Preheat to 375°F

Pat the chicken cubes completely dry

Season chicken generously with ½ tsp salt and ¼ tsp black pepper.

Heat the olive oil in oven-safe skillet over medium-high heat.

Once the oil is shimmering, add the chicken in a single layer. Sear the chicken for 2-3 minutes per side, until golden brown. Remove and set chicken aside on a plate.

Reduce the heat to medium. Add minced garlic and sauté for 30-60 seconds until fragrant.

Add chicken broth. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Bring the broth to a gentle simmer.

Add the cubed cream cheese, onion powder, paprika, the remaining ½ tsp salt, and ¼ tsp black pepper. Whisk constantly until the cream cheese is fully melted and the sauce is smooth.

Reduce the heat to low. Slowly pour in heavy cream while continuing to whisk. Once combined, turn off the heat.

Add 1 cup shredded cheddar and ½ cup shredded mozzarella. Stir gently until the cheese is completely melted and the sauce is velvety smooth.

Return the seared chicken (and any juices from the plate) to the skillet. Add broccoli. Stir gently until the chicken and broccoli are fully coated in cheese sauce.

Sprinkle the remaining ½ cup of cheddar and ½ cup of mozzarella evenly over the top of the casserole. Transfer the entire skillet to the preheated oven. Bake for 15-20 minutes, or until the sauce is bubbly and the cheese on top is melted and starting to turn golden brown.

Carefully remove the skillet from the oven. Let the dish rest for at least 5-10 minutes before serving.