1-Preheat the oven: Preheat the oven to 400°F (204°C). Place the broccoli and butternut squash in a single layer on a parchment-lined baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 20 minutes.

2-Cook the chicken: While vegetables roast, heat the remaining olive oil in a large oven-safe skillet over medium heat. Season the chicken with salt and pepper and cook for 4 minutes per side until browned but not cooked through. Remove the chicken and cover loosely with foil.

3-Make the sauce base: In the same skillet, melt the butter. Add salt, pepper, onion, garlic, dried parsley, and chicken broth. Scrape the browned bits from the pan and simmer for 5 minutes.

4-Thicken the sauce: Whisk half-and-half with cornstarch and slowly add this mixture to the skillet, stirring for about 1 minute until the sauce thickens. Adjust seasoning if needed.

5-Finish cooking: Return the chicken and roasted vegetables to the skillet, coating them lightly with the sauce. Bake in the oven for 5 to 10 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

6-Garnish: Garnish with fresh parsley if desired before serving.

7-Store leftovers: Store leftovers in the refrigerator and reheat on the stove or in a microwave.