Prep the chicken: Pat the chicken dry and season with salt, pepper, smoked paprika, and half the ranch seasoning. This gives the meat a flavorful crust.

Brown the chicken: Heat a large skillet over medium-high. Add 1 tablespoon butter or oil. Sear the chicken in a single layer for 4–5 minutes, stirring once or twice, until browned and mostly cooked. Transfer to a plate.

Sauté the veggies: In the same skillet, add the remaining butter or oil. Add onion and bell pepper with a pinch of salt. Cook 3 minutes until softened. Stir in garlic for 30 seconds, just until fragrant.

Add broccoli: Toss in the broccoli florets. Pour in chicken broth, cover, and steam 3–4 minutes until the broccoli is bright and crisp-tender.

Build the sauce: Lower heat to medium. Stir in cream cheese cubes until melted and smooth. Add heavy cream and the remaining ranch seasoning. Simmer 1–2 minutes to thicken slightly.

Combine: Return the chicken and any juices to the skillet. Stir to coat everything in the sauce. Taste and adjust salt, pepper, or ranch to your liking. Add red pepper flakes if you want heat.

Add the cheddar: Sprinkle 1 cup cheddar over the skillet and fold gently until melted and glossy. Top with the remaining 1/2 cup cheddar. Cover for 1 minute to melt.

Finish and serve: Garnish with chopped parsley or chives. Serve hot straight from the skillet.