Chicken and Rice Bowls with Creamy Garlic Sauce Recipe

Chicken and Rice Bowls with Creamy Garlic Sauce is an easy-to-make and incredibly flavorful dish that brings together perfectly seasoned chicken, fluffy rice, and a velvety, garlicky sauce. The combination of tender chicken, aromatic rice, and creamy sauce is a winning trio, ideal for any meal. This recipe is perfect for busy weekdays, meal prepping for the week, or for impressing guests with a homemade comfort food dinner.

Preparation:

Step 1: Cook the Rice

1. Rinse the Rice:
   • Rinse 1 ½ cups of white rice (or 2 cups of brown rice) under cold water in a fine mesh sieve. This helps remove excess starch and ensures the rice cooks up fluffy.
   • If using brown rice, note that it requires a longer cooking time and more water than white rice.
2. Sauté the Rice:
   • In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute until fragrant.
   • Add the rinsed rice to the pan and stir to coat it in the olive oil and garlic. Allow it to toast for 2-3 minutes, which will help develop a nutty flavor.
3. Cook the Rice:
   • Add 3 cups of chicken broth (or water) and 1 teaspoon of salt to the rice. Bring it to a boil, then reduce the heat to low. Cover the saucepan and let it simmer for 18-20 minutes for white rice or 35-40 minutes for brown rice. Avoid stirring the rice while it’s cooking.
   • Once the rice is cooked, remove the pan from heat and let it sit for 5 minutes, then fluff it with a fork.

Step 2: Prepare the Chicken

1. Season the Chicken:
   • While the rice is cooking, season the boneless, skinless chicken breasts with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, ½ teaspoon of black pepper, and 1 teaspoon of salt. If desired, add ½ teaspoon of lemon zest for a touch of brightness.
2. Cook the Chicken:
   • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through. The chicken should reach an internal temperature of 165°F (75°C).
   • Remove the chicken from the pan and set it aside to rest for a few minutes before slicing it into thin strips or cubes.

Step 3: Make the Creamy Garlic Sauce

1. Sauté Garlic:
   • In the same skillet you used for the chicken, melt 4 tablespoons of butter over medium heat. Once melted, add the 5 cloves of minced garlic and sauté for 1-2 minutes until the garlic is fragrant and golden brown.
2. Make a Roux:
   • Add 2 tablespoons of all-purpose flour to the skillet and stir continuously for 1-2 minutes to create a roux. This will help thicken the sauce.
3. Add the Broth:
   • Slowly pour in 1 ½ cups of chicken broth while whisking continuously to avoid lumps. Bring the mixture to a simmer and cook for 3-4 minutes until the broth thickens slightly.
4. Add the Cream:
   • Stir in ¾ cup of heavy cream and cook for another 3-4 minutes, allowing the sauce to become smooth and creamy.
5. Finish the Sauce:
   • Add ½ cup of grated Parmesan cheese and stir until the cheese has fully melted into the sauce. Season the sauce with 1 tablespoon of lemon juice for a touch of acidity and balance. Taste and adjust the seasoning with salt and pepper as needed.
6. Garnish the Sauce:
   • Remove the sauce from the heat and stir in 2 tablespoons of chopped fresh parsley to add freshness.

Step 4: Assemble the Bowls

1. Layer the Rice:
   • Divide the cooked rice evenly into individual bowls or plates.
2. Add the Chicken:
   • Arrange the sliced or cubed chicken on top of the rice. Make sure each bowl has a generous portion of chicken.
3. Top with Garlic Sauce:
   • Spoon the creamy garlic sauce over the chicken and rice, ensuring that the sauce is evenly distributed. You can use as much or as little sauce as you like, depending on how creamy you prefer your bowls.
4. Garnish and Serve:
   • Garnish with more fresh parsley and a lemon wedge for a burst of freshness. You can also sprinkle some shredded cheese over the top if you desire extra creaminess.
5. Optional Sides:
   • Serve with a side of steamed vegetables, a green salad, or roasted vegetables like broccoli or carrots to add more nutrition and variety to the meal.

Tips and Variations:

Chicken Variations:

• Chicken Thighs: For a juicier, more flavorful option, you can substitute chicken thighs for breasts. The cooking time will be slightly longer, but thighs will remain tender and moist.
• Grilled Chicken: If you prefer a smoky flavor, you can grill the chicken instead of pan-searing it.

