Method
Step 1
Preheat oven to 180°c. Prepare all ingredients as indicated above.
Step 2
Chicken: Heat olive oil in a frying pan over medium heat until the oil shimmers, about 2 to 3 minutes. Season chicken with salt, pepper and garlic powder. Add chicken to the pan and cook until golden brown, about 6 minutes. DO NOT move it around. Using tongs, flip the chicken over and continue to cook for 6 more minutes, or until cooked through. Remove chicken from pan to a plate; cover and set aside.
Step 3
Lemon Garlic Broccoli: In a large bowl, toss broccoli florets with olive oil, salt, pepper and HALF the chopped garlic. Spread the broccoli out in an even layer on a lined baking tray. Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice over the broccoli before serving for a refreshing, tangy finish.
Step 4
Creamy White Wine Sauce: DO NOT wipe the frying pan. Add butter to the pan and melt over medium-high heat. Add onions and cook for 3 minutes, or until softened. Stir in garlic, salt, and pepper; cook for 30 seconds, or until fragrant. Add wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid; cook for 4 to 5 more minutes, or until half of the wine has reduced. Stir in thyme and the cream. Reduce heat to slowly bring to a boil; place chicken breasts back in the pan and leave to simmer and thicken for about 4 minutes. Remove pan from heat.
Step 5
Serve the chicken breast covered in the creamy sauce and broccoli on the side.