Anna Louise Chicken and broccoli bake is the weeknight dinner that requires very little effort and produces something that feels genuinely complete.
Tender chicken, broccoli that keeps its bite, and a rich, properly made cheese sauce — topped with breadcrumbs and extra cheese and baked until golden and bubbling.
It is the kind of dish that works for a Tuesday and works equally well when friends are coming for an informal supper.
Make the sauce from scratch, season it well, and the result is considerably better than anything produced from a packet.
Ingredients for Mary Berry Chicken and Broccoli Bake
For the Bake
- 600g boneless skinless chicken thighs or breasts, cut into 3cm pieces
- 400g broccoli, cut into small florets
- 2 tbsp olive oil
- Salt and freshly ground black pepper
For the Cheese Sauce
- 50g unsalted butter
- 50g plain flour
- 600ml whole milk, warm
- 150g mature Cheddar, finely grated
- 50g Parmesan, finely grated
- 1 tsp Dijon mustard
- ¼ tsp freshly grated nutmeg
- Salt and white pepper
For the Topping
- 50g fresh white breadcrumbs
- 50g mature Cheddar, finely grated
- 25g Parmesan, finely grated
- ½ tsp smoked paprika
How to Make Mary Berry Chicken and Broccoli Bake
Step 1 — Cook the Chicken
Season the chicken pieces generously. Heat the olive oil in a large frying pan over a medium-high heat. Cook the chicken in batches for three to four minutes per batch until golden on the outside. Remove and set aside — it does not need to be fully cooked through at this point.
Step 2 — Blanch the Broccoli
Bring a large pan of well-salted water to the boil. Add the broccoli florets and blanch for two minutes — they should be bright green and just beginning to soften but still firmly resistant. Drain immediately and spread on a clean tea towel to dry completely.
Do not overcook the broccoli at this stage. It will cook further in the oven and needs to still have a definite bite when it goes into the dish.
Step 3 — Make the Cheese Sauce
Melt the butter in a heavy-based saucepan over a medium heat. Add the flour and stir for two minutes to cook through. Remove from the heat. Add the warm milk gradually, whisking continuously until smooth. Return to the heat and cook, stirring, until the sauce comes to the boil and thickens to a consistency that coats the back of a spoon generously.
Remove from the heat. Stir in the Cheddar, Parmesan, Dijon mustard, and nutmeg until the cheeses have melted completely and the sauce is smooth and glossy. Season generously with salt and white pepper. Taste — the sauce should be well-seasoned and clearly cheesy.
Step 4 — Combine and Transfer
Preheat your oven to 190°C / 170°C fan / Gas 5. Fold the golden chicken pieces and blanched broccoli gently into the cheese sauce. Transfer to a large ovenproof dish — approximately 28x20cm.
Step 5 — Top and Bake
Mix the breadcrumbs, Cheddar, Parmesan, and smoked paprika together. Scatter evenly over the surface.
Bake for 25 to 30 minutes until the topping is deep golden, the edges are bubbling, and the dish is piping hot throughout.
Rest for five minutes before serving.
My Top Tips For Perfect Chicken and Broccoli Bake
Do not overcook the broccoli when blanching. Two minutes in boiling water — it will cook further in the oven. Overcooked broccoli going into the bake gives mushy, grey broccoli coming out. Two minutes of blanching gives broccoli that is perfectly tender in the finished dish.
Use warm milk for the sauce. Cold milk added to a hot roux causes lumps. Warm milk incorporates smoothly. Heat it briefly in the microwave or in a small saucepan before adding to the roux.
Season the sauce assertively. The sauce is diluted slightly when the chicken and broccoli go in. Season it until it tastes slightly stronger than you want the finished dish to be — the balance is right once everything is combined.
The smoked paprika in the topping makes a difference. It gives the breadcrumb crust a beautiful colour and a subtle warmth. Do not leave it out.
Serving Suggestions
On its own — it is a complete meal. With a simple green salad alongside. With crusty bread for mopping the cheese sauce from the dish.
How to Store Chicken and Broccoli Bake
In the fridge: Store covered for up to 3 days. Reheat covered with foil at 180°C for 20 minutes.
In the freezer: Freeze before baking for up to 2 months. Defrost overnight and bake as directed, adding five minutes.
Mary Berry Chicken and Broccoli Bake Recipe
Ingredients
Method
- Season and brown chicken in batches in hot oil — 3–4 minutes per batch. Remove.
- Blanch broccoli in well-salted boiling water for 2 minutes. Drain — dry completely.
- Make cheese sauce: melt butter, add flour, stir 2 minutes. Add warm milk gradually, whisking. Cook until thickened. Add both cheeses, mustard, and nutmeg. Season assertively.
- Preheat oven to 190°C / 170°C fan / Gas 5. Fold chicken and broccoli into sauce. Transfer to dish.
- Mix topping — scatter over surface. Bake 25–30 minutes until golden and bubbling. Rest 5 minutes.
Notes
Frequently Asked Questions
Can I use cauliflower instead of broccoli?
Yes — blanch cauliflower florets for three minutes rather than two. The dish works identically.
Can I use leftover roast chicken?
Yes — skip the frying step. Shred or chop the cooked chicken and fold directly into the sauce with the broccoli.
Can I add other vegetables?
Yes — leeks, mushrooms, or spinach all work well. Cook leeks and mushrooms separately before adding. Squeeze spinach dry thoroughly.
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