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Cheesy Grilled Chicken and Broccoli with Creamy Garlic Sauce

A creamy, flavorful dish combining tender grilled chicken with vibrant broccoli, smothered in a delicious garlic sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts Seasoned with salt and pepper
  • 1 tablespoon olive oil For grilling
For the Broccoli
  • 2 cups broccoli florets Blanched until tender-crisp
For the Creamy Garlic Sauce
  • 1 cup heavy cream Can substitute with Greek yogurt for a lighter option
  • 1 cup shredded cheese (cheddar or blend) Use any preferred type of cheese
  • 4 cloves garlic, minced Sautéed for flavor
  • 1 teaspoon Italian seasoning For added flavor
For Garnish (optional)
  • fresh parsley Chopped as garnish

Method
 

Preparation
  1. Season both sides of the chicken breasts with salt and pepper. Heat a grill pan over medium-high heat and add olive oil.
Grilling the Chicken
  1. Grill the chicken for about 6-7 minutes on each side until the internal temperature reaches 165°F (75°C). Remove from the pan and set aside to rest.
Blanching the Broccoli
  1. Bring a small pot of water to a boil. Add the broccoli florets and blanch for about 2-3 minutes until bright green and tender-crisp. Drain and set aside.
Making the Creamy Garlic Sauce
  1. In the same pan, lower the heat and add minced garlic. Sauté for about a minute until fragrant.
  2. Pour in the heavy cream and let it simmer for 2-3 minutes, stirring frequently.
Combining Ingredients
  1. Stir in the shredded cheese and Italian seasoning, mixing until the cheese melts and the sauce is smooth.
  2. Slice the grilled chicken and plate it alongside or on top of the broccoli. Pour the creamy garlic sauce over the chicken and broccoli, garnishing with parsley if desired.
Serving
  1. Dig in and enjoy this creamy, cheesy delight!

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stove with a splash of cream to restore the sauce's creaminess.