I discovered this recipe on a rainy Sunday when the craving for something deeply comforting yet impressively flavorful hit me hard. As the creamy garlic sauce simmered in my pan, filling the kitchen with the most incredible aroma of toasted garlic and herbs, I knew I had stumbled onto something special. The moment I took that first bite—tender chicken smothered in that luxurious sauce, piled over buttery rice with crispy-edged roasted broccoli—I felt that warm, satisfied happiness that only a truly great homemade meal can bring. It’s become my go-to dish for impressing guests without stress, because it feels like a hug on a plate.
Why You’ll Love This Recipe
You’ll love this recipe because it delivers restaurant-quality flavor with straightforward, weeknight-friendly steps. It’s the perfect balance of rich, creamy, and fresh, all in one beautiful bowl. From my experience, it satisfies that craving for a decadent meal while still letting you feel good about getting your veggies in. Plus, it’s incredibly versatile—you can easily adjust the spice level or swap proteins. It’s the kind of meal that makes everyone at the table ask for seconds, and I love seeing those clean plates!
Ingredients
- 2 large boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tsp each of salt and black pepper, for seasoning
- 2 tbsp olive oil, divided
- 4 tbsp butter, divided
- 1 small yellow onion, finely diced
- 8 cloves garlic, minced (trust me, do not use less—it makes a huge difference!)
- 1 ½ cups chicken broth
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1 tsp dried Italian seasoning
- ½ tsp paprika
- 1 large head of broccoli, cut into florets
- 1 cup long-grain white rice (like Jasmine or Basmati)
- 2 cups water or broth for the rice
- Fresh parsley, chopped, for garnish
I’ve found that the quality of your parmesan cheese is non-negotiable here. The pre-grated stuff often contains anti-caking agents that can make your sauce grainy. Taking two minutes to grate a block yourself results in a silky-smooth sauce that clings perfectly to the chicken. For the broccoli, try to get florets of similar size so they roast evenly. If you’re out of heavy cream, full-fat coconut milk is a surprisingly delicious dairy-free substitute that I’ve tested with great results.(See the next page below to continue…)