Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 3 cups broccoli florets
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
Substitution suggestions: If you’re out of heavy cream, you can substitute with half-and-half for a lighter sauce. For a dairy-free option, coconut milk works well, though it will alter the flavor slightly.
Instructions
- Preheat your grill or grill pan to medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper.
- Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from grill and let it rest.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the broccoli florets to the skillet and sauté for about 5 minutes, until they are bright green and tender-crisp.
- Pour in the heavy cream, stirring to combine. Let the mixture simmer for 2-3 minutes until it slightly thickens.
- Stir in the Parmesan cheese, lemon juice, Italian seasoning, and red pepper flakes if using. Continue to cook for another 2 minutes until the cheese melts and the sauce is creamy.
- Slice the grilled chicken into strips and add them to the skillet, tossing to coat with the sauce.
- Serve the chicken and broccoli mixture over cooked rice or quinoa, spooning the creamy garlic sauce over the top for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Grilled Chicken Broccoli Bowls With Creamy Garlic Sauce, recipe, cooking, food
