Chicken and Garlic Sauce Bowls

This easy chicken and rice bowl recipe has been my go-to solution for busy weeknights when I need something delicious but don't have hours to spend in the kitchen. The creamy garlic sauce transforms simple ingredients into a restaurant-worthy meal that everyone at my table devours.

I originally created this dish when I needed to impress my in-laws without spending all day cooking. They loved it so much that it's now requested at every family gathering, and I've perfected the sauce over dozens of iterations.

Ingredients

• Boneless skinless chicken breasts: provides lean protein and takes on flavors beautifully
• Long grain white rice: creates the perfect fluffy base for soaking up sauce
• Fresh garlic cloves: essential for building depth of flavor use more if you're a garlic lover
• Heavy cream: creates the luxurious texture that makes this sauce special
• Low sodium soy sauce: adds umami depth without making the dish too salty
• Vegetable oil: ideal for searing chicken due to its neutral flavor and high smoke point

Step-by-Step Instructions

Prepare The Rice:

Rinse rice thoroughly under cold water until water runs clear this removes excess starch and prevents clumping. Combine with exactly 2 cups of water in a medium saucepan. Bring to a vigorous boil then immediately reduce heat to low, cover with a tight-fitting lid, and simmer undisturbed for 18-20 minutes. The perfectly cooked rice should absorb all water and have a tender texture.

Cook The Chicken:

Heat vegetable oil in a large skillet over medium-high heat until shimmering but not smoking. Season chicken breasts generously with salt and freshly ground black pepper on both sides. Place chicken in hot skillet without overcrowding and cook for 6-7 minutes per side until golden brown with an internal temperature of 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain into strips.

Create The Sauce:

Using the same skillet with all those flavorful chicken bits, reduce heat to medium-low and add finely chopped garlic. Sauté for 30-45 seconds until fragrant but not browned as garlic can quickly become bitter. Pour in heavy cream and low-sodium soy sauce, scraping the bottom of the pan to incorporate all the browned bits. Simmer gently for 5 minutes, stirring occasionally until sauce thickens enough to coat the back of a spoon.

Combine And Serve:

Return the sliced chicken to the skillet, gently tossing to coat each piece in the creamy sauce. Allow chicken to warm through for 2-3 minutes in the bubbling sauce. Fluff the finished rice with a fork and divide among serving bowls. Top generously with the saucy chicken mixture, ensuring each bowl gets plenty of that luscious garlic sauce.

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My family particularly loves when I use chicken thighs instead of breasts in this recipe. The first time I made the switch during a pantry cleanout session, my husband declared it was the best version yet. The slightly higher fat content in thighs creates an even more succulent result that pairs beautifully with the creamy sauce.

Make-Ahead Options

This dish works exceptionally well for meal prep. You can prepare the components separately and store in airtight containers in the refrigerator for up to three days. The sauce might thicken considerably when chilled but will loosen up when gently reheated with a splash of chicken broth or milk. For busy weeks, I often double the recipe and portion it out for quick lunches that reheat beautifully in the microwave.

Easy Variations

The basic recipe is incredibly adaptable to whatever you have on hand. Try swapping brown rice for added fiber and nutty flavor just adjust cooking time to about 45 minutes. For a lighter version, substitute half the cream with chicken broth. Add quick-cooking vegetables like spinach, peas, or bell peppers in the last few minutes of cooking for added nutrition and color. My personal favorite variation includes a handful of sun-dried tomatoes and a sprinkle of fresh basil on top.

Serving Suggestions

While delicious on its own, this dish reaches new heights with thoughtful accompaniments. Serve with a simple side salad dressed with lemon vinaigrette to cut through the richness of the sauce. For a complete meal, add steamed broccoli or roasted asparagus on the side. If entertaining, consider serving family-style on a large platter with the rice as a base, chicken and sauce poured over, and garnished with fresh herbs. A chilled Pinot Grigio or light Chardonnay pairs beautifully with the creamy garlic flavors.

Frequently Asked Questions

→ How do you ensure the chicken stays tender?

Cook the chicken over medium-high heat until golden brown on each side, then let it rest before slicing to retain juices.

→ Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but adjust cooking time and water ratio as needed for proper doneness.

→ What can I use as a garnish for the bowls?

Fresh herbs like parsley or cilantro, sliced green onions, or a sprinkle of sesame seeds work well as garnishes.

→ Can I prep this meal in advance?

You can cook the rice and chicken ahead of time, then reheat them with the sauce just before serving.

→ Is there a dairy-free replacement for heavy cream?

You can use canned coconut milk or unsweetened almond milk thickened with a bit of cornstarch as an alternative.