Cheesy Chicken Bake: Weeknight Comfort Hero
Calories: 470kcal
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cubed
- 2 cup shredded cheddar or mozzarella (or a mix, because variety is the spice of life)
- 1 cup broccoli florets (or swap in cauliflower if you’re feeling rebellious)
- 1 cup cooked corn (optional but delicious)
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup milk (any kind you like)
- 2 cloves garlic, minced
- 1/2 tsp onion powder
- 1/2 tsp paprika (smoked if you’ve got it)
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C). If you skip this, you’ll be sad later. Grease a 9×13-inch baking dish with a little oil or nonstick spray.
- In a large skillet, heat olive oil over medium-high. Sear the chicken chunks until just golden and mostly cooked through. They’ll finish in the oven, so no soul-crushing overcooking required.
- Remove the chicken, then toss in the broccoli (and corn, if using) for a quick sauté—about 2 minutes. You still want a bit of bite; soggy veggies are not a vibe.
- In a mixing bowl, whisk together cream cheese, sour cream (or yogurt), milk, garlic, onion powder, paprika, salt, and pepper until smooth and creamy.
- Return the chicken to the pan with the veggies. Pour the sauce over everything and give it a quick stir to coat evenly.
- Transfer the mixture to the prepared baking dish. Sprinkle the shredded cheese across the top.
- Bake for 18–22 minutes, or until the cheese is bubbling and melted and the chicken reaches 165°F (74°C). Let it rest a few minutes before serving.