Broccoli and Mozzarella Chicken Bake
Broccoli and Mozzarella Chicken Bake
Ingredients
For the Chicken and Vegetables
- 4 bone-in, skin-on chicken thighs, trimmed of excess fat
- 1 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 1 1/2 pounds fresh broccoli, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
For the Creamy Mozzarella Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup plain Greek yogurt
- 3 cups mozzarella cheese, shredded
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the chicken thighs and potato chunks. Drizzle with olive oil and sprinkle with kosher salt, black pepper, garlic powder, onion powder, and paprika. Toss until everything is evenly coated.
⏱️ 10 min
- 3
Arrange the seasoned chicken and potatoes in the prepared baking dish in a single layer. Bake for 25 minutes, or until the chicken skin is starting to crisp and the potatoes are slightly tender.
⏱️ 25 min•🌡️ 400
- 4
While the chicken and potatoes are baking, prepare the creamy mozzarella sauce. In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 1 minute to create a roux.
⏱️ 5 min
- 5
Gradually whisk in the whole milk until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes. Remove from heat and stir in the plain Greek yogurt and shredded mozzarella cheese until melted and smooth. Season with kosher salt and black pepper to taste.
⏱️ 5 min
- 6
Carefully remove the baking dish from the oven. Add the fresh broccoli florets to the dish, distributing them around the chicken and potatoes. Pour the creamy mozzarella sauce evenly over the chicken, potatoes, and broccoli.
⏱️ 5 min
- 7
Return the baking dish to the oven and bake for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the broccoli is tender-crisp, and the sauce is bubbly and lightly browned on top.
⏱️ 20 min•🌡️ 400
- 8
Remove from oven and let rest for 5 minutes before serving. This allows the juices to redistribute and the sauce to set slightly.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli and Mozzarella Chicken Bake
Ingredients
For the Chicken and Vegetables
- 4 bone-in, skin-on chicken thighs, trimmed of excess fat
- 1 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 1 1/2 pounds fresh broccoli, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
For the Creamy Mozzarella Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup plain Greek yogurt
- 3 cups mozzarella cheese, shredded
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the chicken thighs and potato chunks. Drizzle with olive oil and sprinkle with kosher salt, black pepper, garlic powder, onion powder, and paprika. Toss until everything is evenly coated.
⏱️ 10 min - 3
Arrange the seasoned chicken and potatoes in the prepared baking dish in a single layer. Bake for 25 minutes, or until the chicken skin is starting to crisp and the potatoes are slightly tender.
⏱️ 25 min•🌡️ 400 - 4
While the chicken and potatoes are baking, prepare the creamy mozzarella sauce. In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 1 minute to create a roux.
⏱️ 5 min - 5
Gradually whisk in the whole milk until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes. Remove from heat and stir in the plain Greek yogurt and shredded mozzarella cheese until melted and smooth. Season with kosher salt and black pepper to taste.
⏱️ 5 min - 6
Carefully remove the baking dish from the oven. Add the fresh broccoli florets to the dish, distributing them around the chicken and potatoes. Pour the creamy mozzarella sauce evenly over the chicken, potatoes, and broccoli.
⏱️ 5 min - 7
Return the baking dish to the oven and bake for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the broccoli is tender-crisp, and the sauce is bubbly and lightly browned on top.
⏱️ 20 min•🌡️ 400 - 8
Remove from oven and let rest for 5 minutes before serving. This allows the juices to redistribute and the sauce to set slightly.
⏱️ 5 min