14 Easy Broccoli Recipes: Everyday Family Favorites for Busy Nights

These easy broccoli recipes prove that comfort and convenience can go hand in hand. From creamy casseroles to sizzling stir-fries, each dish brings a fresh take on this everyday vegetable. You’ll find cheesy broccoli dinners, quick skillet meals, and cozy soups that make weeknights feel effortless. These broccoli dinner ideas are simple, flavorful, and perfect for busy family nights around the table.

Cheesy Broccoli Quinoa Casserole

This broccoli casserole is all about creamy comfort in one dish. Tender broccoli and fluffy quinoa bake together with a rich, cheesy sauce that melts into every bite. It’s the kind of family comfort food that works as a side or a main. Pair it with roasted chicken or enjoy it solo for an easy weeknight meal everyone loves.
Get the recipe: Broccoli Quinoa Casserole.

Broccoli Cheddar Soup

A true classic, this broccoli cheddar soup delivers cozy café flavor right at home. Velvety cheese blends with tender broccoli florets for the perfect balance of creamy and hearty. Serve it in a crusty bread bowl for the ultimate comfort-food dinner, or pack it into thermoses for a warming lunch on the go.

Ingredients

• For the Soup:
  • 1 tablespoon unsalted butter 
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups broccoli florets chopped (about 1 medium head)
  • 1 medium carrot, shredded
  • 2 cups low-sodium vegetable broth or chicken broth
  • 1 cup  whole milk or half-and-half for creamier soup
  • 1 cup sharp cheddar cheese, shredded
  • ¼ cup all-purpose flour
  • 1 cup water
  • Salt and pepper to taste
  • Pinch of nutmeg optional
• For the Bread Bowls:
  • 2 small round sourdough bread loaves
  • 1 tablespoon olive oil for brushing the inside

Instructions

1. Preheat the oven to 350℉.
2. Slice off the top of each bread loaf and carefully hollow out the center, leaving about 1 inch of bread around the sides. Brush the inside of the bread bowls with olive oil. Place the hollowed-out bread bowls and their tops on a baking sheet, then bake for about 10 minutes to slightly crisp the insides. Remove and set aside.
3. In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the garlic and cook for 1 more minute until fragrant.
4. Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste.
5. Gradually whisk in the vegetable broth, milk, and water, stirring constantly to avoid lumps. Add the chopped broccoli and shredded carrot. Simmer for 10-12 minutes or until the broccoli is tender. Reduce the heat to low. Cook for 2-3 minutes until the soup starts to thicken.
6. Gradually stir in the shredded cheddar cheese until completely melted. Stir in a pinch of nutmeg and season with salt and pepper to taste. Ladle the hot broccoli cheddar soup into the prepared bread bowls. Garnish with extra shredded cheddar or fresh herbs.
7. Serve the soup-filled bread bowls with the bread tops on the side for dipping.

Broccoli and Bacon Salad

Fresh, crunchy, and full of flavor, this broccoli and bacon salad is perfect for potlucks or weekday lunches. With crisp broccoli, crunchy bacon, creamy dressing, and a touch of sweetness, it brings a bright contrast to all the warm casseroles and soups. It’s one of those easy make-ahead sides that disappear fast at every gathering.

Ingredients

• 4 cups broccoli florets, bite-sized
• ½ cup  cheddar cheese, shredded
• ½ cup cooked bacon, crumbled
• ¼ cup red onion, finely diced
• ⅓ cup dried canberries  or raisins
• ¼ cup sunflower seeds
• For the dressing:
  • ½ cup mayonnaise
  • 2 tablespoons white wine vinegar
  • 1 tablespoon sugar
  • ½ teaspoon dried parsley
  • Salt and pepper to taste

Instructions

1. If you prefer a softer texture, blanch the broccoli in boiling water for 30 seconds, then drain and cool in ice water. Otherwise, leave it raw for extra crunch.
2. To make the dressing, whisk together mayonnaise, vinegar, sugar, dried parsley, salt, and pepper in a small bowl.
3. In a large bowl, combine broccoli, cheese, bacon, onion, cranberries, and sunflower seeds. Pour the dressing over the salad and toss until everything is well coated. Refrigerate for at least 30 minutes before serving.

Cheesy Broccoli and Rice Mug Casserole

This microwave broccoli casserole is a single-serve version of pure comfort. In just a few minutes, you’ll have cheesy, steamy goodness with no cleanup required. It’s ideal for quick solo lunches, dorm meals, or busy nights when you just want comfort food in a mug.

