Creamy Garlic Chicken and Broccoli Bowls – Easy Low Carb Dinner Recipe

The sizzle of chicken in a skillet, the smell of garlic filling your kitchen, and that creamy sauce bubbling away—it’s honestly the dinner scene I crave on my busiest nights. Creamy garlic chicken and broccoli bowls have quickly become my low-carb comfort food hero, and I can’t even count the number of times I’ve made this when I wanted something rich but still on the healthier side. If you’re tired of the same old chicken recipes or you’re looking for a low carb dinner that doesn’t taste like “diet food,” you’re in the right spot.

I first stumbled into this recipe during a week when my fridge was half empty and my energy levels were even lower. All I had was a pack of chicken breasts, a head of broccoli, a splash of cream, and a wild craving for something garlicky. After a little kitchen improvisation (and, let’s face it, more garlic than most people would dare), I landed on these creamy garlic chicken and broccoli bowls. Now, it’s a staple in my meal plan—especially when I want to feel like I’m eating something indulgent without blowing my carb count.

This dish is a real crowd-pleaser. It’s perfect for families who want a quick weeknight meal, but it’s also just cozy enough for a solo dinner after a long day. The best part? These bowls are loaded with protein, packed with flavor, and won’t leave you feeling heavy. I’ve tested this recipe at least a dozen times, tweaking the sauce, dialing up the garlic, and experimenting with different creaminess levels—and I promise, this is the version you’ll keep coming back to. Whether you’re low carb for health, weight loss, or just to feel good, creamy garlic chicken and broccoli bowls are about to become your new favorite dinner.

Why You’ll Love This Creamy Garlic Chicken and Broccoli Bowl

• Quick & Easy: This recipe comes together in under 30 minutes—perfect for those nights when you want delicious food, fast.
• Simple Ingredients: No weird specialty items or expensive health food store runs. Everything is likely in your fridge or pantry right now.
• Perfect for Busy Schedules: Whether you’re wrangling kids, working late, or just can’t be bothered to spend hours cooking, this bowl fits right in.
• Crowd-Pleaser: Even picky eaters (yes, even broccoli skeptics!) love the creamy, garlicky sauce and tender chicken. My husband asks for this constantly, and my kids scrape their bowls clean.
• Unbelievably Delicious: It’s rich, savory, and has just enough zing from the garlic and a squeeze of lemon. You know that “close your eyes on the first bite” kind of satisfaction? This is it.

What really sets this recipe apart is the luscious, creamy garlic sauce—achieved by simmering heavy cream with sautéed garlic and a hint of Parmesan. No shortcuts, but no fancy techniques either. And I always steam the broccoli just until crisp-tender, so it soaks up the sauce but never turns mushy (learned that the hard way!).

This bowl is comfort food without the carb coma—a little lighter, a lot easier, but every bit as soul-soothing as a classic. It’s perfect for impressing guests at a casual dinner, or jazzing up an ordinary weeknight with minimal effort. Honestly, there’s something magical about a meal that feels special but doesn’t leave you with a pile of dishes or a sink full of regret.

What Ingredients You Will Need for Creamy Garlic Chicken and Broccoli Bowls

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry or fridge staples, but each one plays a key role in pulling the dish together.

• For the Chicken and Marinade:
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), cut into bite-sized pieces
  • 1 tablespoon olive oil (helps brown the chicken)
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon smoked paprika (adds a warm, subtle depth—regular paprika works too)
• For the Broccoli:
  • 1 medium head broccoli (about 12 oz / 340 g), cut into florets
  • ½ teaspoon salt (for blanching)
• For the Creamy Garlic Sauce:
  • 4 cloves garlic, minced (fresh is best—you want lots of garlic flavor!)
  • 2 tablespoons unsalted butter (adds richness to the sauce)
  • 1 cup heavy cream (about 240 mL, or sub with half-and-half for a lighter version)
  • ¼ cup grated Parmesan cheese (about 25 g; I love using Parmigiano-Reggiano for the best salty-nutty kick)
  • 1 teaspoon dried Italian herbs (or any mix of oregano, basil, and thyme)
  • ½ teaspoon onion powder (optional, but it rounds out the sauce)
  • Juice of ½ lemon (about 1 tablespoon; brightens everything up)
  • Salt and pepper to taste
• Optional for Serving:
  • Fresh parsley, chopped (for garnish and a pop of color)
  • Extra grated Parmesan
  • Cauliflower rice or shirataki noodles (if you want even more low carb goodness!)

Ingredient Tips: I always reach for Kerrygold butter or Organic Valley cream if I have them—they do make the sauce feel more luxurious. For the chicken, smaller bite-sized pieces cook faster and soak up sauce better. If you’re dairy-free, swap the cream for full-fat coconut milk and use a vegan Parmesan or nutritional yeast. Broccoli can be swapped for broccolini, asparagus, or even chopped spinach in a pinch.

Equipment Needed

• Large Skillet or Sauté Pan: A 12-inch nonstick or cast iron skillet works best. I’ve used stainless steel too, just add a splash more oil to prevent sticking.
• Medium Saucepan: For blanching the broccoli. If you want to save dishes, you can steam the broccoli in the microwave or even in the same skillet before cooking the chicken (just wipe it out first).
• Sharp Knife & Cutting Board: For slicing chicken and chopping broccoli. I’m partial to my Victorinox chef’s knife—it never lets me down.
• Wooden Spoon or Silicone Spatula: For stirring the sauce (trust me, you’ll want something sturdy for scraping up the golden bits).
• Measuring Cups & Spoons: For accuracy, especially with the cream and cheese.
• Colander: To quickly drain broccoli after blanching (or just use a slotted spoon in a pinch).

If you don’t have a nonstick skillet, use a bit more oil or butter to prevent sticking. And if you’re in a tiny kitchen (been there!), you can get by with just one large pan and a microwave—just adjust the timing a bit. For maintenance, keep your cast iron seasoned and avoid harsh scrubbing on nonstick pans to make them last longer. Budget tip: IKEA or Target have great affordable pans that’ll do the job just fine!

Preparation Method

1. Prep the Ingredients:
   • Cut chicken breasts into bite-sized pieces (about 1-inch/2.5-cm cubes).
   • Chop broccoli into small florets, and mince garlic cloves.
   • Measure out all remaining ingredients before starting—mise en place saves time and stress.
2. Blanch the Broccoli (5 minutes):
   • Bring a medium saucepan of salted water to a boil. Add broccoli florets and cook for 2–3 minutes, until bright green and just tender.
   • Drain immediately and run under cold water to stop cooking. Set aside (this keeps the broccoli vibrant and crisp—don’t overcook!).
3. Season and Cook the Chicken (7–8 minutes):
   • Pat chicken pieces dry with paper towels (this helps them brown, not steam).
   • In a bowl, toss chicken with olive oil, salt, pepper, and smoked paprika.
   • Heat skillet over medium-high. Once hot, add chicken in a single layer. Sear, undisturbed, for 2–3 minutes until golden underneath.
   • Flip and cook another 2–3 minutes, until cooked through and juices run clear (internal temp should be 165°F / 74°C). Remove to a plate and cover loosely with foil.
   • Troubleshooting: If chicken is releasing too much liquid, increase heat and don’t overcrowd pan. Work in batches if needed.
4. Make the Creamy Garlic Sauce (5–6 minutes):
   • Lower heat to medium. Add butter to the skillet, then toss in minced garlic. Stir constantly for about 1 minute—don’t let the garlic brown or it’ll taste bitter.
   • Pour in heavy cream, scraping up any browned bits from the pan (that’s pure flavor!). Stir in Parmesan cheese, Italian herbs, onion powder, and a pinch each of salt and pepper.
   • Simmer gently, stirring, for 3–4 minutes until sauce thickens slightly. If it gets too thick, add a splash of broth or water.
   • Squeeze in lemon juice and adjust seasoning to taste.
5. Combine and Finish (2–3 minutes):
   • Return cooked chicken to the pan, tossing to coat in sauce.
   • Add blanched broccoli and stir gently to warm through—about 2 minutes.
   • Turn off heat. Taste and add more salt/pepper or lemon if needed. Sauce should be creamy enough to coat chicken and broccoli but not soupy.
6. Serve:
   • Spoon chicken and broccoli into bowls. Garnish with chopped parsley and extra Parmesan if you like.
   • Optional: Serve over cauliflower rice, shirataki noodles, or enjoy as-is for an ultra-low carb meal.

Prep Notes: If you’re prepping ahead, keep chicken and sauce separate from broccoli and combine just before serving for the best texture. Always taste the sauce before serving—sometimes it just needs an extra pinch of salt or a dash more lemon!

Cooking Tips & Techniques

• Browning is Key: Let the chicken develop a golden crust before flipping—it adds so much flavor. Don’t rush it, even if you’re hungry (I’ve learned the hard way—pale chicken is no fun).
• Don’t Burn the Garlic: Garlic cooks fast, especially in a hot pan. Stir constantly and lower the heat if it starts browning too quickly. Burnt garlic = bitter sauce.
• Simmer, Don’t Boil: Keep the sauce at a gentle simmer so it thickens without splitting. If it looks like it’s separating, whisk in a bit more cream or a splash of water.
• Broccoli Timing: Only blanch until just crisp-tender, then rinse with cold water. Mushy broccoli will ruin the bowl’s texture.
• Multitasking: While the chicken cooks, get your broccoli and sauce ingredients ready—that way, everything moves quickly and nothing overcooks.
• Consistent Sizing: Cut chicken and broccoli pieces about the same size so they cook evenly. No one likes a bowl with one giant chunk and a bunch of tiny bits!