Rice Options:

• Brown Rice: If you prefer brown rice, be sure to adjust the cooking time. Brown rice requires more liquid and a longer cooking time, so make sure you allow for extra time and use 3 cups of liquid for every 1 ½ cups of rice.
• Quinoa: For a lighter, protein-packed option, you can substitute quinoa for the rice. It cooks much quicker (around 15 minutes) and provides a great texture.

Sauce Variations:

• Mushroom Garlic Sauce: Add sautéed mushrooms to the garlic sauce for a hearty, earthy flavor. This is a great option if you enjoy a mushroom-based sauce.
• Spicy Garlic Sauce: Add a pinch of red pepper flakes or cayenne pepper to the garlic sauce for a spicy kick.

Vegetable Add-ins:

• You can add cooked vegetables like broccoli, spinach, zucchini, or bell peppers to the bowls for extra nutrition and color.
• Frozen peas or corn can also be tossed into the rice while it’s cooking to make the meal more filling.

Meal Prep:

• This recipe is perfect for meal prepping. The chicken and rice bowls will stay fresh for up to 4 days in the fridge. Simply store the rice, chicken, and sauce separately in airtight containers and assemble the bowls when ready to eat.
• To reheat, microwave the bowls for 2-3 minutes or until heated through.

Conclusion:

Chicken and Rice Bowls with Creamy Garlic Sauce is a comforting and flavorful dish that delivers on both taste and texture. The combination of tender chicken, seasoned rice, and rich, creamy garlic sauce makes each bite satisfying and delicious. Whether you’re serving it for a weeknight dinner, meal prepping, or entertaining guests, this dish is versatile and guaranteed to be a hit. With options to customize it to your preferences, you’ll be able to enjoy this dish time and time again.

Yield: 4

Chicken and Rice Bowls with Creamy Garlic Sauce Recipe

Print

Chicken and Rice Bowls with Creamy Garlic Sauce is an easy-to-make and incredibly flavorful dish that brings together perfectly seasoned chicken, fluffy rice, and a velvety, garlicky sauce. The combination of tender chicken, aromatic rice, and creamy sauce is a winning trio, ideal for any meal. This recipe is perfect for busy weekdays, meal prepping for the week, or for impressing guests with a homemade comfort food dinner.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• For the Chicken:
• 4 boneless, skinless chicken breasts (or thighs)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp dried thyme (optional)
• For the Rice:
• 1 cup long-grain white rice (uncooked)
• 2 cups chicken broth (or water)
• Salt, to taste
• For the Creamy Garlic Sauce:
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1 tbsp Dijon mustard (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Rice:
   In a medium saucepan, bring the chicken broth (or water) to a boil. Add the rice and a pinch of salt. Reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and the liquid is absorbed.
   Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.
   
2. Cook the Chicken:
   While the rice is cooking, season the chicken breasts with salt, pepper, garlic powder, paprika, and dried thyme.
   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through (internal temperature of 165°F/75°C).
   Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips or bite-sized pieces.
   
3. Make the Creamy Garlic Sauce:
   In the same skillet, add 1 tbsp olive oil and heat over medium. Add the minced garlic and sauté for about 1-2 minutes until fragrant (be careful not to burn the garlic).
   Stir in the heavy cream, chicken broth, and Dijon mustard (if using). Let the sauce simmer for 3-4 minutes, stirring occasionally, until it thickens slightly.
   Add the grated Parmesan cheese and stir until the cheese is melted and the sauce becomes creamy. Season with salt and pepper to taste.
   
4. Assemble the Bowls:
   Divide the cooked rice evenly between 4 bowls.
   Top each bowl with sliced chicken.
   Drizzle the creamy garlic sauce over the chicken and rice.
   
5. Serve:
   Garnish with fresh chopped parsley for a burst of color and flavor.
   Serve immediately with extra sauce on the side, if desired.

Notes

Rice Alternatives: You can use brown rice or quinoa for a different base. Adjust the cooking time as needed based on the rice type.

Chicken Variations: You can also grill the chicken or cook it in the oven if you prefer a different method.

Add Veggies: Feel free to add sautéed vegetables like spinach, broccoli, or mushrooms to the bowls for extra nutrients and flavor.

Make It Spicy: Add a pinch of red pepper flakes to the creamy garlic sauce if you prefer a bit of heat.

Meal Prep: The chicken, rice, and creamy garlic sauce can all be made ahead of time and stored in the fridge for up to 3 days. Just reheat and assemble when ready to serve.