I love food that feels like home and cooks fast. Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce give me both. The bowls are bright, warm, and full of garlic and lemon notes that make the whole family smile, and I often pair ideas from my other bowl recipes in the week.
My dad James taught me to taste as I cook. He liked simple food with bold flavor and would always ask for another spoon of sauce.
Your Ingredients List
- 2 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 cup cooked grains (rice, quinoa, couscous, etc.)
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
- Optional: Fresh parsley or chives for garnish
My Go-To Equipment
I keep the list short. I use a grill pan or outdoor grill for the chicken, a rimmed baking sheet for the broccoli, a small saucepan for the sauce, and a pot for the grains. I also like a sharp chef knife and a good meat thermometer. A sturdy spatula helps me move the chicken and broccoli without breaking them. These simple tools give me the best results with little fuss.
The Simple Steps to Follow
- Season chicken with olive oil, salt, and pepper.
- Heat the grill or grill pan to medium-high.
- Grill chicken until cooked through and lightly charred, flipping once.
- Toss broccoli with olive oil, lemon juice, and a pinch of salt.
- Roast broccoli at 400°F until crisp-tender.
- Cook grains according to package instructions and keep warm.
- Melt butter in a saucepan over medium heat.
- Sauté garlic in butter until fragrant.
- Stir in heavy cream and simmer until sauce thickens.
- Slice grilled chicken across the grain.
- Layer grains, sliced chicken, and broccoli in bowls.
- Drizzle creamy garlic sauce over the bowls and garnish.
Healthy Twists on a Classic
I keep the soul of this dish and make small swaps to lift the health. I use low fat milk mixed with a spoon of cornstarch instead of heavy cream for a lighter sauce. I swap half the grains for cauliflower rice to cut carbs and add roasted chickpeas for crunch and fiber. For a spicy kick I add a pinch of red pepper flakes. If you want to explore a similar bold garlic flavor in a different dish, I also often look back at my page for Fiery Chicken Ramen with Creamy Garlic Sauce for more ideas.
Serving Suggestions From My Table
I like to serve these bowls warm with a wedge of lemon on the side and a light green salad. A small bowl of pickled red onions makes a nice bright note. For kids I cut the chicken into small pieces and let them spoon on extra sauce. For a party I set up a bowl bar so guests can pick grains and toppings. When I want comfort I pair the bowls with a crusty roll and a simple soup. If you want a playful, creamy pairing I sometimes rotate to recipes like Chicken Pillows with Creamy Parmesan Sauce for a different style of cream sauce that still feels cozy.
Getting It Just Right
I watch three things closely. First, don’t overcook the chicken. I remove it at 165°F and let it rest five minutes. Rest helps the juices spread and keeps the meat moist. Second, give broccoli a little char in the oven so it keeps texture and flavor. Third, keep the sauce warm and not boiling. A slow simmer will thicken the sauce without breaking it. If the sauce looks too thin, I turn up the heat a bit and cook it a minute or two until it coats the back of a spoon. If it gets too thick I whisk in a splash of milk or reserved grain water.
How to Store Leftovers
Cool the bowls before you cover them. I store chicken and broccoli together with sauce on the side if I plan to reheat. The sauce keeps well in a small jar or container. Use airtight containers and keep them in the fridge for three to four days. Freeze cooked chicken and grains in separate freezer bags for up to two months. To reheat, thaw overnight and warm gently on the stove or in the oven. Add a splash of water or milk to the sauce while reheating to refresh the texture.
Enjoy Every Moment
I want you to enjoy the process more than the clock. The steps are simple and forgiving. Take a breath, taste as you go, and let this dish bring calm to your week. If you want another spicy garlic idea with a similar heart, I keep a spicy ramen recipe in my notes that I turn to sometimes: Fiery Chicken Ramen, Creamy Garlic Sauce.
A Few Common Questions
[FAQ Question 1 including the recipe name]
I use a meat thermometer to test the chicken. The safe internal temperature is 165°F. If you do not have a thermometer cut the thickest part and check that the juices run clear and the meat is no longer pink.
[FAQ Question 2 including the recipe name]
Yes, you can swap the heavy cream. Use half and half or whole milk mixed with a teaspoon of cornstarch to thicken. Heat gently and stir until the sauce reaches a smooth, creamy texture.
[FAQ Question 3 including the recipe name]
The bowls freeze well if you keep the sauce separate. Freeze chicken and grains in one container and broccoli in another. Store sauce in a tight jar in the freezer, then thaw and reheat slowly on low heat when you are ready to eat.
Print
Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Quick and comforting grilled chicken and broccoli bowls with a rich and creamy garlic sauce, perfect for the whole family.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 cup cooked grains (rice, quinoa, couscous, etc.)
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
- Optional: Fresh parsley or chives for garnish
Instructions
- Season chicken with olive oil, salt, and pepper.
- Heat the grill or grill pan to medium-high.
- Grill chicken until cooked through and lightly charred, flipping once.
- Toss broccoli with olive oil, lemon juice, and a pinch of salt.
- Roast broccoli at 400°F until crisp-tender.
- Cook grains according to package instructions and keep warm.
- Melt butter in a saucepan over medium heat.
- Sauté garlic in butter until fragrant.
- Stir in heavy cream and simmer until sauce thickens.
- Slice grilled chicken across the grain.
- Layer grains, sliced chicken, and broccoli in bowls.
- Drizzle creamy garlic sauce over the bowls and garnish.
Notes
For a lighter version, use low fat milk mixed with cornstarch instead of heavy cream. Add roasted chickpeas for crunch and cauliflower rice to reduce carbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: grilled chicken, broccoli bowls, creamy garlic sauce, quick dinner, family meal