Our one pan creamy chicken broccoli skillet is the perfect meal for a busy weeknight. This chicken recipe features fresh vegetables and tender chicken in a creamy, savory sauce. The toasted and seasoned breadcrumbs on top take it to the next level!
Looking for other one pan meals? Our one pan chicken thighs and rice, oven baked honey mustard salmon, and creamy green chile chicken skillet enchiladas all fit the bill!

Why You’ll Love This Recipe
- This delicious dinner is our take on the classic creamy chicken and broccoli casserole. You can eat is as is or serve with white rice or brown rice (try our instant pot brown rice).
- This recipe is a great meal prep option as it stores and reheats well.
- In addition to the fresh broccoli, we have added onion and carrot to create a veggie and fiber packed dish.
- The chicken and veggies are complemented by a delicious creamy garlic sauce.
- The best part is that it is a one-pot meal which makes it perfect for an easy weeknight dinner. An oven-safe, large skillet is what you'll need to bring this recipe to life!
- This recipe uses everyday ingredients, so no need to hunt for specialized ingredients.
Ingredient Notes
- Boneless skinless chicken breasts - we recommend cutting the chicken into bite sized pieces for this easy dinner recipe. You can swap the chicken breasts with boneless skinless chicken thighs if needed.
- Garlic - we like to use fresh garlic over garlic powder for this recipe.
- Broccoli - we recommend using fresh broccoli instead of frozen broccoli. Frozen broccoli gets soggy easily and releases more water which then dilutes the overall flavor of the dish. You can use pre-chopped broccoli as well, but may need to cut it into even smaller florets.
See the recipe card below for a complete list of ingredients and measurements.
Recipe Tips & Variations
- If you want a cheesy broccoli and chicken skillet recipe, add some shredded cheese to the skillet or serve with cheesy rice.
- If you want an even richer, creamier flavor you can add a dollop of sour cream or a splash of half and half or heavy cream to the creamy sauce.
- Not a fan of broccoli? Feel free to swap with another vegetable (such as cauliflower or mushrooms) or serve with a side of your favorite vegetables (green beans, Brussels sprouts, etc.)
- You can easily turn this dish into a meal prep option to use throughout the week. You can serve it on its own or with rice. Simply store in individual airtight containers and reheat in the microwave the next time you are ready to eat it. Our steak and rice bowl is another great meal prep option.
How to Make This One Skillet Chicken and Broccoli Dinner
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Begin by cutting the chicken into bite-sized pieces. Dice the onion and carrots and prepare the broccoli florets. Set aside.
Place a large oven-safe skillet on the stove over medium heat. Add the olive oil. Once the olive oil is hot, add the chicken. Cook for 2-3 minutes on each side, until the chicken is fully cooked through. Once cooked, set aside on a plate.
Step 2: Place the skillet back on the stove over medium heat and add 1 tablespoon butter. Once the butter is melted, and the garlic, onion, carrots, and broccoli. Let the vegetables cook for 4-5 minutes, until slightly softened.
Step 3: Add the paprika, salt, pepper, and flour and mix until the veggies are evenly coated.
Step 4: Next, add the milk and chicken broth. Stir well and let the mixture come to a boil.
Step 5: Add the chicken back in and stir to combine. Reduce the heat to medium low and continue to stir until thickened. Remove from the heat and add additional salt as needed.
Step 6: Turn on the broiler in the oven. Melt the other tablespoon of butter in a small bowl. Add the panko breadcrumbs, paprika, salt, onion powder, garlic powder, and black pepper to the butter and stir until well combined.
Step 7: Evenly sprinkle the mixture on the top of the skillet.
Step 8: Place the skillet in the oven until the breadcrumbs are golden brown (watch closely as they can burn easily—this should only take a few minutes). Serve over rice if desired.
Chicken Broccoli Skillet FAQs
We recommend storing leftovers in an airtight container in the refrigerator and eating within 3-4 days.
Yes, you can freeze this recipe. However, we recommend that you freeze the meal prior to adding the breadcrumbs. Freeze in an airtight container or ziploc bag. Then, when ready to eat, remove from the freezer and place in the refrigerator the night before you plan to use it. Reheat in an oven-safe pan on the stove, then make the breadcrumbs and broil in the oven.
We don't recommend using frozen broccoli in this recipe. Frozen broccoli releases excess moisture which will dilute the flavor of this dish. It also gets a lot soggier than fresh broccoli.
This recipe is not GF/DF/V/VG and has not been tested with allergy-friendly substitutions.
Other Easy Chicken Dishes
If you make this chicken and broccoli skillet recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
One Pan Creamy Chicken Broccoli Skillet
Ingredients
- 2 teaspoons olive oil
- 1 ½ pounds boneless, skinless chicken breast, chopped into bite sized pieces
- 1 tablespoon butter
- 1 tablespoon minced garlic
- ½ medium white onion, diced
- 2 medium carrots, diced
- 4 cups broccoli florets, chopped
- ½ teaspoon paprika
- ¾ teaspoon kosher salt + more to taste
- ¼ teaspoon black pepper
- ⅓ cup all-purpose flour
- 1 ½ cups milk (1%, 2% or whole depending on how creamy you like it, or use unsweetened almond milk)
- 1 cup low sodium chicken broth
- Optional: rice for serving
For the breadcrumb topping:
- ¾ cup panko breadcrumbs (swap for crushed "Ritz" style crackers if you prefer)
- 2 tablespoons butter, melted
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Begin by cutting the chicken into bite-sized pieces. Dice the onion and carrots and prepare the broccoli florets. Set aside.
- Place a large oven-safe skillet on the stove over medium heat. Add the olive oil. Once the olive oil is hot, add the chicken. Cook for 2-3 minutes on each side, until the chicken is fully cooked through. Once cooked, set aside on a plate.
- Place the skillet back on the stove over medium heat and add 1 tablespoon butter. Once the butter is melted, and the garlic, onion, carrots, and broccoli. Let the vegetables cook for 4-5 minutes, until slightly softened.
- Add the paprika, salt, pepper, and flour and mix until the veggies are evenly coated. Next, add the milk and chicken broth. Stir well and let the mixture come to a boil. Add the chicken back in and stir to combine. Reduce the heat to medium low and continue to stir until thickened. Remove from the heat and add additional salt as needed.
- Turn on the broiler in the oven. Melt the other 2 tablespoons of butter in a small bowl. Add the panko breadcrumbs, paprika, salt, onion powder, garlic powder, and black pepper to the butter and stir until well combined. Evenly sprinkle the mixture on the top of the skillet. Place the skillet in the oven until the breadcrumbs are golden brown (watch closely as they can burn easily—this should only take a few minutes). Serve over rice if desired.
Notes
- We recommend storing leftovers in an airtight container in the refrigerator and eating within 3-4 days.
- We don't recommend using frozen broccoli in this recipe. Frozen broccoli releases excess moisture which will dilute the flavor of this dish. It also gets a lot soggier than fresh broccoli.
- This recipe is not GF/DF/V/VG and has not been tested with allergy-friendly substitutions.
- The recipe can be found on My Fitness Pal by searching "BWB Chicken and Broccoli Skillet." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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