Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

Posted on January 29, 2026

Grilled chicken and broccoli bowls topped with creamy garlic sauce

introduction

Warm, cozy, and perfect for busy weeknights—this Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce is a simple, flavor-packed dinner that feels a little special but comes together fast. The juicy grilled chicken, tender bright-green broccoli, and silky garlic-parmesan sauce are a total crowd-pleaser. For another smoky, creamy chicken idea, try our tender grilled chicken bites recipe for inspiration.

Why You’ll Love This Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce:

Fast weeknight dinner: ready in about 30 minutes.
Protein + veg in one bowl for easy meal prep.
Family-friendly flavors—garlic and Parmesan are widely loved.
Versatile: serve over rice, quinoa, or salad greens.
Great for leftovers—sauce keeps everything moist and tasty.

Ingredients Needed :

Protein

2 boneless, skinless chicken breasts
2 tablespoons olive oil (for chicken)

Seasonings

1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Vegetables

4 cups broccoli florets
1 tablespoon olive oil (for sauce/optional roasting)

Creamy Garlic Sauce

1/2 cup heavy cream
1/4 cup chicken broth
3 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese

Finishing

1 tablespoon fresh parsley, chopped

Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

Step-by-Step Instructions :

Preheat your grill to medium-high heat. Rub the chicken breasts with 2 tablespoons of olive oil, coating them evenly, then sprinkle 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the chicken. Place the chicken on the grill and cook for about 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove and let rest a few minutes before slicing into thin strips.
While the chicken rests, steam or blanch 4 cups broccoli florets in a pot of boiling water about 4–5 minutes, until tender yet bright green. Drain and set aside.
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté about 1 minute, until fragrant.
Pour in 1/2 cup heavy cream and 1/4 cup chicken broth, stirring to combine. Add 1/4 teaspoon salt and 1/4 teaspoon black pepper and allow the sauce to simmer 3–4 minutes until it thickens slightly.
Stir in 1/4 cup grated Parmesan cheese and continue stirring until the cheese melts and the sauce is smooth. Remove from heat.
To assemble bowls, divide steamed broccoli evenly between serving bowls and top with sliced grilled chicken.
Drizzle creamy garlic sauce over the chicken and broccoli, sprinkle with 1 tablespoon freshly chopped parsley, and serve immediately. Enjoy your Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce.

Serving Suggestions Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

Serve over cooked rice, quinoa, or cauliflower rice to stretch into more servings.
Add a lemon wedge on the side for bright acidity.
Toss in roasted cherry tomatoes or sliced avocado for color and texture.
Pair with a crisp green salad or warm crusty bread to soak up extra sauce.

Tips for Success Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

Pound chicken to even thickness so it cooks evenly and stays juicy.
Use an instant-read thermometer to hit 165°F exactly—no guesswork.
Don’t overcook broccoli—stop steaming when it’s fork-tender and still bright.
Heat the sauce gently; too-high heat can separate cream. Simmer low and stir.
Make extra sauce: it keeps well in the fridge and reheats over low heat.
For grill marks and flavor, oil the grates and brush chicken lightly with oil before grilling.

variation (if any)

Lighter: swap heavy cream for half-and-half (sauce will be slightly thinner).
Vegetarian: replace chicken with grilled marinated tofu or seared tempeh.
Add heat: stir in a pinch of red pepper flakes or a dash of hot sauce to the sauce.
Make it richer: fold in a tablespoon of butter at the end for a silkier finish.

FAQs

Q: Can I bake the chicken instead of grilling?
A: Yes — bake at 425°F for 18–22 minutes, or until the internal temperature reaches 165°F. Finish resting and slice as directed.

Q: How long will leftovers keep?
A: Store in an airtight container in the fridge for 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if sauce thickens.

Q: Can I freeze the bowls?
A: Freeze components separately (chicken and sauce in airtight containers) for up to 2 months. Thaw overnight in the fridge and reheat slowly to preserve texture.

Q: Can I use frozen broccoli?
A: Yes—thaw and steam or sauté briefly. Frozen broccoli may be softer than fresh, so adjust cooking time to avoid mushiness.

Conclusion

If you want the original posted version of this recipe for reference and extra tips, check the full listing for Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce at Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce.