Broccoli and chicken work well together for healthy casseroles that still taste good. These recipes focus on simple ingredients and straightforward steps for busy evenings. You will see different ways to add flavor without extra time or complicated prep. Each one aims to be filling and balanced for regular weeknight dinners. The ideas give you options to try based on what you have on hand.
Helpful Tips Before You Start
These tips will help you build flavorful casseroles that stay healthy and weeknight friendly.
Blanch the broccoli first
Drop broccoli florets in boiling water for two minutes, then shock them in ice water. This step keeps the color bright and stops the pieces from turning mushy during baking.
Swap the cream base
Mix plain Greek yogurt with a splash of low sodium chicken broth instead of canned soup. The yogurt adds protein and keeps the sauce thick without extra fat.
Cook chicken ahead
Poach or bake the chicken the day before and shred it while still warm. Prepped chicken cuts down on dinner assembly time and lets you control the seasoning.
Choose the right pan
Use a 9 by 13 inch glass or ceramic dish for even heat. Avoid metal pans, which can dry out the edges before the center is hot.
Greek Yogurt Alfredo Quinoa Broccoli Chicken Casserole
This casserole swaps traditional pasta and heavy cream for quinoa and Greek yogurt. It delivers a lighter Alfredo-style sauce while keeping the dish hearty with chicken and broccoli. The result is a creamy yet fresh meal that works well for busy weeknights or meal prep.
The texture stays balanced with tender quinoa, crisp broccoli, and juicy chicken pieces. Savory Parmesan and garlic give it classic Alfredo notes without feeling heavy. It reheats nicely and travels well for lunches.
Serves 4 people.
Ingredients
- 1 cup uncooked quinoa
- 2 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 4 cups broccoli florets
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup plain Greek yogurt
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
Instructions
- Rinse the quinoa under cold water. Combine it with the chicken broth in a medium pot and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let it rest covered.
- While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until no longer pink, about 6 to 8 minutes.
- Add the broccoli florets and minced garlic to the skillet with the chicken. Cook for another 4 minutes until the broccoli turns bright green and starts to soften.
- In a large bowl, stir together the Greek yogurt, Parmesan cheese, salt, and pepper until smooth.
- Fluff the cooked quinoa with a fork and add it to the yogurt mixture along with the chicken and broccoli. Stir until everything is evenly coated.
- Transfer the mixture to a greased 9×9 baking dish. Sprinkle the mozzarella cheese evenly over the top.
- Bake at 375°F for 15 to 20 minutes until the cheese is melted and the edges are lightly golden.
Extra Tips
Stir the Greek yogurt sauce in after the quinoa and vegetables have cooled slightly to keep the sauce from separating. If the mixture seems dry before baking, add a splash of chicken broth. Leftovers store well in the fridge for three days and reheat best in a covered skillet with a little extra broth to restore creaminess.Course: Main Course Cuisine: American Equipment: Medium pot, Large skillet, Mixing bowl, 9×9 baking dish
Mexican Black Bean Salsa Broccoli Chicken Casserole
This casserole brings together tender chicken, fresh broccoli, and hearty black beans in a zesty salsa base. It works well for weeknight meals when you want something filling yet light with minimal cleanup. The flavors lean savory and mildly spiced with a bit of freshness from the salsa, while the broccoli keeps its texture after baking.
The dish feels comforting without being heavy, making it a good choice for family dinners or meal prep.
Serves 4 people.
Ingredients
- 2 cups shredded cooked chicken breast
- 3 cups broccoli florets
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup chunky salsa
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 cup shredded Monterey Jack cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 inch baking dish.
- Steam the broccoli florets for 3 minutes until bright green and slightly tender, then set aside.
- In a skillet over medium heat, cook the diced onion and minced garlic for 3 minutes until softened.
- In a large bowl, combine the shredded chicken, steamed broccoli, black beans, salsa, cumin, chili powder, salt, and pepper with the cooked onion and garlic.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Sprinkle the shredded Monterey Jack cheese over the top.
- Bake for 20 minutes until the cheese melts and the casserole is heated through.
Extra Tips
Steam the broccoli briefly before mixing so it stays crisp after baking rather than turning mushy. Use a thicker salsa to avoid excess liquid in the finished dish. Leftovers reheat well in the microwave with a splash of water to restore moisture.Course: Main Course Cuisine: Mexican Equipment: Baking dish, Skillet, Mixing bowl
Lemon Herb Brown Rice Broccoli Chicken Casserole
This Lemon Herb Brown Rice Broccoli Chicken Casserole offers a bright, fresh take on a classic bake. The lemon and herbs keep the flavors light while the brown rice and chicken make it filling enough for a weeknight meal.
It works well when you need a healthy dinner that still feels comforting. Tender broccoli and juicy chicken mix with nutty rice in a simple yogurt-based sauce that bakes up creamy without feeling heavy.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 4 cups broccoli florets
- 2 cups cooked brown rice
- Zest and juice of 2 lemons
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried thyme
- 1 cup plain Greek yogurt
- 1/2 cup chicken broth
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and minced garlic, then cook until the chicken is lightly browned on all sides.
- Add the broccoli florets to the skillet and cook for 2 minutes until they turn bright green. Remove the skillet from the heat.
- In a large mixing bowl, stir together the cooked brown rice, Greek yogurt, chicken broth, lemon zest, lemon juice, parsley, thyme, salt, and pepper until well combined.
- Add the chicken and broccoli mixture to the bowl and fold everything together until evenly coated. Transfer the mixture to a greased 9×13 baking dish and spread it into an even layer.
- Bake for 20 to 25 minutes until the casserole is heated through and the top is lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Use freshly cooked or leftover brown rice that has cooled slightly so it does not absorb too much liquid during baking. If the casserole seems dry after reheating, stir in a small splash of broth to restore moisture. Fresh parsley stirred in at the end keeps the herb flavor bright.Course: Main Course Cuisine: American Equipment: Large skillet, Mixing bowl, 9×13 baking dish
Thai Coconut Curry Broccoli Chicken Casserole
This casserole brings bright Thai flavors to a simple weeknight meal. Tender chicken and broccoli soak up a creamy coconut curry sauce, then bake together with brown rice for a filling dish that still feels light.
It works well when you want something different from classic casseroles but still need an easy prep. The texture stays balanced with soft rice, firm broccoli, and juicy chicken pieces.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 4 cups broccoli florets
- 1 can (14 oz) light coconut milk
- 3 tablespoons Thai red curry paste
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 cups cooked brown rice
- 1 red bell pepper, sliced
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Heat a large skillet over medium heat. Add the onion, garlic, and ginger and cook for 3 minutes until the onion softens.
- Add the chicken pieces to the skillet. Cook for 5 minutes, stirring often, until the chicken is no longer pink on the outside.
- Stir in the curry paste and cook for 1 minute until fragrant. Pour in the coconut milk and bring to a gentle simmer.
- Add the broccoli florets and bell pepper slices. Cook for 3 minutes, then remove the skillet from heat.
- Stir the cooked brown rice, lime juice, and most of the cilantro into the skillet mixture. Season with salt and pepper.
- Transfer everything to the prepared baking dish and spread evenly. Bake for 20 minutes until the edges bubble and the broccoli is tender.
Extra Tips
Use full-fat coconut milk only if you want a richer sauce, since light coconut milk keeps the dish lighter while still coating the rice well. Red curry paste brands vary in heat, so start with 2 tablespoons and taste before adding the third. Leftovers reheat best in a covered skillet with a splash of water to loosen the sauce.Course: Main Course Cuisine: Thai Equipment: Large skillet, 9×13 baking dish, Mixing bowl
Mediterranean Feta Olive Broccoli Chicken Casserole
This casserole brings together tender chicken and broccoli with the bright flavors of olives and feta. It works well for weeknight dinners when you want a one-pan meal that feels fresh rather than heavy. The result is a balanced dish with savory chicken, crisp-tender broccoli, and tangy notes from the olives and cheese.
It suits meal prep or casual family meals. The Mediterranean ingredients keep it light while the baking step creates a cohesive texture throughout.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 4 cups broccoli florets
- 1 cup Kalamata olives, sliced
- 1 cup crumbled feta cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 cup cherry tomatoes, halved
- 1/2 cup plain Greek yogurt
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×13 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, garlic, oregano, salt, and pepper. Cook until the chicken is no longer pink, about 6 to 8 minutes.
- While the chicken cooks, steam the broccoli florets for 3 minutes until bright green but still firm.
- In a large bowl, stir together the cooked chicken, steamed broccoli, sliced olives, halved cherry tomatoes, and Greek yogurt until evenly combined.
- Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the crumbled feta cheese over the top.
- Bake for 20 minutes until the feta begins to brown slightly and the casserole is heated through.
Extra Tips
Steam the broccoli briefly so it keeps some bite after baking. Leftovers reheat well in the oven at 350 degrees for 10 minutes to restore texture. You can swap the Kalamata olives for green olives if preferred, but keep the feta amount the same for the right salty balance.Course: Main Course Cuisine: Mediterranean Equipment: Large Skillet, 9×13 Baking Dish, Mixing Bowl
Tomato Basil Whole Wheat Pasta Broccoli Chicken Casserole
This casserole brings together whole wheat pasta and a simple tomato basil sauce with plenty of broccoli and lean chicken. It works well for weeknight dinners when you want something filling but still light.
The dish has a saucy texture with tender pasta and vegetables. Fresh basil keeps the flavor bright while the oven bake lets everything meld.
Serves 4 people.
Ingredients
- 8 ounces whole wheat pasta
- 2 cups broccoli florets
- 2 cups cooked chicken breast, cubed
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup fresh basil, chopped
- 1 cup part-skim mozzarella cheese, shredded
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil and cook the whole wheat pasta until al dente. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the crushed tomatoes, then stir in the dried oregano, salt, and black pepper. Simmer the sauce for 5 minutes.
- Add the broccoli florets to the sauce and cook for 3 minutes until they turn bright green.
- Remove the skillet from heat and stir in the chopped fresh basil and cooked chicken.
- Combine the drained pasta with the sauce mixture in the skillet or a large bowl until evenly coated.
- Transfer everything to the prepared baking dish and sprinkle the shredded mozzarella evenly over the top.
- Bake for 20 minutes until the cheese melts and the edges bubble. Let it rest for 5 minutes before serving.
Extra Tips
Chop the broccoli into small florets so they soften evenly during the short simmer. If the sauce tastes too acidic, add a pinch more salt rather than sugar. Leftovers reheat well in a covered skillet with a splash of water to loosen the sauce.Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×13-inch baking dish
Indian Spiced Cauliflower Rice Broccoli Chicken Casserole
This casserole combines tender chicken and broccoli with light cauliflower rice in a creamy yogurt sauce. Warm Indian spices give it an aromatic flavor that feels comforting without being heavy. It works well for weeknight dinners when you want a one-pan meal that reheats nicely.
The dish has a soft baked texture with a bit of bite from the broccoli. The spices stay balanced so the flavors build without overpowering the vegetables.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 4 cups broccoli florets
- 4 cups cauliflower rice
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1 cup plain Greek yogurt
- 1/2 cup low-sodium chicken broth
- Salt and black pepper to taste
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat the oven to 375 degrees and lightly coat a 9×13 baking dish with olive oil spray.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens.
- Add the minced garlic, curry powder, cumin, turmeric, and garam masala. Stir for 1 minute until the spices become fragrant.
- Add the chicken cubes to the skillet. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
- Stir in the cauliflower rice and broccoli florets. Cook for 3 minutes to soften the vegetables slightly.
- Remove the skillet from heat. Mix in the Greek yogurt, chicken broth, salt, and pepper until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Bake for 25 minutes until the top is lightly golden and the broccoli is tender.
- Remove from the oven and sprinkle with chopped cilantro before serving.
Extra Tips
Use frozen cauliflower rice straight from the bag to save time, but drain any excess liquid first so the casserole stays thick. Leftovers keep well in the fridge for three days and reheat best in a covered skillet with a splash of broth to restore creaminess. If you prefer more heat, add a pinch of cayenne with the other spices before baking.Course: Main Course Cuisine: Indian Equipment: Large Skillet, Baking Dish, Mixing Bowl
Sweet Potato Kale Broccoli Chicken Casserole
This casserole brings together chicken, sweet potatoes, broccoli, and kale in one dish that feels both hearty and light. It works well on busy weeknights when you want a complete meal with minimal cleanup. The sweet potatoes add a gentle sweetness that balances the earthy kale and tender broccoli, while the chicken stays juicy throughout.
Serves 4 people.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 medium sweet potatoes, peeled and cubed
- 3 cups broccoli florets
- 2 cups chopped kale
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup low-sodium chicken broth
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 2 minutes until softened.
- Add the chicken pieces to the skillet and cook for 5 minutes, stirring occasionally, until lightly browned on all sides.
