There’s something incredibly comforting about a bowl meal, especially one that’s hearty, balanced, and packed with flavor. These Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce have quickly become one of my favorite go-to dinners for busy weeknights. It’s everything I want in a meal: lean protein, vibrant veggies, a cozy grain base, and a rich, garlicky sauce that ties it all together.
Whether you’re trying to eat cleaner, meal prep for the week, or just want something super satisfying that doesn’t require a ton of dishes, this recipe hits all the right notes.
I first started making this recipe when I had some leftover grilled chicken and a head of broccoli that was on its last good day. I threw everything in a bowl, whipped up a quick garlic cream sauce, and the result? Total dinner magic. Since then, it’s earned a permanent spot in our dinner rotation—and I think it’ll do the same for you.
Let’s dive into the recipe and walk through how to make this simple yet flavor-packed dish.
Why You’ll Love These Grilled Chicken & Broccoli Bowls
These bowls have that perfect balance of healthy and indulgent. The grilled chicken brings a smoky, savory base, while the broccoli adds freshness and crunch. And let’s not forget the star of the show: that creamy garlic Parmesan sauce. It’s velvety, cheesy, and full of roasted garlic flavor that’s just the right amount of decadent without being too heavy.
Plus, you can totally customize it—swap the rice for quinoa, go low-carb with cauliflower rice, or even change up the protein if you’re in the mood for shrimp or tofu. It’s flexible, forgiving, and guaranteed to be delicious no matter how you build your bowl.
Ingredients You’ll Need
Before we get cooking, here’s what you’ll need to gather from your fridge and pantry:
For the Chicken:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon paprika
1 teaspoon garlic powder
For the Broccoli:
2 cups fresh broccoli florets
1 teaspoon olive oil
Salt to taste
For the Creamy Garlic Sauce:
2 tablespoons butter
4 garlic cloves, minced
1 cup heavy cream
1 cup grated Parmesan cheese
½ teaspoon black pepper
Salt to taste
To Serve:
2 cups cooked rice or quinoa
Optional chopped parsley for garnish
STEP 1: Prepare and Season the Chicken
Start by preheating your grill or a grill pan over medium heat. While it’s heating up, pat the chicken breasts dry with a paper towel. This helps them get a better sear and keeps them from steaming on the grill.
Next, drizzle the chicken with olive oil and season both sides generously with salt, pepper, paprika, and garlic powder. Don’t be shy with the seasoning—this is what’s going to give your chicken that bold, smoky flavor once it hits the grill.
STEP 2: Grill the Chicken
Once your grill is ready, place the chicken breasts on the hot surface. Grill them for about 6 to 7 minutes per side. You’ll know they’re ready to flip when they release easily from the grill without sticking. You’re looking for nice golden grill marks and fully cooked meat—an internal temperature of 165°F is ideal.
After they’re done, set the chicken aside to rest for a few minutes. This resting time allows the juices to redistribute, so you don’t lose all that flavor when you slice them.
STEP 3: Cook the Broccoli
While the chicken is resting, it’s time to get your broccoli ready. Toss the florets in a bit of olive oil and sprinkle them with a pinch of salt. You can throw them right on the grill for about 4 to 5 minutes until they’re slightly charred and still have a bit of crunch.
If grilling isn’t your thing, feel free to steam or sauté the broccoli instead. I love the charred flavor grilling brings, but any method works just fine.
Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
Now that your chicken is grilled and resting, and the broccoli has a little char going on (or is perfectly steamed or sautéed if that’s more your style), it’s time to move on to the part that brings this whole dish together—the creamy garlic Parmesan sauce. If you’ve ever wanted a sauce that makes everything taste better, this is the one.
It’s rich, garlicky, and just cheesy enough to feel a little indulgent, but not so heavy that it overwhelms the fresh ingredients. Let’s jump into the next steps and bring this dish across the finish line.
STEP 4: Make the Creamy Garlic Sauce
Grab a medium skillet and set it over medium heat. Add the butter and let it melt completely. As soon as it starts to bubble, toss in your minced garlic. Sauté the garlic for about a minute, just until it’s fragrant. You don’t want it to brown—it can turn bitter if it cooks too long.
