Easy Cheesy Chicken Broccoli Skillet – 30-Minute Dinner

You know those weeknights when you need dinner on the table fast, but you still want something that feels like a real meal? This Cheesy Chicken Broccoli Skillet is my go-to. It's creamy, cheesy, and loaded with tender chicken and vibrant broccoli—all cooked in one skillet, so cleanup is a breeze.

I started making this when my husband was on a keto kick, and now it's a staple even on non-keto nights. The whole family loves it, and I love that I can get it done in half an hour. It's the kind of dinner that makes you feel like you've got it all together, even when you're juggling a million things.

About the Ingredients

2 tablespoons (30ml) olive oil

For sautéing the chicken and veggies. You can substitute with avocado oil or butter.

1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces

Chicken thighs work too—they're juicier. Just adjust cooking time slightly.

1 teaspoon garlic powder

Adds savory depth. Fresh minced garlic (2 cloves) can be used instead.

1/2 teaspoon salt

Adjust to taste. You can use sea salt or kosher salt.

1/4 teaspoon black pepper

Freshly ground is best, but pre-ground works fine.

4 cups (280g) broccoli florets

Fresh or frozen (thawed) both work. If using frozen, pat dry to avoid excess water.

1 cup (240ml) heavy cream

For a lighter option, use half-and-half, but the sauce won't be as thick.

1 cup (100g) shredded cheddar cheese

Sharp cheddar gives more flavor. You can also use a mix of cheddar and mozzarella.

1/2 cup (50g) grated Parmesan cheese

Freshly grated melts better. Pre-shredded is okay but may have anti-caking agents.

1/4 teaspoon red pepper flakes (optional)

For a little heat. Omit if you prefer mild.

Tips & Tricks

• Cut chicken into uniform pieces so they cook evenly.
• Don't overcook the chicken—it should be just cooked through, about 5-6 minutes per side.
• If the sauce seems too thin, let it simmer a few extra minutes to thicken, or add a bit more cheese.

Step-by-Step Instructions

1. Heat the skillet

Heat olive oil in a large skillet over medium-high heat (350°F/175°C). You want it shimmering but not smoking.

2. Cook the chicken

Season chicken pieces with garlic powder, salt, and pepper. Add to the skillet in a single layer. Cook for 5-6 minutes until golden brown on the outside and cooked through (internal temp 165°F/74°C), stirring occasionally.

3. Add broccoli

Add broccoli florets to the skillet. Cook for 3-4 minutes, stirring, until bright green and slightly tender but still crisp.

4. Pour in cream

Reduce heat to medium (300°F/150°C) and pour in heavy cream. Stir to combine, scraping up any browned bits from the bottom.

5. Simmer and thicken

Bring to a gentle simmer and let cook for 3-4 minutes until the cream starts to thicken and coats the back of a spoon.

6. Add cheeses

Sprinkle both cheddar and Parmesan over the skillet. Stir until melted and the sauce is smooth. Season with red pepper flakes if using.

7. Serve warm

Remove from heat and let rest for 2 minutes. Serve hot, garnished with extra Parmesan if desired.

Delicious Variations

Add mushrooms

Sauté sliced mushrooms with the chicken for extra earthy flavor.

Use different cheese

Try Gruyère or Swiss for a nutty twist.

Make it spicy

Add a diced jalapeño or a dash of hot sauce with the cream.

How to Store Cheesy Chicken Broccoli Skillet

Frequently Asked Questions

I hope this Cheesy Chicken Broccoli Skillet becomes a regular in your dinner rotation. It's simple, satisfying, and a surefire way to get a healthy meal on the table. Give it a try this week and let me know how it turns out!

Cheesy Chicken Broccoli Skillet

Cheesy Chicken Broccoli Skillet is a creamy, one-pan keto dinner that's ready in 30 minutes and packed with flavor.

★★★★½ 4.8 (187 ratings)

10 minPrep time20 minCook time4Servings485 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 2 tablespoons (30ml) olive oil
• 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups (280g) broccoli florets
• 1 cup (240ml) heavy cream
• 1 cup (100g) shredded cheddar cheese
• 1/2 cup (50g) grated Parmesan cheese
• 1/4 teaspoon red pepper flakes (optional)

📋 Instructions

1. 1Heat the skillet — Heat olive oil in a large skillet over medium-high heat (350°F/175°C). You want it shimmering but not smoking.
2. 2Cook the chicken — Season chicken pieces with garlic powder, salt, and pepper. Add to the skillet in a single layer. Cook for 5-6 minutes until golden brown on the outside and cooked through (internal temp 165°F/74°C), stirring occasionally.
3. 3Add broccoli — Add broccoli florets to the skillet. Cook for 3-4 minutes, stirring, until bright green and slightly tender but still crisp.
4. 4Pour in cream — Reduce heat to medium (300°F/150°C) and pour in heavy cream. Stir to combine, scraping up any browned bits from the bottom.
5. 5Simmer and thicken — Bring to a gentle simmer and let cook for 3-4 minutes until the cream starts to thicken and coats the back of a spoon.
6. 6Add cheeses — Sprinkle both cheddar and Parmesan over the skillet. Stir until melted and the sauce is smooth. Season with red pepper flakes if using.
7. 7Serve warm — Remove from heat and let rest for 2 minutes. Serve hot, garnished with extra Parmesan if desired.

👨‍🍳 Chef's Note: For an extra pop of color and nutrition, toss in some cherry tomatoes at the end. They'll soften slightly and add a burst of sweetness.

Servings: 4

Cuisine: American

Course: Dinner

Nutrition (per serving): 485 kcal · 38g protein · 10g carbs · 31g fat

Written by Maya Vasquez
Maya writes about sustainable living and zero-waste swaps for everyday families. She focuses on small, budget-friendly changes that actually stick, tested in her own chaotic kitchen.