Creamy Garlic Chicken and Rice Bowl
A quick and comforting weeknight dinner featuring tender chicken pieces in a creamy garlic sauce, served over hot rice.
Ingredients
For the Chicken
- 1 pound chicken breast, cut into bite-sized pieces Breasts cook quickly and stay lean.
- 2 tablespoons olive oil Or vegetable oil for a neutral flavor.
- 4 cloves garlic, minced Fresh garlic gives the best aroma.
For the Sauce
- 1 cup heavy cream To give the sauce richness; see substitutions below.
- 1 teaspoon garlic powder Boosts garlic flavor without extra sautéing.
- Salt to taste
- Black pepper to taste
For Serving
- 2 cups cooked rice (white, jasmine, or long-grain) Use day-old rice or freshly steamed.
- Chopped parsley For garnish.
Instructions
Preparation
- Warm a large skillet over medium heat and add olive oil.
- Season the bite-sized chicken with salt and pepper.
- Add chicken to the hot skillet in a single layer and cook, undisturbed for 2–3 minutes per side, until browned and cooked through (internal temp 165°F / 74°C). Remove chicken to a plate.
- Reduce heat slightly and add the minced garlic to the pan. Cook for about 30–60 seconds, stirring, until fragrant but not browned.
- Pour in heavy cream and sprinkle in garlic powder. Stir to combine, scraping any browned bits from the pan.
- Let the cream simmer gently for 2–4 minutes, stirring occasionally, until it thickens slightly. Taste and adjust salt and pepper.
- Add the chicken back to the skillet and warm through for a minute so the sauce coats the pieces.
- Spoon cooked rice into bowls, top with the creamy garlic chicken and garnish with chopped parsley.
Notes
Keep steps focused: don’t rush the browning and avoid boiling the cream vigorously. Best paired with veggies like steamed broccoli or sautéed spinach. Store leftovers in an airtight container for up to 3–4 days.