Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 large head of broccoli (about 1.5 lbs / 680g), cut into florets
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoons (57g) unsalted butter
  • ¼ cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg (optional)
  • 2 cups (225g) shredded cheddar cheese, divided (reserve ½ cup for topping)
  • ½ cup (50g) grated Parmesan cheese, divided (reserve ¼ cup for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Chop chicken and broccoli.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and thyme; cook until fragrant.
  3. Add chicken to the skillet and cook until lightly browned on all sides. Add broccoli florets and cook until slightly tender-crisp. Season with salt and pepper. Remove from heat.
  4. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to make a roux.
  5. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring constantly, until thickened.
  6. Remove from heat. Stir in salt, pepper, nutmeg (if using), 1 ½ cups cheddar cheese, and ¼ cup Parmesan cheese until melted and smooth.
  7. Pour cheese sauce over the chicken and broccoli mixture in the skillet. Stir to combine. Transfer the mixture to the prepared baking dish.
  8. Sprinkle the remaining cheddar and Parmesan cheese over the top of the bake.
  9. Bake in the preheated oven for 20-25 minutes, or until golden brown and bubbly.
  10. Let stand for 5-10 minutes before serving.