Easy Chicken & Rice Bowls with Creamy Garlic Sauce
This comforting dish combines tender chicken, fluffy rice, and a rich, creamy garlic sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes Choose high-quality chicken for the best flavor.
- 2 cups white rice, jasmine or basmati preferred Rinse under cold water before cooking.
- 3.5 cups chicken broth, divided Used for cooking rice and making the sauce.
- 2 tablespoons olive oil For cooking the chicken.
- 1 teaspoon paprika For seasoning the chicken.
- 1 teaspoon dried oregano
- 0.5 teaspoon garlic powder
Creamy Garlic Sauce Ingredients
- 6 cloves garlic, minced (about 2 tablespoons) Sauté until fragrant.
- 2 tablespoons butter For making the sauce.
- 2 tablespoons all-purpose flour To thicken the sauce.
- 0.75 cup heavy cream For the creamy texture.
- 0.25 cup freshly grated Parmesan cheese For flavor.
- 1 tablespoon fresh lemon juice To brighten the flavors.
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried) For seasoning.
Instructions
Preparation
- Rinse the rice under cold water until it runs clear.
- In a medium saucepan, combine the rinsed rice with 3 cups of chicken broth and cook according to package instructions until tender, about 15-20 minutes.
- Once done, keep the rice covered for 5 minutes and fluff with a fork.
- In a bowl, toss the chicken cubes with olive oil, paprika, oregano, garlic powder, salt, and pepper until evenly coated.
Cooking
- Heat a large skillet over medium-high heat and add the chicken in batches, cooking for about 3-4 minutes per side until golden brown and the internal temperature reaches 165°F (75°C). Transfer the cooked chicken to a plate and cover to keep warm.
- In the same skillet, reduce the heat to medium and add butter. Once melted, add the minced garlic and sauté for 30-45 seconds, taking care not to burn it.
- Sprinkle the flour over the garlic and whisk for about a minute, then gradually add the remaining ½ cup of chicken broth and the heavy cream, whisking to combine.
- Bring the mixture to a gentle simmer and cook for 2-3 minutes until it thickens slightly.
- Remove from heat and stir in the Parmesan cheese, lemon juice, and thyme. Season with salt and pepper to taste.
Assembly
- Divide the cooked rice among four bowls, top with the cooked chicken, and drizzle with the creamy garlic sauce. Garnish with fresh herbs if desired.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For variations, add vegetables, switch proteins, or spice it up. Store in the fridge for 3-4 days and consider freezing for longer storage.