15 Quick Friday Broccoli Recipes to End the Week Right

Friday meals should be simple, comforting, and full of fresh flavor.

Broccoli is the perfect ingredient for Friday cooking because it is quick to prepare, budget-friendly, and incredibly versatile.

You can roast it, steam it, stir-fry it, or blend it into creamy soups.

It pairs well with pasta, chicken, tofu, cheese, rice, and bright seasonings.

These 15 Friday broccoli recipes are great for relaxed dinners, healthy sides, or satisfying vegetarian mains.

End your week with something green, delicious, and easy to make.

15 Quick Friday Broccoli Recipes to End the Week Right

Broccoli brings color, crunch, and nutrition to Friday dinners without extra effort.

These 15 recipes offer endless ways to enjoy it — creamy, roasted, cheesy, or turned into a complete meal.

Whether you want something light or something comforting, broccoli adapts beautifully.

Try one recipe each week and discover new flavors, textures, and favorite combinations.

Make Friday cooking fun, simple, and satisfying with fresh broccoli at the center of your plate.

Let the weekend begin with something wholesome and delicious.

Garlic Parmesan Roasted Broccoli

This roasted broccoli is crispy, flavorful, and perfect for a Friday side dish.

Fresh broccoli florets are tossed with garlic, olive oil, and parmesan, then roasted to golden perfection.

The result is a slightly crunchy exterior with tender, flavorful interiors.

It pairs well with roasted meats, pasta, or as a healthy snack.

Ingredients

• 4 cups broccoli florets
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

• Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Wash and thoroughly dry broccoli florets to ensure crispiness.
• In a large bowl, toss broccoli with olive oil, minced garlic, salt, and pepper.
• Spread the broccoli in a single layer on the prepared baking sheet.
• Roast in the oven for 15–20 minutes, turning halfway through, until the edges are golden and slightly crisp.
• Remove from the oven and sprinkle with grated parmesan cheese while still hot.
• Toss gently to coat the broccoli with melted cheese.
• Serve immediately with lemon wedges for a bright, fresh finish.
• Optionally, drizzle a little extra olive oil before serving for added richness.

Garlic parmesan roasted broccoli is crispy, tender, and packed with flavor.

The parmesan adds a savory, nutty depth to the dish.

It’s an easy, healthy, and elegant side for any Friday dinner.

The lemon finish brightens the roasted flavors beautifully.

Broccoli Cheddar Soup

This creamy broccoli cheddar soup is warm, comforting, and perfect for a cozy Friday night.

Tender broccoli florets are blended with rich cheddar and aromatic vegetables for a velvety texture.

The soup is hearty yet healthy and pairs perfectly with crusty bread or a side salad.

It’s a classic recipe that is both satisfying and flavorful.

Ingredients

• 4 cups broccoli florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable or chicken broth
• 1 cup shredded cheddar cheese
• 1 cup milk or cream
• 2 tablespoons butter
• 2 tablespoons flour
• Salt and pepper to taste

Instructions

• In a large pot, melt butter over medium heat until bubbly.
• Add chopped onion and garlic and sauté for 3–4 minutes until softened and fragrant.
• Sprinkle flour over the vegetables and cook for 1–2 minutes, stirring constantly, to create a roux.
• Slowly add broth while whisking to prevent lumps.
• Bring the mixture to a gentle boil and add broccoli florets.
• Reduce heat and simmer for 10–12 minutes until broccoli is tender.
• Use an immersion blender to blend the soup to a creamy consistency.
• Stir in milk or cream and shredded cheddar cheese until melted and smooth.
• Season with salt and pepper to taste and simmer for an additional 2–3 minutes.
• Serve hot with a sprinkle of extra cheddar or fresh herbs, if desired.

Broccoli cheddar soup is creamy, comforting, and full of flavor.

The cheddar cheese adds richness while the broccoli keeps it healthy.

It’s a perfect dish for a cozy Friday night.

Every spoonful is hearty, warm, and satisfying.

Stir-Fried Broccoli with Garlic and Soy

This stir-fried broccoli is vibrant, crunchy, and packed with savory flavor.

Fresh broccoli florets are quickly cooked with garlic and soy sauce for a bright, healthy dish.

It’s fast, easy, and perfect for a Friday dinner or lunch.

Serve alongside rice, noodles, or protein of your choice for a complete meal.

