1. Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces, seasoning them with salt, black pepper, and smoked paprika. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the remaining 2 tablespoons of olive oil. Toss in the minced garlic and sauté for about 30 seconds until fragrant but not browned—this step always brings back memories of Mama Lou’s kitchen, where garlic was the universal seasoning.
3. Add the broccoli florets to the skillet. Pour in the chicken broth or water, cover, and let it steam for 4-5 minutes until the broccoli is bright green and just tender. The steam method keeps the broccoli crisp, which Ouma swears by because it keeps the nutrients locked in.
4. Return the cooked chicken to the skillet with the broccoli. Stir to combine, then add the lemon zest, lemon juice, and crushed red pepper flakes if using. Stir everything together and cook for another 2 minutes to let the flavors meld.
5. Remove from heat, sprinkle with chopped fresh parsley, and give everything a final toss. The lemon zest and parsley add such freshness, reminding me of spring afternoons cooking outside with Mama Lou and Ouma.

From my experience, the key to tender chicken and perfectly cooked broccoli is not rushing the sauté and avoiding over-steaming. Patience here pays off with the best texture and flavor.