Now, slowly pour in the heavy cream while stirring gently. Bring it to a soft simmer (not a rolling boil). Once it starts to bubble slightly, begin whisking in the grated Parmesan cheese, a little at a time. Stir constantly to make sure the cheese melts evenly and doesn’t clump.
After all the cheese is added, let the sauce simmer for another 2–3 minutes to thicken up a bit. Season with black pepper and a touch of salt to taste. The Parmesan already adds a salty kick, so start small—you can always add more.
Pro Tip: If you want a lighter version of this sauce, feel free to swap the heavy cream for half-and-half. You’ll still get a creamy texture, just a bit lighter.
STEP 5: Slice the Chicken
Now that the chicken has rested, go ahead and slice it into strips. You should see juicy, perfectly cooked meat with a nice grilled crust on the outside. This makes it super easy to layer into the bowls and ensures every bite is flavorful.
STEP 6: Assemble Your Bowls
Time to build your bowls! Start by spooning a generous serving of rice or quinoa into each bowl. I personally love using brown rice for extra fiber, but white rice or quinoa works just as well—use whatever you have on hand.
Next, add a handful of the grilled (or sautéed/steamed) broccoli florets, and then lay the sliced grilled chicken right on top.
Now for the best part—spoon the creamy garlic Parmesan sauce all over the top. Be generous! It brings everything together and adds that cozy, comforting finish that really makes this feel like a full meal.
Garnish with freshly chopped parsley if you have it on hand. It adds a nice pop of color and freshness that balances the richness of the sauce.
Tips for the Best Grilled Chicken & Broccoli Bowls
Marinate the chicken ahead of time if you want even more flavor. A simple mix of olive oil, lemon juice, and your spices can do wonders.
Use freshly grated Parmesan instead of the pre-shredded stuff. It melts more smoothly and gives your sauce a better texture.
Batch cook for meal prep by doubling the recipe. The bowls reheat beautifully and make a satisfying lunch or quick dinner for the next few days.
Don’t skip the resting time for the chicken. This step really locks in the juices and keeps the meat tender.
Try different grains like farro, couscous, or even cauliflower rice for a low-carb twist.
Optional Variations to Try
What I love most about this recipe is how flexible it is. You can make it your own with just a few easy swaps:
Swap the protein: Grilled shrimp or tofu work beautifully here. Just season and cook them the same way.
Add more veggies: Toss in some grilled zucchini, bell peppers, or roasted sweet potatoes for more variety and color.
Make it spicy: Add a pinch of red pepper flakes to the sauce or season your chicken with a little cayenne for extra heat.
Go low-carb: Use cauliflower rice instead of traditional grains, and you’ve got yourself a keto-friendly bowl.
Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
We’ve seasoned, grilled, stirred, and sauced—and now we’re wrapping things up with everything you need to know to make these Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce a true weeknight winner. Whether you’re making this for your family, meal prepping for the week, or just treating yourself to a cozy homemade dinner, these bowls are as reliable as they are delicious.
Before we close things out, let’s go over a few of the most common questions people have about this recipe so you can get the most out of every bowl.
FAQ: Your Questions Answered
1. Can I make this recipe ahead of time for meal prep?
Absolutely! This recipe is meal-prep friendly and holds up well for a few days in the fridge. Store the components separately if you can—the chicken, broccoli, rice or quinoa, and sauce. When you’re ready to eat, just reheat and assemble. The sauce may thicken slightly in the fridge, but a splash of milk or cream while reheating can bring it back to life.
2. How can I make this dairy-free?
You can make a dairy-free version by using a plant-based butter and replacing the heavy cream with unsweetened coconut milk or almond cooking milk. For the Parmesan, use a dairy-free cheese or nutritional yeast. Keep in mind, the texture and flavor will be slightly different, but still delicious.
