RESET360 with Camille McLaughlin
September Pick: Dinner

Chicken and Broccoli Bake

Browned chicken thighs and broccoli baked in a reduced Dijon and lemon cream under a parmesan and almond crust until bubbling and golden.

Why you'll love Chicken and Broccoli Bake

This is the chicken and broccoli casserole made from scratch, with every part doing its job. Chicken thighs are browned first so they bring real roasted flavor, the broccoli goes in raw so its tips stand above the sauce and char in the oven, and the sauce is cream reduced with bone broth, garlic, and shallot until it coats a spoon on its own, then sharpened with Dijon, lemon, and a little nutmeg.

Reducing is what thickens the sauce. Cream simmered for several minutes loses water and turns velvety, and parmesan stirred in at the end adds body and a deep, savory flavor. Raw broccoli releases a little water as it bakes, and the reduced sauce has room to take it, so the dish comes out creamy and clinging. A scattering of sliced almonds and parmesan on top bakes into a crisp, golden crust.

It is a one-dish dinner for a September weeknight, when the evenings start to cool and something warm from the oven feels right. Chicken, cream, cheese, and a full head of broccoli per two people: everything a plate needs, in one dish.

Quick overview: This Chicken and Broccoli Bake takes 20 min of hands-on time and about 1 hr in all and makes 4 servings, each 2 thighs with about 1 1/2 cups broccoli and sauce. You'll need a skillet and a baking dish.

Jump to recipe

Chicken and broccoli bake with a golden parmesan almond crust
Prep 20 minCook 40 minTotal 1 hrServes 4Serving 2 thighs with about 1 1/2 cups broccoli and sauceYou'll need Skillet, Baking dish

Ingredients

  • 2 lb boneless, skinless chicken thighs (about 8)
  • 1 tsp fine sea salt, divided
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp avocado oil
  • 1 1/2 lb broccoli (2 medium heads), cut into large florets, stems peeled and sliced
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 large shallot, finely chopped
  • 5 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1 cup chicken bone broth Label: chicken bones, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
  • 1 cup heavy cream Label: cream, with no gums or carrageenan
  • 1 tbsp Dijon mustard Label: mustard seed, vinegar, water, and salt
  • 1 tsp finely grated lemon zest
  • 2 tsp fresh lemon juice
  • a pinch of ground nutmeg
  • 2/3 cup finely grated parmesan, divided
  • 1/4 cup sliced almonds

Instructions

  1. Heat the oven: Heat the oven to 425°F (220°C) with a rack in the upper third, where the top of the dish browns fastest.
  2. Brown the chicken: Pat the thighs dry and season them with 1/2 teaspoon of the salt and the pepper. Heat the avocado oil in a large skillet over medium-high heat and brown the thighs in batches, 3 minutes a side, until deep golden. They will finish cooking in the oven; this step is only for color and flavor. Move them to a 9-by-13-inch baking dish.
  3. Add the broccoli: Toss the broccoli with the olive oil and a pinch of the salt and tuck it around and between the thighs, florets facing up. Raw broccoli roasts in the oven's heat, and the florets that sit above the sauce char at the tips.
  4. Start the sauce: Pour off all but a thin film of fat from the skillet and lower the heat to medium. Add the butter and shallot and cook for 2 minutes, until soft, then add the garlic and thyme and cook for 30 seconds. Pour in the broth and scrape up the browned bits on the bottom of the pan, which give the sauce its roasted flavor.
  5. Reduce: Add the cream and the remaining salt, bring it to a lively simmer, and cook for 6 to 8 minutes, stirring now and then, until it has reduced by about a third and coats the back of a spoon. Take the pan off the heat and whisk in the Dijon, lemon zest, lemon juice, nutmeg, and half the parmesan. Adding the cheese off the heat keeps it smooth.
  6. Bake: Pour the sauce evenly over the chicken and broccoli. Scatter the remaining parmesan and the almonds over the top. Bake for 20 to 25 minutes, until the sauce bubbles at the edges, the top is golden, and the thickest thigh reads 165°F (74°C). Thighs stay juicy well past that point, so a few extra minutes for color is fine.
  7. Rest: Let the dish stand for 5 minutes before serving. The sauce thickens as it cools slightly and clings to the chicken.

Storage and leftovers

Refrigerate leftovers, covered, for up to 3 days.

Reheat covered with foil in a 350°F (175°C) oven for about 20 minutes, until it reaches 165°F (74°C), or in the microwave in short bursts. A cream sauce can separate when frozen and thawed, so this dish is best kept in the refrigerator.

Variations

  • Cauliflower: Use cauliflower florets, or half cauliflower and half broccoli, and bake the same way.
  • Mushrooms: Brown 8 oz of sliced mushrooms in the skillet after the chicken and add them to the dish with the broccoli.
  • Sharper cheese: Use half sharp cheddar and half parmesan in the sauce and on top.
  • Chicken breasts: Use boneless breasts, halved horizontally so they are an even thickness, and start checking for 165°F (74°C) at 15 minutes.

Notes and tips

  • Cut big florets: Florets about 2 inches across hold up in the oven and stay bright green; small ones go soft before the chicken is done.
  • Use the stems: Peel the woody outer layer from the stems and slice them into coins. They are sweet and tender once baked.
  • Grate your own parmesan: Finely grated from a wedge, it melts smoothly into the sauce. Pre-grated parmesan often carries anti-caking powders and can turn the sauce grainy.
  • Make it ahead: Assemble the dish with the sauce, cover, and refrigerate for up to a day. Add the almond and parmesan topping just before baking and add about 10 minutes to the time.

Nutrition and mindful eating

  • Chicken thighs bring protein, iron, and zinc, and their natural fat keeps them juicy through browning and baking.
  • Broccoli brings fiber, vitamin C, and vitamin K, and roasting it at high heat turns its edges nutty and sweet.
  • Cream, butter, parmesan, and almonds are the real fats in the dish, and fat is what makes the sauce satisfying and carries the Dijon and lemon.
  • Thickening the sauce by reduction keeps everything in it whole food: cream, broth, aromatics, and cheese.
  • As you eat, notice how full you feel after one serving of chicken, broccoli, and sauce, and check in through the evening: a dinner like this should hold you 4 hours or more, without a pull toward something sweet afterward.

Frequently asked questions

Have a question about this Chicken and Broccoli Bake? Start here, with the questions people ask most.

Does the broccoli need to be cooked first?

No. Raw florets roast in the 20 to 25 minutes the dish bakes and stay tender-crisp, with charred tips where they rise above the sauce.

Why reduce the sauce instead of thickening it with flour?

Cream thickens on its own as it simmers and loses water, and the parmesan adds body. The result is silky and full of flavor, using only whole ingredients.

Can I use bone-in thighs?

Yes. Brown them skin side down until crisp and bake 35 to 40 minutes, until they reach 165°F (74°C) near the bone.

What can I serve with it?

It is a full meal on its own. A simple green salad or sliced tomatoes alongside add something cool and fresh.

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Tags: September Pick, Dinner, American