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Creamy Garlic Chicken Rice Bowls featured image showcasing the delicious, creamy chicken served over a bed of fluffy rice.

Creamy Garlic Chicken Rice Bowls

This recipe delivers creamy, savory, and garlicky chicken served over rice. The secret lies in a perfectly emulsified sauce, balanced with acidity and richness, creating a satisfying and flavorful meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • Salt to taste
  • Pepper to taste
  • 2 tbsp butter
  • 6 cloves garlic, minced
  • 1/2 cup dry white wine such as Sauvignon Blanc
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 1 tbsp lemon juice
  • 4 cups cooked rice Jasmine or Basmati recommended
  • Optional toppings: chopped green onions
  • Optional toppings: red pepper flakes

Equipment

  • large skillet
  • mixing bowl
  • Measuring spoons
  • Measuring cups
  • whisk
  • knife
  • cutting board
  • spatula
  • Serving bowls

Method
 

  1. In a bowl, toss the chicken pieces with olive oil, garlic powder, paprika, salt, and pepper.
  2. Heat a large skillet over medium-high heat. Add the chicken in a single layer (you may need to do this in batches). Cook for 5-7 minutes per side, or until cooked through and golden brown. Remove the chicken from the skillet and set aside.
  3. Add the butter to the same skillet and melt over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
  4. Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes, allowing the alcohol to evaporate slightly.
  5. Stir in the heavy cream and Parmesan cheese. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, or until the sauce has thickened slightly.
  6. Return the cooked chicken to the skillet and stir to coat with the sauce. Stir in the fresh parsley and lemon juice. Season with salt and pepper to taste.
  7. Divide the cooked rice among bowls. Top with the creamy garlic chicken. Garnish with chopped green onions and red pepper flakes, if desired. Serve immediately.

Notes

Sear the chicken in batches to avoid overcrowding the pan. Sauté the garlic until fragrant but not browned to prevent bitterness. Add Parmesan cheese gradually while whisking to avoid clumping. Finish the sauce with fresh lemon juice for brightness. Serve immediately to prevent the sauce from separating. Rice can be substituted with quinoa or couscous. Chicken thighs can be swapped for chicken breasts.