Grilled Chicken Broccoli Garlic Sauce (Print Version)

Juicy grilled chicken and crisp-tender broccoli topped with rich garlic-Parmesan cream sauce. A satisfying low-carb meal ready in 30 minutes.

# What You’ll Need:

→ Protein & Vegetables

01 - 2 boneless, skinless chicken breasts
02 - 2 cups broccoli florets

→ Fats & Oils

03 - 2 tablespoons olive oil
04 - 1 tablespoon butter

→ Sauce

05 - 3 cloves garlic, minced
06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - Salt and pepper to taste

# How to Make It:

01 - Pat chicken breasts dry and season generously with salt and pepper on both sides.
02 - Preheat grill or grill pan to medium-high heat. Grill chicken for 5 to 6 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 2 minutes.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add broccoli florets and sauté for 4 to 5 minutes until bright green and tender. Transfer to a bowl and cover to keep warm.
04 - In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to brown.
05 - Pour in heavy cream and bring to a gentle simmer over low heat. Stir in grated Parmesan cheese, whisking until sauce is smooth and slightly thickened, approximately 2 to 3 minutes. Season with salt and pepper to taste.
06 - Slice the grilled chicken breasts into even strips.
07 - Divide broccoli and sliced chicken between two serving bowls. Drizzle generously with creamy garlic sauce.
08 - Serve immediately while warm.

# Additional Tips::

01 -
  • It tastes like comfort food but actually fits your keto goals, which feels like getting away with something.
  • Everything cooks simultaneously, so you're not juggling pans or standing around waiting.
  • The sauce is so creamy and garlicky that even plain grilled chicken becomes the main event.
02 -
  • Don't skip letting the chicken rest after grilling; those 3 to 5 minutes allow the juices to redistribute, and slicing too early will leave you with dry chicken.
  • If your sauce breaks or looks grainy, remove it from heat immediately, whisk in a splash of cold cream, and gently warm it again rather than continuing to cook aggressively.
03 -
  • Buy chicken breasts of similar thickness, or pound them flat before grilling so they cook evenly without one side burning while the other stays undercooked.
  • Keep the sauce warm on the lowest heat possible while you finish plating; it's forgiving and won't break as long as you don't let it boil.
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