Chicken Broccoli Cheddar Pan
Chicken and broccoli finish in a light milk-and-cheddar sauce in one skillet. It suits a dinner where you want the vegetable and main ingredient together. Cut the broccoli into small florets and check the chicken's temperature independently of the vegetable's tenderness. Stir in cheddar off the heat so it melts into the hot liquid rather than being boiled hard.
North American · Preparation time: 12 min · Cook time: 22 min · Total time: 34 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Cooking safety
Use a food thermometer to check that chicken reaches 74°C (165°F).
Ingredients
- 280 g Boneless chicken breast
- 250 g Broccoli
- 90 g Cheddar cheese
- 140 ml Milk
- 15 ml Olive oil
- 3 g Fine salt
Allergens listed for these ingredients · Milk. Check package labels.
Step-by-Step Instructions
- Cut chicken into small pieces and cook in oil in a skillet, using a separate board for raw chicken.
- Add small broccoli florets, milk and salt. Cover and simmer gently until broccoli is tender and chicken reaches 74°C.
- Uncover, stir in grated cheddar off the heat and fold until melted. Serve while the sauce still coats the chicken.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, skillet, saucepan or pot sized for the ingredients, grater, food thermometer, spatula or spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Keep grated melting cheddar and add it off the heat. A milk drink or spoonable yogurt cannot replace the cheese's thickening and may leave a thin or split sauce.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.