Prep the broccoli: Bring a pot of salted water to a boil. Blanch broccoli florets for 2 minutes until bright green. Drain and rinse under cold water to stop cooking. Pat dry. This keeps the broccoli crisp-tender in the final dish.

Season the chicken: In a bowl, toss chicken pieces with salt, pepper, onion powder, and smoked paprika. Coat evenly so each bite is flavorful.

Sear the chicken: Heat butter or oil in a large skillet over medium-high heat. Add chicken in a single layer and sear 3–4 minutes per side until lightly browned and just cooked through. Work in batches if needed. Transfer to a plate.

Sauté garlic: Lower heat to medium. In the same skillet, add minced garlic and cook 30 seconds until fragrant. Don’t let it burn.

Make the sauce base: Pour in chicken broth, scraping any browned bits from the pan. Stir in cream cheese until smooth and melted.

Finish the cheese sauce: Add heavy cream and bring to a gentle simmer. Reduce heat to low and stir in 2 cups shredded cheddar. Mix until the sauce is smooth and glossy. For extra depth, add Dijon, Parmesan, or red pepper flakes now. Do not boil after adding cheese to prevent graininess.

Combine: Add the seared chicken and blanched broccoli to the sauce. Fold gently to coat everything. Taste and adjust seasoning—more salt, pepper, or paprika if needed.

Bake (optional, for a bubbly top): Transfer mixture to a 9x13 dish, sprinkle with the remaining 1/2 cup cheddar, and bake at 375°F (190°C) for 10–12 minutes until the top is melted and slightly golden. If skipping the oven, keep it stovetop and cover for 3–4 minutes to melt the topping.

Portion for meal prep: Let it cool for 10–15 minutes, then divide into 4–6 containers. Garnish with parsley or chives.