- Stir in the sweet potato cubes, broccoli florets, kale, chicken broth, thyme, salt, and pepper. Cook for another 3 minutes until the kale begins to wilt.
- Transfer the entire mixture to the prepared baking dish and spread it evenly.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for 10 more minutes until the sweet potatoes are fork-tender and the chicken is cooked through.
Extra Tips
Massage the kale briefly with a splash of the broth before adding it to the skillet to soften its texture without overcooking. If you prefer a drier casserole, reduce the broth to 3/4 cup. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the vegetables from drying out.Course: Main Course Cuisine: American Equipment: Large Skillet, 9×13 Baking Dish, Oven
Mushroom Herb Brown Rice Broccoli Chicken Casserole
This casserole brings together tender chicken, fresh broccoli, and nutty brown rice with savory mushrooms and a blend of herbs. It creates a filling meal that feels comforting without relying on heavy sauces. The dish works well for weeknight dinners when you want something wholesome that comes together in one pan before baking.
The mushrooms add an earthy depth while the herbs keep the flavors bright and balanced. Brown rice gives it a hearty texture that holds up well in the oven. It suits family meals or batch cooking for the week ahead.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken breasts, cubed
- 3 cups broccoli florets
- 1 1/2 cups cooked brown rice
- 8 ounces cremini mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 cup fresh parsley, chopped
- 1 cup low-sodium chicken broth
- 1/2 cup plain Greek yogurt
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium heat.
- Add the cubed chicken, diced onion, minced garlic, thyme, and oregano to the skillet. Cook until the chicken is lightly browned on all sides.
- Stir in the sliced mushrooms and cook for another 3 to 4 minutes until they soften.
- In a mixing bowl, combine the cooked chicken mixture with the brown rice, broccoli florets, chicken broth, and Greek yogurt. Season with salt and black pepper.
- Transfer everything to a baking dish and spread it evenly. Bake for 25 to 30 minutes until the top is lightly golden and the broccoli is tender.
- Remove from the oven and sprinkle with the chopped fresh parsley before serving.
Extra Tips
Add the broccoli raw so it steams gently in the oven and keeps some bite. If you prefer a looser texture, stir in an extra splash of broth before baking. Leftovers reheat well in the microwave with a damp paper towel over the top to prevent drying out.Course: Main Course Cuisine: American Equipment: Large Skillet, Mixing Bowl, Baking Dish
Buffalo Cauliflower Broccoli Chicken Casserole
This casserole brings together tender chicken, roasted broccoli, and cauliflower in a light buffalo sauce that feels both familiar and fresh. It works well for weeknight dinners when you want something filling but still balanced, and the flavors stay bright without feeling heavy.
The texture comes from the mix of soft chicken and slightly crisp vegetables held together by a creamy base. It makes a simple one-pan meal that reheats nicely for lunch the next day.
Serves 4 people.
Ingredients
- 2 cups cooked chicken breast, cubed
- 2 cups broccoli florets
- 2 cups cauliflower florets
- ½ cup buffalo sauce
- ¾ cup plain Greek yogurt
- 1 cup shredded cheddar cheese
- ½ tsp garlic powder
- Salt and pepper
Instructions
- Preheat the oven to 375°F and lightly grease a baking dish.
- In a large mixing bowl, combine the cubed chicken, broccoli florets, and cauliflower florets.
- Add the buffalo sauce, Greek yogurt, garlic powder, salt, and pepper to the bowl. Stir until everything is evenly coated.
- Fold in ½ cup of the shredded cheddar cheese.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining ½ cup of cheddar cheese over the top.
- Bake for 25 to 30 minutes until the cheese is melted and the edges start to bubble.
Extra Tips
Taste the sauce mixture before baking and add a little more buffalo sauce if you prefer extra heat. Leftovers store well in the fridge for up to three days and reheat best in a 350°F oven to keep the vegetables from turning soggy.Course: Main Course Cuisine: American Equipment: Mixing Bowl, Baking Dish
Pesto Spinach Whole Grain Broccoli Chicken Casserole
This casserole brings together tender chicken, fresh broccoli, and wilted spinach with a bright basil pesto coating. Whole grain pasta keeps the dish filling while still light enough for a weeknight meal. It works well for meal prep or feeding a small family without much fuss.
The finished bake has a savory, herby flavor with a slight crunch from the broccoli and a melted cheese topping. Spinach adds color and a mild earthiness that pairs naturally with the pesto.
