Chicken & Rice Bowls with Creamy Garlic Sauce Recipe

Introduction

Chicken & Rice Bowls with Creamy Garlic Sauce offer a comforting and flavorful meal that’s easy to prepare. Tender chicken breasts paired with fragrant rice and a rich, garlicky sauce make this dish perfect for a satisfying weeknight dinner.

Ingredients

• 3-4 boneless skinless chicken breasts
• 1 cup long-grain white rice
• 4-6 cloves fresh garlic
• 1 cup heavy cream
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons vegetable oil
• Salt and pepper, to taste

Instructions

1. Step 1: Rinse the long-grain rice under cold water, then combine it with 2 cups of water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and the rice is tender.
2. Step 2: Heat vegetable oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, then cook each side for about 6-7 minutes until golden brown and cooked through. Remove from the skillet and let rest before slicing.
3. Step 3: In the same skillet, sauté the chopped garlic until fragrant, about 1-2 minutes. Add the heavy cream and soy sauce, stirring continuously for about 5 minutes until the sauce thickens.
4. Step 4: Return the sliced chicken to the skillet, coating it well with the creamy garlic sauce. Warm through for an additional 2-3 minutes so the flavors meld together.
5. Step 5: Fluff the rice with a fork and divide into serving bowls. Top each bowl with the saucy chicken and garnish as desired before serving.

Tips & Variations

• For extra flavor, marinate the chicken breasts in a little soy sauce and garlic before cooking.
• Swap heavy cream for coconut milk for a dairy-free version with a subtle coconut taste.
• Add steamed vegetables like broccoli or snap peas to the bowl for a nutritious boost.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but keep in mind that brown rice takes longer to cook, usually about 40-45 minutes. Adjust cooking time accordingly and use more water if needed.

How can I make the sauce thicker?

Simmer the sauce a few minutes longer while stirring until it reaches your desired consistency. You can also add a small pinch of cornstarch mixed with water for extra thickness.

Chicken & Rice Bowls with Creamy Garlic Sauce Recipe

Print Recipe

★★★★★

4.9 from 115 reviews

This comforting Chicken & Rice Bowl features tender pan-seared chicken breasts served over fluffy long-grain white rice, all smothered in a rich and creamy garlic sauce enhanced with soy sauce for a subtle umami kick. Perfect for a satisfying weeknight meal, this dish combines simple ingredients with straightforward cooking techniques to deliver a flavorful, hearty bowl.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Rice

• 3–4 boneless skinless chicken breasts
• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• Salt and pepper, to taste

Creamy Garlic Sauce

• 4–6 cloves fresh garlic, minced
• 1 cup heavy cream
• 2 tablespoons low-sodium soy sauce

Instructions

1. Cook the Rice: Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring it to a boil over medium-high heat, then reduce the heat to low, cover the saucepan with a lid, and let it simmer for 18-20 minutes or until the water is fully absorbed and the rice is tender. Remove from heat and let it rest covered.
2. Pan-Sear the Chicken: While the rice cooks, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Season the chicken breasts evenly with salt and pepper on both sides. Place the chicken in the hot skillet and cook for about 6-7 minutes on each side, or until each side develops a golden brown crust and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and allow it to rest for a few minutes before slicing it into strips.
3. Prepare the Creamy Garlic Sauce: In the same skillet, add the minced garlic and sauté for about 1-2 minutes until fragrant, taking care not to burn it. Pour in 1 cup of heavy cream and 2 tablespoons of low-sodium soy sauce. Stir continuously and let the sauce simmer gently for approximately 5 minutes until it thickens slightly.
4. Combine Chicken and Sauce: Return the sliced chicken breasts to the skillet, tossing them in the creamy garlic sauce to fully coat the pieces. Continue warming everything together for 2-3 minutes so the chicken absorbs some of the sauce flavors and is heated through.
5. Assemble the Bowls: Fluff the cooked rice with a fork and divide it evenly among serving bowls. Top the rice with the sauced chicken pieces. Optionally garnish with chopped fresh herbs or steamed vegetables for added color and texture.

Notes

• For best texture, do not lift the lid while the rice is simmering to prevent steam loss.
• You can substitute chicken thighs for breasts if preferred; adjust cooking time accordingly.
• Adjust soy sauce quantity based on your preferred saltiness level.
• Fresh garlic provides the best flavor but garlic powder can be used in a pinch.
• Allow chicken to rest after cooking to keep it juicy and tender.

Keywords: chicken rice bowl, creamy garlic sauce, easy weeknight dinner, pan-seared chicken, stovetop recipe