How to Make Creamy Broccoli: Easy Stovetop Recipe

To make creamy broccoli, begin by cutting a head of broccoli into bite-size florets and peeling and slicing the tender part of the stem, if you would like to use it. Steam or simmer the pieces in lightly salted water until they are bright green and just tender, usually about 4 to 6 minutes, then drain them well so excess water does not thin the sauce.

For about one head of broccoli, melt 2 tablespoons of butter in a skillet, stir in 2 tablespoons of flour, and cook briefly before gradually whisking in 1 cup of milk until the mixture is smooth. Simmer gently until the sauce thickens, then season with salt and pepper and add a little garlic or a handful of shredded cheddar or Parmesan if you want more flavor.

Fold the drained broccoli into the sauce and warm everything over low heat, adding a splash of milk if the sauce becomes too thick or cooking it a little longer if it needs to thicken. Serve it as a side dish, spoon it over a baked potato, or add cooked chicken and pasta for a more substantial meal; our team likes keeping the broccoli slightly firm so it holds its shape when mixed.

For creamy baked broccoli, transfer the sauced florets to a baking dish, top with shredded cheese or breadcrumbs, and bake at 375°F until hot and lightly browned, about 15 to 20 minutes. If you want a complete weeknight meal, our Creamy Chicken and Broccoli Pasta guide introduces our recipe digital download for a family-style comfort food dinner.