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Chicken and Rice Bowls with Creamy Garlic Sauce are my weeknight answer to comfort food cravings and tight schedules. The combination of tender chicken and steamy long-grain rice gets elevated by a garlic cream sauce that pulls everything together into a hearty and crowd-pleasing dinner. Whether I am feeding my hungry family after a busy day or looking to impress friends with a simple but delicious dish, this recipe never disappoints.
The first time I cooked this was on a hectic Wednesday night. My family raved and there were no leftovers by morning. Now it is in heavy rotation at our house.
Ingredients
- Boneless skinless chicken breasts: provide lean protein and stay juicy when properly cooked. Look for thick cuts with a pink hue and no gray spots
- Long-grain white rice: becomes fluffy and soaks up the sauce nicely. Choose rice with unbroken grains
- Fresh garlic: infuses the dish with bold flavor. Use firm bulbs with tight skins
- Heavy cream: is the key to that rich savory sauce. Opt for one with a high fat content for extra creaminess
- Low sodium soy sauce: gives taste and umami without making the sauce too salty. Choose a well-known brand for better flavor balance
- Vegetable oil: cooks chicken evenly and prevents sticking. Use a neutral oil with a high smoke point like canola or sunflower
Step-by-Step Instructions
- Rinse and Cook Rice:
- Place your long-grain rice in a fine mesh sieve and rinse under cool water until the water runs clear. Combine the rinsed rice with two cups cold water in a medium saucepan. Bring to a boil over medium-high heat. Reduce to a low simmer cover tightly and let cook for eighteen to twenty minutes until all the water has been absorbed. Remove from heat and let it sit covered for five minutes to finish steaming. Fluff with a fork.
- Sear Chicken:
- While rice is cooking pat chicken breasts dry and season both sides with salt and pepper. Heat vegetable oil in a large skillet over medium-high flame until shimmering but not smoking. Gently place chicken in the pan and let cook undisturbed for about six to seven minutes until golden on the underside. Flip and cook another six to seven minutes. Use a meat thermometer to check for doneness the thickest part should register one hundred sixty five degrees Fahrenheit. Transfer chicken to a plate and cover loosely to rest for a few minutes before slicing.
- Make Creamy Garlic Sauce:
- Using the same skillet lower the heat to medium. Add minced garlic and cook stirring constantly for about one minute until very fragrant but not brown. Pour in heavy cream and soy sauce. With a wooden spoon scrape any browned bits from the bottom of the skillet. Let the mixture bubble gently for five minutes while stirring often until thickened enough to coat the back of your spoon.
- Finish Chicken in Sauce:
- Add sliced chicken back into the skillet. Spoon the sauce over each piece so it is completely covered. Allow the chicken to warm through for two to three minutes soaking up all the flavor.
- Assemble Bowls:
- Divide the hot rice among bowls. Arrange the saucy chicken on top and drizzle with extra sauce from the pan. Serve right away. Garnish with sliced green onions parsley or a sprinkle of fresh black pepper if desired.
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I adore using real garlic in this recipe. Watching my daughters steal little spoonfuls of the garlicky sauce before dinner always makes me smile. Swapping different vegetables from our weekly farmer’s market trips keeps every bowl fresh and exciting.
Storage Tips
Store leftovers in airtight containers and refrigerate for up to three days. Reheat gently on the stove or microwave adding a splash of broth or milk if the sauce thickens too much. If prepping ahead keep the rice and chicken separate to maintain the best texture.
Ingredient Substitutions
Swap chicken breasts for boneless thighs if you like richer meat. For dairy-free use full-fat coconut milk in place of heavy cream. Tamari or coconut aminos stand in well for soy sauce. Brown rice or quinoa both work if you want a fiber boost.
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Serving Suggestions
Brighten your bowls with a sprinkle of fresh herbs or a wedge of lemon. Add lightly steamed broccoli bell peppers or snap peas for color and crunch. Serve with a simple cucumber salad for contrast. If you like heat drizzle on a bit of chili oil or sriracha.
Cultural Context
Bowls like this draw inspiration from comfort classics around the world but especially pay homage to Middle Eastern and Mediterranean garlic chicken plates. Creamy sauces and fragrant rice combinations are beloved for their simplicity and the way they bring families together around the table.
Frequently Asked Questions About Recipes
- → What type of rice works best?
Long-grain white rice is preferred for its fluffiness, but jasmine or basmati are also excellent choices for added fragrance.
- → How can I keep chicken juicy?
Marinate chicken beforehand, avoid overcooking, and let it rest before slicing to lock in moisture and tenderness.
- → Is the garlic flavor strong?
The creamy sauce mellows garlic’s sharpness, offering an aromatic yet balanced taste that complements the chicken and rice.
- → Can I make it vegetarian?
Absolutely. Swap chicken for roasted vegetables, tofu, or even chickpeas while keeping the creamy garlic sauce and rice.
- → How do I adjust the sauce consistency?
Stir in a splash of broth for a thinner sauce or simmer a few minutes longer for extra thickness as desired.
- → Which vegetables pair well?
Broccoli, bell peppers, green beans, or sautéed spinach blend perfectly, adding both color and nutritional variety.