Prep the broccoli: Rinse, dry, and cut broccoli into medium florets. Trim thick stems and slice them thin so they cook evenly. Patting dry helps them sear instead of steam.

Heat the pan: Place a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. When hot and shimmering, add the broccoli in an even layer.

Sear for flavor: Cook without stirring for 2–3 minutes to get some color. Toss and cook another 2–3 minutes until bright green with some char on the edges.

Season: Sprinkle with salt, black pepper, and a pinch of red pepper flakes if using. Toss to coat.

Add garlic and butter: Turn heat down to medium. Push broccoli to the sides of the pan. Add remaining butter to the center. When melted, add minced garlic and gently cook 30–45 seconds until fragrant, not browned.

Optional cream boost: Stir in heavy cream to the garlic-butter pool. Let it bubble for 30 seconds, then toss everything together so the broccoli is coated in the sauce.

Cheese it up: Reduce heat to medium-low. Sprinkle mozzarella and cheddar evenly over the broccoli. Top with Parmesan. Cover the pan with a lid and cook 2–4 minutes until the cheese is melted and gooey.

Crisp the top (optional): If your skillet is oven-safe, slide it under the broiler for 1–2 minutes to brown the cheese. Watch closely to avoid burning.

Brighten and serve: Remove from heat. Add a little lemon zest for brightness. Taste and adjust salt and pepper. Garnish with chopped parsley or chives. Serve hot.