Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce
Grilled chicken bowls that sing with garlic
These Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce pair charred, juicy chicken with crisp-tender broccoli and a silky garlic cream that brightens every bite; the aroma of grilled meat and warm garlic makes this an inviting weeknight centerpiece. A practical tip: reserve some marinade and bring it to a boil before incorporating it into the sauce so the flavors deepen safely. For another garlic-forward chicken idea try this chicken kofta with creamy garlic yogurt sauce for a different spin on garlicky protein.
Why this bowl earns a regular spot in the rotation
This recipe balances speed and comfort — the short marinate and quick grill deliver big flavor without a long commitment, while broccoli provides a bright, nutritious base. It’s adaptable for lunches, meal prep, or a simple family dinner, and it stacks well with rice or quinoa if you want a heartier bowl. If you enjoy the heat-and-garlic dynamic, you might also like the spicy garlic chicken and broccoli noodle bowls for a saucier alternative.
What gives these bowls their charm
Why cooks and eaters approve
- Grill-charred chicken with its smoky notes
- Creamy, garlicky sauce that still feels light
- Bright, slightly crisp broccoli for texture contrast
- Minimal hands-on time with big payoff
Meal-building in one quick sweep
Start by marinating, then grill the chicken while you sauté the broccoli, and finish by warming the cream sauce — assembly takes just minutes. This linear flow lets you work on components in parallel so dinner is ready quickly. If you want similar flavor mechanics applied to seafood, check out this cajun shrimp and salmon with garlic cream sauce for inspiration.
Prep moves that actually save time
Plan two work zones: one for the grill and one for the skillet/saucepan. Trim and mince garlic in advance, measure the soy and lemon into the same bowl for a quick marinade, and preheat the grill while the chicken soaks up flavor. Pat the chicken dry before grilling to encourage a good sear.
Shopping and ingredient list
4 boneless, skinless chicken breasts (about 1.5 lbs), 2 cups fresh broccoli florets, 4 garlic cloves, minced, 1 cup heavy cream, 3 tbsp low-sodium soy sauce, 2 tbsp freshly squeezed lemon juice, Salt and pepper to taste, 2 tbsp olive oil (for sautéing broccoli)
Swap and quality suggestions for ingredients
Choose organic or pasture-raised chicken if available for deeper flavor; for broccoli, pick tight, dark-green florets with firm stalks. Use freshly squeezed lemon juice rather than bottled for the brightest flavor; low-sodium soy keeps the sauce balanced, and full-fat heavy cream gives the velvety texture that defines the dish.
Step-by-step cooking method
Marinate the chicken in soy sauce, minced garlic, and lemon juice for at least 30 minutes.
Preheat the grill to medium-high heat and cook the marinated chicken about 6–7 minutes per side, or until the internal temperature reaches 165°F and juices run clear.
While the chicken is grilling, warm olive oil in a skillet over medium heat and sauté the broccoli for 5–7 minutes until it is tender but still vibrant; season with salt and pepper to taste.
In a small saucepan over low heat, combine heavy cream, the remaining minced garlic, soy sauce, and any leftover marinade that has been brought to a boil (cooked) and simmer gently until the sauce is warmed through and slightly thickened.
After the chicken rests briefly, slice it and assemble bowls by placing the sautéed broccoli in the base, topping with sliced chicken, and drizzling the creamy garlic sauce over everything; serve immediately.
If you like creamy, saucy bowls, this technique translates well to heartier grain bowls like creamy cajun chicken and rice bowls.
Visual cues and timing details to watch for
- Marinate: minimum 30 minutes; up to 4 hours for deeper flavor.
- Grill: chicken should develop grill marks and reach 165°F; typically 6–7 minutes per side on medium-high.
- Broccoli: look for bright green color and a tender-but-slightly-firm bite (5–7 minutes).
- Sauce: warm gently over low heat until slightly thickened; don’t boil cream vigorously.
How to present and pair these bowls
This dish shines solo or as part of a balanced plate — serve with steamed rice, cauliflower rice, or tossed greens. It’s ideal for casual family dinners, easy meal prep portions, or plated for guests with a lemon wedge on the side for brightness.
