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Broccoli Bacon Cheddar Chicken

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Baked Broccoli Bacon Cheddar Chicken Breasts – easy dinner that a whole family will love!  Just throw all ingredients together and bake!

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I recommend to blanch the broccoli before adding it on top of chicken (blanching means adding broccoli to boiling water just for a couple of minutes, removing it and draining it well).  Blanching the broccoli makes it moist and brighter in color.

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The recipe is so easy – great for when you don’t have too much time on your hands to think about what to cook for dinner.  All you do is add chicken breasts to the casserole dish:

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Then, add blanched broccoli on top. Blanched just means that you add broccoli to boiling water for a couple of minutes, then drain it well – it makes the broccoli moist and brighter in color:

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Add chopped cooked bacon:

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Add shredded Mozzarella cheese:

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Add shredded Cheddar cheese:

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Bake for about 30 minutes at 400 F in the preheated oven. The exact baking time will depend on the thickness of your chicken breasts.

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Broccoli Bacon Cheddar Chicken

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 servings

Broccoli Bacon Cheddar Chicken

Ingredients

  • 1 tablespoon olive oil
  • 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally)
  • salt and pepper
  • 2 cups broccoli florets, blanched, chopped
  • 6 bacon strips, cooked, chopped
  • 1/3 cup shredded Mozzarella cheese
  • 1 cup shredded Cheddar cheese

Instructions

  1. Preheat the oven to 400 F.
  2. Grease the bottom of the casserole dish with olive oil. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
  3. Add chicken breasts to the casserole dish. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
  4. Sprinkle chicken breasts with salt and pepper.
  5. Top with chopped and blanched broccoli florets.
  6. Top with chopped cooked bacon.
  7. Top with shredded Mozzarella cheese.
  8. Top with shredded Cheddar cheese.
  9. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts.
http://juliasalbum.com/2016/11/broccoli-bacon-cheddar-chicken/

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{ 43 comments… add one }
  • Kaitlin Rose November 28, 2016, 11:14 pm

    I tried this recipe tonight and it was amazing! The only thing is that I used bone-in chicken breasts that were thick. Bake for approximately 45 minutes and THEN put on the cheese and bacon. If not, the cheese will overcook on the chicken. Cook for an additional 15-20 mins until the chicken is cooked all the way. Tastes amazing!

    • Julia December 17, 2016, 7:41 pm

      Kaitlin, I am glad you liked the recipe! Good to know that it works with bone-in chicken breasts! Thanks for the tips!

  • kathleen December 6, 2016, 12:48 am

    Sorry to say, we found this bland, bland, bland. With all of those awesome ingredients it was really surprising and disappointing. The problem was the chicken. I will try this again but will saute chicken seasoned with a little salt & pepper, pre-cook the broccoli then top everything with the bacon and cheese & put in oven (right in the skillet) to melt the cheese….

    • Julia December 17, 2016, 7:40 pm

      Yes, seasoning chicken with salt and pepper is a great idea if you thought this was bland! To me, there was enough saltiness in the dish from the bacon and the cheddar cheese. Also, note that I used halved chicken breasts (I halved 2 chicken breasts horizontally), which made chicken thinner and therefore there was enough saltiness for thinner chicken from bacon and cheddar cheese.

  • Rochelle December 22, 2016, 8:28 pm

    This was awesome!! So I had 3 chicken breasts, cut them all in half, put salt/pepper/garlic powder/Italian seasoning on both sides! I used 1 whole big bunch of broccoli since there was more chicken. Also about 7 bacon strips. I put just a sprinkle of cheese on, then more cheese for last 5 minutes. It was SO GOOD!!!!!!

    • Julia December 22, 2016, 11:30 pm

      Thank you – I am glad you liked it! 🙂

  • Mary December 30, 2016, 3:41 pm

    Can this be frozen

    • Julia January 2, 2017, 11:23 pm

      Yes, you can freeze this.

  • Mindy January 2, 2017, 9:31 am

    Can this be done in a crock pot? Thanks.

    • Julia January 2, 2017, 11:09 pm

      Hi Mindy, I haven’t tried it in a crock pot, so can’t really say how to modify this recipe for a crock pot.

