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Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot of boiling salted water, blanch the broccoli florets for 2-3 minutes, then drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Add the cubed chicken to the skillet, seasoning with salt, pepper, and Italian herbs. Cook for 5-7 minutes until the chicken is browned and cooked through.
- Pour in the heavy cream and bring to a simmer. Stir in the cheddar and Parmesan cheeses, allowing them to melt into a creamy sauce.
- Fold in the blanched broccoli, mixing until well coated with the sauce.
- Transfer the mixture into a greased 9×13 inch baking dish, spreading evenly.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Remove from the oven, let it cool slightly, then garnish with chopped parsley before serving.
Chef’s Tips
- Use fresh broccoli for the best flavor and texture.
- Adjust the amount of cheese to your preference for a creamier or cheesier result.
- For added flavor, sprinkle crushed red pepper flakes before serving.
Nutrition (per serving)
Approximate calories: 450, Protein: 40g, Carbs: 10g, Fat: 30g
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