Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix olive oil, paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper. Rub over chicken breasts and let sit for 15 minutes.
- Toss broccoli florets with olive oil, salt, and pepper on the baking sheet. Roast for 15-20 minutes until tender and edges are crispy.
- Heat a grill pan over medium-high heat. Grill chicken for 5-6 minutes per side until internal temperature reaches 165°F (74°C). Let rest before slicing.
- In a skillet, melt butter over medium heat. Sauté minced garlic for 1 minute until fragrant.
- Add chicken broth and simmer for 2 minutes. Lower heat and stir in heavy cream.
- Simmer gently for 3-4 minutes to thicken. Stir in parmesan cheese until melted and smooth. Add parsley.
- Assemble bowls with roasted broccoli, sliced chicken, and a generous pour of creamy garlic sauce.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat sauce gently to prevent separation.