Pampered Chef Chicken Broccoli Braid Recipe

This Chicken Broccoli Braid is the definition of quick comfort food—easy, fuss-free, and beautifully golden when it hits the table. Picture savory chicken, crisp broccoli, pops of red bell pepper, and sharp cheddar, all wrapped up in flaky crescent dough with a hint of dill. It’s a dish that looks impressive enough for guests but comes together in under an hour, making it an absolute lifesaver on busy weeknights (yes, even when you have zero energy to cook something fancy). There’s just something about those buttery crescents that transforms simple, wholesome ingredients into a shareable centerpiece. If you’ve never made a braid before, fear not! The process is much simpler than it looks, and you’ll be serving up slices of delicious, creamy, and crunchy goodness before you know it.

Ingredients You’ll Need

Let’s talk about why every ingredient earns its place in this braid, and how you can swap things out easily.

• Broccoli Florets: Adds a bit of healthy crunch and vibrant green color. No need to cook ahead—the small florets soften just enough as the braid bakes.
• Cooked Chicken Breast: For heartiness and protein. Use rotisserie or leftovers—just keep the pieces bite-sized.
• Red Bell Pepper: Brings a gentle sweetness and a pop of color. Any bell pepper works, but red is the most vibrant.
• Sharp Cheddar Cheese: Bold flavor is key! Go for a sharp cheddar for the best punch, but any melty cheese can step in here.
• Mayonnaise: Helps bind everything together into a creamy filling—trust me, it makes the texture irresistible.
• Dill Weed (Dried): Sneaks in a little herby brightness. If you don’t have dill, Italian seasoning or parsley is a great substitute.
• Garlic (Minced): For depth and a subtle aromatic lift. Fresh garlic is best, but garlic powder works in a pinch.
• Salt: Balances the flavors. Just a pinch is enough.
• Crescent Rolls (Refrigerated): The golden, flaky wrapper that makes everything feel like bakery magic. You want the classic, tube crescent rolls or dough sheets.
• Egg White: Brushed on top for a glossy, crisp finish.
• Slivered Almonds: Bring unexpected crunch and a lovely toasty note.

Variations

The beauty of this Chicken Broccoli Braid is in how easy it is to adapt:

• Add Some Spice: Mix a little Dijon mustard or hot sauce into the filling for a zippy twist.
• Different Veggies: Try chopped spinach, mushrooms, or even sun-dried tomatoes if that’s what you’ve got in the fridge.
• Switch the Protein: Turkey works beautifully, or make it vegetarian by swapping in sautéed mushrooms and more cheese.
• Cheese Lovers’ Version: Use a mix of cheddar and mozzarella, or try Pepper Jack for extra kick.
• Nut-Free Option: Omit the almonds altogether—if you still want crunch, try some toasted breadcrumbs or seeds on top.

How to Make the Chicken Broccoli Braid

Step 1: Mix the Filling

In a big mixing bowl, combine the broccoli florets (keep them bite-sized), cooked chicken chunks, chopped red bell pepper, and minced garlic. Stir them together well, making sure that every bit is distributed evenly.

Add shredded cheddar, mayonnaise, dried dill, and salt. Gently mix until you have a cohesive, creamy filling that holds together.

Step 2: Prepare the Dough

Lay a big sheet of parchment on your work surface—it makes cleanup a breeze. Unroll one package of crescent dough so the long edge runs side to side. Unroll the second package and press it right next to the first, pinching together all seams (if using dough sheets, just press the middle seam). You want one big rectangle.

Step 3: Assemble the Braid

Spoon your filling down the center of the dough, leaving about an inch at each end. Imagine a stripe right down the middle—this is where your filling goes.

On each long side, cut the dough into strips about 1 inch wide and angled slightly toward the center. You’ll have 10 strips on each side.

Start at one end: Lift a strip from one side and lay it gently over the filling, then cross the corresponding strip from the other side on top of that first strip. Keep crisscrossing down the length, tucking in the ends so nothing leaks out. Don’t worry if it looks rustic—it will still bake up beautifully.

Step 4: Add Toppings and Bake

Brush the top of the braid with egg white for an irresistible golden sheen. Sprinkle slivered almonds across the top for that lovely crunch.

Transfer the parchment (braid and all) to a baking sheet. Bake at 375°F for about 24–28 minutes, or until the dough is deep golden brown and the filling is warm and melty.

Step 5: Slice and Serve

Let it cool for a few minutes, then use a serrated knife to slice the braid into generous servings. The aroma alone will have everyone circling the kitchen.

How to Serve

This braid is truly an all-in-one meal, but adding a side or two can round things out beautifully.

• Simple Green Salad: A crisp, tangy salad with vinaigrette matches the richness of the cheese and mayo perfectly.
• Soup Pairing: Serve with a light broth-based soup or even a creamy tomato for a cozy dinner.
• Dipping Sauce: Ranch, honey mustard, or even a garlicky yogurt sauce makes for fun dipping.
• Garnishes: Scatter a few chives or fresh parsley on top for color and freshness.

Make Ahead and Storage

Storing Leftovers

Cover any leftover slices and store them in an airtight container in the fridge for up to 3 days. The dough may soften a little, but it reheats well.

Freezing

Let the braid cool completely, then wrap in foil and place in a freezer bag. It can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat slices in the oven at 350°F until warmed through—this keeps the crust crisp. The microwave works for a quick option, though the dough may get softer.

FAQs

Final Thoughts

If you’re searching for a crowd-pleaser that looks like you spent hours in the kitchen, this Chicken Broccoli Braid should be at the top of your list. It’s weeknight-friendly, endlessly adaptable, and above all, deliciously satisfying. Give it a try, make it your own, and watch it become a regular star in your family’s dinner rotation!

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