Pampered Chef Chicken Broccoli Braid Recipe

This Chicken Broccoli Braid is pure magic for any busy day—a flaky, golden crust braided around a creamy, savory filling of tender chicken, crisp broccoli, bright red peppers, and gooey cheddar. It comes together in under 40 minutes, making it an absolute lifesaver when you need something hearty, cozy, and wildly satisfying, fast. The combination of buttery crescent dough and the fresh, zesty filling is irresistible, and it looks just as impressive as it tastes. Whether you’re feeding the family, having friends over, or just want to treat yourself to something special with minimal effort, this is the recipe that always delivers.

Ingredients You’ll Need

• Broccoli Florets: Fresh and uncooked for crunch and color. Chop small for tiny eaters or leave larger for texture.
• Cooked Chicken Breasts: Chopped or shredded; a rotisserie chicken works perfectly for a shortcut.
• Red Bell Pepper: Adds great flavor and a pop of brightness; chop finely for more even bites.
• Sharp Cheddar Cheese: For that luscious, melty filling—sharpness adds depth.
• Mayonnaise: Binds the filling, creamy, and helps everything meld together.
• Dried Dill Weed: Brings a gentle, herby tang (start with less if you’re unsure).
• Garlic: Just one clove, finely minced to keep it aromatic.
• Salt: A quarter teaspoon is just right to round out the filling.
• Refrigerated Crescent Rolls: Your best friend for low-fuss, flaky pastry. Keep chilled until needed.
• Egg White: Brushed over the braid for that glorious, glossy finish.
• Slivered Almonds: For crunch and a hint of nutty contrast on top. (Skip if there are nut allergies.)

Tip: Don’t hesitate to add sautéed onions for extra savory goodness!

Variations

• Veggie Swap: Try swapping in asparagus, spinach, or green beans if broccoli isn’t your favorite.
• Cheese It Up: Monterey Jack or Swiss cheese offers a delicious twist.
• Flavor Boost: Use your favorite fresh herbs—parsley, chives, or a pinch of tarragon would be great.
• Make It Meatless: Skip chicken and add more veggies such as mushrooms, spinach, or extra bell pepper.
• Low-Carb Friendly: Use low-carb tortilla wraps or a keto-friendly dough instead of crescent rolls.

How to Make the Chicken Broccoli Braid

Step 1: Prep Your Filling

Start by preheating your oven to 375°F. Grab a big bowl and toss in the broccoli, cooked chicken (chunks or shredded), red bell pepper, and minced garlic. Mix well to combine—the colors should already look gorgeous.

Step 2: Make It Creamy

Add in the shredded cheddar cheese, mayonnaise, dried dill weed, and salt. Gently fold these into the veggie-chicken mix until everything is evenly coated and a little sticky.

Step 3: Roll Out the Dough

Unroll the crescent roll dough onto a large piece of parchment, keeping the dough as cool as possible so it’s easy to handle. Align two cans’ worth side-by-side, pressing together any seams*; you want one big rectangle. If using crescent dough sheets, this step is a breeze.

Step 4: Add the Filling

Spoon the chicken-broccoli mixture along the center (lengthwise), leaving about an inch at each end so you’ll have space to seal it.

Step 5: Make the Braid

With a sharp knife, cut 1-inch diagonal strips into both sides of the dough (don’t cut all the way to the filling—leave about an inch margin). To braid, lift a strip from one side, lay it gently over the filling, then cross a strip from the opposite side. Repeat, alternating left and right, pressing the dough gently together as you go. Seal up the ends.

Step 6: Finish and Bake

Brush the entire braid with egg white—a silicone brush makes this easy—and then sprinkle the slivered almonds evenly on top. Transfer, parchment and all, to a baking sheet.

Slide the braid into your oven and bake for 24–28 minutes, until the pastry is deeply golden brown and glossy, and the almonds are toasty. Let cool a few minutes before slicing.

Note: Cold dough is much easier to work with and won’t become sticky as you braid.

How to Serve

This braid is the star of any table, but it plays nicely with simple sides. Slice it into thick pieces and serve with a crisp green salad or steamed vegetables. For dipping, a little honey mustard or ranch dressing is a fun addition, especially for kids. This also makes a fantastic brunch centerpiece alongside fruit salad or roasted potatoes.

Tip: Cut leftovers into thin slices for grab-and-go snacks during the week.

Make Ahead and Storage

Storing Leftovers

Wrap cooled leftovers tightly in foil or keep them in an airtight container in the fridge. They’ll stay fresh for up to 3 days.

Freezing

Wrap slices or the entire braid in plastic wrap and foil. Store in the freezer for up to 2 months. Thaw overnight in the fridge.

Reheating

To keep the crust crisp, reheat in a 350°F oven for about 10 minutes, or until heated through. In a pinch, the microwave works—just know the pastry may soften.

FAQs

Final Thoughts

This Chicken Broccoli Braid delivers a perfect combination of simplicity, comfort, and a bit of wow-factor that makes dinner feel special without any stress. It’s the type of meal that brings everyone to the table, eager for seconds. Even the pickiest eaters will be tempted by that golden, flaky crust and flavorful, creamy filling. Trust me—give this one a try soon, and don’t be afraid to put your own twist on it. Happy cooking!

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