Creamy Cheesy Chicken and Broccoli Bake

Preheat your oven to 375°F (190°C). Lightly grease a small baking dish (approx. 8x8 inches).

Dice the chicken breasts into 1-inch pieces. Heat olive oil in a medium skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

In the same skillet, reduce heat to medium. Add chopped onion and sauté until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

Sprinkle flour over the onion and garlic, stir well, and cook for 1 minute to create a roux.

Gradually whisk in the chicken broth and milk, stirring constantly until the sauce thickens and comes to a gentle simmer, about 3-5 minutes.

Remove the skillet from the heat. Stir in 3/4 cup of the shredded cheddar cheese until melted and smooth. Season with salt and black pepper to taste.

Add the cooked chicken and broccoli florets to the cheese sauce in the skillet. Stir gently to coat all ingredients evenly.

Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/4 cup of cheddar cheese over the top.

Bake for 15-20 minutes, or until the cheese is bubbly and lightly golden brown, and the broccoli is tender-crisp. Let stand for a few minutes before serving.