This grilled chicken and broccoli pizza is absolutely delicious. Flaky puff pastry, a garlicky oil, lots of mozzarella and Parmesan, tender broccoli florets and juicy grilled chicken come together quickly for an incredible dinner.
Pizza Friday!
This grilled chicken and broccoli pizza sits on a sheet of buttery, flaky puff pastry, brushed with garlic-infused olive oil and topped with ample mozzarella and Parmesan.
It tastes heavenly.
This flavor combination—grilled chicken, broccoli and lots of cheese—is one of my favorites. It’s bright and fresh from the broccoli and garlic, yet comforting thanks to the cheese and flaky crust.
I’ve started making pizza on Friday nights at our house and it’s been wonderful. It simplifies dinner, the kids look forward to it, and it feels like a fun end-of-week treat.
The combination of grilled chicken and broccoli with a garlicky sauce is so satisfying. The garlic oil is gently cooked so the garlic takes on a slightly sweet, roasted note that lifts the whole pizza.
To make the garlic oil, gently warm olive oil with minced garlic and a pinch of crushed red pepper. The garlic slowly colors and flavors the oil without becoming harsh, creating a mellow, savory base that complements both chicken and broccoli.
I like using refrigerated puff pastry because it’s convenient, very flaky and creates a crisp base that pairs perfectly with the toppings. If you use puff pastry, avoid overloading it: distribute chicken and broccoli evenly so the crust can puff and bake through.
Bake the pizza until the pastry is golden and puffed and the cheese is melted. Serve slices with a big green salad for a simple weeknight meal or a relaxed Friday dinner.
The result is flaky, crisp and utterly delicious—perfect as a main course or as a shareable appetizer.
Garlicky Grilled Chicken and Broccoli Puff Pastry Pizza
Garlicky Grilled Chicken Broccoli Puff Pastry Pizza
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Ingredients
- 4 tablespoons olive oil
- 6 garlic cloves, minced
- pinch crushed red pepper flakes
- 2 boneless, skinless chicken breasts
- kosher salt and pepper
- 1 sheet puff pastry, thawed if frozen
- 1 ½ cups broccoli florets
- 1 ½ cup shredded mozzarella or provolone
- 1 large egg + 1 teaspoon water, beaten for egg wash
- Parmesan cheese for topping
Instructions
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Warm the olive oil in a small saucepan over medium-low heat. Add the minced garlic and crushed red pepper and cook, stirring occasionally, until the garlic is just golden. Remove from heat and set aside.
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Season the chicken with salt and pepper and brush with a little of the garlic oil. Heat a grill pan over medium-high and grill the chicken about 5 to 6 minutes per side, until cooked through and the internal temperature reaches 165°F. Set aside to rest for 10 minutes, then slice or chop.
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Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the broccoli with 1 to 2 teaspoons of the garlic oil and a pinch of salt and pepper.
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Place the puff pastry on the parchment and prick it all over with a fork to prevent large bubbles. Spread a few spoonfuls of the garlic oil over the pastry, leaving a 1-inch border for the crust. Top with 1 cup of shredded cheese.
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Distribute the chopped chicken and broccoli evenly over the cheese, then sprinkle the remaining ½ cup cheese on top. Brush the edges of the pastry with the egg wash.
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Bake for 18 to 22 minutes, until the pastry is golden, puffed and crisp. Remove from the oven and sprinkle with Parmesan. Let cool slightly before slicing.
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Thanks so much!
So good.