Creamy Chicken and Broccoli

Michal Frischman Recipe By
  • Cook & Prep: 1 h 05 m
  • Serving: 4
  • Contains:

The dressing for this recipe is a throwback to my mom’s go-to salad dressing when we were growing up (try the mix on any green salad, it’s amazing). On chicken, it’s creamy, savory, and delicious.

Ingredients (7)

Main ingredients

Start Cooking

Prepare the Chicken

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper.

  2. Assemble broccoli on the tray, and lay the chicken on top. Salt lightly.

  3. Mix the mayo, dressing, honey, and mustard and pour half over the chicken. (Reserve the rest for another time, or see note) Bake for one hour.


This recipe makes enough dressing for a double recipe. It freezes super well, so throw in two trays and put one in the freezer for another night.


This spice mix is bold! If you prefer your flavors on the milder side, cut back a bit.


Photography: Hudi Greenberger

Styling: Janine Kalesis

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5 / 5 stars
  • Ellie Stroh

    Creamy Chicken and Broccoli


    By far one of my FAVORITE chicken recipes and favorite Mishpacha recipes. I've done it on chicken bottoms and without broccoli. The sauce is really something special. For chicken bottoms I just cook it longer, like 1.5 to 2 hours. I also make my own Italian dressing so it's an extra step which I don't usually do but for this recipe it's WORTH it!!
    Posted by Ellie Stroh |December 6, 2017
  • Aviva Kohn

    Creamy Chicken and Broccoli


    Just made this for supper. Was an all-in-one dinner and it was delicious! First thing my husband said was "Delicious! So creamy!"
    Posted by Aviva Kohn |July 9, 2017

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