Creamy Garlic Chicken Rice Bowls
Tender chicken in rich garlic cream sauce served over fluffy rice. Quick healthy dinner no pasta needed.
Equipment
- Large skillet
- Rice cooker or pot
- Meat thermometer
- Cutting board
- Chef knife
Ingredients
- 4 pieces boneless skinless chicken breasts cut into bite-sized pieces
- 3 cloves fresh garlic minced finely
- 1 cup heavy cream or half-and-half
- 2 cups cooked white rice jasmine or basmati
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning blend
- ½ teaspoon smoked paprika
- to taste salt and black pepper
- ¼ cup grated parmesan cheese
- 2 tablespoons fresh parsley chopped for garnish
- 1 cup chicken stock or broth
Instructions
- Cook rice according to package directions. Season chicken pieces with salt, pepper, Italian seasoning, and smoked paprika.
- Heat olive oil in large skillet over medium-high heat. Add chicken in single layer and cook 5-6 minutes until golden. Flip and cook 4-5 minutes more until internal temperature reaches 165°F. Remove and set aside.
- Add butter to same skillet. Cook minced garlic for 1 minute until fragrant. Pour in chicken stock and simmer 2 minutes, scraping up browned bits.
- Reduce heat to medium-low. Stir in heavy cream and simmer 3-4 minutes until slightly thickened. Add parmesan cheese and stir until melted.
- Return chicken to skillet and toss to coat in creamy garlic sauce. Serve immediately over cooked rice, garnished with fresh parsley.
Notes
- For lighter version, use half-and-half instead of heavy cream
- Pound chicken to even thickness before cutting for even cooking
- Add vegetables like mushrooms or spinach for extra nutrition
- Store leftovers up to 3 days in refrigerator