Ingredients

• 4 cups broccoli florets
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds for garnish
• Salt and pepper to taste

Instructions

• Heat vegetable oil in a large skillet or wok over medium-high heat for 2–3 minutes.
• Add minced garlic and sauté for 30–60 seconds until fragrant.
• Add broccoli florets and stir-fry for 5–6 minutes until bright green and crisp-tender.
• Drizzle soy sauce over the broccoli and stir to coat evenly.
• Add a splash of water if needed to help steam the broccoli slightly.
• Cook for an additional 1–2 minutes until broccoli reaches desired tenderness.
• Remove from heat and drizzle with sesame oil for added flavor.
• Sprinkle with sesame seeds before serving.
• Adjust seasoning with salt and pepper to taste and serve immediately.

This stir-fried broccoli is vibrant, crunchy, and flavorful.

Garlic and soy sauce elevate the natural sweetness of the broccoli.

It’s quick, healthy, and perfect for a simple Friday meal.

The sesame oil and seeds add a nutty, aromatic finish.

Broccoli and Cheese Casserole

This broccoli and cheese casserole is creamy, cheesy, and perfect for a Friday dinner side dish.

Tender broccoli is combined with a rich cheese sauce and baked until golden on top.

The dish is comforting and pairs beautifully with roasted meats or a light salad.

It’s easy to prepare yet impressive for family or guests.

Ingredients

• 4 cups broccoli florets
• 2 cups shredded cheddar cheese
• 1 cup milk
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 cup breadcrumbs
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

• Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
• Steam broccoli florets for 4–5 minutes until slightly tender but still crisp.
• In a saucepan, melt butter over medium heat and whisk in flour to make a roux.
• Slowly add milk, whisking constantly, until sauce thickens.
• Stir in 1 1/2 cups of shredded cheddar cheese and garlic powder until smooth.
• Season with salt and pepper to taste.
• Place broccoli florets in the prepared casserole dish and pour cheese sauce over them.
• Sprinkle the remaining 1/2 cup cheddar cheese and breadcrumbs on top for a golden crust.
• Bake in the preheated oven for 15–20 minutes until bubbly and golden brown.
• Remove from oven and let sit for 2–3 minutes before serving.

This broccoli and cheese casserole is creamy, cheesy, and comforting.

The golden breadcrumb topping adds a perfect crunch.

It’s a satisfying side dish perfect for a Friday dinner.

Each bite is rich, cheesy, and full of flavor.

Broccoli Pesto Pasta

This broccoli pesto pasta is fresh, vibrant, and packed with herbaceous flavor.

Broccoli is blended with basil, garlic, and parmesan to create a creamy pesto sauce.

Tossed with pasta, it becomes a hearty, healthy, and satisfying meal.

It’s perfect for a Friday lunch or light dinner.

Ingredients

• 3 cups broccoli florets
• 2 cups cooked pasta
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup parmesan cheese
• 1/4 cup olive oil
• Salt and pepper to taste
• Optional: pine nuts for garnish

Instructions

• Steam or blanch broccoli florets for 4–5 minutes until tender but still bright green.
• In a food processor, combine cooked broccoli, basil leaves, garlic, parmesan, and olive oil.
• Blend until smooth, adjusting oil as needed for desired consistency.
• Season the broccoli pesto with salt and pepper to taste.
• Toss the cooked pasta with the pesto until coated evenly.
• Warm the pasta briefly on the stove if needed to blend flavors.
• Garnish with additional parmesan or toasted pine nuts for texture.
• Serve immediately while fresh and vibrant.

This broccoli pesto pasta is fresh, flavorful, and satisfying.

The creamy pesto coats every strand of pasta beautifully.

It’s a healthy, elegant, and quick Friday dinner or lunch.

The basil and garlic bring a fragrant, vibrant finish to the dish

Broccoli and Chicken Stir-Fry

This broccoli and chicken stir-fry is savory, colorful, and packed with flavor.

Tender chicken and crisp broccoli florets are cooked together with a savory soy-ginger sauce.

It’s a quick, healthy, and satisfying meal for a Friday dinner.

Serve with rice or noodles for a complete, hearty dish.

