Step 1

Preheat the oven to 375°F.

Step 2

Heat the oil in a heavy-bottomed, ovenproof 12-inch skillet or wide 3-quart sauté pan over medium-high heat.

Step 3

Generously sprinkle the chicken breasts on all sides with salt and pepper, then carefully add them to the skillet skin-side down.

Step 4

Cook the chicken undisturbed for 3 to 4 minutes, until the skin is golden and crispy. Transfer the chicken to a plate.

Step 5

Add the garlic to the pan and cook, stirring, for 30 seconds. Stir in the broccoli.

Step 6

Return the chicken to the pan, nestling it among the broccoli florets.

Step 7

Place the pan in the oven and roast for 15 minutes.

Step 8

Tear the bread into bite-sized pieces (about 1-inch cubes) and nestle the bread among the chicken and broccoli.

Step 9

Roast for 10 to 15 minutes more, until the bread is toasty at the tips and a thermometer registers 165°F when inserted into the thickest part of the largest chicken breast.

Step 10

Let the chicken rest for 5 minutes before serving.