Preheat the oven to 450°F. Remove the butter from the refrigerator to soften. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve the baguette(s). In a bowl, combine the romesco sauce and crème fraîche.

Line a sheet pan with foil. Transfer the broccoli florets to one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 9 minutes. Leaving the oven on, remove from the oven. Carefully place the halved baguette(s) on the other side of the sheet pan, cut side up. Evenly spread the softened butter onto the baguette, then top with half the parmesan. Return to the oven and roast 5 to 9 minutes, or until the baguette is lightly browned, the cheese is melted, and the broccoli is tender when pierced with a fork. Remove from the oven. Transfer the garlic bread to a cutting board; carefully halve on an angle.

Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the Italian seasoning. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise. Serve the sliced chicken with the garlic bread and roasted broccoli. Top the chicken with the creamy romesco. Garnish with the remaining parmesan. Enjoy!

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.