Trim chicken breasts into bite-size strips and toss broccoli florets in olive oil, salt, and pepper. Preheat a skillet over medium-high heat.

Add chicken strips to the hot skillet, cook 4–5 minutes per side until golden brown and juices run clear; transfer to a plate.

Pour a splash of water into the skillet, add broccoli, cover, and steam 3–4 minutes until bright green and tender-crisp; remove.

Reduce heat to medium, melt butter in the same skillet, then stir in minced garlic and cook for 1 minute until fragrant and softly golden.

Pour in heavy cream and sprinkle Italian seasoning, then simmer gently for 2–3 minutes until the sauce slightly thickens.

Stir in grated Parmesan cheese until melted and the sauce is velvety smooth, about 2 extra minutes; adjust seasoning with salt and pepper.

Layer cooked rice or quinoa into bowls, top with seared chicken and steamed broccoli, then drizzle sauce to complete your Chicken and Broccoli Bowls with Creamy Garlic Sauce.

Optional: Sprinkle fresh parsley and red pepper flakes for color and mild heat.