Chicken and Broccoli Bowls with Creamy Garlic Sauce

Chicken and broccoli bowls with creamy garlic sauce are my go-to recipe when I need a healthy dinner that actually tastes indulgent. The rich, garlicky sauce transforms simple ingredients into something special. I love how this dish comes together in one skillet, making cleanup a breeze on busy weeknights.

I still remember making these bowls on a Tuesday evening when I was craving takeout but trying to stick to my meal prep goals. The moment I drizzled that warm, creamy garlic sauce over the tender chicken and bright green broccoli, I knew I’d found a keeper. This healthy chicken bowl recipe delivers over 35 grams of protein per serving while tasting like restaurant-quality comfort food. The beauty of these chicken and broccoli bowls is their versatility. You can swap the rice for quinoa, add extra veggies, or dial up the garlic to your liking. It’s become a weekly staple because it satisfies cravings while keeping things nutritious.

What You’ll Need to Make These Protein-Packed Bowls

I always use fresh broccoli florets for the best texture and color in this recipe. My trick is to cut your chicken into evenly sized pieces so everything cooks at the same rate.

For the Chicken and Broccoli:

• 2 boneless, skinless chicken breasts (about 1 lb total), cut into bite-sized pieces
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Creamy Garlic Sauce:

• 2 tablespoons butter (I prefer unsalted so I can control the salt level)
• 3 cloves garlic, minced (about 1 tablespoon)
• 2 tablespoons all-purpose flour
• 1 cup chicken broth (low-sodium works best)
• 1/2 cup milk (any kind works – I often use 2% or whole milk)
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

For the Bowls:

• 2 cups cooked rice or quinoa
• Optional toppings: sesame seeds, sliced green onions, red pepper flakes

My ingredient tip: For the creamiest sauce, I recommend using freshly grated Parmesan instead of pre-shredded. It melts better and creates a silkier texture in your chicken and broccoli bowls.

How to Build Your Chicken and Broccoli Bowls Step by Step

I recommend using a large skillet with high sides for this recipe. It gives you enough room to cook everything without crowding, which helps achieve that golden-brown sear on the chicken.

Step 1: Heat 1 tablespoon of olive oil in your large skillet over medium-high heat. Once the oil shimmers and you see slight ripples (about 2 minutes), add the bite-sized chicken pieces in a single layer. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook without moving them for 3-4 minutes to get a nice golden crust, then flip and cook another 3-4 minutes until the chicken reaches 165°F internally and the juices run clear. If the chicken sticks to the pan when you try to flip it, give it another minute. The pieces should look golden brown and feel firm when pressed. Transfer to a clean plate and set aside.

Step 2: In the same skillet, add your broccoli florets along with 3 tablespoons of water. Cover with a lid and let the broccoli steam for 3-4 minutes. You want it tender-crisp with bright green color – it should still have a slight snap when you bite it, not mushy or olive-toned. Remove the lid and transfer broccoli to the plate with your chicken.

Step 3: Reduce heat to medium and melt 2 tablespoons of butter in the skillet. Add your minced garlic and cook for about 1 minute, stirring constantly. You’ll smell that amazing garlic aroma, but don’t let it brown or it will taste bitter.

Step 4: Sprinkle 2 tablespoons of flour over the melted butter and garlic. Whisk continuously for 1 minute. This creates a roux that will thicken your creamy garlic sauce. The mixture should look like wet sand.

Step 5: Slowly pour in 1 cup of chicken broth while whisking constantly to avoid lumps. Keep whisking until the mixture is completely smooth. Bring it to a gentle simmer and cook for 2-3 minutes. The sauce will start to thicken and look like a thin gravy.

Step 6: Stir in 1/2 cup milk and 1/4 cup grated Parmesan cheese. Continue simmering for another 2-3 minutes, stirring occasionally. The sauce should look like heavy cream consistency – thick enough to slowly drip off a spoon. If it gets too thick, add a splash more milk. If it’s too thin, simmer another minute.

Step 7: Remove the skillet from heat and stir in 1 tablespoon of fresh chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Remember, the Parmesan adds saltiness, so taste before adding more salt.

Step 8: To assemble your chicken and broccoli bowls, divide 2 cups of cooked rice or quinoa among four serving bowls. Top each bowl with the cooked chicken pieces and broccoli florets.

Step 9: Drizzle the warm creamy garlic sauce generously over each bowl. Garnish with optional toppings like sesame seeds for crunch, sliced green onions for freshness, or red pepper flakes if you like a little heat.

Perfect Pairings for Your Healthy Chicken Bowls

These chicken and broccoli bowls pair beautifully with lighter sides that complement the rich, creamy sauce.

Steamed Edamame: The mild, nutty flavor and extra protein boost make edamame an ideal side. Plus, the pop of bright green adds visual appeal to your meal.

Cucumber Salad: A simple cucumber salad with rice vinegar and sesame oil cuts through the richness of the creamy garlic sauce. The cool, crisp texture provides a refreshing contrast.

Roasted Brussels Sprouts: If you want to add more vegetables, roasted Brussels sprouts bring a slightly caramelized, nutty flavor that pairs well with the garlic notes in the sauce.

Asian Slaw: A crunchy cabbage slaw with a light ginger dressing adds texture and tang. It’s one of the best sides for chicken and broccoli bowls when you want something refreshing.

Miso Soup: A warm bowl of miso soup on the side makes this feel like a complete restaurant-style meal. The umami flavors complement the Parmesan in the sauce beautifully.

More Satisfying Bowl Recipes to Try

If these chicken and broccoli bowls have become a new favorite, you’ll love exploring other protein-packed bowl recipes perfect for weeknight dinners. The Loaded Potato Taco Bowl offers a similar one-bowl convenience with bold southwestern flavors and satisfying textures that pair beautifully with the Asian-inspired elements in this recipe.

For creamy comfort food that matches the indulgent sauce in these bowls, try the Best Rotisserie Chicken Broccoli Pasta or the rich Loaded Beef Bacon Cheeseburger Pasta. Both recipes feature that same creamy, satisfying quality while offering different flavor profiles. The Best Sticky Garlic Chicken Noodles is another garlic-forward dish that delivers on both flavor and protein content, making it an excellent addition to your weekly dinner rotation.

Keeping Your Chicken and Broccoli Bowls Fresh

Store the components of your chicken and broccoli bowls separately in airtight containers. This prevents the rice from getting soggy and keeps everything tasting fresh. The chicken, broccoli, and sauce will stay good in the refrigerator for up to 3 days.

When ready to enjoy leftovers, reheat the chicken and broccoli together in the microwave for 1-2 minutes or on the stovetop over medium heat. I recommend reheating the creamy garlic sauce separately on the stovetop over low heat. If the sauce has thickened too much in the fridge, just whisk in a splash of milk until it reaches the right consistency.

Here’s a meal prep trick I use: Make a double batch of the sauce and freeze half in a freezer-safe container for up to 2 months. When short on time, thaw it overnight in the fridge and have these bowls ready faster. The rice or quinoa also freezes well separately. For best results when freezing the complete bowls, pack components separately and assemble after reheating.

Your Chicken and Broccoli Bowl Questions Answered

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