Creamy Broccoli Chicken Bake
Juicy chicken thighs baked with tender broccoli florets in a creamy and flavorful cream of chicken soup sauce, topped with a crispy golden crust. This easy and satisfying dish is perfect for a cozy family dinner or a potluck gathering.
ingredients
- 4 boneless, skinless chicken thighs
- 2 cups broccoli florets
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil, for cooking
steps
- 1.
Preheat the oven to 375°F (190°C). Grease a baking dish.
- 2.
Season the chicken thighs with salt and pepper. In a large skillet, heat olive oil over medium heat and cook the chicken until browned on both sides, about 4 minutes per side. Remove from the skillet and set aside.
- 3.
In the same skillet, add the minced garlic and sauté for 1 minute. Add the cream of chicken soup, sour cream, thyme, and half of the shredded cheddar cheese. Stir until well combined and heated through.
- 4.
Place the chicken thighs and broccoli florets in the greased baking dish. Pour the cream of chicken soup mixture over them, ensuring everything is evenly coated.
- 5.
Sprinkle the remaining shredded cheddar cheese and grated Parmesan cheese over the top.
- 6.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is golden and bubbly.
- 7.
Remove from the oven and let it rest for a few minutes before serving.Serve this creamy broccoli chicken bake as a main dish with a side salad or some crusty bread.
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