Easy Baked Chicken with Creamy Herb Sauce

Tender chicken baked in a creamy, herby sauce with onions, peppers, broccoli, and sharp cheddar cheese.

This is one of those easy chicken dinners that tastes like you spent hours in the kitchen, but comes together with surprisingly little effort. Golden-seared chicken breasts are nestled into a rich, creamy herb sauce packed with sweet onions, bell peppers, and tender broccoli, then finished in the oven under a blanket of melted sharp cheddar cheese.

Growing up, it was always a special treat whenever my mom made this, and today it’s one of my own family's absolute favorite weeknight meals. It’s pure comfort food, comes together all in one skillet, and I can almost guarantee you won't have any leftovers!

Ingredients:

4 boneless, skinless chicken breasts
salt and black pepper, to taste
1 Tbs. olive oil
2 Tbs. butter, divided
1 onion, thinly sliced into half rings
1 bell pepper, thinly sliced
2 cloves garlic, minced
1/2 tsp. parsley
1/2 tsp. thyme
1/2 tsp. rosemary
1 Tbs. flour
1 1/2 c. water
1 1/2 tsp. chicken bouillon powder
3/4 c. heavy cream or evaporated milk
1 to 1/2 Tbs. mustard
1 1/2 tsp. honey
1 (10 to 12 oz.) bag frozen broccoli, thawed, drained, and patted dry
1 to 1 1/2 c. extra sharp cheddar cheese

Directions:

Heat the oven to 350°F.

Generously season both sides of the chicken breasts with salt and black pepper.

Heat a large oven-safe cast-iron skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once hot, carefully place the chicken in the skillet.

Sear for 5 to 6 minutes, or until golden brown. Turn the chicken over and cook for another 5 to 6 minutes. The chicken does not need to be completely cooked through at this point.

Transfer the chicken to a plate and cover loosely to keep warm.

Reduce the heat to medium. Melt the remaining 1 tablespoon butter, then add the sliced onion and bell pepper to the skillet. Cook for 4 to 5 minutes, stirring frequently, until the vegetables begin to soften.

Sprinkle the flour over the vegetables and stir well. Cook for 1 to 2 minutes to cook out the raw flour taste.

Stir in the garlic, parsley, thyme, and rosemary. 

Slowly pour in the water and add the chicken bouillon powder. Use a wooden spoon or spatula to scrape up the browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 1 to 2 minutes.

Slowly stir in the heavy cream or evaporated milk, mustard, and honey. Continue cooking and stirring until the sauce is smooth and well combined.

Spread the broccoli over the bottom of the skillet. Place the seared chicken breasts on top and spoon some of the sauce over the chicken.

Transfer the skillet to the preheated oven and bake for 15 to 18 minutes.

Carefully remove the skillet from the oven and sprinkle the shredded cheddar cheese over the chicken and broccoli.

Return the skillet to the oven and bake for another 5 to 8 minutes, or until the cheese is melted and the chicken reaches an internal temperature of 165°F.

Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.

Tips for Best Success:

• Don't skip the searing step. Browning the chicken adds wonderful flavor and leaves tasty browned bits in the skillet that become part of the sauce.
• Don't worry about fully cooking the chicken during searing. It will finish cooking in the oven.
• Use an oven-safe skillet. A large cast-iron skillet works especially well for this recipe because it can go directly from the stovetop to the oven.
• Pat the broccoli dry. Excess moisture can thin the sauce.
• Watch the sauce as it reduces. You want it flavorful and slightly thickened before adding the cream.
• Check the chicken with a meat thermometer. The thickest part of each breast should reach 165°F.
• Let the chicken rest. A five-minute rest helps the juices settle so the chicken stays tender and juicy.

Variations and Substitutions:

• Chicken thighs: Boneless, skinless chicken thighs can be used in place of chicken breasts. Cooking time may vary depending on their size.
• Different cheese: Try pepper jack, Monterey Jack, Colby Jack, or a cheddar blend instead of sharp cheddar.
• More vegetables: Mushrooms, spinach, zucchini, or sliced carrots would be delicious additions.
• Fresh herbs: If you have fresh parsley, thyme, or rosemary, you can use them in place of dried herbs. Use roughly three times as much fresh herb as dried.
• A little heat: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
• Different mustard: Dijon mustard can be used for a slightly sharper, more sophisticated flavor.

Serving Suggestions:

This creamy chicken is hearty enough to serve as a complete meal with the broccoli, but it's especially good with something to soak up that delicious sauce.

Try serving it with:

• Mashed potatoes
• Buttered egg noodles
• Rice or wild rice
• Crusty bread or dinner rolls
• Roasted potatoes
• A simple green salad

How to Store:

• Refrigerator:  Store leftover chicken and broccoli in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheating:  Reheat gently in the microwave or in a covered skillet over low heat. If the sauce has thickened too much, add a small splash of milk or water while reheating.
• Freezer:  For longer storage, the cooked chicken and sauce can be frozen in an airtight, freezer-safe container for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating. The cream sauce may change texture slightly after freezing and thawing.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs work very well in this recipe. Since thighs can vary in size, use an instant-read thermometer to make sure they reach at least 165°F.

Can I use fresh broccoli?

Absolutely. Fresh broccoli can be used instead of frozen. Cut it into small florets so it cooks evenly. You may want to lightly steam or blanch larger florets first.

Can I make this without a cast-iron skillet?

Yes. Use any large oven-safe skillet. If your skillet isn't oven-safe, transfer everything to a baking dish before adding the chicken and baking.

How do I know when the chicken is done?

The safest way is to use an instant-read thermometer. Insert it into the thickest part of the chicken breast; it should register 165°F.

Can I prepare this ahead of time?

You can prepare the sauce and vegetables ahead of time and refrigerate them. For the best texture, sear and bake the chicken closer to serving time.