Description
This Broccoli Cheddar Noodle Skillet is a comforting and hearty one-pan meal featuring tender chicken, fresh broccoli, and tender wide egg noodles all cooked together in a creamy cheddar cheese sauce. Ready in just 30 minutes, it brings a perfect balance of cheesy richness and wholesome vegetables with a hint of spice from ground mustard and cayenne pepper. Ideal for a quick weeknight dinner, this skillet recipe is both flavorful and satisfying.
Ingredients
Scale
Protein and Produce
- ¾ lb boneless, skinless chicken breast, chopped into 1-inch pieces
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 cups broccoli florets, roughly chopped
Pantry and Dairy
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon ground mustard
- ¼ teaspoon cayenne pepper (optional)
- 2 cups vegetable or chicken broth
- 2 cups whole milk
- 1 lb wide egg noodles
- 2 cups shredded sharp cheddar cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Sauté Vegetables and Chicken: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 3-5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Add the chopped chicken, season with salt and pepper, and cook until the chicken pieces are golden brown and cooked through, approximately 5-7 minutes. Stir in butter, ground mustard, and cayenne pepper if using, combining well.
- Simmer with Liquids: Pour in the vegetable or chicken broth and the whole milk. Increase the heat and bring the mixture up to a simmer. Add the wide egg noodles and chopped broccoli florets to the skillet. Season again with salt and pepper to taste. Continue to simmer, stirring often, until the noodles and chicken are fully cooked, broccoli is tender, and most of the liquid has been absorbed, about 10-12 minutes.
- Add Cheese: Reduce the heat to low. Stir in 1 cup of shredded sharp cheddar cheese until melted and the sauce becomes creamy. Taste and adjust the seasoning with additional salt and pepper if needed. Then, sprinkle the remaining 1 cup of cheddar cheese evenly over the top. Cover the skillet with a lid and let rest off the heat until the cheese melts, roughly 3-5 minutes.
- Optional Browning: For a golden, bubbly cheese crust, place the uncovered skillet under a broiler preheated to high or in a 425°F (220°C) oven. Bake or broil for about 15 minutes until the cheese topping is browned and bubbly. Be sure to watch carefully to prevent burning. Remove from heat and serve warm.
Notes
- Using wide egg noodles helps the dish hold together better and provides a satisfying texture.
- Cayenne pepper is optional and adds a nice subtle heat, but you can omit it if you prefer a milder flavor.
- Freshly grated cheddar cheese gives better melting and flavor compared to pre-shredded cheese due to anti-caking agents in the latter.
- For a dairy-free version, substitute milk with unsweetened plant-based milk and use vegan cheese alternatives.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave, adding a splash of milk to restore creaminess.
