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Creamy grilled chicken and broccoli bowls with garlic sauce are pictured, showcasing a delicious and healthy meal option.
Lady Maria

Creamy Garlic Chicken and Broccoli Bowls

These Creamy Garlic Chicken and Broccoli Bowls are a quick and easy weeknight meal packed with flavor. Grilled chicken and tender-crisp broccoli are tossed in a dreamy, garlicky cream sauce and served over your choice of grain for a satisfying and customizable dish.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 large head of broccoli, cut into small florets
  • 2 tablespoons olive oil, divided
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 4 ounces cream cheese, softened
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes optional
  • 1/4 cup grated Parmesan cheese optional
  • Cooked rice, quinoa, or other grain
  • Chopped fresh parsley, for garnish
  • Red pepper flakes, for garnish optional
  • Lemon wedges, for serving optional

Equipment

  • Grill
  • Grill skewers
  • medium bowl
  • whisk
  • Cutting board
  • knife
  • medium saucepan
  • Spatula
  • measuring cups and spoons
  • Ice bath (optional)
  • Grill basket (optional)
  • meat thermometer

Method
 

  1. Prepare the Chicken: In a bowl, whisk together 2 tablespoons of olive oil, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken cubes to the marinade and toss to coat evenly. Let it marinate for at least 15 minutes.
  2. Prepare the Broccoli: Cut the broccoli into small florets. Blanch in boiling water for 2 minutes, then transfer to an ice bath (optional).
  3. Preheat the Grill: Preheat your grill to medium-high heat (about 375-400°F).
  4. Grill the Chicken: Thread the marinated chicken cubes onto skewers. Place the skewers on the preheated grill and cook for 6-8 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F.
  5. Grill the Broccoli: Toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Place the broccoli directly on the grill grates (or in a grill basket) and grill for 5-7 minutes, turning occasionally, until tender-crisp.
  6. Make the Sauce: In a medium saucepan, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Stir in the cream cheese until melted and smooth. Season with salt, pepper, and red pepper flakes (if using). Simmer for 3-5 minutes, or until thickened. Stir in the Parmesan cheese (if using).
  7. Assemble the Bowls: Divide the cooked grain among bowls. Top with the grilled chicken and broccoli. Drizzle with the creamy garlic sauce.
  8. Garnish (Optional): Garnish with chopped fresh parsley and red pepper flakes (if using). Serve with lemon wedges, if desired.
  9. Serve & Enjoy: Serve immediately and enjoy!

Notes

For a dairy-free version, use plant-based butter, milk, and cream cheese. You can also add other vegetables like bell peppers, zucchini, or mushrooms. The chicken can be marinated for up to 24 hours in the refrigerator, and the sauce can be made ahead of time and stored for up to 3 days. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F to avoid overcooking.