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Creamy Garlic Chicken & Broccoli Bowls - Cozy, Satisfying, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 1 large head broccoli, cut into small florets (about 4 cups)
  • 1 small yellow onion, finely chopped
  • 5–6 cloves garlic, minced
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon dried Italian seasoning or dried thyme
  • 1 tablespoon all-purpose flour (or cornstarch for gluten-free)
  • 1 cup low-sodium chicken broth
  • 3/4 cup heavy cream (or half-and-half for lighter)
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon lemon zest and 1–2 teaspoons lemon juice
  • Cooked rice, quinoa, or egg noodles, for serving
  • Fresh parsley or chives, chopped (optional garnish)
  • Red pepper flakes (optional, for a little heat)

Method
 

  1. Prep your base: Cook your rice, quinoa, or noodles according to package directions. Keep warm.
  2. Season the chicken: Pat chicken dry. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, smoked paprika, and Italian seasoning.
  3. Sear the chicken: Heat a large skillet over medium-high. Add remaining olive oil. Spread chicken in a single layer and cook 5–7 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate and tent with foil.
  4. Sauté the aromatics: Lower heat to medium. Add butter to the same skillet. Stir in onion with a pinch of salt. Cook 2–3 minutes until softened. Add garlic and cook 30–45 seconds until fragrant.
  5. Build the sauce base: Sprinkle in flour and stir for 30 seconds to form a paste. Slowly whisk in chicken broth, scraping up browned bits. Simmer 2 minutes until slightly thickened.
  6. Add the cream: Pour in heavy cream. Stir and bring to a gentle simmer. Cook 2–3 minutes until velvety. Stir in Parmesan until melted.
  7. Steam the broccoli: Add broccoli florets directly to the sauce. Cover the skillet and cook 3–4 minutes until bright green and crisp-tender. If sauce gets too thick, add a splash of broth or water.
  8. Finish the dish: Return chicken and any juices to the pan. Add lemon zest and juice. Taste and adjust with more salt, pepper, or lemon as needed. Add red pepper flakes if you like heat.
  9. Assemble the bowls: Spoon rice or noodles into bowls. Top with creamy garlic chicken and broccoli. Garnish with extra Parmesan and herbs.