Cracker Barrel Chicken Broccoli
The Cracker Barrel Chicken Broccoli Recipe is a comforting and creamy dish that combines juicy, perfectly seasoned chicken with vibrant broccoli and a rich, cheesy sauce. This dish brings the beloved restaurant flavors right to your home with easy-to-follow steps and minimal ingredients. Whether you're preparing it for a weeknight dinner or a special meal, this recipe guarantees delicious results that the whole family will love.Nutrition Facts (Per Serving)Calories: 450-500 kcal, Protein: 40-45g, Fat: 30-35g, Carbohydrates: 10-15g, Fiber: 3-4g, Sugars: 3-5g, Sodium: 700-800mg, Cholesterol: 120mg, Calcium: 250-300mg, Iron: 2-3mgEstimated based on one serving (assuming 4 servings per batch)
Equipment
- 1 large skillet (12-inch)
- 1 large pot for blanching broccoli
- 1 Baking dish (9x13 inches)
- (1) Whisk
- 1 knife (for chopping garlic and slicing chicken)
- 1 cutting board
- 1 meat thermometer (optional, for checking chicken doneness)
Ingredients
- 4 boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 4 cups fresh broccoli florets
- 1 teaspoon salt for blanching
- 2 tablespoons butter
- 3 garlic cloves minced
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 1 cup cheddar cheese shredded
- ½ cup Parmesan cheese grated
- ½ teaspoon onion powder
- ½ teaspoon paprika
Instructions
Prepare the Chicken:
- Season the chicken breasts or thighs with salt, pepper, and garlic powder. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes on each side until golden brown and cooked through (165°F internal temperature). Once cooked, remove from the skillet and set aside to rest.
Blanch the Broccoli:
- Bring a pot of water to a boil and add 1 teaspoon of salt. Add the broccoli florets and cook for 2-3 minutes until tender but still bright green. Drain the broccoli and immediately transfer to a bowl of ice water to stop the cooking process. Set aside.
Make the Creamy Sauce:
- In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in 1 tablespoon of flour to form a roux and cook for 1-2 minutes. Slowly add 1 cup of heavy cream, whisking constantly until smooth. Simmer for 2-3 minutes to thicken. Stir in 1 cup shredded cheddar cheese and ½ cup grated Parmesan cheese until melted and smooth. Add onion powder, paprika, salt, and pepper to taste.
Assemble the Dish:
- Preheat your oven to 375°F (190°C). In a 9x13-inch baking dish, arrange the cooked chicken breasts and surrounding broccoli. Pour the creamy cheese sauce evenly over the chicken and broccoli, ensuring everything is well-coated.
Bake:
- Bake the dish for 20-25 minutes, or until the sauce is bubbly and golden. For a crispier top, broil for 2-3 minutes at the end.
Serve:
- Let the dish rest for a few minutes before slicing the chicken. Serve hot and enjoy!
Notes
- Cheese Variations: You can use other cheeses like mozzarella or gouda to give the sauce a different flavor profile, though cheddar and Parmesan are the classic choices.
- Chicken Options: If you prefer chicken thighs, they offer a juicier result with a slightly richer flavor.
- Make-Ahead: You can prepare the chicken, broccoli, and sauce in advance and assemble the dish the day you plan to bake it. It will save time on busy nights.
- Vegetarian Option: For a vegetarian version, simply omit the chicken and add more vegetables like bell peppers, mushrooms, or even cauliflower.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.