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Creamy Garlic Grilled Chicken and Broccoli

Juicy grilled chicken breast served over tender steamed broccoli, all smothered in a rich, 25-minute homemade garlic parmesan cream sauce. A perfect Keto and Low Carb dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 large chicken breasts boneless, skinless
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper
Vegetables
  • 4 cups broccoli florets fresh or frozen
Creamy Garlic Sauce
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Grill Pan or Skillet
  • Small saucepan
  • Pot for steaming
  • Whisk

Method
 

  1. Pound chicken breasts to even thickness. Coat with olive oil and season with paprika, garlic powder, salt, and pepper.
  2. Heat grill pan over medium-high heat. Grill chicken for 6-7 minutes per side until internal temp reaches 165°F (74°C). Remove and let rest.
  3. While chicken cooks, steam broccoli florets in water for 3-4 minutes until tender-crisp. Drain well.
  4. In a saucepan, melt butter over medium heat. Sauté minced garlic for 30 seconds until fragrant.
  5. Pour in heavy cream and bring to a simmer. Let bubble for 2-3 minutes to thicken slightly.
  6. Remove from heat and whisk in Parmesan cheese until smooth. Season with salt/pepper if needed.
  7. Slice chicken into strips. Plate over broccoli and pour sauce generously over top. Garnish with parsley.

Notes

Store sauce separately if possible for best reheating results.