Heat the pan and oil. Set a large pan over medium heat and add enough olive oil to lightly coat the bottom. You want the oil shimmering—hot enough to brown, not smoking.

Brown the chicken. Add the diced chicken in an even layer. Cook for 6–7 minutes, stirring occasionally, until the pieces are browned on the outside and cooked through.

Add garlic and broccoli. Stir in the minced garlic and broccoli florets. Cook for 3–4 minutes, stirring, until the garlic smells fragrant and the broccoli turns brighter green.

Pour in broth and cream. Add the chicken broth and heavy cream, stir well to combine and scrape up any browned bits from the bottom of the pan.

Simmer to thicken and tenderize. Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring now and then.

Melt in the cheese. Lower the heat, stir in the shredded cheese until melted and creamy.

Season to finish. Taste and adjust seasoning with salt and pepper as needed.

Serve warm. Spoon straight from the pan while the sauce is creamy.