C). For the stir-fry, you can also cut the chicken into smaller pieces so they cook faster.
- Broccoli prep: Cut florets into similar sizes so they cook evenly. For the stir-fry, you can blanch the broccoli in boiling water for 1 minute before stir-frying—this keeps it bright green and crisp.
- Make it lower-carb: Skip the crackers in the casserole or use crushed pork rinds. For the stir-fry, serve over cauliflower rice instead of regular rice.
- Substitutions: Use chicken thighs instead of breasts (they’re more forgiving), or swap broccoli for green beans or asparagus. For a dairy-free casserole, use a dairy-free soup and cheese alternative.
Serving Suggestions
Serve the stir-fry over steamed jasmine rice or noodles. The casserole goes well with a simple green salad or crusty bread. The sheet-pan dinner is complete on its own, but you can add roasted potatoes or a side of quinoa for extra heartiness.
Variations
- Spicy kick: Add 1–2 teaspoons of sriracha or red pepper flakes to the stir-fry sauce.
- Cheesy broccoli chicken: In the casserole, swap cheddar for Swiss or Gruyère, and add a layer of cooked rice to make it a full meal.
- Asian-style sheet pan: Replace the paprika with 1 tablespoon of soy sauce and 1 teaspoon of honey, and add a sprinkle of sesame seeds before roasting.
- Add mushrooms: Sliced mushrooms are a great addition to both the stir-fry and the casserole—just sauté them with the broccoli or add them raw to the baking dish.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The stir-fry and sheet-pan dinner reheat well in a skillet over medium heat for 5–7 minutes, or in the microwave in 1-minute intervals until hot. The casserole can be reheated in a 350°F (175°C) oven for 15–20 minutes, covered with foil to prevent drying. You can also freeze the cooked casserole for up to 3 months; thaw overnight in the fridge before reheating. The stir-fry and sheet-pan dinner are best eaten fresh, but they’ll keep for 2 days if needed.
Frequently Asked Questions
Can I use frozen broccoli? Yes, but thaw it first and pat it dry to remove excess moisture. For the stir-fry, add it in the last 2 minutes of cooking to avoid mushiness.
How do I know the chicken is cooked without a thermometer? Cut into the thickest piece—the juices should run clear and there should be no pink. The USDA recommends a thermometer for safety, but if you don’t have one, this visual check works.
Can I make the casserole ahead of time? Absolutely. Assemble it the night before, cover, and refrigerate. Add 10 minutes to the baking time if starting cold.
What can I use instead of cream of chicken soup? For a lighter option, mix 1 cup of chicken broth with 1/2 cup of heavy cream and 2 tablespoons of flour. Or use a can of cream of mushroom soup for a different flavor.
Why is my stir-fry watery? This usually happens if the broccoli isn’t dried after washing, or if the pan is too crowded. Make sure the pan is hot and work in batches if needed.
Can I grill the chicken instead? Yes, for the sheet-pan version, grill the chicken breasts over medium heat for 6–8 minutes per side, and toss the broccoli with oil and grill in a grill basket for 5–7 minutes.
Related
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- Eccles Cake Calories: Count & Recipe Guide
- Glamorgan Sausages Recipe (Hairy Bikers Style)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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