This cozy chicken and broccoli bake wraps tender chicken, hearty potatoes and bright broccoli in a silky homemade bechamel, finished with a golden blanket of melted cheese. It is a generous one-dish dinner that feels special yet comes together with simple, familiar ingredients.
Ingredients
- 2 chicken breast fillets, cubed
- 400 g (14 oz) broccoli florets
- 5 potatoes, cut into wedges
- 100 g (3.5 oz) grated cheese
- For the bechamel: 100 g (7 tbsp) butter, 4 tbsp flour, 400 ml (1 2/3 cups) light cream (10%), 600 ml (2 1/2 cups) milk, salt and spices
Instructions
- Season the chicken pieces with salt and spices; marinate 30 minutes.
- Thaw (if frozen) and rinse the broccoli well. Peel and wedge the potatoes.
- Grease a baking dish and arrange the vegetables and chicken.
- Make the bechamel: melt the butter, stir in the flour and cook 5 minutes. Whisk in the cream and milk until thickened; season.
- Pour over the dish and bake at 180°C (350°F) for 1 hour.
- Sprinkle generously with cheese 15 minutes before done and return to the oven.
Tips
- Whisk the bechamel constantly as the milk goes in to keep it smooth and lump-free.
- Cut the potatoes into even wedges so they cook through at the same rate as the chicken.
- Let the bake rest for 10 minutes before serving so the sauce thickens and slices hold together.
For more comforting baked dinners, try our Chicken Breast in Creamy Mushroom Sauce and Baked Potatoes with Minced Meat and Cheese. For bechamel guidance, visit Serious Eats.