Serves 4 people.
Ingredients
- 8 oz whole wheat pasta
- 1 lb boneless skinless chicken breasts
- 4 cups broccoli florets
- 3 cups baby spinach
- 1/2 cup basil pesto
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Cook the whole wheat pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook until no longer pink inside, about 6-7 minutes per side. Remove from the skillet, let rest briefly, then shred or chop into bite-size pieces.
- Add the broccoli florets to the same skillet with a splash of water. Cover and steam for 4 minutes until bright green and just tender. Add the baby spinach and stir until wilted, about 1 minute.
- In a large bowl, combine the cooked pasta, shredded chicken, broccoli, spinach, and basil pesto. Toss until everything is evenly coated.
- Transfer the mixture to the prepared baking dish. Sprinkle mozzarella and Parmesan evenly over the top.
- Bake for 15-20 minutes until the cheese is melted and lightly golden. Let rest 5 minutes before serving.
Extra Tips
Use store-bought pesto to save time or swap in a spinach-basil version if you want extra greens. Leftovers reheat well in the microwave with a splash of water to keep the pasta from drying out. For a nuttier flavor, toast the whole wheat pasta lightly in a dry skillet before boiling.Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×13 baking dish
Ginger Soy Edamame Broccoli Chicken Casserole
This casserole brings together tender chicken, crisp broccoli, and protein-rich edamame in a simple ginger soy sauce. It works well for busy weeknights when you want a complete meal with minimal cleanup. The flavors stay savory and balanced, with a light umami note from the sauce and a mix of soft and crunchy textures from the baked vegetables.
The dish bakes in one dish after a quick stovetop start, making it easy to prepare ahead or double for leftovers. Brown rice helps soak up the sauce while keeping the meal filling and wholesome.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken breast, cut into bite-size pieces
- 4 cups broccoli florets
- 1 1/2 cups shelled edamame
- 2 cups cooked brown rice
- 1/4 cup low-sodium soy sauce
- 2 tablespoons fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1/2 cup sliced green onions
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Heat the sesame oil in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
- Stir in the minced ginger and garlic, then cook for 1 minute until fragrant.
- Add the soy sauce and stir to coat the chicken evenly.
- In the prepared baking dish, spread the cooked brown rice in an even layer.
- Top the rice with the broccoli florets and edamame, then pour the chicken and sauce mixture over everything.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil, sprinkle the green onions on top, and bake uncovered for 5 more minutes.
Extra Tips
Use fresh ginger rather than ground for the brightest flavor. If the broccoli is very thick, give it a quick microwave steam before adding it to the dish so it finishes tender. Leftovers reheat well in the microwave with a splash of water to loosen the sauce.Course: Main Course Cuisine: Asian Equipment: Large skillet, 9×13 baking dish, Mixing bowl
Artichoke Lemon Broccoli Chicken Casserole
This casserole brings bright lemon and tangy artichokes together with tender broccoli and chicken for a fresh take on a weeknight bake. The combination gives a light, creamy texture without heavy sauces, making it a good choice when you want something comforting but still balanced.
It works well for busy evenings since most of the work happens in one skillet before it goes into the oven. The finished dish has a gentle citrus note that pairs nicely with the earthy broccoli and mild chicken.
Serves 4 people.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 4 cups broccoli florets
- 1 can (14 oz) artichoke hearts, drained and quartered
- Zest and juice of 1 lemon
- 1 cup cooked quinoa
- 1/2 cup plain Greek yogurt
- 2 garlic cloves, minced
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, salt, and pepper. Cook for 5-6 minutes until the chicken is no longer pink on the outside.
- Add the minced garlic and broccoli florets to the skillet. Cook for another 3 minutes, stirring occasionally.
- Remove the skillet from heat. Stir in the cooked quinoa, Greek yogurt, lemon zest, lemon juice, and artichoke hearts until everything is evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the mozzarella cheese over the top.
- Bake for 20 minutes until the cheese is melted and the edges are lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Use fresh lemon juice rather than bottled for the cleanest flavor. If you want a bit more tang, add a few extra artichoke pieces on top before baking. Leftovers reheat well in the microwave with a splash of water to keep the quinoa from drying out.Course: Main Course Cuisine: Mediterranean Equipment: Large Skillet, 9×13 Baking Dish, Mixing Bowl
