Introduction

This 4-Ingredient Cheesy Broccoli and Chicken Bake in Foil is a simple, comforting dish perfect for busy weeknights. With tender chicken, fresh broccoli, and a creamy cheesy sauce, it combines ease and delicious flavor in one pan. Plus, cleanup is a breeze thanks to the foil baking method.

The image shows a rectangular foil tray filled with cooked chicken breasts sliced into even thick pieces arranged in rows, each piece showing a golden-brown grilled texture on top. Between and under the chicken slices are bright green broccoli florets with a slightly roasted look. A creamy white sauce with a glossy texture covers the chicken and broccoli, melted into a rich layer throughout the dish. Small green herb bits are sprinkled lightly on top, adding color contrast. The tray is placed on a wooden surface with a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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)
Kosher salt and freshly ground black pepper, to taste (optional but recommended)
1–2 teaspoons olive oil or nonstick spray, for the foil

Instructions

Step 1: 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 the edges slightly into a shallow tray. Lightly grease the foil with olive oil or nonstick spray.
Step 2: Pat the chicken breasts dry with paper towels. Slice each breast crosswise into 1/2-inch-thick pieces, keeping the slices from each breast together. Season both sides lightly with salt and pepper if using.
Step 3: Arrange the sliced chicken in rows in the center of the foil-lined pan, slightly fanning the pieces to resemble whole breasts sliced but still nestled together. Leave space around and between the rows for broccoli and cheese.
Step 4: Scatter the broccoli florets around and between the chicken rows, gently tucking some pieces into the gaps to ensure even cooking and flavor absorption.
Step 5: In a medium bowl, combine the shredded cheese and creamy sauce. Stir until you have a thick, spoonable mixture. Adjust seasoning with salt and pepper if desired.
Step 6: Spoon the cheesy mixture evenly over the chicken and broccoli, focusing on coating the tops while allowing some sauce to settle between pieces for a creamy texture.
Step 7: Fold up the edges of the foil slightly to contain any bubbling sauce but leave the top open so the cheese can brown. The foil should form a shallow tray supporting the ingredients and easing cleanup.
Step 8: Bake in the preheated oven for 22–28 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender. The cheese should be melted and bubbling.
Step 9: For a golden, crisp top, switch the oven to broil for 2–4 minutes at the end. Watch closely to avoid burning.
Step 10: Remove from the oven and let rest for 5 minutes so the sauce thickens slightly. Carefully transfer the foil tray to a heatproof surface and serve with plenty of cheesy sauce.

Tips & Variations

Try using different cheese blends like Monterey Jack or pepper jack for a flavor twist.
Substitute the creamy sauce with a homemade garlic Alfredo or cream cheese mixture for extra richness.
For added texture, sprinkle breadcrumbs on top before broiling.
Use fresh broccoli for best results, but well-drained frozen broccoli also works well.
Include sliced mushrooms or bell peppers for extra veggies and color.

Storage

Store leftover bake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid overheating to keep the chicken juicy and the broccoli tender.

How to Serve

A close-up image of a baked dish in a silver foil tray showing three rows of thick, golden-brown grilled chicken breast slices laid out horizontally. Each row is separated by vibrant green broccoli florets nestled between the chicken slices. Melted creamy white cheese is generously spread over and between the chicken and broccoli, adding a smooth, glossy texture. Small bits of chopped green herbs are sprinkled on top, adding a fresh touch. The tray sits on a wooden board, with some fresh broccoli blurred in the background, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables besides broccoli?

Yes, you can substitute or add vegetables like cauliflower, green beans, or bell peppers. Just make sure to cut them into small, even pieces to ensure even cooking.

What creamy sauces work best in this recipe?

Ranch dressing, Alfredo sauce, or condensed cream of chicken soup thinned with a splash of water or milk all create a creamy, flavorful base. Choose according to your taste preference for different flavor profiles.