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This hearty Chicken & Rice Bowl with Creamy Garlic Sauce has become my weeknight dinner savior when I need something comforting yet impressive without hours in the kitchen. The combination of tender chicken and fluffy rice bathed in a velvety garlic sauce creates a restaurant-quality meal right at home.
I first created this recipe when entertaining unexpected guests and had limited ingredients on hand. What started as a desperate dinner solution has now become my most requested dish whenever friends come over for casual dinners.
Ingredients
- Boneless skinless chicken breasts: the protein star of our dish choose plump pieces with even thickness for best results
- Long grain white rice: provides the fluffy base that absorbs the delicious sauce beautifully
- Fresh garlic cloves: the aromatic heart of the dish use fresh rather than jarred for best flavor
- Heavy cream: creates that luxurious silky sauce texture that makes this dish special
- Low sodium soy sauce: adds umami depth and subtle saltiness without overwhelming the dish
- Vegetable oil: with its neutral flavor allows the garlic and chicken flavors to shine through
Step-by-Step Instructions
- Prepare the Rice:
- Rinse rice thoroughly under cold water until water runs clear to remove excess starch. Combine with exactly 2 cups of water in a medium saucepan. Bring to a rolling boil over high heat then immediately reduce to low heat cover and simmer undisturbed for 18 to 20 minutes until all water is absorbed and rice is tender.
- Cook the Chicken:
- Heat vegetable oil in a large skillet over medium high heat until shimmering but not smoking. Season chicken breasts generously with salt and pepper on both sides. Place chicken in hot skillet without overcrowding and cook for 6 to 7 minutes per side until deeply golden and internal temperature reaches 165°F. Remove to a cutting board and let rest for 5 minutes before slicing against the grain.
- Create the Garlic Sauce:
- Using the same skillet with all those delicious chicken bits add chopped garlic and sauté for 30 to 45 seconds until fragrant but not browned. Pour in heavy cream and soy sauce while scraping the bottom of the pan to incorporate all the flavorful fond. Allow to simmer gently for about 5 minutes stirring occasionally until sauce thickens enough to coat the back of a spoon.
- Combine and Serve:
- Return the sliced chicken to the skillet gently tossing to coat each piece with the creamy garlic sauce. Allow to warm through for 2 to 3 minutes. Fluff the cooked rice with a fork and divide between serving bowls. Top with saucy chicken and drizzle additional sauce over each portion.
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The garlic is truly the secret weapon in this recipe. I discovered that sautéing it just until fragrant without browning creates the perfect aromatic base without any bitterness. My family now associates this particular garlic aroma with comfort food night and everyone magically appears in the kitchen whenever I start cooking it.
Storing Leftovers
This dish reheats beautifully making it perfect for planned leftovers. Store the chicken sauce and rice separately in airtight containers in the refrigerator for up to 3 days. When reheating add a splash of water or chicken broth to the rice to restore moisture and gently warm the chicken and sauce together on the stovetop or microwave until just heated through. The flavors actually develop and deepen overnight making day two sometimes even more delicious than the original serving.
Customization Ideas
The beauty of these bowls lies in their adaptability. For a vegetable boost add steamed broccoli snow peas or sautéed bell peppers. Substitute brown rice or quinoa for a more nutritious base though cooking times will need adjustment. For a dairy free version replace heavy cream with full fat coconut milk which adds a subtle tropical note that pairs surprisingly well with the garlic and soy sauce. You can also swap chicken for shrimp for a quicker cooking protein that works wonderfully with the creamy garlic sauce.
Serving Suggestions
Serve these bowls family style by placing the fluffy rice saucy chicken and additional garnishes in separate bowls allowing everyone to build their perfect portion. For a complete meal pair with a simple side salad dressed with rice vinegar and sesame oil to cut through the richness of the cream sauce. These bowls shine with simple garnishes try thinly sliced green onions toasted sesame seeds or a light sprinkle of red pepper flakes for those who enjoy a hint of heat.
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Frequently Asked Questions About the Recipe
- → Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are an excellent substitute and often provide more flavor and moisture. Adjust cooking time slightly as thighs may take 1-2 minutes longer per side, and cook to an internal temperature of 165°F (74°C).
- → What vegetables pair well with this dish?
Broccoli, bell peppers, snap peas, and asparagus are excellent additions. For a complete meal, either steam vegetables separately and add them at serving, or sauté them briefly after cooking the chicken but before making the sauce.
- → Can I make this dish dairy-free?
Yes! Replace heavy cream with full-fat coconut milk for a dairy-free alternative that maintains the creamy texture. You may need to simmer the sauce slightly longer to achieve the desired thickness.
- → What's the best rice to use?
Long-grain white rice works best for this dish, but jasmine or basmati are excellent alternatives for added aroma. Brown rice provides a nuttier flavor and more nutrition, though cooking time will increase to about 35-40 minutes.
- → How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or chicken broth to prevent the sauce from becoming too thick. Microwave on medium power or gently reheat on the stovetop.
- → Can I prepare components ahead of time?
Yes! Cook the rice and chicken up to a day ahead. Store separately in the refrigerator, then prepare the sauce fresh before serving. Gently reheat the chicken and rice, then combine with the freshly made sauce.