Cheesy Garlic Chicken Bake with Broccoli
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 37 min
- Cost
- $22.50
- Nutrition
- 490 cal · 54g protein
- skillet
- high-protein
- comfort-food
- kid-favorite
🍳 1 pan · Picky-eater safe bet: cheese
Cheesy Garlic Chicken Bake with Broccoli is a Italian weeknight dinner that serves 4 and is on the table in about 47 minutes, for around $23 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken breasts
- 15 oz ricotta cheese
- 8 oz mozzarella cheese
- 2 count broccoli crowns
- 10 oz baby spinach
- 6 cloves garlic
- 2 tbsp butter
- 2 tsp Italian seasoning
- ½ tsp crushed red pepper
- 3/4 tsp salt
- 1/4 tsp black pepper
Steps
- Heat the oven to 425°F. Slice each chicken breast in half horizontally into thin cutlets and season with salt, pepper, and 1 teaspoon Italian seasoning. Mince the garlic and cut the broccoli into florets.
- Melt the butter in a large oven-safe skillet over medium-high. Sear the chicken in batches, 3 minutes per side until golden (it will finish in the oven). Move to a plate.
- Add the garlic to the skillet and cook 30 seconds, then add the spinach in handfuls and stir 2 minutes until wilted. Turn off the heat.
- Stir the ricotta, half the mozzarella, remaining Italian seasoning, red pepper, and 1/2 teaspoon salt into the spinach. Nestle the chicken into the mixture and scatter the broccoli florets around and on top.
- Sprinkle with the remaining mozzarella and bake 15 to 18 minutes until the cheese is browned in spots and the chicken reaches 165°F.
- Let it sit 3 minutes, then serve straight from the skillet.
- Picky eater tip: serve a plain seared chicken cutlet and a few broccoli florets with the melted cheese, and leave the spinach aside.
- Make ahead: slice the chicken, mince the garlic and cut the broccoli up to a day ahead, and store them covered in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 54 g
- Carbohydrates
- 12 g
- Fiber
- 3 g
- Sugar
- 2 g
- Fat
- 25 g
- Saturated fat
- 14 g
- Sodium
- 620 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop