Description

This 4-Ingredient Cheesy Broccoli and Chicken Bake in Foil is a simple, satisfying meal perfect for busy weeknights. Tender chicken breasts are sliced and baked alongside fresh broccoli florets, all smothered in a creamy cheese and sauce mixture. The foil-lined baking method ensures easy cleanup and keeps the dish moist and flavorful, while broiling at the end gives a beautifully golden, bubbly cheese topping. Ready in under 40 minutes, this classic casserole-style bake is both comforting and nutritious.

Ingredients

Scale

Chicken

1 1/2 pounds boneless, skinless chicken breasts (about 3–4 small breasts)
Kosher salt and freshly ground black pepper, to taste (optional but recommended)
1–2 teaspoons olive oil or nonstick spray, for the foil

Vegetables

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)

Instructions

Preheat and Prepare Foil: Preheat your oven to 400°F (200°C). Line a rectangular baking dish or sheet pan with heavy-duty aluminum foil, leaving some overhang. Lightly grease the foil with olive oil or nonstick spray to prevent sticking.
Prepare the Chicken: Pat the chicken breasts dry with paper towels. Slice each breast crosswise into 1/2-inch-thick pieces, keeping slices from each breast together. Season both sides lightly with salt and pepper if desired.
Arrange the Chicken: Place the sliced chicken in rows in the center of the foil-lined pan, slightly fanning the pieces so they resemble whole breasts sliced but still together. Leave space around and between rows for broccoli and cheese mixture.
Add the Broccoli: Scatter broccoli florets around and between chicken rows, tucking some into the gaps to ensure even cooking and absorption of the sauce.
Mix Cheese and Sauce: In a medium bowl, combine shredded cheese and creamy sauce. Stir until thick and spoonable. Adjust seasoning with salt and pepper if needed.
Top Chicken and Broccoli: Spoon the cheese and sauce mixture evenly over chicken and broccoli, coating tops well and allowing some to seep between pieces for a creamy texture.
Shape Foil Tray: Fold up foil edges slightly to contain bubbling sauce, keeping the top open so cheese can brown properly. This forms a shallow tray supporting ingredients and easing cleanup.
Bake: Bake in preheated oven for 22–28 minutes until chicken is cooked through (165°F/74°C internal temperature), broccoli is tender, and cheese is melted and bubbly.
Brown the Top: For a golden, crispy cheese topping, switch oven to broil for 2–4 minutes after baking. Watch closely to prevent burning.
Rest and Serve: Remove from oven and let rest 5 minutes to thicken sauce. Carefully transfer foil tray to a serving surface and spoon chicken and broccoli portions with cheesy sauce onto plates.

Notes

If using frozen broccoli, fully thaw and drain to avoid excess moisture layering the bake.
The creamy sauce choice can be customized: ranch dressing, Alfredo, or thinned condensed cream soup all work well.
Broiling time varies by oven; watch cheese closely to achieve desired browning without burning.
Foil lining makes cleanup fast and easy—just fold foil edges up to contain sauce during baking.
This dish pairs well with steamed rice or crusty bread for a complete meal.

Prep Time: 10 minutes
Cook Time: 28 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Keywords: chicken bake, cheesy broccoli chicken, easy chicken dinner, foil bake, one-pan meal, weeknight dinner, creamy chicken casserole