Broccoli and cheddar… is there anything better? (Well, we've seen rhyme schemes that are better. Ow, self-burn!) But seriously, how many soups have you tasted with this very toothsome twosome? We're taking what works brilliantly in soup form to the next level, topping a succulent chicken breast with fresh broccoli and melty cheese. This forms a meal that's such a delight, you'll want to partake in it every night. (We expect our Nobel Prize for Poetry is already in the mail.)
Cut potatoes into ½" dice.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into potatoes and spread into a single layer.
Roast in hot oven, 20 minutes.
Remove from oven. Potatoes will finish cooking in a later step.
While potatoes roast, prepare topping.
Prepare Ingredients and Prepare Topping
Cut broccoli florets into bite-sized pieces.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium oven-safe non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli to hot pan and stir occasionally until tender, 5-6 minutes.
Transfer broccoli to a mixing bowl and combine with cream cheese and cheddar. Set aside.
Wipe pan clean and reserve.
Finish the Potatoes
After potatoes have cooked 20 minutes, carefully toss with garlic and Parmesan. Spread into a single layer again and roast until browned and tender, 10-15 minutes.
While potatoes roast, cook chicken.
Cook the Chicken
Return pan used to cook broccoli to medium-high heat and add 2 tsp. olive oil. Add chicken to pan, flat side down, and sear until golden brown, 2-3 minutes.
Flip, and evenly top chicken with filling, pressing down lightly to adhere. Place pan in hot oven and bake until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!