Ingredients

• ½ cup cooked rice
• ¼ cup broccoli, chopped
• ¼ cup shredded cheddar cheese
• 2 tablespoons milk
• 1 tablespoon cream cheese
• ¼ teaspoon each of garlic powder and onion powder
• Salt and pepper, to taste

Instructions

1. In a microwave-safe mug, combine cooked rice, chopped raw broccoli, shredded cheddar, milk, and cream cheese. Stir in garlic powder, onion powder, salt, and pepper until evenly mixed.
2. Cover the mug loosely with a microwave-safe plate or a damp paper towel.
3. Microwave for 2–3 minutes, stirring halfway through, until the broccoli is tender and the cheese is melted. Stir well and let sit for a minute before enjoying!

Keto Crockpot Broccoli Cheese Soup

This slow cooker broccoli soup brings all the cheesy richness you love, without the carbs. Simply toss in the ingredients, set it, and come back to a creamy, melt-in-your-mouth bowl of comfort. It’s one of those dump-and-go recipes that proves healthy eating can still feel indulgent.

Ingredients

• 4 cups chopped broccoli florets
• 3 cups shredded cheddar cheese (plus more for garnish)
• 3 cups vegetable or chicken broth (low-sodium)
• 1 cup heavy cream
• 4 oz cream cheese, cubed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• ½ teaspoon paprika
• Salt and pepper to taste
• Fresh parsley or chives, chopped (for garnish)

Instructions

1. Add broccoli, onion, garlic, broth, cream cheese, Dijon mustard, paprika, and black pepper to the crockpot. Stir gently to combine.
2. Cover and cook on low for 4-5 hours or until the broccoli is tender. About 20 minutes before serving, stir in the heavy cream and cheddar cheese until melted and smooth.
3. You can partially blend the soup with an immersion blender for a creamier consistency, or leave it chunky if preferred. Adjust salt to taste.
4. Ladle into bowls, top with more shredded cheddar and parsley or chives before serving.

Dump and Go Crockpot Tofu and Broccoli Stir-Fry

For a plant-based dinner that doesn’t skimp on flavor, this tofu and broccoli stir-fry is a winner. The slow cooker does all the work, letting the tofu soak up savory soy-ginger sauce while the broccoli stays tender-crisp. Serve it over rice for a vegan weeknight dinner that’s satisfying and hands-free.

Ingredients

• 1 block (14 oz) firm tofu, cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, thinly sliced
• ½ cup low-sodium soy sauce
• ¼ cup maple syrup
• 2 tablespoons rice vinegar
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, minced

Instructions

1. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, cornstarch, sesame oil, ginger, and garlic. Add tofu, broccoli, bell pepper, and carrot to the crockpot. Pour the sauce over the top and stir gently to coat.
2. Cover and cook on low for 3-4 hours or high for 1.5-2 hours, until the vegetables are tender and the sauce is thick. Serve over rice and top with sesame seeds, green onions, and a squeeze of lime.

Broccoli and Lentil Stir Fry

This hearty broccoli lentil stir-fry brings together protein-packed lentils and crisp veggies in a flavorful garlic-ginger sauce. It’s quick, nourishing, and full of texture, the kind of vegetarian dinner idea that feels as filling as takeout. A drizzle of soy or sesame oil makes it even better.

Ingredients

• 1½ cups cooked brown lentils (use one 15 oz can)
• 1 medium broccoli
• 2 tablespoons oil
• 2 cloves garlic, minced
• 1 inch of ginger, grated
• 1 medium onion, thinly sliced
• 1 cup scallions (both green and white parts)
• 1 bell pepper, thinly sliced
• Stir-Fry Sauce:
  • ⅓ cup soy sauce
  • 3 tablespoons white vinegar
  • 1½ tablespoons sesame oil
  • 2 teaspoons sriracha
  • 1 small red chili, adjusted to taste
  • Salt and pepper, to taste

Instructions

1. In a small bowl, whisk together soy sauce, vinegar, sesame oil, sriracha, chili pepper, salt, and pepper. Set aside.
2. Heat oil in a large pan or wok over medium-high heat. Add the garlic and ginger and cook for 30 seconds until fragrant.
3. Add the onion and scallions. Cook for 3-4 minutes, until softened. Then, add the broccoli and bell peppers. Cook for another 5-7 minutes, until crisp-tender.
4. Push the vegetables to the side of the pan and add the cooked lentils. Stir-fry for 1-2 minutes to warm through.
5. Add the prepared stir-fry sauce to the pan and toss everything together to coat evenly. Cook for another 2-3 minutes until the sauce is heated through. Taste and adjust the seasonings. Transfer the stir-fry to plates and serve hot.

