Description
A delicious and healthy meal featuring juicy grilled chicken breasts and tender steamed broccoli, all topped with a rich and creamy garlic Parmesan sauce. Perfect for a quick weeknight dinner that combines protein and vegetables with a flavorful, comforting touch.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Broccoli
- 4 cups broccoli florets
- 1 tablespoon olive oil
Creamy Garlic Sauce
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat to prepare for cooking the chicken evenly and achieving a nice exterior sear.
- Prepare the Chicken: Rub the chicken breasts evenly with 2 tablespoons of olive oil to help the seasonings stick and keep the meat moist during grilling.
- Season the Chicken: Sprinkle 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the chicken breasts for a balanced and flavorful seasoning.
- Grill the Chicken: Place the seasoned chicken breasts on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C), ensuring they are fully cooked and juicy.
- Rest and Slice: Remove the chicken from the grill and let it rest for a few minutes to retain juices, then slice into thin strips for serving.
- Cook the Broccoli: While the chicken rests, steam or blanch the broccoli florets in boiling water for 4-5 minutes until tender but still bright green, then drain and set aside.
- Prepare the Sauce Base: Heat 1 tablespoon olive oil in a medium saucepan over medium heat, then add minced garlic and sauté for about 1 minute until fragrant to build a flavorful base for the sauce.
- Add Cream and Broth: Pour in 1/2 cup heavy cream and 1/4 cup chicken broth, stirring to combine the ingredients smoothly.
- Season the Sauce: Add 1/4 teaspoon salt and 1/4 teaspoon black pepper, stir constantly, and let the sauce simmer for 3-4 minutes to thicken slightly.
- Add Cheese: Stir in 1/4 cup grated Parmesan cheese, stirring continuously until the cheese melts and the sauce achieves a smooth, creamy consistency.
- Finish the Sauce: Remove the saucepan from heat and set aside to prevent further thickening while keeping it warm.
- Assemble the Bowls: Divide the steamed broccoli evenly between serving bowls as the base layer.
- Add Chicken: Top each bowl of broccoli with the sliced grilled chicken strips.
- Drizzle Sauce: Pour the creamy garlic Parmesan sauce generously over the chicken and broccoli to add richness and flavor.
- Garnish and Serve: Sprinkle with 1 tablespoon of freshly chopped parsley for color and freshness, then serve immediately to enjoy the dish at its best.
Notes
- Make sure the chicken is cooked to an internal temperature of 165°F (75°C) to ensure it is safe to eat.
- Steaming the broccoli preserves its bright color and nutrients better than boiling for a long time.
- You can use low-fat heavy cream for a lighter version, but the sauce may be less rich.
- Grated Parmesan cheese adds umami flavor; freshly grated is preferable to pre-grated for best taste and melting quality.
- Leftover sauce can be refrigerated and gently reheated, but may thicken and need thinning with a little milk or broth.