Ingredients

• 1 pound boneless chicken breast, sliced thinly
• 4 cups broccoli florets
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• Salt and pepper to taste

Instructions

• Preheat a large skillet or wok over medium-high heat for 2–3 minutes.
• Add vegetable oil and sauté minced garlic for 30–60 seconds until fragrant.
• Add sliced chicken and cook for 5–6 minutes, stirring frequently, until lightly browned and cooked through.
• Push chicken to one side of the pan and add onions and broccoli florets.
• Stir-fry vegetables for 4–5 minutes until tender-crisp and vibrant green.
• Pour soy sauce and oyster sauce over chicken and vegetables, stirring to coat evenly.
• Add the cornstarch-water mixture and cook for an additional 1–2 minutes until sauce thickens slightly.
• Adjust seasoning with salt and pepper to taste.
• Serve immediately over steamed rice or noodles.

This broccoli and chicken stir-fry is savory, healthy, and satisfying.

The chicken is tender, and broccoli is crisp and vibrant.

The soy-ginger sauce ties the dish together beautifully.

It’s a quick, delicious, and colorful Friday dinner option.

Cheesy Broccoli and Rice Casserole

This cheesy broccoli and rice casserole is creamy, comforting, and perfect for a Friday dinner side.

Tender broccoli combines with fluffy rice and rich cheese for a hearty dish.

It’s easy to prepare yet feels indulgent and satisfying.

Serve as a side dish or a vegetarian main for a complete meal.

Ingredients

• 4 cups broccoli florets
• 2 cups cooked rice
• 2 cups shredded cheddar cheese
• 1 cup milk
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup breadcrumbs

Instructions

• Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
• Steam broccoli for 4–5 minutes until bright green and slightly tender.
• In a saucepan, melt butter over medium heat and whisk in flour to create a roux.
• Slowly add milk while whisking continuously until the sauce thickens.
• Stir in 1 1/2 cups shredded cheddar cheese, garlic powder, salt, and pepper.
• Mix steamed broccoli and cooked rice into the cheese sauce until evenly coated.
• Transfer the mixture to the prepared casserole dish and spread evenly.
• Sprinkle remaining 1/2 cup cheese and breadcrumbs over the top for a golden crust.
• Bake for 20–25 minutes until bubbly and golden brown on top.
• Let cool for 2–3 minutes before serving.

This cheesy broccoli and rice casserole is creamy, rich, and comforting.

The broccoli and rice absorb the cheesy sauce perfectly.

The breadcrumb topping adds a delightful crunch.

It’s a satisfying and hearty dish ideal for a Friday dinner.

Broccoli and Bacon Salad

This broccoli and bacon salad is crunchy, savory, and tangy.

Fresh broccoli florets are combined with crispy bacon, red onions, and a creamy dressing.

It’s perfect as a side dish for Friday dinners or potlucks.

The salad is refreshing, flavorful, and packed with textures.

Ingredients

• 4 cups broccoli florets
• 6 slices bacon, cooked and crumbled
• 1/2 small red onion, thinly sliced
• 1/4 cup sunflower seeds
• 1/2 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

• Steam or blanch broccoli florets for 2–3 minutes until slightly tender but still crisp.
• In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper to create the dressing.
• In a large bowl, combine broccoli, cooked bacon, red onion, and sunflower seeds.
• Pour dressing over the broccoli mixture and toss gently to coat evenly.
• Chill in the refrigerator for 30 minutes before serving to allow flavors to meld.
• Adjust seasoning with additional salt and pepper if needed.
• Serve cold or at room temperature as a refreshing side dish.

This broccoli and bacon salad is crunchy, flavorful, and slightly tangy.

The bacon adds a smoky, savory note while the broccoli stays crisp.

The dressing ties all flavors together beautifully.

It’s an easy, satisfying, and crowd-pleasing Friday dish.

Broccoli and Cheddar Stuffed Chicken

This broccoli and cheddar stuffed chicken is tender, cheesy, and indulgent.

Juicy chicken breasts are filled with broccoli and melted cheddar for a hearty, flavorful meal.

It’s perfect for a Friday dinner that feels special yet easy to prepare.

Serve with a side salad or roasted potatoes for a complete meal.

Ingredients

• 4 boneless chicken breasts
• 2 cups broccoli florets, steamed and chopped
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• Toothpicks for securing

Instructions

• Preheat oven to 375°F (190°C) and lightly grease a baking dish.
• Carefully cut a pocket into each chicken breast for stuffing.
• Mix chopped broccoli with shredded cheddar cheese in a bowl.
• Stuff each chicken breast with the broccoli-cheese mixture and secure with toothpicks.
• Season chicken with salt, pepper, and garlic powder.
• Heat olive oil on a skillet over medium-high heat and sear chicken for 2–3 minutes per side until golden.
• Transfer seared chicken to the baking dish and bake for 20–25 minutes until fully cooked.
• Remove toothpicks before serving and let chicken rest for 2–3 minutes.
• Serve hot with your choice of side dishes.

