Ingredients

For the Chicken

  • 2 large chicken breasts
  • 1 tbsp olive oil
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper

For the Creamy Garlic Sauce

  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • ¼ tsp Italian seasoning
  • ¼ tsp black pepper
  • Salt, to taste
  • 2–3 tbsp milk, if needed

For the Bowl

  • 3 cups broccoli florets
  • Fresh parsley, for garnish
  • Cooked rice, optional

Instructions

  1. Season the chicken: Pat chicken dry and coat with olive oil, paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper.
  2. Cook: Heat a skillet over medium-high heat. Cook chicken for 5–7 minutes per side, until browned and cooked through (165°F/74°C internal temperature). Remove and rest for 5 minutes, then slice.
  3. Cook broccoli: Steam or boil broccoli for 4–5 minutes until tender-crisp. Drain well.
  4. Make the sauce: Melt butter in the same skillet. Add garlic and cook for 30–60 seconds. Pour in heavy cream and simmer gently for 2–3 minutes.
  5. Stir in Parmesan, Italian seasoning, and black pepper. Simmer until thick and creamy. Add a little milk if the sauce is too thick.
  6. Assemble: Add broccoli and sliced chicken to a bowl. Spoon the creamy garlic Parmesan sauce generously over the top.
  7. Garnish with fresh parsley and extra Parmesan.

Serve hot! 🍗🥦🧄