Serving ideas
- Spoon over a bed of jasmine rice or quinoa
- Nestle into roasted sweet potatoes for a heartier bowl
- Serve alongside a crisp green salad and lemon vinaigrette
Make-ahead, storage, and reheating
Store cooled components separately in airtight containers: chicken and broccoli together up to 3–4 days, sauce in its own jar for up to 3 days. Reheat gently on the stovetop or microwave on medium power to avoid overcooking the chicken or breaking the sauce.
Storage reminders
- Cool ingredients to room temperature before refrigerating
- Reheat sauce slowly over low heat and stir frequently
- Freeze sliced chicken for up to 2 months in a freezer-safe container
Time-saving tools and smart shortcuts
A grill pan works well indoors if you don’t have an outdoor grill; a garlic press speeds prep, and a digital thermometer removes guesswork from the cooking time.
Extra technique tips
- Pound thicker breasts slightly for even cooking
- Use high heat to sear, then move to indirect heat if the grill runs hot
- Toast garlic briefly in the pan before adding cream for nuttier flavor
Flavor and dietary variations to try
Swap proteins, adjust fat levels, or add heat and herbs to change the bowl’s profile quickly.
Simple substitution suggestions
- Replace chicken with grilled tofu or tempeh for a vegetarian option
- Use half-and-half in place of heavy cream for a lighter sauce
- Add red pepper flakes or a drizzle of chili oil for spice
- Roast extra vegetables and toss them in for more texture — for a tangy creamy twist try this roasted vegetables with creamy garlic feta sauce
Estimated nutrition per serving
Approximate per bowl (serves 4): Calories ~520, Protein ~42g, Fat ~30g, Carbohydrates ~8g. Serving size: one bowl with 1 chicken breast portion and roughly 1/2 cup broccoli.
Nutrition adjustment notes
- To reduce calories and fat, swap heavy cream for light cream or a blend of milk and cornstarch (thicken slightly).
- Increase carbs by adding 1 cup cooked rice per serving (+~200 kcal).
- Boost vegetables without many calories by doubling the broccoli and adding spinach.
Common reader questions answered
Q: Can I use skin-on chicken or thighs instead of breasts?
A: Yes — skin-on breasts or boneless thighs will work; adjust grill time until internal temp hits 165°F (thighs may need a bit longer).
Q: What if I don’t have a grill?
A: Use a hot grill pan, broiler, or sear in a cast-iron skillet, finishing in a 400°F oven until cooked through.
Q: Is it safe to use the leftover marinade in the sauce?
A: Only if you bring the leftover marinade to a rolling boil for at least a minute to kill any bacteria before adding it to the cream.
Q: Can I make the sauce ahead?
A: Yes — make the sauce up to 3 days ahead and reheat gently; whisk if it separates slightly.
Q: How do I keep broccoli from getting mushy?
A: Sauté over medium heat and stop cooking when it’s bright green and slightly crisp, about 5–7 minutes.
Give it a try tonight
You’ve got a straightforward recipe that delivers smoky grilled chicken, vibrant broccoli, and a rich garlic cream — perfect for busy evenings and flexible enough to adapt. Happy grilling and enjoy the bowls!
Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce
Ingredients
Method
- Marinate the chicken in soy sauce, minced garlic, and lemon juice for at least 30 minutes.
- Preheat the grill to medium-high heat.
- Cook the marinated chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F.
- While the chicken is grilling, warm olive oil in a skillet over medium heat and sauté the broccoli for 5–7 minutes until tender but still vibrant; season with salt and pepper.
- In a small saucepan over low heat, combine heavy cream, the remaining minced garlic, soy sauce, and any leftover marinade that has been brought to a boil and simmer gently until warmed through and slightly thickened.
- After the chicken rests briefly, slice it and assemble bowls by layering sautéed broccoli at the base, topping with sliced chicken, and drizzling the creamy garlic sauce over everything; serve immediately.
