Creamy Garlic Butter Chicken with Broccoli Bowl

Description

This comforting and wholesome bowl features tender, pan-seared chicken thighs with a perfectly seasoned, golden-brown crust, served alongside vibrant, tender-crisp broccoli florets. Everything is tied together with a rich, velvety garlic parmesan cream sauce that coats every bite, making it an ideal choice for a satisfying, low-carb or keto-friendly meal.

Ingredients

• For the Chicken:

  • 1.5 lbs boneless, skinless chicken thighs (or chicken breasts)

  • 1 tbsp olive oil or avocado oil

  • 1 tsp garlic powder

  • 1 tsp paprika

  • Salt and freshly ground black pepper, to taste

  • 1 tbsp butter (for searing)

• For the Broccoli:

  • 1 large head of broccoli, cut into florets

  • 1 tbsp olive oil

  • Salt and pepper, to taste

• For the Garlic Cream Sauce:

  • 2 tbsp butter

  • 3 cloves garlic, minced

  • 1 cup heavy cream (or whipping cream)

  • 1/2 cup freshly grated Parmesan cheese

  • A pinch of Italian seasoning

  • Freshly cracked black pepper, to taste

Instructions

1. Season and Sear the Chicken:

   • Pat the chicken dry with paper towels. Season both sides generously with garlic powder, paprika, salt, and black pepper.

   • Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

   • Add the chicken and sear for about 5–7 minutes per side, or until golden-brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the chicken from the pan and let it rest before slicing.

2. Prepare the Broccoli:

   • While the chicken cooks, steam or lightly roast the broccoli florets until they are tender-crisp and bright green. Set aside.

3. Make the Garlic Cream Sauce:

   • In the same skillet used for the chicken, melt 2 tablespoons of butter over medium heat.

   • Add the minced garlic and sauté for about 30–60 seconds until fragrant (be careful not to burn it).

   • Pour in the heavy cream and let it gently simmer for 2–3 minutes to thicken slightly.

   • Stir in the grated Parmesan cheese and a pinch of Italian seasoning, stirring continuously until the cheese melts into a smooth, creamy sauce. Season with plenty of freshly cracked black pepper.

4. Assemble and Serve:

   • Divide the tender broccoli florets into serving bowls.

   • Slice the juicy seared chicken and place it neatly over the broccoli.

   • Generously spoon the warm, velvety garlic cream sauce directly over the chicken and broccoli, letting it coat the dish. Enjoy!