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It’s the kind of one-pan magic that feels like a warm hug. Ready in 30 minutes, it’s a lifesaver on busy days, yet it’s decadent enough to feel like a special treat. If you’re looking for a crowd-pleasing, low-carb dish that doesn’t skimp on flavor, you’ve found it.

Why This Recipe Works

This isn’t just another chicken and broccoli recipe. A few key details make it stand out from the rest:

• The Perfect Texture: We steam the broccoli separately for just a few minutes. This simple step is a game-changer, ensuring the florets are perfectly tender-crisp and bright green, not mushy and lost in the sauce.
• A Trio of Cheeses: Why settle for one cheese when you can have three? Cream cheese creates an impossibly smooth and velvety sauce base, sharp cheddar adds that classic, comforting tang, and a sprinkle of Pecorino-Romano brings a salty, nutty complexity that takes the whole dish to the next level.
• Flavor From the Pan: By searing the chicken first and then building the sauce in the same pan, you capture all those delicious, golden-brown bits (known as fond). They melt right into the sauce, adding incredible depth of flavor that you just can’t get any other way.

Ingredient Breakdown

Here’s what you’ll need to bring this creamy skillet to life. The list is simple, but the combination is spectacular.

• Avocado Oil: A great high-heat oil for searing. You can also use another neutral oil like grapeseed.
• Seasoning Blend: A simple mix of garlic powder, dried oregano, smoked paprika, salt, and pepper creates a savory, slightly smoky crust on the chicken.
• Boneless, Skinless Chicken Breasts: Pounding the chicken to an even thickness is the secret to juicy, perfectly cooked results every time.
• Fresh Broccoli Florets: Use a large, fresh head of broccoli for the best flavor and texture. Pre-cut florets work in a pinch!
• Chicken Bone Broth: Using bone broth adds a little extra protein and richness, but regular chicken broth works great, too.
• Cream Cheese: This is the key to the “velvety” sauce. Be sure to use full-fat cream cheese and let it soften for easy melting.
• Sharp White Cheddar Cheese: For the best melt, buy a block and shred it yourself. Pre-shredded cheeses often have anti-caking agents that can make sauces grainy.
• Pecorino-Romano Cheese: This hard, salty cheese adds a fantastic finishing touch. Parmesan is a great substitute.

Step-by-Step Instructions

Ready to cook? Let’s walk through it. This comes together faster than you’d think!

1. Prep Your Station: First things first, get your components ready. On a cutting board, cover the chicken with parchment paper and pound it to about a ¾-inch thickness. This ensures it cooks quickly and evenly. Mix your garlic powder, oregano, smoked paprika, salt, and pepper in a small bowl and season the chicken generously on all sides. Chop your broccoli and you’re good to go.

2. Steam the Broccoli: Pour half of your chicken broth into a wide braiser pan or Dutch oven and bring it to a simmer. Add the broccoli, pop the lid on, and let it steam for 5-6 minutes. You’re looking for a vibrant green color and a tender-crisp bite. Don’t let it get mushy! Transfer the broccoli to a bowl and set it aside for later.

3. Sear the Chicken: Wipe your pan dry and put it back on the stove over medium-high heat. Add the avocado oil. Once the oil shimmers, lay the chicken in the pan. Let it sear for 4-5 minutes per side without moving it. You want to develop a beautiful golden-brown crust. It won’t be cooked through yet, and that’s okay!

4. Start the Sauce: Lower the heat to medium-low. Nudge the chicken to one side of the pan and pour the rest of the broth into the empty space. Use a whisk to scrape up all those flavorful browned bits from the bottom. Add the chunks of softened cream cheese and whisk them into the broth until a smooth sauce starts to form.

5. Make It Cheesy: Now for the best part. Sprinkle in the shredded cheddar and grated Pecorino-Romano. Whisk gently and constantly until all the cheese is melted and the sauce is gloriously smooth and creamy.

6. Bring It All Together: Add the steamed broccoli back into the pan, arranging it around the chicken. Spoon some of that luscious sauce over everything. Cover the pan and let it all simmer together for 2-3 minutes. This final step melds the flavors and finishes cooking the chicken. Use a meat thermometer to check that the chicken has reached 165°F (74°C) for perfectly safe and juicy results. Serve hot!

Expert Tips for Success

• Cheese Swaps: Feel free to play with the cheese! Gruyère would add a wonderful nutty flavor, or a sharp provolone would be delicious. For a little kick, try a pepper jack cheese in place of the cheddar.
• Storage and Reheating: Leftovers are fantastic! Store them in an airtight container in the fridge for up to 4 days. The sauce will thicken as it cools. Reheat it gently in a pan over low heat, adding a splash of milk or broth to loosen the sauce back to its original creamy consistency.
• Don’t Skip the Pound: Pounding the chicken really is crucial. If you don’t have a meat mallet, the bottom of a heavy pan or even a wine bottle will work in a pinch. An even thickness means no dry, overcooked spots.

Serving & Pairing Ideas

This dish is a satisfying all-in-one meal, perfect for anyone eating low-carb. If you want to round it out, it’s absolutely delicious served over a bed of fluffy quinoa, white rice, or cauliflower rice to soak up every last drop of the sauce. A side of crusty bread for dipping is never a bad idea, either!

For a drink pairing, a crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio cuts through the richness of the cheese sauce beautifully.