Ingredients:

  • lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • Tbsp olive oil
  • Salt and freshly ground Black Pepper to taste
  • cups fresh broccoli florets
  • cloves garlic, minced
  • Tbsp unsalted butter
  • Tbsp all-purpose flour
  • cups whole milk, warmed slightly
  • cups sharp Cheddar cheese, freshly grated
  • oz cream cheese, cubed
  • tsp Dijon mustard
  • Pinch of ground nutmeg
  • /2 cup Panko breadcrumbs (optional topping)
  • Tbsp melted butter (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Season cubed chicken pieces liberally with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Quickly sauté chicken until lightly browned on the outside. Remove chicken and set aside.
  3. Briefly blanch broccoli florets in boiling, salted water for 2 minutes until bright green and slightly tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain well.
  4. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
  5. Gradually whisk in the warm milk until smooth. Bring to a simmer, whisking constantly, until the sauce thickens enough to coat the back of a spoon (about 3-5 minutes).
  6. Reduce heat to low. Stir in the cream cheese until fully melted. Remove from heat. Stir in the grated cheddar, Dijon mustard, nutmeg, salt, and pepper until the sauce is velvety.
  7. Fold the par-cooked chicken, blanched broccoli, and minced garlic into the cheddar sauce.
  8. Transfer the mixture into a prepared 9x13 inch baking dish, spreading evenly. Optional: Mix Panko breadcrumbs with 1 Tbsp melted butter and sprinkle evenly over the top.
  9. Bake for 30–35 minutes, or until the sauce is bubbly hot throughout and the topping is golden brown. Allow to rest for 5 minutes before serving.