  • Danyele January 3, 2017, 1:24 pm

    What is the nutritional information per serving?

    • julie March 4, 2017, 3:54 pm

      Yes, would love the nutritional info as im following a KETO diet

      • Julia March 11, 2017, 12:42 am

        Don’t have that capability on my site yet, but you can copy and paste the ingredients and use this tool instead for now:
        https://www.caloriecount.com/

  • Kerry strotten January 4, 2017, 1:16 pm

    Really great recipe!! Was really tasty! I found it better to cook the chicken in the dish covered with foil for 30 minutes and then cooking for a further 15 minutes with the other ingredients uncovered. Very easy to do!

    • Julia January 31, 2017, 1:54 pm

      Thank you, Kerry, for your feedback! And, I am glad you enjoyed the recipe! 🙂

  • Katherine January 5, 2017, 10:47 am

    Do you think this could be made with chicken thighs

    • Julia January 31, 2017, 1:49 pm

      I think if you use skinless, boneless chicken thighs – they will work great here!

  • Sarah January 5, 2017, 4:51 pm

    Can you use frozen broccoli?

    • Julia January 31, 2017, 1:38 pm

      I would defrost it first.

  • Rhonda January 8, 2017, 6:34 pm

    How many carbs do you think are in a serving?

  • Crystal January 9, 2017, 11:23 am

    This was the one of the only times I didn’t have leftovers! Amazing! The only thing I did different was spread a thin layer of mayo on the chicken(to adhere everything together) and then about half of a packet of dry ranch, then continued the recipe and in a family full of boys this was a huge hit!

    • Julia January 31, 2017, 1:05 pm

      Crystal, so glad you and your boys liked the recipe! No leftovers is always a great sign! I love mayo and would spread it on everything if I could, so I am sure it was a great addition to this recipe! 🙂

  • Nicole January 11, 2017, 12:01 pm

    Do you have the nutritional information. For this. Just asking so I don’t have to go digging for it if I did not need to lol

  • Faye Johnson January 16, 2017, 5:22 pm

    Can you use frozen broccoli?

    • Julia January 31, 2017, 3:12 am

      Yes, you can, but I would defrost it first. Otherwise, it might not cook in time and will not have a nice roasted look to it.

  • Rey January 18, 2017, 10:50 am

    Just made this recipe last night and needless to say, it was devoured. So no leftovers for me today. 🙁 But I didn’t make this with chicken breasts. I used chicken drums. 7 in total, of which I cut the meat from 3. I used a glass bread dish (I think) that I tend to use for our family of four.
    I took the 4 drums and seasoned them with salt and pepper, and proceeded to bake them for 25 minutes (by themselves) while I blanched my broccoli and diced my crispy bacon strips. Once the broccoli was finished, I mixed the de-boned chicken [I cut into chunks] with the broccoli along with half of my bacon pieces. Once I removed the four drums from the oven, I spooned in my broccoli mix, and coated this with two pieces of muenster cheese along with about 2 oz of Mexican blend shredded cheese and then my remaining bacon bits.
    I baked it for about another 25-30 mins to ensure the raw chicken, as well as the drums, were thoroughly cooked. My cheese was not too crispy, nor colored, and I really feel that even though I didn’t add any salt to my broccoli, mixing in half of the bacon pieces along with the cut up chicken added loads of flavor.
    As I said, I have NO LEFTOVERS. And this does make me sad, but I am extremely happy to have found this LOW CARB dinner option that is finger-licking good! My SO and I have recently began a low-carb keto diet, so this definitely hit the spot without any guilt. Thank you, Julia!

    • Julia January 31, 2017, 2:33 am

      Thank you, Rey, for taking time to leave such a well-thought-out comment, I really appreciate it! First of all, I am really happy you enjoyed the recipe, and no leftovers is always a good sign, even though that means you have to cook more the next day. 🙂 Great to know the recipe works with chicken drums! Even though this recipe has lots of cheese, it is an extremely low-carb recipe, which is what I also love about it. This recipe works really will with certain types of diet, such as low-carb diet or gluten free diet.