This broccoli and cheddar stuffed chicken is juicy, cheesy, and flavorful.

The broccoli adds freshness and a tender texture to each bite.

It’s a satisfying and impressive Friday dinner option.

The golden exterior seals in all the delicious flavors.

Broccoli and Mushroom Stir-Fry

This broccoli and mushroom stir-fry is savory, hearty, and full of umami.

Fresh broccoli and tender mushrooms are cooked quickly with garlic and soy sauce for maximum flavor.

It’s a quick, healthy, and satisfying Friday dinner or lunch.

Serve with rice or noodles for a complete meal.

Ingredients

• 4 cups broccoli florets
• 2 cups sliced mushrooms
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Optional: red pepper flakes for heat

Instructions

• Heat olive oil in a large skillet or wok over medium-high heat for 2–3 minutes.
• Add minced garlic and sauté for 30–60 seconds until fragrant.
• Add sliced mushrooms and cook for 4–5 minutes until they begin to brown and release moisture.
• Add broccoli florets and stir-fry for 5–6 minutes until bright green and tender-crisp.
• Drizzle soy sauce and sesame oil over vegetables and toss gently to coat evenly.
• Cook for an additional 1–2 minutes to allow flavors to meld.
• Season with salt, pepper, and optional red pepper flakes.
• Serve immediately over steamed rice or noodles for a wholesome meal.

This broccoli and mushroom stir-fry is savory, flavorful, and healthy.

The broccoli is crisp while mushrooms are tender and earthy.

The garlic-soy sauce enhances every bite with umami.

It’s a quick, satisfying, and colorful Friday dinner option

Broccoli and Shrimp Stir-Fry

This broccoli and shrimp stir-fry is light, flavorful, and packed with protein.

Juicy shrimp sear quickly while broccoli remains crisp and vibrant.

A savory garlic-soy sauce enhances the natural sweetness of both ingredients.

It’s perfect for a healthy, quick Friday dinner or lunch.

Serve over rice or noodles for a complete meal.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 4 cups broccoli florets
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions

• Preheat a large skillet or wok over medium-high heat for 2–3 minutes.
• Add vegetable oil and sauté minced garlic and ginger for 30–60 seconds until fragrant.
• Add shrimp to the skillet and cook for 2–3 minutes per side until pink and opaque.
• Push shrimp to one side and add broccoli florets.
• Stir-fry broccoli for 4–5 minutes until bright green and tender-crisp.
• Combine shrimp with broccoli and pour soy sauce and oyster sauce over the mixture.
• Toss everything gently to coat evenly and cook for an additional 1–2 minutes.
• Drizzle sesame oil over the stir-fry for a rich, nutty aroma.
• Adjust seasoning with salt and pepper to taste and serve immediately.

This broccoli and shrimp stir-fry is crisp, flavorful, and satisfying.

The shrimp is tender, and broccoli remains fresh and crunchy.

Garlic, ginger, and sauces elevate the natural flavors beautifully.

It’s a quick, healthy, and colorful Friday meal option.

Broccoli and Cheddar Frittata

This broccoli and cheddar frittata is fluffy, cheesy, and perfect for breakfast or dinner.

Tender broccoli and sharp cheddar cheese are folded into a rich egg mixture.

It’s a versatile dish that’s quick to prepare and delicious served hot or warm.

Perfect for a light yet satisfying Friday meal.

Ingredients

• 6 large eggs
• 1 cup broccoli florets, steamed and chopped
• 1 cup shredded cheddar cheese
• 1/4 cup milk
• 1 small onion, diced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

• Preheat oven to 375°F (190°C) if finishing in the oven.
• Heat olive oil in a skillet over medium heat and sauté diced onion until translucent, about 3–4 minutes.
• Add chopped broccoli and cook for 2–3 minutes to slightly soften.
• In a bowl, whisk together eggs, milk, salt, and pepper until smooth.
• Pour egg mixture over the broccoli and onions in the skillet.
• Sprinkle shredded cheddar cheese evenly over the top.
• Reduce heat to medium-low and cook for 5–6 minutes until edges start to set.
• Transfer the skillet to the preheated oven and bake for 8–10 minutes until the frittata is fully set.
• Remove from oven and let rest for 2 minutes before slicing.
• Serve hot or warm with a side salad or toast.

