Crispy Chicken Broccoli Bake – Rozanne Stevens


Created by Rozanne Stevens


  • 2 cups bite sized broccoli florets, stalks trimmed
  • 2 tbsp pure olive oil
  • 4 chicken breasts, cut into large bite sized pieces, seasoned with salt and pepper
  • 30g plain flour
  • 1tbsp fresh rosemary finely chopped (or 2tsp dried rosemary)
  • 500ml low salt chicken stock
  • 1 tub Avonmore Cooking Cream (use 2tbsp or more to taste)

Crispy topping:

  • 1/2 cup panko breadcrumbs
  • 1 tbsp olive oil
  • 2 tbsp pine nuts
  • 25g grated Parmesan cheese
  • Salt and pepper


  1. Steam the broccoli for three minutes them refresh in a bowl of iced water.
  2. Heat the oil in a large pan and add the chicken. Sprinkle over the rosemary and brown the chicken well.
  3. Sprinkle over the flour and mix well to work out any of the lumps.
  4. Slowly pour in the stock, stirring constantly.
  5. Add in 2 or more tablespoons of cream and mix well.
  6. Heat up until the sauce is hot and bubbling.
  7. Transfer the chicken to a casserole dish and stir in the steamed broccoli.
  8. Mix the crispy topping and sprinkle over the chicken.
  9. Bake at 200’c until hot and bubbling and golden on top, about 15 minutes.


3.19 avg. rating (64% score) – 31 votes

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