Ingredients
1. For the grilled chicken
Raw chicken breasts on cutting board
500 g boneless, skinless chicken breasts
1½ tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon dried oregano or Italian seasoning
½ teaspoon black pepper
¾ teaspoon salt, or to taste
1 tablespoon lemon juice
1 teaspoon Dijon mustard (optional)
2. For the creamy garlic Parmesan sauce
Garlic Parmesan Sauce – COOKtheSTORY
1 tablespoon butter
3 garlic cloves, finely minced
1 tablespoon all-purpose flour
200 ml heavy cream or cooking cream
60 g freshly grated Parmesan cheese
60 ml chicken broth
¼ teaspoon black pepper
A pinch of salt, as needed
½ teaspoon Italian seasoning
1 tablespoon chopped fresh parsley
1 teaspoon lemon juice (optional)
For a lighter sauce: Replace half the cream with milk. The sauce will be thinner and less rich.
3. For the broccoli
300–350 g fresh broccoli, cut into florets
1 teaspoon olive oil or butter
1 small garlic clove, minced (optional)
Salt and black pepper, to taste
1–2 teaspoons lemon juice, optional
4. For the rice
180 g uncooked rice (approximately 1 cup)
360 ml water, or the amount specified for your rice
½ teaspoon salt
1 teaspoon butter (optional)
Basmati rice works particularly well, but jasmine or long-grain rice is also suitable.
Instructions
Step 1: Prepare the rice
Basmatireis kochen – so geht’s ganz einfach im Topf! – einfach & lecker | DasKochrezept.de
Rinse the rice under cold water until the water runs mostly clear.
Add the rice, water, and salt to a saucepan.
Bring to a boil, then reduce the heat to low.
Cover and cook for approximately 12–15 minutes for typical white basmati rice, adjusting to the packet instructions.
Turn off the heat and let it rest, covered, for 5–10 minutes.
Fluff gently with a fork and stir in the butter if desired.
Keep the rice covered while preparing the chicken and sauce.
Step 2: Season the chicken
Peito de Frango na Air Fryer: Receita Fácil, Suculenta e Rápida | Meu Tempero
Pat the chicken dry with paper towels.
If the breasts are very thick, slice them horizontally into thinner cutlets or gently pound them to an even thickness.
In a bowl, combine olive oil, garlic powder, paprika, onion powder, oregano, black pepper, salt, lemon juice, and Dijon mustard.
Coat the chicken thoroughly on both sides.
Let it marinate for 15–20 minutes while you prepare the other ingredients.
For extra flavor, marinate it in the refrigerator for up to 4 hours. Keep raw chicken separate from cooked foods and discard any marinade that has contacted raw chicken unless you cook it thoroughly.
Step 3: Grill the chicken
Roasted on grill pan Chicken breasts, fried poultry meat steaks, top view, wooden background.
Heat a grill pan or heavy skillet over medium-high heat.
Lightly oil the cooking surface.
Place the chicken in the hot pan, leaving space between pieces.
Cook for approximately 4–6 minutes on the first side without moving it too much.
Turn and cook for another 4–6 minutes, depending on thickness.
If the chicken is thick, lower the heat slightly and continue cooking until the center reaches 165°F (74°C) on a food thermometer.
Transfer the chicken to a clean plate and rest for 5 minutes.
Slice into thick strips diagonally, as shown in the picture.
For prominent grill marks: Use a ridged grill pan, preheat it properly, and avoid moving the chicken repeatedly. Do not press down on the meat, as this releases juices.
Step 4: Cook the broccoli
Sautéed Broccoli | Savory
Bring a saucepan of lightly salted water to a boil.
Add the broccoli and cook for 2–3 minutes until bright green and just tender.
Drain immediately and rinse briefly with cool water if you want to preserve its vivid green color.
Heat the olive oil or butter in a skillet over medium heat.
Add the optional minced garlic and cook for about 30 seconds.
Add the broccoli, season with salt and black pepper, and toss for 1–2 minutes.
Finish with a little lemon juice if desired.
The broccoli should remain slightly firm rather than becoming mushy. It will hold its shape better under the creamy sauce.
Step 5: Make the creamy garlic Parmesan sauce
Chicken over Garlic Parmesan Spaghetti Recipe | HelloFresh
This sauce is the key to recreating the rich, pale, glossy topping in the photo.
Melt the butter in a small saucepan over medium-low heat.
Add the minced garlic and cook for 30–45 seconds until fragrant. Do not let it brown.
Sprinkle in the flour and whisk continuously for about 1 minute to cook out the raw flour taste.
Slowly pour in the chicken broth while whisking to prevent lumps.
Gradually add the cream, continuing to whisk until smooth.
Simmer gently for 3–5 minutes, stirring often, until the sauce starts to thicken.
Reduce the heat to low.
Add the grated Parmesan a little at a time, stirring until melted.
Add the Italian seasoning and black pepper.
Taste before adding salt, because Parmesan is already salty.
Stir in the parsley and optional lemon juice.
Remove from the heat once the sauce coats the back of a spoon.
Sauce consistency: It should pour slowly but still drizzle over the chicken. If it becomes too thick, add 1 tablespoon of warm broth or milk at a time. If it is too thin, simmer gently for another minute or two.
Important: Avoid boiling the sauce vigorously after adding Parmesan, as high heat can make the cheese separate or turn grainy. Freshly grated Parmesan generally melts more smoothly than pre-grated cheese.
Step 6: Assemble the bowl
Grilled Chicken & Broccoli with Creamy Garlic Sauce – Yummy Gusto
Spoon a generous portion of rice into each serving bowl.
Arrange the broccoli around the edges.
Slice the rested chicken and fan the pieces over the rice.
Spoon the warm garlic Parmesan sauce over the chicken.
Drizzle a little extra sauce over the broccoli and rice.
Finish with chopped parsley, a pinch of black pepper, and a light dusting of Parmesan if desired.
Serve immediately while the chicken is warm and the sauce is creamy.
Tips for the best result
Juicy chicken: Even thickness and a thermometer reading of 165°F (74°C) are more reliable than cooking by time alone.
Rich flavor: Use freshly grated Parmesan, real butter, and freshly minced garlic.
Beautiful presentation: Slice the chicken after resting and arrange the strips in a slight fan.
Bright broccoli: Avoid overcooking it; it should be vivid green and tender-crisp.
Perfect sauce: Keep it over low heat and add the Parmesan gradually.
Meal prep: Store the chicken, rice, broccoli, and sauce separately when possible to preserve their textures.
Storage and reheating
Refrigerator: Store in airtight containers for up to 3–4 days.
Reheating: Warm the chicken and rice until steaming hot throughout. Reheat the sauce gently with a splash of milk or broth, stirring until smooth.
Freezing: Chicken and rice freeze reasonably well, but the cream sauce may separate after thawing. Freshly prepared sauce gives the best texture.
Approximate nutrition
Per serving, assuming 3 servings and including rice and sauce:
Nutrient
Approximate amount
Calories
650–800 kcal
Protein
45–55 g
Carbohydrates
55–70 g
Fat
25–40 g
Actual values vary with the size of the chicken breasts, type of cream, amount of Parmesan, and serving size.
Ingredient substitutions
No heavy cream: Use evaporated milk or a mixture of milk and a little extra flour, though the result will be less rich.
No Parmesan: Use another finely grated hard cheese that melts well, recognizing that the flavor will change.
No grill pan: Use a regular heavy skillet and sear the chicken until golden brown.
Low-carb option: Replace the rice with cauliflower rice.
Extra vegetables: Add spinach, mushrooms, asparagus, or bell peppers.