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Garlic Parmesan Chicken Bowls - A Comforting, Flavor-Packed Meal

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Olive oil: 2 tablespoons
  • Butter: 2 tablespoons (salted or unsalted)
  • Garlic: 4–6 cloves, minced (adjust to taste)
  • Chicken broth: 1 cup, low-sodium preferred
  • Heavy cream or half-and-half: 3/4 cup (use milk for a lighter sauce)
  • Freshly grated Parmesan: 3/4 to 1 cup, plus extra for serving
  • Lemon: Zest and juice of 1/2 lemon
  • Seasonings: 1 teaspoon Italian seasoning, 1/2 teaspoon paprika, 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper: To taste
  • Fresh parsley: 2 tablespoons, chopped
  • Base for the bowls: 4 cups cooked rice, quinoa, or pasta (or cauliflower rice for low-carb)
  • Vegetables (optional but recommended): 2 cups broccoli florets or green beans, steamed or sautéed

Method
 

  1. Prep the base and veggies: Cook your rice, quinoa, or pasta according to package directions. Steam or sauté the broccoli or green beans until crisp-tender. Set aside.
  2. Season the chicken: Pat the chicken dry. Toss with 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and Italian seasoning. This helps the pieces brown and builds flavor.
  3. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate and cover to keep warm.
  4. Build the garlic base: Reduce heat to medium. Add butter to the same skillet. Stir in the garlic and cook 30–60 seconds until fragrant—don’t let it brown.
  5. Deglaze and simmer: Pour in the chicken broth, scraping up browned bits from the pan. Simmer 2–3 minutes to reduce slightly.
  6. Make it creamy: Lower heat to medium-low. Stir in the cream (or half-and-half). Let it gently bubble for 2–3 minutes to thicken a bit.
  7. Add Parmesan: Sprinkle in the Parmesan gradually, stirring until melted and smooth. If it gets too thick, add a splash of broth or water. Season with a pinch of salt and pepper.
  8. Brighten it up: Stir in lemon zest, a squeeze of lemon juice, and red pepper flakes if using. Taste and adjust seasoning.
  9. Combine: Return the chicken (and any juices) to the skillet. Toss to coat in the sauce. Simmer 1 minute to marry the flavors. Stir in parsley.
  10. Assemble the bowls: Divide the base among bowls. Top with the garlicky Parmesan chicken and sauce. Add the veggies. Finish with extra Parmesan and black pepper.