CHEESY CHICKEN AND BROCCOLI BAKE

This is very kid-friendly (assuming your kids like broccoli, which mine do) and is also my favorite combo: quick and easy! Serve with rice or egg noodles.

serves 4

2-4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
4 tablespoons unsalted butter
1 onion, chopped fine
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth, divided
1/2 cup heavy cream
1 1/2 pounds broccoli, florets chopped, stems peeled and sliced thin
1 1/2 cups grated Parmesan cheese

Adjust oven rack to upper-middle position and heat broiler. Pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.

• Add remaining butter and onion to empty skillet and cook until onion is beginning to brown, about 2 minutes. Stir in flour and cook until golden, about 1 minute. Whisk in broth and cream and simmer until thickened, about 3 minutes. Return chicken to skillet, reduce heat to low, and simmer, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to broiler-safe baking dish.
• Meanwhile, microwave broccoli on high power, covered, in large bowl until bright green and slightly softened, 2 to 4 minutes. Add broccoli and 1 cup cheese to skillet, stirring to combine. Season with salt and pepper and pour broccoli mixture over chicken. Sprinkle remaining cheese over top and broil until browned and bubbly, 2 to 4 minutes. Serve.