  • Jacinda Cote January 18, 2017, 6:06 pm

    Hello!
    I was looking forward to trying this, but I only seem to have bone in/skin on thighs… will it be ok to still give it a whirl? Or should I wait for Boneless/Skinless Chicken?

    • Julia January 31, 2017, 2:21 am

      I would do it with boneless, skinless chicken – that way there is no bone mixing in with all the cheese, veggies, and bacon.

  • Helen January 19, 2017, 10:20 am

    Hey Julia,

    I just ran out of broccoli. Could I replace it with thinly cut asparagus? Thank you.

    • Julia January 31, 2017, 2:12 am

      Yes, absolutely! If you like asparagus – use it! I would!

  • Amy January 29, 2017, 5:06 pm

    I made this but used a packet of ranch seasoning on my chicken breasts after putting a little olive oil on the chicken. It was sooo good. Everyone loved it!

    • Julia January 30, 2017, 11:15 pm

      Thank you, Amy, for your suggestion – ranch seasoning sounds amazingly delicious with this combination of ingredients! 🙂

  • Casey January 31, 2017, 12:18 pm

    Can u use turkey breast instead of chicken breast

    • Julia January 31, 2017, 2:08 pm

      Yes, you can. Depending on what kind of turkey breast you use, your cooking time maybe slightly different.

  • Shawna February 20, 2017, 6:45 pm

    I, too, would like to know the nurtrition value/carb count for this. I noticed three other people asked and you skipped over those comments so… according to the ingredients list, the only real carb count would come from the two cups of broccoli (7.2 net carbs if using steamed from fresh or 3.2 if using raw) and the six strips of bacon (.6 at .1 carb per slice). If you use fresh block cheese and grate your own the carb count should be zero – but using preshredded cheeses in the package usually add a carb – the coating used for anticlumping is the culprit. So, depending on the way you prep your broccoli, 7.8 divided by 4 servings = 1.95 net carbs per serving and if you use raw broccoli that reduces the count to 3.8 net carbs for the entire dish divided by 4 servings to equal .95 net carbs per serving. I may be missing something because that sounds extremely low but according to the ingredients list that’s all there is to count.

    • Julia March 12, 2017, 10:53 pm

      Shawna, what a great analysis of the ingredient list! You seem like a person who is really good with numbers. I did not know they add the coating to the pre shredded cheeses – it’s good I pretty much always shred my own cheese. About the calorie count on my site – I don’t have that capability yet, there are tools online though where you can plugin the ingredients, such as this one: https://www.caloriecount.com/

  • Will February 20, 2017, 11:29 pm

    Added shallots and we all enjoyed!

    • Julia March 12, 2017, 10:45 pm

      Thank you, I am glad you liked it! Shallots are always a nice addition!

  • Rachel March 1, 2017, 7:35 pm

    This was a HUGE fail. The broccoli burnt and the cheese separated (I was already hesitant to cook cheese at 400). Such a waste of expensive ingredients! It smelled so good and we were hopeful for a healthy, low carb meal. I would possibly try it again with chicken that was already cooked. Way too long in such a hot oven for the other ingredients!

    • Julia March 11, 2017, 1:28 am

      Baking the chicken in the oven for 20 minutes at 400 F is pretty regular practice and a good temperature for cooking the chicken. It seems like your oven is way too hot – all ovens are different, and if you have an oven proof thermometer – I would recommend to check how hot your oven really gets. Either way, next time, just bake the chicken at 350 F in your oven, or even at lower temperature.

  • Valerie March 9, 2017, 3:06 am

    I made this tonight and it was a huge hit! I did tweak it a bit. I had 3 smallish chicken breasts that I pounded flat and then I made up a rub of cumin, seasoning salt, garlic powder, onion powder, chili powder, paprika, ground pepper and some dry broth. I also used a little bit more cheese because there’s no such thing a small too much cheese for me! I baked at 400 for 23 minutes. Also blanching the broccoli was an awesome suggestion, it was the just right amount of tender and crunchy.

    • Julia March 10, 2017, 11:55 pm

      Valerie, so glad to hear you have enjoyed this recipe! Your seasoning mix sounds delicious on a chicken! I agree there is no such thing as too much cheese. 🙂

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