Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 large head of broccoli, cut into florets (about 1.5 lbs/680g)
  • 2 tablespoons olive oil (30 ml)
  • 2 cloves garlic, minced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried Italian herbs
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter (30g)
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour (30g)
  • 1 1/2 cups chicken broth (355 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1/2 cup grated Parmesan cheese (50g), plus more for garnish
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels and season generously with salt, pepper, garlic powder, onion powder, and Italian herbs. Toss broccoli florets with olive oil, minced garlic, salt, and pepper in a large bowl.
  2. Heat 1 tablespoon of olive oil in the oven-safe skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, until golden brown. Remove chicken from the skillet and set aside.
  3. Add the seasoned broccoli florets to the skillet, spreading them in a single layer. Roast in the preheated oven for 10 minutes.
  4. While the broccoli roasts, melt butter in the same skillet over medium heat. Add minced garlic and cook until fragrant (about 30 seconds). Whisk in flour until smooth, then gradually whisk in chicken broth until no lumps remain. Bring to a simmer, then reduce heat and simmer for 2-3 minutes, or until slightly thickened. Stir in heavy cream, Parmesan cheese, and red pepper flakes (if using). Season with salt and pepper to taste.
  5. Place the seared chicken breasts on top of the broccoli in the skillet. Spoon the creamy Parmesan sauce over the chicken, ensuring it coats everything evenly. Return the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  6. Remove from oven and let rest for a few minutes. Squeeze fresh lemon juice over the chicken and broccoli. Garnish with chopped fresh parsley and extra Parmesan cheese. Serve immediately.