Name: Easy Chicken & Rice Bowls with Creamy Garlic Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes; 2 cups (400g) white rice, jasmine or basmati preferred; 3½ cups (830ml) chicken broth, divided; 2 tablespoons (30ml) olive oil; 1 teaspoon paprika; 1 teaspoon dried oregano; ½ teaspoon garlic powder; Salt and pepper to taste; 6 garlic cloves, minced (about 2 tablespoons); 2 tablespoons (30g) butter; 2 tablespoons (16g) all-purpose flour; 1 cup (240ml) chicken broth (including the ½ cup for sauce); ¾ cup (180ml) heavy cream; ¼ cup (25g) freshly grated Parmesan cheese; 1 tablespoon fresh lemon juice; 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)

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Introduction

These Easy Chicken & Rice Bowls with Creamy Garlic Sauce combine tender, seared chicken with fluffy rice and a rich, flavorful garlic sauce. Perfect for a comforting weeknight meal, this recipe delivers restaurant-quality taste with minimal effort.

A white bowl filled with a base layer of fluffy white rice, topped with several slices of golden-brown grilled chicken arranged neatly in the center. The chicken has visible char marks and a creamy white sauce drizzled over it, with green herbs sprinkled on top for garnish. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
2 cups (400g) white rice, jasmine or basmati preferred
3½ cups (830ml) chicken broth, divided
2 tablespoons (30ml) olive oil
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon garlic powder
Salt and pepper to taste
6 garlic cloves, minced (about 2 tablespoons)
2 tablespoons (30g) butter
2 tablespoons (16g) all-purpose flour
¾ cup (180ml) heavy cream
¼ cup (25g) freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)

Instructions

Step 1: Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rice with 3 cups of chicken broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until the liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
Step 2: While the rice cooks, toss the chicken cubes in a large bowl with olive oil, paprika, oregano, garlic powder, salt, and pepper until evenly coated. Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer (work in batches if needed). Cook without disturbing for 3-4 minutes to sear, then flip and cook another 2-3 minutes until golden and cooked through (165°F/74°C). Transfer to a plate and cover loosely with foil to keep warm.
Step 3: Using the same skillet, reduce heat to medium and add the butter. Once melted, add the minced garlic and cook for 30-45 seconds until fragrant but not browned. Sprinkle the flour over the garlic and butter, whisking continuously for about 1 minute to cook the flour.
Step 4: Gradually whisk in the remaining ½ cup chicken broth to prevent lumps. Then add the heavy cream while whisking. Bring to a gentle simmer and cook for 2-3 minutes until the sauce thickens slightly. Stir in the Parmesan cheese, lemon juice, and thyme. Season with salt and pepper to taste. Let the sauce simmer another 1-2 minutes until silky and able to coat the back of a spoon.
Step 5: To serve, divide the rice among four bowls. Top with the cooked chicken pieces and generously drizzle with the creamy garlic sauce. Optionally, add steamed or roasted vegetables and garnish with fresh herbs like parsley or thyme.

Tips & Variations

For the best chicken flavor, avoid overcrowding the pan when searing to help it brown properly. Cook in batches if needed.
Rinse the rice before cooking to remove starch and achieve fluffy, separate grains.
For a Mediterranean twist, add sun-dried tomatoes, kalamata olives, and spinach to the sauce, then top with crumbled feta and fresh oregano.
Substitute heavy cream with half-and-half or coconut milk for a lighter or dairy-free sauce.
Try brown rice, quinoa, or cauliflower rice as a nutritious alternative to white rice.
Add sautéed mushrooms, bell peppers, or zucchini to the chicken for extra vegetables and flavor.

Storage

Store leftovers in airtight containers in the refrigerator for up to 3 days. The sauce may thicken when chilled; add a splash of chicken broth or milk when reheating to restore creaminess. Reheat gently in the microwave at 70% power in 30-second intervals, stirring between, or warm on the stovetop over medium-low heat.

How to Serve

A white bowl filled with a base layer of soft, white rice, topped with several slices of grilled chicken with a slightly charred, golden-brown surface, arranged neatly on one side. There is a creamy white sauce drizzled over the chicken in thin lines, and small green herbs sprinkled on top for garnish. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes. Prepare the chicken, rice, and sauce separately up to two days in advance. Store in individual containers in the fridge and reheat gently before assembling.

How can I make this recipe dairy-free?

Use olive oil or plant-based butter instead of butter, replace heavy cream with full-fat coconut milk or a plant-based cream, and omit or substitute the Parmesan with a dairy-free alternative.