Chicken Rice Creamy Garlic Bowls (Print-Friendly Format)
Tender chicken and rice paired with a luscious creamy garlic sauce for a quick, satisfying comfort meal.
# Required Ingredients:
→ Main Ingredients
01 -
3–4 boneless, skinless chicken breasts
02 -
1 cup long-grain white rice
03 -
4–6 cloves fresh garlic
→ For the Creamy Garlic Sauce
04 -
1 cup heavy cream
05 -
2 tablespoons low-sodium soy sauce
→ For Cooking
06 -
2 tablespoons vegetable oil
07 -
Salt and freshly ground black pepper, to season
# How to Make It:
01 -
Rinse the long-grain rice thoroughly under cold running water. In a saucepan, combine the rinsed rice with 500 ml of water. Bring to a gentle boil, reduce heat to low, cover, and simmer for 18–20 minutes or until all water is absorbed and the rice is tender. Set aside and keep warm.
02 -
Pat the chicken breasts dry with paper towels and season with salt and black pepper. In a large non-stick skillet, heat the vegetable oil over medium-high heat. Add the chicken breasts and cook for 6–7 minutes per side until golden brown and cooked through (internal temperature: 74°C). Transfer to a plate and allow to rest for several minutes before slicing.
03 -
Using the same skillet, reduce heat to medium. Add finely chopped garlic and sauté for 1–2 minutes until fragrant. Pour in heavy cream and soy sauce, stirring continuously. Simmer gently for 5 minutes, allowing the sauce to thicken and flavors to meld.
04 -
Return the sliced chicken to the skillet. Toss to coat each piece in the creamy garlic sauce. Warm through for another 2–3 minutes to ensure the chicken is heated evenly.
05 -
Fluff the cooked rice with a fork. Divide the rice evenly among serving bowls, arranging the saucy chicken on top. Garnish as desired and serve immediately.
# Additional Information:
01 -
For enhanced flavor, marinate the chicken in soy sauce and minced garlic for at least one hour prior to cooking.
02 -
Adjust the sauce consistency by incorporating a splash of chicken or vegetable broth if a thinner texture is desired.
03 -
Add steamed seasonal vegetables, such as broccoli or bell peppers, for additional colour and nutrition.