Chicken & Rice Bowls with Creamy Garlic Sauce
A satisfying and comforting meal that combines tender chicken breasts, fluffy rice, and a rich, creamy garlic sauce.
Ingredients
Main Ingredients
- 3-4 pieces boneless, skinless chicken breasts Choose medium-sized breasts for even cooking.
- 1 cup long-grain white rice Rinse until water runs clear.
- 4-6 cloves garlic, minced Fresh garlic gives the best flavor.
- 1 cup heavy cream For a lighter version, use half-and-half.
- 2 tablespoons low-sodium soy sauce Helps add depth to the sauce.
- 2 tablespoons vegetable oil For cooking the chicken.
- to taste Salt and black pepper Adjust based on preference.
Instructions
Preparation of Rice
- Rinse the rice until the water runs clear to remove excess starch.
- In a saucepan, combine the rice and 2 cups of water. Bring to a boil, then cover and reduce heat to a simmer, cooking for 18-20 minutes.
- Turn off the heat and let it sit covered.
Cooking the Chicken
- Dry the chicken breasts with a paper towel and season with salt and pepper.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through.
- Remove from skillet and let rest for a few minutes before slicing.
Making the Creamy Garlic Sauce
- In the same skillet, lower the heat to medium and add minced garlic. Sauté for about a minute until fragrant, but not browned.
- Stir in soy sauce and heavy cream. Let it simmer gently for 4-5 minutes, stirring occasionally until the sauce thickens.
Combining and Serving
- Slice the chicken and return to the skillet, allowing it to absorb the creamy sauce.
- Serve generous spoonfuls over the prepared rice, garnishing with chopped parsley, steamed veggies, or a sprinkle of black pepper if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water or broth to the rice to prevent drying.