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Garlic Parmesan Chicken Broccoli Bowls - Comforting, Flavor-Packed, and Weeknight Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs, trimmed and cut into bite-size pieces (or use chicken breasts if you prefer)
  • 1 large head broccoli, cut into small florets (about 5 cups)
  • 3 tablespoons olive oil, divided
  • 3 tablespoons unsalted butter
  • 5 cloves garlic, minced
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • Zest of 1 lemon, plus 2 tablespoons lemon juice
  • 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
  • 1 teaspoon Italian seasoning or dried oregano
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • 2–3 tablespoons water or chicken broth, as needed
  • Cooked base for serving: 4 cups cooked rice, quinoa, or cauliflower rice
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Prep your base: Cook rice, quinoa, or cauliflower rice according to package directions. Keep warm.
  2. Season the chicken: Pat chicken dry. Toss with 1 tablespoon olive oil, Italian seasoning, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. This helps the chicken brown and lock in juices.
  3. Sear the chicken: Heat a large skillet over medium-high. Add 1 tablespoon olive oil. Cook chicken in a single layer, undisturbed, for 3–4 minutes to get a good sear. Flip and cook another 3–4 minutes until cooked through. Transfer to a plate and tent with foil.
  4. Cook the broccoli: In the same skillet, add the remaining 1 tablespoon olive oil. Add broccoli and a pinch of salt. Sauté 3 minutes, then splash in 2 tablespoons water or broth. Cover for 2 minutes to steam until crisp-tender and bright green. Transfer to the plate with the chicken.
  5. Make the sauce: Reduce heat to medium-low. Add butter to the skillet. When melted, add minced garlic and red pepper flakes. Stir for 30–60 seconds until fragrant, not browned. Add lemon zest and juice, then scrape up any browned bits from the pan. If the sauce looks thick, add a tablespoon of water or broth.
  6. Add Parmesan: Remove the pan from heat. Sprinkle in Parmesan, stirring until it melts into a glossy, slightly thickened sauce. Taste and adjust with salt and pepper. If it’s too thick, loosen with a splash of water.
  7. Combine: Return chicken and broccoli to the pan. Toss to coat everything in the garlicky Parmesan sauce.
  8. Assemble bowls: Spoon your warm base into bowls. Top with the chicken and broccoli. Finish with extra Parmesan, a crack of black pepper, and chopped parsley.