Pre-heat the oven to 425 degrees.
Put the chicken into a 9x13 baking dish, and coat with the olive oil. Sprinkle the seasonings evenly over the top – no I don’t typically mix the seasonings separately, and I don’t usually even measure. This is just sprinkle and go on a busy day for me 😊
Place the broccoli florets around the chicken in the pan, nesteling it down on the sides of the chicken and around the pan.
In a liquid measuring cup, measure out your coconut milk, and then add in the rest of the Cream Sauce ingredients. Whisk the cream sauce to combine right there in the liquid measuring cup, and then pour the sauce over the chicken and broccoli
Bake the chicken, uncovered, for 25 – 30 minutes depending on the thickness of your chicken. Chicken is supposed to have an internal temperature of 165 degrees, so I tend to take it out around 160 degrees, and let it continue cooking to the 165 while it rests. No I don’t tend to take the temperature, but you can!
Once the chicken is done baking, let the pan rest about 5 minutes or so before cutting so the juices have a chance to redistribute back into the chicken.
Serve your creamy baked chicken & broccoli over your choice of pasta, baked potato, or sweet potato! See the Notes section for tips on baking the potatoes at the same time as the chicken.