This broccoli and cheddar frittata is fluffy, cheesy, and satisfying.

The broccoli adds freshness and slight crunch, complementing the rich eggs.

Cheddar cheese melts beautifully for a savory finish.

It’s a quick, wholesome, and versatile Friday meal.

Broccoli and Tofu Stir-Fry

This broccoli and tofu stir-fry is healthy, protein-packed, and flavorful.

Crispy tofu pairs perfectly with tender broccoli and a savory garlic-ginger sauce.

It’s ideal for a vegetarian Friday dinner or a light, quick lunch.

Serve with rice or noodles for a complete meal.

Ingredients

• 1 block firm tofu, pressed and cubed
• 4 cups broccoli florets
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• Salt and pepper to taste

Instructions

• Heat vegetable oil in a large skillet or wok over medium-high heat for 2–3 minutes.
• Add cubed tofu and cook for 3–4 minutes per side until golden and slightly crispy.
• Remove tofu and set aside, keeping it warm.
• Add garlic and ginger to the skillet and sauté for 30–60 seconds until fragrant.
• Add broccoli florets and stir-fry for 4–5 minutes until bright green and tender-crisp.
• Return tofu to the skillet and pour soy sauce over the mixture.
• Add cornstarch-water mixture and cook for 1–2 minutes until the sauce thickens slightly.
• Drizzle sesame oil over the stir-fry and toss gently to coat everything evenly.
• Adjust seasoning with salt and pepper to taste and serve immediately over rice or noodles.

This broccoli and tofu stir-fry is crisp, savory, and satisfying.

The tofu is golden and slightly crispy while broccoli remains tender.

The garlic-ginger soy sauce enhances the natural flavors perfectly.

It’s a healthy, flavorful, and easy Friday dinner option.

Broccoli and Quinoa Salad with Lemon Dressing

This broccoli and quinoa salad is fresh, vibrant, and packed with nutrients.

Tender broccoli pairs with fluffy quinoa, crunchy almonds, and a zesty lemon dressing.

It’s perfect for a light, healthy Friday lunch or side dish.

Serve chilled or at room temperature for maximum flavor.

Ingredients

• 3 cups broccoli florets, steamed
• 1 cup cooked quinoa
• 1/4 cup sliced almonds, toasted
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

• Steam broccoli florets for 3–4 minutes until bright green and slightly tender.
• In a large bowl, combine cooked quinoa and steamed broccoli.
• In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
• Pour dressing over the quinoa and broccoli mixture and toss to coat evenly.
• Add toasted almonds and gently fold into the salad.
• Chill in the refrigerator for 15–20 minutes to allow flavors to meld.
• Adjust seasoning with additional salt or lemon juice if desired.
• Serve cold or at room temperature as a refreshing, healthy dish.

This broccoli and quinoa salad is fresh, crunchy, and tangy.

The lemon dressing enhances the natural flavors beautifully.

Quinoa adds protein while almonds provide a delightful crunch.

It’s a vibrant, healthy, and satisfying Friday meal or side dish.

Broccoli and Cheese Stuffed Potatoes

This broccoli and cheese stuffed potato is hearty, cheesy, and satisfying.

Baked potatoes are filled with creamy broccoli and melted cheddar for a comforting Friday meal.

It’s perfect as a main or side dish, offering both flavor and nutrition.

Serve hot with a sprinkle of fresh herbs for garnish.

Ingredients

• 4 large russet potatoes
• 2 cups broccoli florets, steamed and chopped
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions

• Preheat oven to 400°F (200°C) and bake potatoes for 45–60 minutes until tender.
• Steam broccoli florets for 4–5 minutes until bright green and slightly tender.
• Cut a slit in the top of each baked potato and scoop out some flesh into a bowl.
• Mash potato flesh with butter, sour cream, salt, and pepper until creamy.
• Fold in chopped broccoli and 3/4 cup of shredded cheddar cheese.
• Spoon the mixture back into the potato skins and top with remaining cheese.
• Return stuffed potatoes to the oven and bake for 10–15 minutes until cheese is melted and golden.
• Garnish with fresh chives or parsley before serving.
• Serve hot as a hearty side or main dish.

This broccoli and cheese stuffed potato is creamy, cheesy, and satisfying.

The broccoli adds freshness and slight crunch.

Cheddar cheese melts perfectly for a rich, comforting flavor.

It’s a hearty, filling, and delicious Friday meal.