Ingredients:

• 4 boneless, skinless chicken breasts

• Salt and black pepper, to taste

• 1 tsp paprika

• 3 tbsp butter

• 4 cloves garlic, minced

• 2 cups broccoli florets

• ½ cup chicken broth

• ½ cup heavy cream

• ½ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• Red pepper flakes (optional, for heat)

• Fresh parsley, chopped (for garnish)

 Instructions:

1. Season and sear the chicken:
   Pat chicken dry and season both sides with salt, pepper, and paprika.
   In a large skillet over medium-high heat, melt 1 tbsp butter and sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.

2. Cook the broccoli:
   In the same skillet, add 1 tbsp butter and broccoli florets. Sauté 3–4 minutes until bright green and slightly tender. Remove and set aside.

3. Make the garlic butter sauce:
   Add remaining butter and minced garlic to the skillet. Sauté 30 seconds until fragrant.
   Stir in chicken broth, heavy cream, Parmesan, and Italian seasoning. Simmer 2–3 minutes until slightly thickened.

4. Combine:
   Return chicken and broccoli to the skillet. Toss gently to coat everything in the creamy garlic butter sauce.

5. Serve:
   Garnish with red pepper flakes (if using) and chopped parsley. Serve immediately over rice, pasta, or enjoy as is.