Marry Me Broccoli

Creamy, garlicky, and rich with parmesan flavor, this Marry Me broccoli puts a fun twist on the viral “Marry Me” trend. Tender florets simmer in a luscious cream sauce that clings to every bite. It’s one of those special broccoli recipes that turns a simple side into a show-stopping dinner moment.

Ingredients

• 1 large head of broccoli, cut into florets
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 2 tablespoons butter
• 3 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional)
• ½ cup chopped sun-dried tomatoes (in oil, drained)
• ¾ cup heavy cream
• ½ cup vegetable broth
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil (plus more for garnish)

Instructions

1. Preheat oven to 425℉.
2. Toss broccoli florets with olive oil, salt, and pepper on a sheet pan. Roast for 18 to 20 minutes, until edges are lightly browned.
3. Meanwhile, in a large skillet, melt butter over medium heat. Add garlic and red pepper flakes, cooking for about 30 seconds. Stir in sun-dried tomatoes, cream, and broth. Simmer for 3 to 4 minutes, then add the parmesan and stir until it has melted and become smooth.
4. Add roasted broccoli to the pan and toss to coat in the sauce. Sprinkle with fresh basil and serve warm, accompanied by crusty bread.

Air Fryer Broccoli

Crispy on the edges and perfectly tender inside, this air fryer broccoli makes vegetables exciting again. A quick toss in olive oil and a pinch of salt transforms it into an irresistible snack or side. It’s one of those easy air fryer recipes you’ll find yourself making on repeat.

Ingredients

• 1 head broccoli
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Preheat the air fryer to 350°F for 2-3 minutes.
2. Cut the broccoli into florets, making sure they are similar in size for even cooking. In a mixing bowl, toss the broccoli florets with olive oil, salt, and black pepper until well coated.
3. Arrange the seasoned broccoli in a single layer in the air fryer basket. You may need to cook in batches depending on the size of your air fryer.
4. Place the basket into the air fryer and cook the broccoli for 8-10 minutes, or until the edges are crispy and the broccoli is tender. Halfway through cooking, shake the basket or use tongs to toss the broccoli for even browning.
5. Garnish with chili flakes or your favorite garnish, and serve.

Vegan Broccoli Cheddar Soup

This dairy-free broccoli soup tastes so creamy you’d never guess it’s vegan. Nutritional yeast creates a silky, cheesy base that’s both cozy and wholesome. Perfect for Meatless Monday dinners or any night you want plant-based comfort food that doesn’t feel like a compromise.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 4 cups broccoli florets
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened oat or almond milk
• 1 cup vegan cheddar cheese shreds
• 2 tablespoons nutritional yeast
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion and carrots for 5-6 minutes until softened. Stir in the broccoli and garlic, cooking for 2 more minutes.
2. Pour in vegetable broth and bring to a gentle boil. Reduce the heat, cover, and simmer for 10 minutes or until broccoli is tender.
3. Add plant-based milk, vegan cheddar, and nutritional yeast, cooking until the cheese melts and the soup is creamy.
4. Season with salt and pepper to taste. Serve hot, garnished with extra vegan cheddar if desired.

Honey Garlic Chicken With Broccoli

Sweet, sticky, and savory all at once, this honey garlic chicken and broccoli is an instant crowd-pleaser. The sauce caramelizes beautifully around tender chicken and crisp broccoli, creating that classic takeout-style dinner right at home. Serve it over rice or noodles for a meal that beats any restaurant order.

Ingredients

• For the chicken:
  • 4 chicken breasts, skinless and boneless
  • 2 tablespoons sesame oil or vegetable oil
  • 2 tablespoons cornstarch
  • 2-3 cups broccoli florets
  • Salt and pepper, to taste
• For the sauce:
  • 2 tablespoons honey
  • ¼ cup soy sauce (low sodium preferred)
  • 2 teaspoons sesame oil or vegetable oil
  • 2 tablespoons orange juice
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon ketchup
  • 1 teaspoon sesame seeds (black and white)
  • Salt and pepper, to taste

Instructions

1. Cut the chicken into bite-sized pieces. Season the chicken with salt, pepper, and cornstarch. Mix well.
2. Rinse and drain the broccoli florets. Use a steamer basket and steam the broccoli for 10-12 minutes.
3. Add sesame oil, garlic, honey, soy sauce, orange juice, ketchup, sesame seeds, ginger, salt, and pepper to a medium bowl. Mix until all ingredients are combined. Set aside.
4. Heat 2 tablespoons of sesame oil in a frying pan or large skillet over medium-high heat. Add the chicken and stir-fry until golden brown and fully cooked (about 5-7 minutes).
5. Pour half of the sauce over the chicken and cook for 6-7 minutes. Add the remaining sauce and cook for another 3-4 minutes. Turn off the heat.
6. Add the broccoli to the chicken and stir gently. Adjust salt and pepper if needed.
7. Add more sesame seeds, and squeeze a bit of lemon juice on top. Sprinkle with chopped green onion before serving.

