Step 1: Cook the Chicken

1. Season the sliced chicken breasts with salt, pepper, garlic powder, onion powder, and smoked paprika.
2. In a large skillet over medium-high heat, add 1 tablespoon of olive oil and the butter. Once the butter has melted, add the seasoned chicken slices.
3. Cook the chicken for 5-6 minutes until browned on both sides and cooked through. Remove the chicken from the skillet and set aside.

Step 2: Sauté the Broccoli 4. In the same skillet, add the remaining tablespoon of olive oil. Toss in the broccoli florets and sauté for about 4-5 minutes until they are bright green and slightly tender but still crisp. 5. Add minced garlic to the skillet and cook for another minute until fragrant. 6. Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Let it simmer for 2 minutes. Remove the broccoli from the skillet and set aside.

Step 3: Make the Lemon Dijon Cream Sauce 7. In the skillet, pour in the heavy cream, Dijon mustard, lemon juice, and lemon zest. Stir well to combine, ensuring the mustard dissolves fully. 8. Allow the sauce to simmer gently for 3-4 minutes, letting it thicken slightly. 9. Stir in the Parmesan cheese, Italian seasoning, and crushed red pepper flakes if using. Taste the sauce and adjust the seasoning with salt and pepper as needed.

Step 4: Combine Chicken, Broccoli, and Sauce 10. Return the cooked chicken and broccoli to the skillet, coating them in the lemon Dijon cream sauce. 11. Simmer everything together for 2-3 minutes until the sauce thickens to your desired consistency, and all ingredients are warmed through.

Step 5: Serve 12. Remove from heat and garnish with freshly chopped parsley. Serve immediately.