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Season chicken on both sides with garlic powder, Herbs de Provence (or Italian blend), and salt and pepper (I'm pretty generous with the salt and pepper here, go with your gut).
In a large skillet, melt butter. Once melted, drizzle 1 tablespoon oil into the pan. Add chicken and brown for 3-4 minutes on each side.
Toss broccoli florets with 2 teaspoon oil, garlic (or garlic powder) and parmesan cheese.
Scoot the chicken over in the pan to make room for the broccoli.
Add broccoli to the pan, add 1/3 cup water (pour it to the side of the chicken and broccoli and not over the top so that it doesn't wash away the seasonings), cover and cook for 15 minutes or until chicken is white throughout and broccoli is fork-tender. (see note for alternate cooking method) Serve immediately.