Garlic Butter Chicken and Broccoli Hibachi Skillet

This garlic butter chicken and broccoli hibachi skillet brings restaurant-style flavor straight to your kitchen. Juicy chicken, crisp-tender broccoli florets, and colorful veggies are tossed in a rich garlic butter sauce that’s perfectly balanced with soy and sesame. It’s quick to make, family-friendly, and loaded with the kind of hibachi flavor that makes even a weeknight dinner feel special. Serve it over rice for a complete, satisfying meal that everyone will love.

Ingredients

• 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce (optional)
• ½ teaspoon toasted sesame oil
• Salt and freshly ground black pepper, to taste
• 1 red bell pepper, diced
• 2 cups broccoli florets, cut into bite-sized pieces
• ½ medium onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons sesame seeds, for garnish

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook for 6-8 minutes until golden and fully cooked. Transfer to a plate and set aside.
2. In the same skillet, add the bell pepper, broccoli florets, and onion. Stir-fry for 4-5 minutes until the broccoli turns bright green and crisp-tender.
3. Reduce the heat slightly and add the butter, minced garlic, soy sauce, oyster sauce, and sesame oil. Stir until the butter melts and everything is coated in the savory sauce. Return the chicken to the skillet and toss for another 1-2 minutes until everything is evenly glazed.
4. Spoon the hibachi chicken and broccoli over jasmine rice or noodles. Garnish with sesame seeds for that classic hibachi finish.

Teriyaki Chicken & Broccoli Mason Jar Meal

This mason jar broccoli meal layers fluffy rice, juicy chicken, and sweet teriyaki sauce for grab-and-go perfection. Shake it up and heat it for a quick lunch or enjoy it cold for a refreshing change. It’s a smart meal prep idea that keeps your week deliciously simple.

Ingredients

• 1 small chicken breast, cut into bite-sized pieces
• 1 teaspoon olive oil
• 2 tablespoons teriyaki sauce
• ½ cup cooked jasmine or brown rice
• ½ cup steamed broccoli florets
• ¼ cup each of shredded carrots and sliced red bell pepper
• 2 tablespoons chopped green onions
• 1 teaspoon sesame seeds (optional)

Instructions

1. Heat olive oil in a pan over medium heat. Add the chicken pieces and cook for 4-5 minutes per side until golden brown and fully cooked. Pour in the teriyaki sauce and stir, cooking for another 1-2 minutes until the sauce thickens and coats the chicken. Remove from heat and let cool slightly.
2. In a mason jar, layer the rice at the bottom, followed by steamed broccoli, shredded carrots, and red bell pepper. Add the teriyaki chicken on top, then garnish with chopped green onions and sesame seeds.
3. Seal and refrigerate for up to 4 days. Shake before eating or pour into a bowl and enjoy warm or cold.

Chicken Chickpea Stir Fry With Broccoli

This chicken and chickpea stir fry brings double the protein and double the texture. Tossed with broccoli in a light soy sauce glaze, it’s flavorful, balanced, and ready in minutes. It’s one of those easy weeknight dinners that keeps everyone full and happy with minimal prep.

Ingredients

• 1 pound chicken breasts, boneless and skinless (cubed)
• 1 (15 oz) can chickpeas, drained and rinsed (or 1½ cups cooked chickpeas)
• 2 tablespoons oil
• 1 red onion, thinly sliced
• 2 cloves garlic, minced
• 1 bell pepper, thinly sliced (any color)
• 1 cup broccoli florets, cut into bite-sized pieces
• 1 cup scallions
• Salt and pepper, to taste
• Stir Fry Sauce:
  • ¼ cup chicken broth
  • ¼ cup soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sriracha
  • 1 teaspoon honey
  • 1 tablespoon cornstarch

Instructions

1. Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook on all sides until cooked through, about 5 minutes. Transfer the cooked chicken to a plate and set aside.
2. Add one more tablespoon of oil to the pan and reduce the heat to medium. Add the onion and garlic, and cook for 1 minute until softened. Stir in the bell pepper and broccoli, and cook for 2-3 minutes or until tender-crisp.
3. In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar, sriracha, cornstarch, and honey.
4. Pour the sauce into the pan with the vegetables and season with salt and pepper. Return the cooked chicken to the pan along with the chickpeas. Stir to coat with the sauce. Reduce the heat to low and simmer for 2-3 minutes or until the sauce thickens.
5. Turn off the heat and stir in the scallions. Serve hot with rice or noodles.