3. What’s the best way to grill the broccoli?
If you’re using an outdoor grill, you can use a grill basket to keep the florets from falling through the grates. Toss them in a little oil and salt, and grill for 4–5 minutes until they’re slightly charred but still have a bit of crunch. No grill? You can sauté or steam the broccoli instead—it all works.
4. Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs are a great substitute. They’re a bit more forgiving and often turn out juicier. Just adjust the cooking time—thighs usually need a little longer on the grill (about 7–8 minutes per side depending on thickness).
5. How do I keep the sauce from curdling or getting grainy?
The key is to avoid high heat. After adding the cream and cheese, keep the heat on low to medium and stir continuously. Using freshly grated Parmesan helps too—it melts more smoothly than pre-shredded cheese, which often contains anti-caking agents that can affect texture.
6. Can I freeze the leftovers?
While you can freeze the cooked chicken, broccoli, and rice, the cream sauce doesn’t freeze well—it can separate and become grainy when reheated. If you plan to freeze leftovers, store the sauce separately and make a fresh batch when you’re ready to serve.
7. What other vegetables can I add to the bowl?
This dish is super versatile. Try adding grilled zucchini, bell peppers, roasted sweet potatoes, spinach, or even some shredded carrots for crunch and color. It’s a great way to use up what’s in your fridge.
Final Thoughts: A Bowl That Does It All
If you’re anything like me, you’re always on the hunt for that magical recipe that’s both wholesome and comforting, simple but satisfying. These Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce check all those boxes and then some.
They’re easy to make, packed with flavor, and totally customizable depending on your mood or what’s in your pantry. Whether you’re feeding a family or just yourself, this recipe fits the bill for a cozy dinner at home or a make-ahead lunch that doesn’t feel like a compromise.
I’d love to hear how your version turns out! Did you switch up the veggies? Try it with shrimp? Add a spicy twist? Drop a comment below and let me know how you made it your own. And if you’re into recipes like this—ones that are hearty, simple, and just a little bit special—stick around. I’ve got plenty more coming your way.
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Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
Description
A hearty and wholesome meal that combines smoky grilled chicken, tender-crisp broccoli, and a rich creamy garlic sauce over a bed of rice or quinoa. This recipe is perfect for a balanced weeknight dinner that delivers on flavor and comfort. The creamy garlic sauce brings everything together, making each bite indulgent yet nutritious.
Ingredients
For the chicken:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon paprika
1 teaspoon garlic powder
For the broccoli:
2 cups fresh broccoli florets
1 teaspoon olive oil
Salt to taste
For the creamy garlic sauce:
2 tablespoons butter
4 garlic cloves, minced
1 cup heavy cream
1 cup grated Parmesan cheese
½ teaspoon black pepper
Salt to taste
To serve:
2 cups cooked rice or quinoa
Optional chopped parsley for garnish
Instructions
1 Preheat your grill or grill pan over medium heat. While it heats, season the chicken breasts with olive oil, salt, pepper, paprika, and garlic powder.
2 Grill the chicken for 6 to 7 minutes on each side or until fully cooked through and grill marks form. Remove from the heat and let rest for a few minutes before slicing into strips.
3 Toss the broccoli florets with olive oil and a pinch of salt. Grill them for about 4 to 5 minutes until slightly charred and tender-crisp, or alternatively steam or sauté them if you prefer.
4 In a skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
5 Pour in the heavy cream and stir well. Bring to a gentle simmer and slowly add in the grated Parmesan, whisking until smooth and creamy. Season with black pepper and salt to taste. Let the sauce simmer for another 2 to 3 minutes to thicken slightly.
6 Assemble your bowls by placing a layer of rice or quinoa at the bottom. Top with sliced grilled chicken and broccoli. Spoon over the creamy garlic sauce generously.
7 Garnish with fresh parsley if desired and serve immediately while warm.
Notes
You can substitute the rice or quinoa with cauliflower rice for a low-carb version. If you prefer a lighter sauce, use half-and-half instead of heavy cream. This recipe also works well with grilled tofu or shrimp for variety. Store leftovers in an airtight container for up to 3 days.
