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Buy Now →This Creamy Baked Chicken with Broccoli is a wholesome and flavorful dish, perfectly complemented by a fresh herb salad. Juicy chicken fillets and tender broccoli are baked in a rich, cheesy cream sauce, making this a hearty and satisfying meal. The fresh cucumber, tomato, and dill salad adds a refreshing contrast to the creamy main dish. Ideal for a family dinner or meal prep, this recipe is packed with nutrients and flavor.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Ingredients
For the Creamy Baked Chicken:
- 4 chicken eggs
- Salt, to taste
- Ground black pepper, to taste
- 100 ml (1/2 cup) cream (20-30% fat)
- 500 g (1.1 lbs) broccoli, cut into florets
- Water, for boiling
- 2 chicken fillets (approximately 400-500 g or 1 lb)
- Some vegetable oil, for frying
- Spices for chicken (paprika, garlic powder, or your favorite blend), to taste
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 150 g (5.3 oz) hard mozzarella cheese, grated (reserve some for topping)
- 60 g (1/4 cup) sour cream
- 30 g (2 tbsp) mayonnaise
For the Fresh Herb Salad:
- 1 cucumber, sliced
- 2 tomatoes, diced
- A bunch of dill, chopped
- A bunch of fresh basil, torn
- 2 cloves of garlic, minced
- Salt and ground black pepper, to taste
Directions
For the Creamy Baked Chicken:
- Prepare the Broccoli:
- Boil water in a large pot, add a pinch of salt, and blanch the broccoli florets for 2 minutes. Drain and set aside.
- Cook the Chicken:
- Season the chicken fillets with salt, black pepper, and your preferred spices.
- Heat some vegetable oil in a skillet over medium heat. Cook the chicken fillets until golden brown on both sides but not fully cooked. Remove from the skillet and set aside.
- Prepare the Cream Sauce:
- In a mixing bowl, whisk together eggs, cream, sour cream, mayonnaise, salt, and black pepper. Set aside.
- Assemble the Dish:
- Grease a baking dish with a little oil. Spread the broccoli florets and sliced onion evenly in the dish.
- Place the chicken fillets on top of the vegetables.
- Pour the cream mixture over the chicken and broccoli.
- Sprinkle the grated mozzarella cheese on top, reserving some for later use.
- Bake:
- Preheat your oven to 180°C (355°F).
- Bake the dish for 30 minutes. In the last 5 minutes of baking, sprinkle the reserved mozzarella cheese over the top for a golden finish.
For the Fresh Herb Salad:
- Combine cucumber, tomatoes, dill, and fresh basil in a bowl.
- Add minced garlic, salt, and black pepper. Toss gently to combine.
Serving Suggestions
- Serve the creamy baked chicken alongside the fresh herb salad for a complete meal.
- Pair with garlic bread or steamed rice for added comfort.
Cooking Tips
- Ensure the chicken is not overcooked in the skillet as it will continue to cook in the oven.
- Use freshly grated mozzarella for better flavor and texture.
- Add a pinch of nutmeg to the cream sauce for a subtle, warm flavor.
Nutritional Benefits
- Chicken is an excellent source of lean protein.
- Broccoli is rich in fiber, vitamins C and K, and antioxidants.
- The herb salad adds vitamins and minerals from fresh vegetables and herbs.
Dietary Information
- Low-carb and gluten-free.
- Can be made keto-friendly by replacing mayonnaise with a high-fat alternative.
Nutritional Facts (Per Serving)
- Calories: 350
- Protein: 30g
- Carbohydrates: 10g
- Fat: 22g
- Fiber: 3g
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or microwave until warm. Avoid freezing as the cream sauce may separate.
Why You’ll Love This Recipe
- The creamy sauce makes the chicken and broccoli irresistibly tender and flavorful.
- The fresh salad balances the richness of the main dish perfectly.
- It’s an easy one-dish meal that’s both comforting and nutritious.
- A great option for family dinners, meal prep, or entertaining guests.
Conclusion
This Creamy Baked Chicken with Broccoli and Fresh Herb Salad is a wonderful combination of rich and fresh flavors. The tender chicken and cheesy broccoli pair beautifully with the refreshing salad, creating a balanced and satisfying meal. Whether you’re cooking for family or guests, this dish is sure to impress with its simplicity and flavor. Try it today and enjoy a comforting, homemade delight!
Frequently Asked Questions
- Can I use frozen broccoli?
Yes, thaw the broccoli before blanching to prevent excess water in the dish. - Can I substitute chicken fillets with thighs?
Absolutely! Chicken thighs work well and add more juiciness to the dish. - What other cheeses can I use?
Cheddar, Gouda, or Parmesan can be used as substitutes for mozzarella. - Can I skip the mayonnaise?
Yes, replace it with an extra 30g of sour cream or Greek yogurt. - How do I know when the dish is done?
The chicken should reach an internal temperature of 165°F (74°C), and the cheese should be golden and bubbly. - Can I make this dish ahead of time?
Yes, assemble the dish (excluding the baking step) and refrigerate it for up to 24 hours. Bake when ready to serve. - Can I add other vegetables?
Absolutely! Mushrooms, zucchini, or bell peppers make excellent additions. - Is there a dairy-free option?
Use dairy-free cream, cheese, and mayonnaise for a lactose-free version. - What can I serve instead of salad?
Serve with roasted potatoes, quinoa, or a crusty baguette. - Can I freeze leftovers?
It’s not recommended to freeze this dish as the cream sauce may separate upon reheating.