Step 1

Heat the oven to 375° F (190° C).

Step 2

Place the broccoli florets in a medium-sized pot of boiling water and cook for 2 minutes or just until tender-crisp. Drain well and set aside.

Step 3

Heat ½ tablespoon of olive oil in a 10-inch skillet over medium-high heat. Season the chicken with salt and pepper. Place the chicken pieces in the pan and cook for 2 minutes on one side, flip and cook the other side for an additional 2 minutes. Remove the chicken from the pan and set aside.

Step 4

Add the remaining ½ tablespoon of olive oil to the pan. Next, add the onions and cook, occasionally stirring until translucent, about 2 minutes.

Step 5

Add the garlic and cook for 30 seconds more, stirring frequently.

Step 6

Pour in the chicken broth and bring to a simmer, stirring occasionally.

Step 7

Add the heavy cream and bring to a simmer. Once the mixture begins to simmer, cook stirring frequently for 1 minute.

Step 8

Remove the pan from the heat and stir in the sour cream and Italian seasoning.

Step 9

Stir in the chicken, half of the cheese, and the broccoli.

Step 10

Transfer the mixture to a lightly buttered 5x5-inch baking dish.

Step 11

In a small bowl, stir together the breadcrumbs, the remaining cheese, and melted butter. Sprinkle the topping over the casserole.

Step 12

Place the dish on a rimmed baking sheet to catch any possible spills.

Step 13

Bake for 20 minutes or until the breadcrumbs are lightly browned.

Step 14

Enjoy warm.