Cheddar Bay Chicken Broccoli Bake (Print Version)

Tender chicken and broccoli in a sharp cheddar sauce, topped with garlic cheddar biscuits and baked until golden in one dish.

# Ingredients:

→ For the chicken and broccoli filling

01 - 2 lbs (900 g) boneless, skinless chicken breasts, diced into 1-inch pieces
02 - 1 tablespoon olive oil
03 - Salt and black pepper
04 - 4 cups (360 g) small broccoli florets
05 - 4 tablespoons (55 g) unsalted butter
06 - 1 small yellow onion, diced
07 - 3 cloves garlic, minced
08 - 1/4 cup (30 g) all-purpose flour
09 - 1 1/2 cups (360 ml) chicken broth
10 - 1 cup (240 ml) whole milk
11 - 2 cups (225 g) shredded sharp cheddar cheese
12 - 1/2 teaspoon smoked paprika

→ For the cheddar bay biscuit topping

13 - 2 cups (250 g) all-purpose flour
14 - 1 tablespoon baking powder
15 - 1/2 teaspoon baking soda
16 - 1 teaspoon garlic powder
17 - 1/2 teaspoon salt
18 - 1/2 cup (115 g) cold unsalted butter, cubed
19 - 1 cup (115 g) shredded sharp cheddar cheese
20 - 1 cup (240 ml) cold buttermilk

→ For the garlic herb finish

21 - 3 tablespoons (40 g) unsalted butter, melted
22 - 1/2 teaspoon garlic powder
23 - 1/2 teaspoon dried parsley

# Instructions:

01 - Pat the diced chicken dry and season with salt and pepper. Sear it in olive oil in a large oven-safe skillet or Dutch oven over medium-high heat for 6-8 minutes, turning occasionally, until golden and it reads 165°F in the thickest piece. Transfer to a plate.
02 - While the chicken cooks, bring a pot of salted water to a boil. Drop in the broccoli florets for about 2 minutes, just until the color brightens, then drain and plunge them into ice water to stop the cooking. Drain well again.
03 - In the same skillet, melt the butter over medium heat and cook the onion for 3-4 minutes until soft. Add the garlic and cook 30 seconds, then whisk in the flour and cook for 1 minute. Slowly whisk in the chicken broth and milk, and simmer for 3-4 minutes until thickened. Stir in the cheddar and smoked paprika until smooth.
04 - Preheat the oven to 400°F (200°C). Stir the seared chicken and drained broccoli into the cheddar sauce, then pour the mixture into a greased 9x13-inch baking dish.
05 - Whisk the flour, baking powder, baking soda, garlic powder, and salt in a large bowl. Cut in the cold butter with a pastry cutter or your fingers until the pieces are pea-sized. Stir in the cheddar, then pour in the buttermilk and stir just until a shaggy dough forms.
06 - Drop the biscuit dough over the filling in heaping spoonfuls, leaving small gaps for steam to escape. Bake uncovered for 20-25 minutes, until the biscuits are golden and a toothpick inserted into one comes out clean.
07 - Stir the melted butter with the garlic powder and parsley, then brush it over the warm biscuits. Let the bake rest for 5 minutes before serving.

# Notes:

01 - Use a food thermometer to confirm the chicken reaches 165°F before it goes into the sauce.
02 - Shred cheese from a block rather than using pre-shredded cheese for a smoother sauce.
03 - Dice the broccoli florets evenly, about an inch across, so they cook at the same rate.

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