Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 4 cups fresh broccoli florets, bite-sized
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 8 oz sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup Panko breadcrumbs
  • 1 tbsp melted butter

Instructions:

  1. Place broccoli florets in a steamer basket for 3 minutes until bright green but still firm. Drain thoroughly and pat dry with a paper towel.
  2. Toss chicken thigh pieces with olive oil, salt, and pepper in a mixing bowl.
  3. Preheat oven to 375°F (190°C).
  4. Melt 2 tbsp butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until the mixture smells nutty but isn't browned.
  5. Gradually whisk in milk, stirring constantly to avoid lumps. Simmer until the sauce thickens enough to coat the back of a spoon.
  6. Remove from heat and stir in garlic powder, onion powder, and 8 oz of cheddar cheese until completely melted and smooth.
  7. In a 9x13 inch baking dish, fold together the raw seasoned chicken, par-steamed broccoli, and the cheese sauce until evenly coated.
  8. Spread mozzarella evenly across the top. Mix Panko with melted butter and sprinkle over the cheese.
  9. Bake on the center rack for 25-30 minutes.