Broccoli and cheddar… is there anything better? (Well, we've seen rhyme schemes that are better. Ow, self-burn!) But seriously, how many soups have you tasted with this very toothsome twosome? We're taking what works brilliantly in soup form to the next level, topping a succulent chicken breast with fresh broccoli and melty cheese. This forms a meal that's such a delight, you'll want to partake in it every night. (We expect our Nobel Prize for Poetry is already in the mail.)
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You Will Need
Medium Oven-Safe Non-Stick Pan
Before You Cook
Start the Potatoes
Cut potatoes into ½" dice.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes
Spread into a single layer. Roast in hot oven, 20 minutes.
Remove from oven. Potatoes will finish cooking in a later step.
While potatoes roast, prepare ingredients.
Prepare Ingredients and Make Topping
Cut broccoli florets into bite-sized pieces.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium oven-safe non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli to hot pan and stir occasionally until tender, 5-7 minutes.
Transfer broccoli to a mixing bowl and combine with cream cheese, cheddar, and a pinch of salt. Set aside.
Wipe pan clean and reserve.
Finish the Potatoes
After potatoes have cooked 20 minutes, carefully toss with garlic and Parmesan.
Spread into a single layer again and roast until browned and tender, 10-15 minutes.
While potatoes roast, cook chicken.
Cook the Chicken
Return pan used to cook broccoli to medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan, flat side down, and sear until golden brown, 2-3 minutes.
Flip, and evenly top chicken with topping, pressing down lightly to adhere. Place pan in hot oven and bake until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!