If you want a cozy, creamy dinner that still feels fresh and not too heavy, this Oven-Baked Chicken and Broccoli with Light Cream Sauce is the move. Everything bakes in one dish: tender chicken, crisp-tender broccoli, and a silky sauce that tastes indulgent without being over-the-top.
Why you’ll love this recipe
- Comfort food, lighter: A creamy sauce made with smart swaps (no gloopy canned soup).
- Oven does the work: Bake it all together for hands-off cooking.
- Meal-prep friendly: Reheats well for lunches.
- Family-friendly: Mild, creamy flavor that still tastes like a “real dinner.”
Ingredients you’ll need
- Chicken: Boneless, skinless chicken breasts or thighs (thighs stay extra juicy).
- Broccoli: Fresh florets (or frozen in a pinch—see notes).
- Aromatics: Garlic and onion (or shallot).
- Light cream sauce: Low-sodium chicken broth, milk (or half-and-half), a little cream cheese or Greek yogurt for body, and Parmesan for savory depth.
- Thickener: A small amount of flour (or cornstarch slurry) to keep the sauce silky.
- Seasonings: Salt, black pepper, Italian seasoning, and a pinch of red pepper flakes (optional).
- Finish: Lemon zest or a squeeze of lemon to brighten everything up.
How to make oven-baked chicken and broccoli
This is a simple bake-and-finish recipe. The key is building a well-seasoned sauce, then baking just until the chicken is done and the broccoli stays vibrant.
1) Prep the oven and pan
Heat oven to 400°F. Lightly grease a 9×13-inch baking dish (or similar). Pat the chicken dry and season it well on both sides with salt, pepper, and Italian seasoning.
2) Make the light cream sauce
In a saucepan, sauté onion and garlic until fragrant. Whisk in flour briefly, then slowly whisk in chicken broth and milk. Simmer until slightly thickened. Off heat, whisk in a little cream cheese (or Greek yogurt) and Parmesan until smooth. Taste and adjust seasoning.
3) Assemble
Spread broccoli florets in the baking dish. Nestle the seasoned chicken in with the broccoli. Pour the warm sauce over everything, coating the chicken and letting sauce settle into the broccoli.
4) Bake
Bake uncovered until the chicken reaches 165°F in the thickest part and the broccoli is crisp-tender. Timing depends on thickness, but plan on about 20–28 minutes for breasts (often less for thinner cutlets) and 25–35 minutes for thighs.
5) Finish and serve
Rest 5 minutes, then finish with lemon zest or a squeeze of lemon for a clean, restaurant-style pop. Spoon sauce over the chicken and broccoli when serving.
Tips for the best results
- Don’t overbake: Use a thermometer. Overcooked chicken dries out fast, especially breasts.
- Cut chicken evenly: If breasts are thick, slice into cutlets for faster, juicier baking.
- Keep broccoli bright: Use larger florets and bake just to crisp-tender. If using frozen, thaw and pat dry first to avoid watery sauce.
- Make it extra saucy: Double the sauce if you want more for rice or pasta.
- Add-ins: Mushrooms, spinach (stir in at the end), or sun-dried tomatoes work beautifully.
What to serve with chicken and broccoli in cream sauce
- Steamed rice, brown rice, or quinoa
- Garlic mashed potatoes or roasted baby potatoes
- Pasta (penne or shells catch the sauce)
- Crusty bread and a simple green salad
Storage and reheating
- Refrigerate: Store leftovers in an airtight container up to 4 days.
- Reheat: Warm gently in the microwave or on the stovetop with a splash of broth or milk to loosen the sauce.
- Freeze: You can freeze it, but cream sauces can separate slightly. If freezing, cool completely, freeze up to 2 months, and reheat slowly while stirring.
Oven-Baked Chicken and Broccoli with Light Cream Sauce (Recipe)
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts (or thighs)
- 4 cups broccoli florets
- 1 tbsp olive oil (plus more for the baking dish)
- 1/2 cup finely diced onion (or shallot)
- 3 cloves garlic, minced
- 1 1/2 tbsp all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup milk (2% recommended) or half-and-half
- 3 oz cream cheese, softened (or 1/2 cup plain Greek yogurt; see note)
- 1/2 cup finely grated Parmesan
- 1 tsp Italian seasoning
- 3/4 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- Pinch red pepper flakes (optional)
- 1 tsp lemon zest or 1–2 tsp lemon juice (to finish)
Instructions
- Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish.
- Pat chicken dry. Season with 1/2 tsp salt, pepper, and 1/2 tsp Italian seasoning.
- Make the sauce: In a small saucepan over medium heat, warm olive oil. Cook onion 3–4 minutes until soft. Add garlic and cook 30 seconds.
- Whisk in flour and cook 30–60 seconds. Slowly whisk in chicken broth, then milk. Simmer 2–4 minutes until slightly thickened.
- Off heat, whisk in cream cheese until smooth, then whisk in Parmesan, remaining Italian seasoning, remaining 1/4 tsp salt, and red pepper flakes (if using). Taste and adjust seasoning.
- Add broccoli to the baking dish. Nestle chicken among the florets. Pour sauce over top.
- Bake uncovered 20–28 minutes (or until chicken reaches 165°F). If you want a little browning on top, broil 1–2 minutes at the end (watch closely).
- Rest 5 minutes. Finish with lemon zest or a squeeze of lemon. Serve with extra sauce spooned over everything.
Notes
- Greek yogurt swap: If using Greek yogurt instead of cream cheese, whisk it in off heat once the sauce cools slightly so it doesn’t curdle.
- Frozen broccoli: Thaw and pat dry, then bake as directed. Expect a slightly softer texture.
- Extra flavor: Add 1/2 tsp Dijon mustard to the sauce or a pinch of smoked paprika on the chicken.
