Garlic Parmesan Chicken & Broccoli

My brother called one Tuesday asking what I was making for dinner, and I found myself describing this pizza while standing in my kitchen staring at leftover rotisserie chicken and a bag of broccoli. There's something about the way garlic and Parmesan transform into a silky sauce that makes you forget you're eating vegetables on pizza, which my picky nephew discovered when he asked for seconds. The creamy white base against the crispy crust and melted mozzarella creates this perfect tension between comfort and sophistication that somehow works every single time.

I made this for my coworkers during a late Friday night project, bringing it in still warm from my oven at home, and watched this skeptical food critic guy take one bite and go completely quiet. That moment when someone who never eats pizza with vegetables suddenly understands why you'd choose broccoli on purpose—that's the magic right there.

Ingredients

• Pizza Dough: One ball (about 300 g or 10 oz) homemade or store-bought works beautifully, though store-bought saves you from extra cleanup on busy nights.
• Unsalted Butter: Two tablespoons creates the foundation for your sauce, so don't skip it or substitute it with oil.
• Garlic, Minced: Two cloves give you that aromatic quality without overpowering the delicate white sauce.
• All-Purpose Flour: Two tablespoons acts as your thickening agent and should be whisked in immediately to avoid lumps.
• Whole Milk: One cup (240 ml) brings creaminess that feels indulgent but stays balanced with the cheese.
• Grated Parmesan Cheese: Half a cup (50 g) should be freshly grated if possible because pre-grated versions contain anti-caking agents that muddy the sauce.
• Salt and Black Pepper: Half teaspoon salt and a quarter teaspoon pepper season the sauce just enough without making it salty.
• Cooked Chicken Breast: One cup (125 g) diced or shredded, and honestly rotisserie chicken from the grocery store works as well as homemade here.
• Broccoli Florets: One cup (100 g) blanched and chopped so they stay slightly tender and don't release excess moisture onto your crust.
• Shredded Mozzarella Cheese: One and a half cups (150 g) should be freshly shredded for better melting, and low-moisture varieties work best.
• Olive Oil: One tablespoon drizzled on top encourages the crust to brown beautifully.
• Red Pepper Flakes: A quarter teaspoon optional but recommended if you like a gentle heat that cuts through all that cream.
• Fresh Parsley: One tablespoon chopped brings color and a fresh note that balances the richness.

Instructions

Get Your Oven Ready:

Preheat to 475°F (245°C) and if you have a pizza stone, slide it in now so it heats evenly and gives your crust that restaurant crispness.

Shape Your Foundation:

On a lightly floured surface, roll out your pizza dough into a 12-inch circle, then transfer it carefully to a parchment-lined baking sheet or pizza peel dusted with flour or cornmeal. The dough should be thin enough to see light through it in places but sturdy enough to hold up to the toppings.

Build Your White Sauce:

In a small saucepan over medium heat, melt your butter and immediately add the minced garlic, cooking for just 30 seconds until fragrant—any longer and it turns bitter. Stir in the flour and cook for about a minute while stirring constantly, then whisk in your milk gradually until smooth, cooking and whisking until you see it thicken into something silky, which takes about 2 to 3 minutes.

Season and Set Aside:

Remove from heat and stir in your Parmesan, salt, and pepper, tasting as you go because this is your chance to adjust the flavors. Let it cool for a minute before spreading.

Spread Your Base:

Spread the garlic Parmesan sauce evenly over your rolled dough, leaving a half-inch border around the edges so you have crust to grab.

Layer Your Toppings:

Scatter your chicken and broccoli evenly across the sauce, trying to distribute them so every slice gets some of each. Then sprinkle your mozzarella over everything, making sure to cover all the gaps.

Add the Finishing Touches:

Drizzle olive oil over the whole pizza and sprinkle with red pepper flakes if you want that subtle heat.

Bake to Golden Perfection:

Slide into your preheated oven for 12 to 15 minutes, keeping an eye on it toward the end—you want the crust golden and the cheese bubbling at the edges, which is the moment you'll know it's ready.

Rest and Serve:

Let it cool for 2 to 3 minutes so the cheese sets slightly and you don't burn your mouth on molten dairy, then slice and serve immediately with the fresh parsley scattered on top.

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My daughter once asked if broccoli pizza was a prank, and now she's the one requesting it for her birthday dinners. Food has this quiet power to change minds when nobody's expecting it.

Why This Combination Works

There's a balance happening here between the richness of cream and cheese against the slight bitterness and earthiness of broccoli that keeps everything from feeling heavy or one-dimensional. The chicken acts like a neutral anchor that lets the garlic Parmesan sauce be the star, while the mozzarella bridges everything together with its familiar comfort. That thin crust prevents the whole thing from becoming a casserole masquerading as pizza, which matters more than you'd think.

Making This Easier on Yourself

Nobody expects you to roast your own chicken or make dough from scratch, and honestly rotisserie chicken from the supermarket tastes just as good here while cutting your prep time in half. Frozen broccoli works perfectly fine as long as you thaw it and squeeze out the excess water thoroughly, which you can do by spreading it on paper towels for a few minutes.

Variations Worth Trying

Once you understand how this pizza works, you can swap things around based on what's in your fridge or what sounds good that particular night. Roasted mushrooms and sun-dried tomatoes create a vegetarian richness that feels equally satisfying, or you could add caramelized onions for sweetness that balances the garlic beautifully.

• Try whole wheat pizza dough for extra fiber and a nuttier flavor that complements the Parmesan wonderfully.
• Pair this with a crisp Sauvignon Blanc or a light lager to cut through the creaminess and refresh your palate.
• Remember that everything can be customized—this is your pizza, so make it the way that makes you happy.

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This pizza somehow became the thing people text me about before they visit, which says something about how a combination of simple ingredients prepared with a little care can feel like an occasion. Make it this week.

Recipe FAQs

→ Can I make this pizza ahead of time?

Prepare the garlic-Parmesan white sauce up to 2 days in advance and store it refrigerated in an airtight container. Reheat gently with a splash of milk before spreading on the dough. Chicken can also be cooked and chopped ahead of time. Assemble the pizza just before baking for the crispiest crust.

→ What's the best way to blanch broccoli for pizza?

Bring a pot of salted water to a boil, add broccoli florets, and cook for 2-3 minutes until bright green and slightly tender. Immediately transfer to an ice water bath to stop the cooking process. Drain thoroughly and pat dry before topping the pizza to prevent a soggy crust.

→ Can I use store-bought pizza dough?

Absolutely. Store-bought fresh or refrigerated pizza dough works perfectly and saves time. Look for white or whole wheat varieties in the refrigerated section of your grocery store. Let the dough come to room temperature for 20-30 minutes before rolling for easier handling.

→ How do I prevent a soggy pizza crust?

Ensure the broccoli is well-drained and pat it dry after blanching. Spread the white sauce evenly but not too thickly, leaving a border around the edges. Use a pizza stone preheated in the oven if available, and bake at the high temperature specified to achieve optimal crispiness.

→ What other toppings work well with this white sauce base?

Sautéed mushrooms, spinach, artichoke hearts, or sun-dried tomatoes complement the garlic-Parmesan sauce beautifully. For protein variations, try crispy bacon bits or grilled shrimp. The versatile sauce also pairs well with caramelized onions or roasted bell peppers.

→ Can I freeze this pizza?

For best results, freeze the pizza before baking. Assemble the entire pie on a parchment-lined baking sheet and freeze until solid. Wrap tightly in plastic wrap and foil, then store for up to 3 months. Bake from frozen, adding 3-5 minutes to the cooking time.