In a gallon freezer bag, combine first 3 ingredients. Add 1-2 chicken breasts; shake to coat. Remove from bag, shaking off excess flour. Set aside; repeat with remaining chicken breasts.
In large skillet, heat Roasted Garlic Infused Oil over medium heat. Add coated chicken. Cook, turning once, until browned and internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes. Remove chicken from skillet; keep warm.
Add broth to drippings in skillet; stir in Garden Veggie Cheese Ball Mix. Add broccoli, cover and cook 2 minutes. Add cream cheese, cover and cook 1 minute.
Stir to blend in cream cheese. Return chicken to skillet; cook 2 minutes or until chicken is hot.