I love this chicken, cauliflower, and broccoli bake because it’s comforting, filling, and made with simple ingredients. It’s the kind of dish I turn to when I want a balanced meal that feels cozy without being heavy. I like how everything bakes together into one flavorful, satisfying dish.
Why You’ll Love This Recipe
I enjoy this recipe because it’s easy to prepare and perfect for busy days. I only need one baking dish, which makes cleanup simple. I also like that it’s packed with protein and vegetables, so it feels wholesome while still being delicious and hearty.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breast
cauliflower florets
broccoli florets
olive oil
garlic
salt
black pepper
paprika
heavy cream or milk
shredded cheese
grated Parmesan cheese
Directions
I start by preheating the oven to 375°F (190°C) and lightly greasing a baking dish. I cut the chicken into bite-sized pieces and place them into the dish along with the cauliflower and broccoli.
I drizzle everything with olive oil and season with garlic, salt, pepper, and paprika. I toss everything together until well coated. In a bowl, I mix the cream with half of the shredded cheese, then pour it evenly over the chicken and vegetables.
I sprinkle the remaining shredded cheese and Parmesan on top. I bake the dish uncovered for about 35 to 40 minutes, until the chicken is fully cooked and the vegetables are tender. If I want a more golden top, I broil it for a few minutes at the end.
Servings and timing
I usually get about 4 servings from this bake.
Preparation time: about 15 minutes
Baking time: 35 to 40 minutes
Total time: approximately 55 minutes
Variations
I sometimes add mushrooms or bell peppers for extra vegetables. I like swapping the cheese for mozzarella or cheddar depending on what I have. For extra flavor, I occasionally stir in Dijon mustard or Italian seasoning into the cream mixture.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in the microwave or place it in the oven at 350°F (175°C) until heated through. I add a splash of milk if it looks a little dry.
FAQs
Can I use chicken thighs instead of chicken breast?
I can use boneless, skinless chicken thighs, and they stay extra juicy in this bake.
Do I need to cook the vegetables first?
I don’t pre-cook them because they soften perfectly while baking in the sauce.
Can I make this dish ahead of time?
I can assemble everything ahead, cover it, and refrigerate it for up to 24 hours before baking.
Is this recipe low carb?
I consider it low carb since it uses vegetables instead of pasta or rice.
Can I freeze this bake?
I can freeze it after baking and cooling completely, then reheat it in the oven until warmed through.
Conclusion
I keep this chicken, cauliflower, and broccoli bake in my meal rotation because it’s reliable, comforting, and easy to customize. I like how it brings together protein and vegetables in one simple dish that works well for both family dinners and leftovers.
PrintChicken, Cauliflower & Broccoli Bake
A comforting one-dish chicken bake with tender cauliflower and broccoli in a creamy, cheesy sauce that’s hearty, balanced, and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 3 cups cauliflower florets
- 3 cups broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup heavy cream or milk
- 1 1/2 cups shredded cheese
- 1/3 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Add the chicken pieces, cauliflower florets, and broccoli florets to the baking dish.
- Drizzle with olive oil and season with garlic, salt, black pepper, and paprika. Toss until evenly coated.
- In a bowl, mix the cream with half of the shredded cheese, then pour evenly over the chicken and vegetables.
- Sprinkle the remaining shredded cheese and Parmesan cheese over the top.
- Bake uncovered for 35–40 minutes, until the chicken is fully cooked and vegetables are tender.
- Optional: Broil for 2–3 minutes at the end for a golden, bubbly top.
Notes
- You can substitute chicken thighs for extra juiciness.
- Add mushrooms or bell peppers for more vegetables.
- A splash of milk can be added when reheating if the bake looks dry.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 135 mg
