This grilled chicken broccoli pizza is so delicious! Flaky puff pastry, garlic sauce, tons of mozzarella and parmesan, broccoli florets and juicy grilled chicken. It tastes incredible and comes together quickly! Best dinner ever.
Pizza friday!
This grilled chicken broccoli pizza is on flaky, buttery puff pastry, drizzled with garlicky olive oil and sprinkled with tons of cheese.
It tastes like freaking heaven. That’s all you need to know.
This might be one of my favorite pizza flavor combinations of ALL TIME.
That is a dramatic stance but I am nothing if not dramatic.
Plus, everything is my favorite until my next favorite comes along.
And that is just the way I like it.
I have to say that this year, I’ve kind of implemented pizza friday at our house and it’s been wonderful. I’ve even had it for the kids when they get home from school and oh my gosh – GAME CHANGER.
Yes, I realize this is not a new thing and it’s actually one of the easiest ways to get dinner on the table on Friday nights. But it’s new for us and just makes things so… simple!
Plus, the kids really look forward to it too. And then we all collapse because Friday nights at this stage = exhaustion after the week. Fun fun fun!
My previous 20-something self would be horrible by all of that, but oh my, I LOVE IT.
Anyway.
There is something about the grilled chicken + broccoli combo that is just SO good. It’s fresh and light tasting while also having this comforting feeling all at the same time.
Well, maybe it’s the cheese.
Scratch that, it’s definitely the cheese.
And the garlic sauce!
This whole meal starts by making some super garlickly olive oil with crushed red pepper. It is SO good. It will elevate anything.
And for some reason, I always choose to have it with broccoli. It usually makes an appearance in my shrimp and broccoli bucatini. But believe me when I say, it works anywhere.
It’s not spicy or TOO garlicky because the garlic toasts slowly in the olive oil. It reminds me of roasted garlic where there is even some sweetness.
As usual, I’m throwing this pizza on some puff pastry because, oh gosh, why not? I love it so much, it’s easy to use and very accessible. This is my monthly reminder that I really enjoy the puff pastry that is not frozen, but comes refrigerated near the pie crusts. And it comes in one big sheet – not perforated at all.
The only secret I have for puff pastry pizza is not to overload it. Keep the toppings evenly distributed and don’t make things too heavy on the crust. Spread the heavier toppings (chicken, broccoli) out over the whole sheet and you should be good.
Bake this baby and it’s so flaky and crisp and wonderful. It’s also a lovely little appetizer or snack. Serve it with a big greens salad for dinner. FRIYAY.
Garlicky Grilled Chicken and Broccoli Puff Pastry Pizza
Garlicky Grilled Chicken Broccoli Puff Pastry Pizza
This grilled chicken broccoli pizza is so delicious! Flaky puff pastry, garlic sauce, tons of mozzarella and parmesan, broccoli florets and juicy grilled chicken. It tastes incredible and comes together quickly! Best dinner ever.
-
Heat the olive oil in a saucepan over medium-low heat. Once warm, add in the garlic and red pepper flakes. Cook, stirring occasionally, until the garlic is just golden. Turn off the heat and set it aside.
-
Season the chicken all over with salt and pepper. Brush a bit of the garlic oil on the chicken too. Heat a grill pan over medium-high heat. Add the chicken and grill about 5 to 6 minutes per side. Continue to grill until cooked through and the internal temperature reads 165 degrees F.
-
Set the chicken aside to rest for 10 minutes. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
-
After 10 minutes, slice or chop the chicken.
-
Toss the broccoli florets with 1 to 2 teaspoons of the garlic oil. Add a pinch of salt and pepper and toss.
-
Place the sheet of puff pastry on the parchment paper. Poke it all over with a fork – this helps keep it from bubbling up.
-
Take a few spoonfuls of the garlic sauce and spread it all over the puff pastry, leaving a 1-inch border for crust. Top with 1 cup of shredded cheese.
-
Add on the chopped chicken and the broccoli florets. Sprinkle on the remaining ½ cup cheese. Brush the outside edges with the egg wash.
-
Bake for 18 to 22 minutes, or until golden and puffy and flaky. Top with parmesan cheese.
-
Let cool slightly before slicing.
SO freaking good.
