Creamy Garlic Chicken Rice Bowl
A quick and comforting rice bowl featuring bite-sized chicken in a creamy garlic Parmesan sauce, served over rice with steamed broccoli.
Ingredients
For the chicken
- 2 tablespoons olive oil (divided) 1 tablespoon for cooking chicken, 1 tablespoon for sauce
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces Chicken thighs can replace breasts for more forgiving meat
- Salt and pepper Salt and pepper, to taste Use low-sodium broth for better control of salt later
For the sauce
- 4 cloves garlic, minced Mince garlic finely to maximize fragrance
- 1 cup chicken broth (low-sodium recommended) Allows better salt control
- 1 cup heavy cream Substitute: half-and-half or coconut milk for dairy-free sauce
- ½ cup grated Parmesan cheese Freshly grated is best for flavor and texture
- 1 teaspoon Italian seasoning
For assembly
- 2 cups cooked rice (white or brown) Pre-cooked or leftover rice is ideal
- 1 cup broccoli florets, steamed Frozen broccoli can be used, just make sure to drain excess water
- 1 tablespoon chopped fresh parsley, for garnish Adds freshness
Instructions
Cooking Chicken
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- Season chicken pieces with salt and pepper. Add to skillet in a single layer and cook 6–8 minutes, stirring occasionally, until cooked through and golden. Remove chicken to a plate and set aside.
Making Sauce
- Add remaining tablespoon of oil to the same skillet. Add minced garlic and sauté about 1 minute until fragrant but not browned.
- Pour in chicken broth and scrape up browned bits from the pan. Bring to a simmer and reduce slightly for 2–3 minutes.
- Stir in heavy cream and grated Parmesan. Cook, stirring frequently, until the sauce thickens, about 3–4 minutes.
- Mix in Italian seasoning. Return the cooked chicken to the skillet and stir to coat. Simmer 2–3 minutes until the chicken is heated through and the flavors meld.
Serving
- Divide cooked rice into bowls. Top with the creamy garlic chicken and add steamed broccoli florets.
- Garnish with chopped fresh parsley and serve immediately.
Notes
Leftovers can be refrigerated for 3–4 days. To reheat, warm gently in a skillet or microwave, adding a splash of broth or cream to loosen the sauce if needed.