Ingredients:

• 

  4 boneless, skinless chicken breasts

• 

  4 cloves garlic, minced

• 

  1 medium onion, chopped

• 

  2 medium carrots, chopped into bite-sized pieces

• 

  2 cups broccoli florets

• 

  1 cup heavy cream

• 

  1/2 cup grated Parmesan cheese

• 

  2 tablespoons butter

• 

  Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F.
2. Season the chicken breasts with salt and pepper on both sides.
3. In a large skillet over medium-high heat, melt the butter.
4. Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown.
5. Remove the chicken from the skillet and place it in a baking dish.
6. Add the chopped onion, garlic, carrots, and broccoli to the skillet and cook for 5-6 minutes, until the vegetables are slightly tender.
7. Return the chicken to the skillet with the veggies.
8. In a small bowl, whisk together the heavy cream and grated Parmesan cheese.
9. Pour the cream mixture over the chicken and veggies, making sure everything is coated evenly.
10. Bake the dish in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbly.
11. Remove the dish from the oven, let it cool for a few minutes, and then serve!