introduction
Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce bring a fast, tasty weeknight meal to your table. This grilled chicken and broccoli bowl uses simple ingredients and a rich garlic-cream sauce for big flavor without fuss. If you like easy, healthy dinners that still feel special, this dish fits the bill. Try a close variant like a creamy garlic chicken skillet for another quick option.
why make this recipe
- Quick & easy: Marinate for 30 minutes and cook in under 30 more.
- Simple ingredients: You likely have most items on hand.
- Balanced meal: Protein, veg, and a creamy sauce in one bowl.
- Crowd-pleaser: Mild, familiar flavors that please both kids and adults.
- Comforting yet fresh: Grilled chicken adds smoky notes while broccoli keeps it bright.
This recipe stands out because the chicken is marinated in soy, garlic, and lemon before grilling, which gives a bright, savory layer under the creamy garlic sauce. It feels both comforting and a little fancy, so it’s great for family dinners or when you want to impress with little effort.
Ingredients Needed
- For the chicken:
- 4 boneless, skinless chicken breasts (about 1.5 lb)
- 3 tbsp low-sodium soy sauce (for marinade)
- 2 tbsp freshly squeezed lemon juice (for marinade)
- 2 garlic cloves, minced (add more below for the sauce)
- Salt and pepper to taste
- For the broccoli:
- 2 cups fresh broccoli florets
- 2 tbsp olive oil (for sautéing)
- Salt and pepper to taste
- For the creamy garlic sauce:
- 1 cup heavy cream
- 2 garlic cloves, minced (use fresh for best flavor)
- 1–2 tbsp soy sauce (adjust to taste)
- Any leftover cooked marinade (see note below)
Note: If you want a fuller garlic flavor, use a total of 4 garlic cloves split between marinade and sauce. If you prefer less salt, use low-sodium soy sauce and taste the sauce before adding salt.
how to make Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce
- Prep the chicken and marinade. Put chicken breasts in a shallow dish or zip bag. Mix 3 tbsp soy sauce, 2 tbsp lemon juice, and 1 minced garlic clove. Pour over chicken, coat well, and refrigerate for at least 30 minutes. Marinating adds flavor and keeps the chicken moist.
- Preheat the grill. Heat the grill to medium-high (about 400°F / 200°C). A hot grill gives a good sear and keeps the chicken juicy.
- Grill the chicken. Remove excess marinade from the chicken (reserve any leftover marinade to cook into the sauce). Place chicken on the grill and cook 6–7 minutes per side, or until internal temp reaches 165°F (74°C). Look for clear juices and nice grill marks.
- Rest and slice. Let grilled chicken rest 5 minutes before slicing. Resting keeps juices inside so the meat stays tender.
- Sauté the broccoli. While the chicken cooks or rests, heat 2 tbsp olive oil in a skillet over medium heat. Add broccoli and cook 5–7 minutes until bright green and fork-tender but still slightly crisp. Season with salt and pepper. Browning a bit adds flavor.
- Make the creamy garlic sauce. In a small saucepan over low heat, add 1 cup heavy cream, the remaining minced garlic (about 1–2 cloves), 1–2 tbsp soy sauce, and any leftover marinade you set aside (make sure it is cooked in the hot pan for safety). Warm gently, stirring, until the sauce is hot and slightly thickened—about 3–5 minutes. Do not boil; simmering keeps the cream smooth.
- Assemble the bowls. Place sautéed broccoli in bowls. Slice grilled chicken and lay on top. Drizzle the creamy garlic sauce over the chicken and broccoli.
- Serve right away. The dish tastes best hot, with warm sauce coating the chicken and broccoli.
Tip: If you want a starch, serve over rice or quinoa. For a different texture, try roasted broccoli instead of sautéed.
(See a related rice version for more ideas: chicken and rice version.)
how to serve Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce
- Serve bowls hot, with the sauce drizzled over sliced chicken.
- Add a sprinkle of chopped parsley or a squeeze of lemon for brightness.
- For a full meal, place over cooked rice, quinoa, or cauliflower rice.
- Offer extra sauce on the side for people who like more cream.
how to store Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce
- Refrigerate leftover chicken, broccoli, and sauce in an airtight container up to 3 days.
- Store sauce separate if possible to keep broccoli crisp.
- Reheat gently: warm sauce in a small pan over low heat and microwave chicken and broccoli in short bursts, stirring, until hot.
- Do not freeze the heavy cream sauce—it can separate when thawed. You can freeze plain cooked chicken (no sauce) for up to 2 months.
tips to make Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce
- Use low-sodium soy sauce to control salt.
- Let the chicken rest after grilling to keep it juicy.
- Cook the leftover marinade until boiling for a minute before adding to the sauce to kill any raw chicken bacteria.
- Trim chicken breasts to even thickness for uniform cooking.
- If you don’t have a grill, cook chicken in a hot skillet or under a broiler.
variation (if any)
- Lemon-Herb: Add 1 tsp dried oregano and extra lemon zest to the marinade.
- Spicy: Stir a pinch of red pepper flakes into the cream sauce.
- Lighter: Use half-and-half instead of heavy cream, but sauce will be thinner.
- Veggie boost: Add sliced bell peppers or mushrooms to the broccoli when sautéing.
Helpful Notes
- Visual cue for sauce: heat until it coats the back of a spoon.
- If sauce looks grainy, lower the heat and stir constantly; overheating can make dairy split.
- Always taste and adjust soy and lemon for the right balance of salty and bright.
Conclusion
This Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce recipe gives you a quick, satisfying dinner with simple steps and big flavor. It pairs grilled chicken’s smoky notes with tender broccoli and a smooth garlic-cream finish — perfect for weeknights or casual guests. If you want to save or share the recipe, try the full version here: Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce …. If you make it, please leave a star rating and a comment below — what twist did you try?
Frequently Asked Questions (FAQ)
Can I use chicken thighs instead of breasts?
Yes. Boneless skinless thighs work well and stay very moist. Grill 1–2 minutes longer per side if needed and check for doneness.
How can I make this gluten-free?
Use tamari or a gluten-free soy sauce substitute instead of regular soy sauce. Everything else is naturally gluten-free.
Why did my sauce split and how can I fix it?
Too-high heat can make the cream separate. To fix slightly split sauce, whisk in a small splash of cold milk off the heat, or remove from heat and whisk constantly until smooth.
Is this recipe freezer-friendly?
Cooked chicken (without sauce) freezes fine up to 2 months. Avoid freezing the creamy garlic sauce; it may separate on thawing.
How thick should the sauce be?
The sauce should be thick enough to coat the back of a spoon but still pourable. Simmer gently for a few minutes until it reaches that consistency.
Print
Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick and tasty weeknight meal featuring grilled chicken and broccoli in a rich creamy garlic sauce.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lb)
- 3 tbsp low-sodium soy sauce (for marinade)
- 2 tbsp freshly squeezed lemon juice (for marinade)
- 2 garlic cloves, minced (for marinade)
- Salt and pepper to taste
- 2 cups fresh broccoli florets
- 2 tbsp olive oil (for sautéing)
- 1 cup heavy cream
- 1–2 tbsp soy sauce (for sauce, adjust to taste)
- Any leftover cooked marinade
Instructions
- Prep the chicken and marinade: In a shallow dish or zip bag, mix 3 tbsp soy sauce, 2 tbsp lemon juice, and 1 minced garlic clove. Coat chicken well and refrigerate for at least 30 minutes.
- Preheat the grill to medium-high (about 400°F / 200°C).
- Remove excess marinade and grill the chicken for 6–7 minutes per side, until internal temperature reaches 165°F (74°C).
- Let grilled chicken rest for 5 minutes before slicing.
- Sauté the broccoli in 2 tbsp olive oil over medium heat for 5–7 minutes until bright green and fork-tender. Season with salt and pepper.
- In a small saucepan, add 1 cup heavy cream, remaining minced garlic, 1–2 tbsp soy sauce, and any leftover marinade. Warm gently until the sauce is hot and slightly thickened (about 3–5 minutes).
- Assemble the bowls: Place sautéed broccoli in bowls, slice grilled chicken, and drizzle creamy garlic sauce on top.
- Serve hot with a sprinkle of chopped parsley or lemon for brightness.
Notes
To add a starch, serve over rice or quinoa. Store leftovers in an airtight container for up to 3 days. For the sauce, warm gently and avoid boiling.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 100mg