Chicken and Rice Bowls with Creamy Garlic Sauce are a hearty and comforting meal that’s perfect for any night of the week. Tender, juicy chicken pieces sit on a bed of fluffy rice, all brought together by a rich, creamy garlic sauce that adds just the right bit of zing. The garlic sauce is smooth and flavorful, giving the whole dish a lovely, satisfying taste.
I love making this because it’s simple but feels special. The creamy garlic sauce is my favorite part—it’s easy to whip up, but it makes the chicken and rice feel like a treat. I usually add some steamed veggies on the side to keep it fresh and colorful, and it all comes together quickly, which is a win in my book.
When I serve these bowls, I like to sprinkle a little fresh parsley or chives on top to add a pop of color and a fresh note. It’s one of those meals that everyone at the table enjoys because it’s filling without being too heavy, and the flavors are just right. Plus, leftovers taste great the next day, so I always make a little extra!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs because they stay juicy and tender. But breasts work well if you prefer leaner meat. Just watch cooking time to avoid drying out.
Rice: Jasmine or basmati rice gives nice fluffy grains that hold up under the sauce. You can swap in brown rice for more fiber, but it will change the texture and take longer to cook.
Heavy Cream: This makes the sauce rich and smooth. For a lighter option, try half-and-half or coconut milk—though the flavor will be a bit different.
Garlic: Fresh garlic is key for that strong, delicious flavor. Mince it finely so it blends well into the sauce without harsh bursts.
Seasonings: Paprika adds warmth and color; you can use smoked paprika for a deeper flavor. Thyme offers a subtle herbal note, but Italian seasoning or oregano work as easy swaps. Red pepper flakes bring gentle heat if you like a little spice.
How Do You Make a Creamy Garlic Sauce That’s Smooth and Flavorful?
The creamy garlic sauce is the heart of this dish. Here’s how to do it right:
- After cooking the chicken, leave those tasty browned bits in the pan. They hold loads of flavor.
- Add minced garlic and sauté briefly—about 1 minute—to release the fragrance without burning it.
- Deglaze the pan with chicken broth, scraping the bottom with a spoon to mix the browned bits into the liquid.
- Lower heat before adding the cream and herbs, then simmer gently. This prevents the cream from curdling and helps the sauce thicken slowly.
- Simmer for 3-5 minutes until the sauce coats the back of a spoon.
- Return chicken to the sauce so it soaks up flavor before serving.
Take your time with each step, especially the garlic and simmering. That’s what makes the sauce creamy and packed with flavor.
Equipment You’ll Need
- Large skillet – I recommend a non-stick or cast iron pan so the chicken cooks evenly and browns nicely.
- Wooden spoon or spatula – perfect for stirring and scraping up browned bits from the skillet.
- Measuring cups and spoons – to keep the ingredients just right and easy to follow.
- Serving bowls – great for presenting your delicious bowls and keeping them warm.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu for a different protein option that cooks quickly and adds variety.
- Mix in sautéed vegetables like spinach, bell peppers, or mushrooms to boost color and nutrition.
- Replace heavy cream with coconut milk for a dairy-free, slightly sweet twist.
- Add a squeeze of lemon juice or a dash of hot sauce for extra brightness or spice.
Chicken and Rice Bowls with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken and Sauce:
- 1 lb boneless, skinless chicken thighs or breasts, cut into chunks
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp dried thyme (or Italian seasoning)
- Salt and pepper, to taste
- Optional: pinch of red pepper flakes for heat
For Serving:
- 2 cups cooked white rice (jasmine or basmati recommended)
- 2 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes total: around 10 minutes to prepare and season the chicken and sauce, plus 15-20 minutes to cook the chicken and simmer the sauce. If your rice isn’t pre-cooked, add 15-20 minutes for cooking that as well.
Step-by-Step Instructions:
1. Prepare and Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, paprika, and onion powder. Place the chicken in the hot skillet and cook for about 5 to 7 minutes per side (depending on the size), until golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside.
2. Make the Creamy Garlic Sauce:
Using the same skillet, add the minced garlic and sauté until fragrant—about 1 minute. Be careful not to burn the garlic! Pour in the chicken broth to deglaze the pan, scraping up any tasty browned bits from the bottom. Reduce the heat to medium-low, then stir in the heavy cream, dried thyme, and red pepper flakes if you want a little heat. Let the sauce simmer gently until it thickens slightly, around 3 to 5 minutes.
3. Combine and Serve:
Return the cooked chicken to the skillet and coat it well with the creamy garlic sauce. Let the chicken simmer in the sauce for about 2 more minutes to soak up the flavors. To serve, spoon the cooked rice into bowls, then top with the creamy garlic chicken and sauce. Finish with a sprinkle of fresh parsley and, if you like, a little extra black pepper or paprika for a pop of color. Serve right away and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to fully thaw it in the refrigerator overnight before cooking. This helps the chicken cook evenly and safely.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the chicken and sauce in advance, then store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove before serving, adding a splash of broth or cream if the sauce thickens too much.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. To reheat, warm on the stove over low heat or in the microwave, stirring occasionally for even heating.
What Can I Serve with Chicken and Rice Bowls?
Steamed or roasted vegetables like broccoli, green beans, or carrots make a great side. You can also add a fresh salad for a lighter, balanced meal.
