4-Ingredient Cheesy Broccoli & Chicken Foil Bake

Ingredients (serves 2–3)

• 2 boneless, skinless Chicken breast
• 2 cups Broccoli florets
• 1 cup shredded Cheddar cheese
• 1/2 cup cream of chicken soup (or a simple homemade white sauce)

Optional (not part of the “4”): salt, pepper, garlic powder, paprika, olive oil spray.

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Instructions

1) Prep

• Preheat oven to 400°F (200°C).
• Cut chicken into bite-sized cubes (or thin strips for faster cooking).
• If your broccoli is very firm, steam or microwave it for 2–3 minutes to soften slightly.

2) Assemble foil packets

• Tear 2–3 large sheets of heavy-duty foil.
• Lightly grease each sheet.
• Divide chicken and broccoli evenly among packets.
• Spoon cream of chicken soup over each portion.
• Sprinkle cheddar on top.
• Season if using extras.

3) Seal

• Fold foil over the mixture and crimp edges tightly to make sealed packets (leave a little air space inside for steam).

4) Cook

• Place packets on a baking tray.
• Bake 25–30 minutes, until chicken is cooked through (internal temp 165°F / 74°C).

5) Finish

• Carefully open packets (watch for hot steam).
• For a golden top, open the foil and broil 2–3 minutes.

 Tips for Best Results

• Even cuts: keep chicken pieces similar in size so they cook evenly.
• Don’t skip sealing: steam inside the foil keeps everything juicy.
• Cheese timing: for extra gooey texture, add half the cheese at the start and half in the last 5 minutes.

 Easy Variations

• Low-carb / keto: use full-fat cheese and a low-carb cream sauce.
• Spicy: add chili flakes or hot sauce.
• Garlic butter twist: replace soup with a mix of melted butter + garlic + a splash of cream.
• Add carbs: toss in pre-cooked rice or small pasta before sealing.

 Make-Ahead & Storage

• Prep ahead: assemble packets and refrigerate up to 24 hours.
• Fridge: store leftovers in an airtight container for 3–4 days.
• Reheat: oven at 350°F (175°C) or microwave until hot.

 Q & A

Q: Can I use frozen broccoli?
A: Yes—thaw and drain first to avoid excess water.

Q: Can I cook this on a grill?
A: Absolutely. Medium heat for 20–25 minutes, flipping once.

Q: What if I don’t have cream of chicken soup?
A: Mix 1/2 cup milk + 1 tbsp butter + 1 tbsp flour, heat until thick, season with salt/pepper—quick substitute.

Q: How do I know it’s done?
A: Chicken should be white throughout with no pink, or use a thermometer (165°F / 74°C).

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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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