Place diced chicken in a medium size bowl. Add salt, onion powder, garlic powder, pepper, and thyme. Toss to coat.
Heat a large skillet over medium heat. Melt 3 tablespoons of Challenge butter in the preheated skillet, then add the chicken. Cook, turning once or twice, until cooked through (should register 165°F on an instant-read thermometer). Remove chicken to a plate and set aside.
Add an additional tablespoon of butter to the pan, then add the onion and bell pepper and cook for 1-2 minutes or until they start to brown. Then add the garlic and cook one minute more.
Add the stock to the pan and bring it to a boil. Then add the broccoli and cover for 2 minutes. Remove the lid and push the vegetables to the side/outer edges of the pan to reduce the cooking while you let the chicken stock simmer until it reduces by half, about 5 minutes.
Add the remaining tablespoon of butter, then add the chicken back to the skillet along with any juices accumulated on the plate. Toss to coat the chicken in the sauce and rewarm, adding additional salt and pepper as desired, and serve hot.
