Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
  • 4 cups fresh broccoli florets, chopped small
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/4 tsp ground nutmeg

Instructions:

  1. Heat 4 tbsp unsalted butter in a large Dutch oven over medium heat. Add the cubed chicken breast and sear until golden on all sides and the internal temperature reaches 165°F (74°C). Remove the chicken and set it aside on a plate.
  2. In the same pot, add the diced yellow onion and sauté until translucent. Stir in the minced garlic and sauté for 60 seconds until fragrant.
  3. Sprinkle 1/3 cup all-purpose flour over the sautéed onions and garlic. Stir constantly for 2 minutes to cook out the raw flour taste until it forms a thick paste.
  4. Slowly pour in 4 cups low-sodium chicken broth, whisking vigorously to ensure no lumps remain. Bring the mixture to a gentle simmer.
  5. Stir in the seared chicken, chopped broccoli florets, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp ground nutmeg. Simmer for 8–10 minutes until the broccoli is tender but still holds its shape.
  6. Lower the heat to low and stir in 1 cup heavy cream.
  7. Remove the pot from the heat entirely and fold in 2 cups shredded sharp cheddar cheese, stirring until completely melted and glossy.