Chicken and Broccoli Bowls with Creamy Garlic Sauce
These Chicken and Broccoli Bowls with Creamy Garlic Sauce are a comforting, balanced meal that’s easy enough for weeknights. It’s an ideal family dinner—you can layer it over rice, quinoa, or skip the carbs and enjoy it as-is. Even the kids will love it!
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If you’re looking to turn these Chicken and Broccoli Bowls into a full dinner, try serving them with my Luxurious Caprese Skewers and Loaded Mini Baked Potato Bites on the side!
How to Make Chicken and Broccoli Bowls with Creamy Garlic Sauce
Ingredients you’ll need for the chicken
Ingredients you’ll need for the broccoli
Ingredients you’ll need for the garlic sauce
Step by Step Guide
1. Mix up olive oil, lemon juice, and all the spices in a bowl or zip-top bag. Add the chicken, coat it well, and let it marinate for at least 30 minutes.
2. Toss those brocolli with olive oil, salt, and pepper, then roast at 425°F for 15–20 minutes. If you’re in a hurry, steam them instead for 5–6 minutes.
3. Heat a skillet over medium-high heat and sear the chicken for about 4–5 minutes on each side until golden and cooked through. Let it rest for a few before slicing or serving whole.
4. Make the Creamy Garlic Sauce – Melt butter in a saucepan, toss in the garlic and let it get fragrant.
5. Whisk in the flour, then slowly add milk and simmer until thick.
6. Stir in Greek yogurt (or sour cream) and Parmesan if you’re using it.
7. Season it to taste.
8. Build the bowls – Start with your base (rice or quinoa), add the broccoli and chicken, then drizzle (or drench) with that dreamy sauce.
Serve and Enjoy!
Finish with a sprinkle of parsley or lemon zest.
Important Recipe Notes
- Slice your chicken breasts in half to make them cook quicker and more evenly—also, they soak up all that delicious marinade!
- You can marinate the chicken the night before to save time during busy weeknights. It gets even more flavorful!
- Roasted broccoli adds extra flavor and texture, but steaming is a great quick option.
- If you don’t have greek yogurt, sour cream works just as well in the sauce. No Parmesan? Skip it or sub with cheddar for a different twist.
- Make the creamy garlic sauce ahead of time and gently reheat it on the stove or microwave before serving.
- You can skip the rice or use cauliflower rice to keep it low carb and keto-friendly.
Chicken and Broccoli Bowls with Creamy Garlic Sauce
Ingredients
For the Chicken
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- pinch of chili flakes
- 2 large boneless, skinless chicken breasts
For the Broccoli
- 4 cups broccoli florets
- 1 tbsp olive oil
- Salt and pepper to taste
For the Garlic Sauce
- 3 tbsp butter
- 4 garlic cloves , minced
- 2 tbsp all-purpose flour
- 1 cup milk
- ⅓ cup plain Greek yogurt or sour cream
- 2 tbsp grated Parmesan
- Salt and pepper , to taste
Instructions
- Mix up olive oil, lemon juice, and all the spices in a bowl or zip-top bag. Add the chicken, coat it well, and let it marinate for at least 30 minutes.
- Toss those brocolli with olive oil, salt, and pepper, then roast at 425°F for 15–20 minutes. If you’re in a hurry, steam them instead for 5–6 minutes.
- Heat a skillet over medium-high heat and sear the chicken for about 4–5 minutes on each side until golden and cooked through. Let it rest for a few before slicing or serving whole.
- Make the Creamy Garlic Sauce – Melt butter in a saucepan, toss in the garlic and let it get fragrant.
- Whisk in the flour, then slowly add milk and simmer until thick.
- Stir in Greek yogurt (or sour cream) and Parmesan if you’re using it.
- Season it to taste.
- Build the bowls – Start with your base (rice or quinoa), add the broccoli and chicken, then drizzle (or drench) with that dreamy sauce.
- Finish with a sprinkle of parsley or lemon zest.