I’ve definitely made the mistake of dumping all the sauce ingredients in at once (thinking it would save time)—it just turned out lumpy. Layering in the cream and cheese slowly gives you that smooth, restaurant-style finish. And honestly, don’t be afraid to taste as you go. Sometimes all a sauce needs is the tiniest squeeze more lemon or a pinch of salt to come alive.

Variations & Adaptations

• Dairy-Free: Use full-fat coconut milk instead of cream, and swap Parmesan for nutritional yeast or a vegan cheese. The result is still super creamy with a little coconut twist.
• Spicy Kick: Add ¼ teaspoon crushed red pepper flakes to the sauce, or serve with a drizzle of hot sauce for those who like a little heat (my husband loves this version!).
• Veggie Swaps: Substitute broccolini, asparagus, or even green beans for the broccoli. In the fall, sliced mushrooms are a hearty, low-carb addition.
• Low-FODMAP: Use garlic-infused olive oil instead of fresh garlic, and choose a lactose-free cream.
• For the Protein: Swap chicken with turkey breast, shrimp, or even tofu for a vegetarian option. (I’ve tried shrimp—so good with the lemony cream sauce!)

For special diets, almond milk (unsweetened) plus a little extra Parmesan makes a lighter sauce. And if you want a heartier bowl, toss in a handful of roasted cauliflower or serve over zucchini noodles. I sometimes add a spoonful of pesto to the sauce for a herby twist—trust me, it’s worth trying!

Serving & Storage Suggestions

Serve creamy garlic chicken and broccoli bowls hot, right out of the skillet for the best flavor and texture. A sprinkle of fresh parsley or extra Parmesan adds color (and makes it pop for those Instagram or Pinterest snaps!).

• Pairings: This bowl is fantastic on its own, but it goes well with a simple green salad or a side of roasted cauliflower. A glass of crisp white wine or sparkling water with lemon makes dinner feel extra special.
• Storage: Leftovers keep in the refrigerator for up to 3 days, stored in an airtight container. The sauce may thicken as it cools—just add a splash of water or cream when reheating.
• Freezer-Friendly: Freeze in single-serve portions for up to 1 month. Thaw overnight in the fridge and reheat gently on the stove or in the microwave, stirring often to keep the sauce smooth.
• Reheating: Warm gently over medium-low heat. If the sauce splits, whisk in a tablespoon of cream or water to bring it back together.

The flavors really meld after a day in the fridge—so don’t be surprised if leftovers taste even better for lunch the next day!

Nutritional Information & Benefits

Each serving of creamy garlic chicken and broccoli bowls (without optional sides) is about:

• Calories: 410
• Protein: 32g
• Net Carbs: 7g
• Fat: 28g

Chicken breast delivers lean protein that keeps you full, while broccoli is loaded with fiber, vitamin C, and antioxidants. The creamy sauce—made with real cream and a touch of Parmesan—keeps this low carb but still indulgent. This recipe is naturally gluten-free and can be adapted for dairy-free diets. If you’re watching sodium, use unsalted butter and adjust seasoning to taste. I love that it fits into keto, paleo, and even Whole30 (with a few tweaks) meal plans—flexibility is the name of the game!

Conclusion

If you’re ready for a low carb dinner that doesn’t feel like a compromise, creamy garlic chicken and broccoli bowls are your ticket. They’re comforting, ridiculously flavorful, and just plain easy to whip up—even when your energy is running on fumes. I keep coming back to this recipe because it’s the kind of food that makes you feel like you’re treating yourself, but you’re also giving your body something nourishing.

Don’t be afraid to play with the flavors, add extra veggies, or swap in your favorite protein—it’s a forgiving recipe that loves a little experimentation. I hope these bowls bring as much joy to your table as they have to mine. If you try it, let me know how it goes in the comments, share your favorite twists, or tag me if you post your creation! Here’s to good food that makes you feel good, too.

FAQs – Creamy Garlic Chicken and Broccoli Bowls

How can I make this dish dairy-free?

Swap the heavy cream for full-fat coconut milk and use a vegan Parmesan or nutritional yeast. The sauce stays creamy with a subtle coconut flavor.

Can I use frozen broccoli instead of fresh?

Absolutely! Just steam or microwave frozen broccoli until crisp-tender, drain well, and add it in at the end. It’s a great time-saver.

What’s the best way to reheat leftovers?

Gently reheat in a skillet over low heat, adding a splash of cream or water to loosen the sauce if needed. Avoid high heat to prevent the sauce from separating.

Can I double the recipe for meal prep?

Yes! Just use a larger skillet or cook chicken in batches. Store portions in airtight containers for up to 3 days or freeze for longer storage.

Are there other veggies that work well in this recipe?

Definitely. Try broccolini, asparagus, green beans, or even spinach. Mushrooms are also fantastic for a heartier bowl.

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