Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, diced into 1-inch cubes
  • 4 cups fresh broccoli florets, bite-sized
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cups low-sodium chicken bone broth
  • 1/2 cup plain unsweetened Greek yogurt
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 1/2 cup Panko breadcrumbs
  • 1 tbsp melted butter

Instructions:

  1. Preheat oven to 375°F (190°C). Steam or blanch the broccoli florets for 3 minutes, then drain thoroughly.
  2. In a saucepan over medium heat, melt 2 tbsp butter and whisk in flour for 1 minute. Slowly pour in chicken bone broth, whisking constantly until thickened.
  3. Remove the sauce from heat and stir in Greek yogurt, garlic powder, and smoked paprika until smooth.
  4. In a 9x13 inch baking dish, combine diced chicken, blanched broccoli, and half of the shredded cheddar cheese.
  5. Pour the sauce over the chicken and broccoli mixture and fold gently to coat. Sprinkle the remaining cheddar cheese and the buttered Panko breadcrumb mixture on top.
  6. Bake for 25–30 minutes until the edges bubble and the topping is golden brown. Let rest for 5 minutes before serving.