Cut the chicken thighs into bite-sized pieces and sprinkle with salt and pepper.

Separate the broccoli into small florets and thinly slice the onion.

Melt butter in a frying pan and cook the chicken over medium heat. When the chicken turns white all over, remove it.

In the same pan, sauté the onion until it softens, then add the flour and lightly sauté.

Gradually add the milk while mixing to avoid lumps, creating a smooth sauce as you stir.

Add the chicken and broccoli to the sauce, cover with a lid, and simmer on low heat for about 5-7 minutes.