Chicken and Rice Bowls with Creamy Garlic Sauce are a simple and satisfying meal that brings together tender, juicy chicken and fluffy rice, all topped with a luscious garlic sauce that’s smooth and full of flavor. The creamy garlic sauce really makes this dish special by adding a rich, comforting touch that ties everything together beautifully.
I love making this dish when I want something that feels a little fancy but is actually quick and easy. The garlic sauce is my favorite part because it’s creamy without being heavy, and it’s super easy to whip up with just a few ingredients. Whenever I make a big batch, everyone always asks for extra sauce—it’s that good!
This meal is perfect for weeknight dinners or even meal prep because it reheats well and keeps that wonderful garlic flavor intact. I usually like to serve it with a side of steamed veggies or a fresh salad to balance out the richness. It’s one of those dishes that feels like a warm hug on a plate, and I’m pretty sure it’ll become a favorite in your kitchen too.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless work best for quick cooking and even flavor. You can swap for thighs if you prefer juicier meat, but cook a bit longer.
Rice: I use long grain or jasmine rice for fluffy texture. Brown rice is a healthier swap but will need more cooking time and liquid.
Heavy cream: This adds richness to the sauce. For a lighter option, use half-and-half or coconut milk for a dairy-free twist.
Parmesan cheese: Adds a salty, nutty taste to the sauce. If you don’t have Parmesan, try Pecorino Romano or a sprinkle of nutritional yeast for a vegetarian option.
Fresh herbs: I love parsley or dill here for a fresh flavor. Cilantro or chives also pair nicely if you want variety.
How Can I Make a Creamy Garlic Sauce That’s Smooth and Flavorful?
Making a creamy sauce without lumps or burnt garlic can be tricky. Here’s my simple method:
- After cooking chicken, use the same pan to keep flavor from browned bits.
- Sauté minced garlic over medium heat briefly—just until fragrant, about 30 seconds—so it doesn’t burn.
- Add broth first and scrape the pan to loosen tasty bits.
- Pour in cream slowly, stirring constantly to combine smoothly.
- Add cheese last, stirring gently until melted to thicken the sauce.
- Season to taste and finish with fresh lemon juice and herbs for brightness.
Following these steps keeps the sauce velvety and packed with flavor. If the sauce gets too thick, adding a splash of broth or cream helps thin it out nicely.
Equipment You’ll Need
- Large skillet – I prefer a non-stick or cast iron skillet because it heats evenly and helps give the chicken a nice sear.
- Medium pot with lid – perfect for cooking the rice; its size helps the rice cook fluffy without spilling.
- Mixing spoon or spatula – good for stirring the sauce and scraping up bits from the pan.
- Measuring cups and spoons – to keep the ingredients just right for the best flavor.
- Knife and cutting board – helpful for chopping garlic and herbs easily.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu for different protein options—shrimp cooks quick and tofu adds plant-based protein.
- Mix in sautéed vegetables like spinach, mushrooms, or bell peppers—these add color and extra nutrients.
- Switch fresh herbs: basil or thyme work nicely for varied flavor profiles.
- Add a pinch of red pepper flakes or smoked paprika for a spicy kick or smoky flavor.
Chicken and Rice Bowls with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken and Rice:
- 2 boneless, skinless chicken breasts
- 1 cup white rice (long grain or jasmine)
- 2 cups water or chicken broth (for cooking rice)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Creamy Garlic Sauce:
- 3-4 garlic cloves, minced
- 1 cup heavy cream or half-and-half
- ¼ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley or dill, chopped (plus extra for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to cook, for a total of roughly 30 minutes. This makes it a great option for a tasty weeknight dinner or an easy meal prep!
Step-by-Step Instructions:
1. Cook the Rice:
Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium pot, combine the rice with 2 cups of water or chicken broth. Bring it to a boil, then lower the heat to a simmer and cover the pot. Let it cook for 15-18 minutes, or until the rice is tender and has absorbed all the liquid. Fluff the rice with a fork and set aside.
2. Season and Cook the Chicken:
In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and black pepper. Pat the chicken breasts dry with a paper towel, then sprinkle the seasoning mixture evenly on both sides.
Heat olive oil in a large skillet over medium-high heat. When the pan is hot, add the chicken and cook for 5-7 minutes on each side, until the chicken is golden brown and cooked through (internal temperature should be 165°F or 75°C). Once done, remove the chicken from the skillet and let it rest for a few minutes.
3. Make the Creamy Garlic Sauce:
Lower the heat to medium and add the minced garlic to the same skillet. Sauté the garlic for about 30 seconds, or until fragrant (be careful not to burn it!).
Pour in the chicken broth, using a spoon or spatula to scrape up any browned bits from the pan. Then stir in the heavy cream and bring the mixture to a gentle simmer.
Add the grated Parmesan cheese and lemon juice. Stir continuously until the cheese melts and the sauce thickens slightly. Taste and season with salt and pepper as needed. Finally, stir in the chopped fresh parsley or dill.
4. Assemble and Serve:
Slice the rested chicken breasts into strips. Divide the cooked rice into serving bowls, then top with the sliced chicken. Spoon the creamy garlic sauce generously over the chicken and rice. Garnish with a little extra fresh herbs if you like. Serve immediately and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before cooking. Thaw in the refrigerator overnight or use the cold water method for faster thawing. Pat the chicken dry before seasoning to get a nice sear.
Can I Substitute the Heavy Cream in the Sauce?
Absolutely! You can use half-and-half for a lighter sauce or coconut milk if you want a dairy-free option. Keep in mind the sauce might be slightly less rich and creamy with these substitutions.
How Do I Store Leftovers and Reheat?
Store any leftover chicken, rice, and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of cream or broth to loosen the sauce if it thickens too much.
Can I Add Vegetables to This Dish?
Yes! Feel free to add steamed or sautéed veggies like broccoli, spinach, bell peppers, or mushrooms to the rice bowls to boost nutrition and flavor. Add them when assembling the bowls or sauté alongside the chicken.
