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Creamy Garlic Chicken and Broccoli Bowls

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Creamy garlic chicken and broccoli bowls are a quick, low-carb comfort food featuring tender chicken, crisp broccoli, and a luscious garlic-Parmesan cream sauce. This easy weeknight dinner is rich, satisfying, and naturally gluten-free.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1 medium head broccoli (about 12 oz), cut into florets
  • 1/2 teaspoon salt (for blanching)
  • 4 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 cup heavy cream (or half-and-half for lighter version)
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried Italian herbs (or mix of oregano, basil, and thyme)
  • 1/2 teaspoon onion powder (optional)
  • Juice of 1/2 lemon (about 1 tablespoon)
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional, for garnish)
  • Extra grated Parmesan (optional, for serving)
  • Cauliflower rice or shirataki noodles (optional, for serving)

Instructions

  1. Cut chicken breasts into bite-sized pieces (about 1-inch cubes). Chop broccoli into small florets and mince garlic cloves. Measure out all remaining ingredients.
  2. 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.
  3. Pat chicken pieces dry with paper towels. In a bowl, toss chicken with olive oil, salt, pepper, and smoked paprika.
  4. Heat a large skillet over medium-high heat. 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). Remove to a plate and cover loosely with foil.
  5. Lower heat to medium. Add butter to the skillet, then add minced garlic. Stir constantly for about 1 minute—do not let the garlic brown.
  6. Pour in heavy cream, scraping up any browned bits from the pan. Stir in Parmesan cheese, Italian herbs, onion powder, and a pinch each of salt and pepper.
  7. Simmer gently, stirring, for 3–4 minutes until sauce thickens slightly. If too thick, add a splash of broth or water. Squeeze in lemon juice and adjust seasoning to taste.
  8. Return cooked chicken to the pan, tossing to coat in sauce. Add blanched broccoli and stir gently to warm through, about 2 minutes.
  9. Turn off heat. Taste and adjust salt, pepper, or lemon as needed. Sauce should be creamy enough to coat chicken and broccoli but not soupy.
  10. Spoon chicken and broccoli into bowls. Garnish with chopped parsley and extra Parmesan if desired. Serve as-is or over cauliflower rice or shirataki noodles for a low-carb meal.

Notes

For dairy-free, use full-fat coconut milk and vegan Parmesan or nutritional yeast. Don’t overcook the broccoli—blanch just until crisp-tender. Taste the sauce before serving and adjust lemon or salt as needed. Leftovers keep well and can be reheated gently with a splash of cream or water. Serve over cauliflower rice or shirataki noodles for extra low-carb goodness.

Nutrition

Keywords: creamy garlic chicken, low carb dinner, chicken and broccoli, keto chicken, gluten-free, easy weeknight meal, skillet chicken, healthy comfort food

Find it online: https://norasfoods.com/creamy-garlic-chicken-and-broccoli-bowls-easy-low-carb-dinner-recipe/