Skip to main content Share
& Save

Creamy Chicken and Broccoli Baked Potatoes

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 30 minutes

Cook time: 15-20 minutes

Servings: 6


  • 2 tablespoons butter
  • 1½ pounds boneless skinless chicken breasts, cut into ½-inch pieces
  • ½ cup chopped green onion
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (14-ounce) can chicken broth
  • 1 (10-ounce) package frozen chopped broccoli, thawed and drained
  • 1 (5.2-ounce) package boursin garlic and herb cheese
  • 6 baking potatoes, baked


In a large skillet, melt butter over medium heat. Add chicken and green onion; cook, stirring occasionally, for 8 to 10 minutes or until chicken is cooked through. Add flour, salt, and pepper; cook, stirring constantly, for 2 minutes. Add broth; cook for 3 to 4 minutes or until thickened. Add broccoli and cheese, stirring until cheese melts. Serve over baked potatoes.