Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cubed into 1-inch pieces
  • 5 cups fresh broccoli florets
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 4 oz cream cheese, softened
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup mozzarella cheese, shredded
  • 0.5 cup panko breadcrumbs
  • 0.25 cup parmesan cheese, finely grated
  • 1 tbsp butter, melted

Instructions:

  1. Preheat oven to 400°F (200°C). Place broccoli florets in a 9x13 inch baking dish, drizzle lightly with oil, and par-roast for 8 minutes to evaporate moisture.
  2. Season chicken cubes with garlic powder, smoked paprika, salt, and pepper. In a large skillet over medium-high heat, sear chicken in a small amount of oil for 3-4 minutes until opaque on the exterior. Transfer chicken to the baking dish with the broccoli.
  3. In the same skillet, melt 3 tbsp butter. Whisk in flour and cook for 1 minute. Gradually whisk in milk until thickened. Stir in cream cheese until smooth, then fold in 1 cup of cheddar and all the mozzarella until melted.
  4. Pour the cheese sauce over the chicken and broccoli. Mix panko, parmesan, and 1 tbsp melted butter in a small bowl; sprinkle over the top along with the remaining 0.5 cup of cheddar.
  5. Bake for 15-20 minutes until the sauce is bubbly and the topping is golden brown.