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Season the chicken breast with salt, pepper, onion powder, garlic powder, and paprika.
Heat 1 tbsp olive oil in a pan and cook the chicken until tender.
In a separate pan, sauté the minced garlic and diced onion.
Add 2 tbsp flour to the pan and stir to create a roux.
Gradually add 2 cups chicken broth and let the sauce simmer for 15-20 minutes until thickened to a gravy consistency.
Boil the broccoli for 12-15 minutes until soft, then remove and let dry.
Toss the broccoli with 2 cups of shredded Parmesan, a drizzle of olive oil, and about 1 tsp each of salt and pepper.
Bake the broccoli at 425°F for 20-25 minutes until crispy.