A simple, one-pot dinner has been crafted to deliver a complete meal with balanced nutrition and minimal prep. This recipe combines chicken, broccoli, and macaroni in a single pan, then bakes it into a creamy, satisfying dish. Source: recipetineats.com.
What the Recipe Offers
The dish is designed for busy weeknights. It requires no separate steps or multiple pans. All ingredients are combined in one oven-safe pot or skillet.
It delivers a full meal: protein from chicken, fiber from broccoli, and complex carbs from macaroni. The cheese sauce is creamy without using cream, making it a healthier alternative to traditional mac and cheese.
Key Ingredients and Their Roles
- Chicken thighs: Boneless, skinless pieces are used for juiciness. They cook through during the bake and remain tender.
- Garlic powder and salt: These season the chicken. Garlic powder adds depth without needing fresh garlic.
- Elbow macaroni: This size works best. Smaller pasta types cook too quickly and may become mushy.
- Broccoli florets: A large head or two smaller ones are used. The broccoli is scattered on top, not submerged, to retain texture.
- Shredded cheese: A blend of cheddar, Monterey Jack, and Colby is recommended. Mozzarella is excluded because it lacks flavor and doesn’t melt well.
- Butter and flour: These form a roux, the base for the sauce. The roux thickens the liquid into a creamy consistency.
- Milk and chicken stock : These liquids are essential.
- Panko breadcrumbs: These provide a crunchy topping. They are mixed with melted butter and parmesan for flavor and texture.
How the Dish Is Prepared
- Sauté the onion and garlic: Butter is melted in a large oven-safe pan. The onion and garlic are cooked for two minutes to build flavor.
- Sear the chicken: Chicken pieces are added and seasoned with garlic powder, salt, and pepper. They are cooked just until the surface seals, with the inside still raw.
- Make the roux: Flour is added and stirred until no white flour is visible. This creates a thick base for the sauce.
- Dissolve the roux: Chicken stock is poured in and stirred until the mixture turns milky. Milk is then added and combined.
- Add macaroni and broccoli: The uncooked macaroni is stirred in. Broccoli florets are spread across the surface, not pushed into the liquid.
- Bake for 20 minutes: The lid is placed on the pan and it is baked at 180°C (350°F) or 160°C (fan-forced) for 20 minutes.
- Apply cheese and topping: The pan is removed from the oven and flipped to the broiler or oven grill. Cheese is scattered and gently stirred in. The mixture thickens quickly.
- Finish with crunchy topping: The top is broiled for 3 to 5 minutes until golden. The breadcrumbs and parmesan are spread evenly.
Why This Recipe Works
The sauce appears soupy when the dish is first removed from the oven. This is normal. The pasta absorbs liquid rapidly during the final bake, thickening the sauce into a creamy texture.
The author, Nagi, notes that the dish is designed to be both easy and satisfying. It avoids cream, which reduces saturated fat, while still delivering a rich, cheesy flavor.
Personal Experience and Author Notes
Nagi, the recipe creator, shares that this dish was originally developed in 2016. It has since been updated for clarity and flavor.
She explains that the method has evolved from a two-step process—cooking chicken first, then adding it back—to a single-step method. This change makes the recipe simpler and equally effective.
She emphasizes that the dish is best served immediately. Leftovers can be stored in the fridge for up to three days. However, the sauce may split when frozen, so freezing is not recommended.
Nutritional Profile
Per serving, the dish provides:
- Carbohydrates: 73g
- Protein: 47g
- Fat: 29g (16g saturated)
- Sodium: 1478mg
- Sugar: 13g
- Fiber: 6g
- Vitamin C: 110mg
- Calcium: 511mg
- Iron: 3mg
The protein and fiber content support balanced meals. The dish is suitable for those seeking a hearty, satisfying dinner without excessive fat or cream.
Limitations and Considerations
The recipe is not designed for freezing. The sauce may separate when stored in the freezer, reducing texture and consistency.
It is best consumed while hot. As with all pastas, the dish becomes less saucy when left out for long periods.
While the recipe uses no cream, it still contains a significant amount of saturated fat from butter and cheese. This may not suit all dietary needs.
What to Watch For Next
The author plans to release a new video showing the updated steps. This will include improved visuals and clearer instructions for the cooking process.
She also mentions a broader collection of mac and cheese recipes, including baked versions and chili-based variations, available on her site.
For more recipes like this, visit Baked Mac and Cheese or explore the full RecipeTin Eats collection.
For a visual guide, watch the recipe video on the original site. It demonstrates how the dish comes together in one pot with no cream.
Don’t forget to tag the author on Instagram at @recipe_tin if you try this recipe.
This recipe is part of a broader category of quick, easy meals that prioritize simplicity and nutrition. It fits well within the Quick & Easy Meals section of the site.
Sources & further reading
Featured image: One Pot Chicken & Broccoli with Blue Cheese Dressing-.jpg by jules, CC BY 2.0, via Wikimedia Commons. Image source · License
