For extra flavor, you can marinate the chicken in a bit of olive oil and seasoning for 15 to 30 minutes before cooking. The creamy garlic sauce can be made thinner or thicker by adjusting the amount of milk or cream. These bowls are very customizable—try adding steamed vegetables like broccoli or sautéed spinach for an extra nutrient boost. This recipe also reheats beautifully, making it ideal for meal prep. Store leftovers in an airtight container in the refrigerator for up to three days.
Chicken & Rice Bowls with Creamy Garlic Sauce
Chicken & Rice Bowls with Creamy Garlic Sauce are the ultimate comfort meal, packed with tender seasoned chicken, fluffy rice, and a rich, garlicky sauce. These bowls are simple to make and perfect for meal prepping, busy weeknights, or when you’re craving a hearty and satisfying dish with bold flavors.
Ingredients
Scale
For the Chicken
1 lb boneless, skinless chicken breast or thighs, diced
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper, to taste
For the Rice
1 cup jasmine or basmati rice
2 cups chicken broth (or water)
1 tablespoon butter
For the Creamy Garlic Sauce
2 tablespoons butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups milk (or heavy cream for a richer sauce)
1/2 cup Parmesan cheese, grated
1 teaspoon Italian seasoning
Salt and black pepper, to taste
Toppings (Optional)
Fresh parsley, chopped
Red pepper flakes
Lemon wedges
Instructions
Cook the Rice
Rinse the rice under cold water until the water runs clear. In a saucepan, bring the chicken broth or water to a boil. Add the rice, butter, and a pinch of salt. Reduce the heat to low, cover, and cook for 15 minutes or until the liquid is fully absorbed. Remove from the heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with smoked paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken to the skillet and cook for 5 to 7 minutes, stirring occasionally, until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
Make the Creamy Garlic Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, to eliminate the raw flour taste. Gradually pour in the milk or cream, whisking continuously to avoid lumps. Stir in the Parmesan cheese, Italian seasoning, salt, and black pepper. Simmer the sauce for 2 to 3 minutes until it thickens to your desired consistency. Taste and adjust seasoning if needed.
Assemble the Bowls
Divide the cooked rice evenly among serving bowls. Top with the sautéed chicken and generously drizzle the creamy garlic sauce over the top. Garnish with optional toppings like freshly chopped parsley, red pepper flakes for heat, or a squeeze of lemon juice for brightness.