Creamy Garlic Chicken Rice Bowls

why make this recipe

Creamy Garlic Chicken Rice Bowls are a delicious and satisfying meal that’s perfect for busy weeknights. This recipe combines tender chicken, rich garlic cream sauce, and wholesome broccoli, all served over fluffy rice. It’s easy to make and requires simple ingredients that you might already have at home. Plus, the creamy sauce adds a delightful flavor that pleases everyone at the dinner table.

how to make Creamy Garlic Chicken Rice Bowls

Ingredients:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper to taste
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 2 cups cooked rice
• 1 cup broccoli florets, steamed
• 1 tablespoon chopped fresh parsley for garnish

Directions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook the chicken for 6-8 minutes, stirring occasionally, until it’s fully cooked and golden brown. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute, until fragrant.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce slightly for about 2-3 minutes.
5. Stir in the heavy cream and grated Parmesan cheese. Continue to cook, stirring frequently, until the sauce begins to thicken, about 3-4 minutes.
6. Add the Italian seasoning and return the cooked chicken to the skillet, stirring to coat the chicken in the creamy garlic sauce. Cook for an additional 2-3 minutes until the chicken is heated through.
7. Divide the cooked rice into bowls, top with the creamy garlic chicken, and add steamed broccoli florets.
8. Garnish with chopped fresh parsley before serving.

how to serve Creamy Garlic Chicken Rice Bowls

Serve the Creamy Garlic Chicken Rice Bowls hot for the best flavor. You can add more herbs or a squeeze of lemon juice for an extra kick. These bowls are great for lunch or dinner and can be enjoyed as a filling meal on their own.

how to store Creamy Garlic Chicken Rice Bowls

To store the leftovers, place them in an airtight container in the refrigerator. They will keep well for about 3 days. You can also freeze the dish for up to 2 months. Just make sure to thaw it in the refrigerator before reheating.

tips to make Creamy Garlic Chicken Rice Bowls

• Use fresh garlic for the best flavor.
• If you want a lighter version, you can substitute the heavy cream with half-and-half or a non-dairy cream.
• Make sure not to overcook the chicken to keep it tender and juicy.

variation

You can add different vegetables like bell peppers or spinach for variety. Swap the chicken with shrimp or tofu for a different protein option.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking.

Can I make this recipe dairy-free?
Absolutely! You can use a dairy-free cream and leave out the Parmesan for a dairy-free version.

What can I serve with these rice bowls?
These bowls pair well with a simple green salad or some crusty bread to soak up the creamy sauce.

Creamy Garlic Chicken Rice Bowls

Creamy Garlic Chicken Rice Bowls are a delicious weeknight meal featuring tender chicken, a rich garlic cream sauce, and wholesome broccoli served over fluffy rice.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cloves garlic, minced Use fresh garlic for the best flavor.
• 1 cup chicken broth
• 1 cup heavy cream Can be substituted with half-and-half or non-dairy cream for a lighter version.
• ½ cup grated Parmesan cheese Omit for a dairy-free version.
• 1 teaspoon Italian seasoning
• 2 cups cooked rice
• 1 cup broccoli florets, steamed
• 1 tablespoon chopped fresh parsley for garnish

Method

 

Cooking the Chicken

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook the chicken for 6-8 minutes, stirring occasionally, until fully cooked and golden brown. Remove the chicken from the skillet and set aside.

Making the Sauce

1. In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute, until fragrant.
2. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce slightly for about 2-3 minutes.
3. Stir in the heavy cream and grated Parmesan cheese. Continue to cook, stirring frequently, until the sauce begins to thicken, about 3-4 minutes.
4. Add the Italian seasoning and return the cooked chicken to the skillet, stirring to coat the chicken in the creamy garlic sauce. Cook for an additional 2-3 minutes until the chicken is heated through.

Serving

1. Divide the cooked rice into bowls, top with the creamy garlic chicken, and add steamed broccoli florets.
2. Garnish with chopped fresh parsley before serving.

Notes

Serve hot for the best flavor. You can add herbs or a squeeze of lemon juice for an extra kick. Leftovers can be stored in an airtight container in the refrigerator for about 3 days, or frozen for up to 2 months. Thaw in the refrigerator before reheating.