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This chicken and rice bowl recipe has become my weeknight dinner savior when I need comfort food without the fuss. The creamy garlic sauce transforms simple ingredients into something restaurant-worthy that still feels like a warm hug on a plate.
I first made this dish during a particularly hectic work week when I needed something substantial but quick. My family was so impressed they thought I had ordered takeout. Now it appears on our dinner table at least twice a month.
Ingredients
- Boneless skinless chicken breasts: they stay tender and juicy when cooked properly look for ones of even thickness
- Long grain white rice: creates the perfect fluffy base choose a good quality rice for best results
- Fresh garlic cloves: the star flavor builder use fresh rather than pre minced for the best flavor
- Heavy cream: creates the luxurious sauce base full fat works best for proper thickening
- Low sodium soy sauce: adds depth and umami without making the dish too salty
- Vegetable oil: has a high smoke point making it ideal for searing the chicken
Step-by-Step Instructions
- Prepare the Rice:
- Rinse the rice thoroughly under cold water until the water runs clear this removes excess starch. Combine with exactly 2 cups of water in a medium saucepan. Bring to a boil over high heat then immediately reduce to low heat cover and simmer undisturbed for 18 20 minutes. The rice is done when all water is absorbed and grains are tender.
- 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 pepper on both sides. Place chicken in the hot pan without overcrowding cook for 6 7 minutes per side until deeply golden and internal temperature reaches 165°F. Remove to a cutting board and let rest for 5 minutes before slicing against the grain.
- Make the Creamy Garlic Sauce:
- Using the same skillet with all the flavorful chicken bits reduce heat to medium. Add chopped garlic and sauté for 30 seconds until fragrant but not browned. Pour in heavy cream and soy sauce stirring continuously and scraping up any browned bits from the bottom of the pan. Simmer for approximately 5 minutes stirring occasionally until the sauce thickens enough to coat the back of a spoon.
- Combine and Serve:
- Return the sliced chicken to the skillet gently folding to coat each piece with the creamy sauce. Allow everything to warm through for 2 3 minutes. Fluff the cooked rice with a fork and divide among four serving bowls. Top with the sauced chicken ensuring plenty of sauce drizzles over each portion.
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The garlic truly makes this dish special. I discovered that adding whole smashed garlic cloves to the oil before sautéing the minced garlic creates an incredible depth of flavor. My daughter who typically picks around garlic always cleans her plate with this recipe.
Make Ahead Options
This recipe is perfect for meal prep. Cook the rice and chicken completely then store separately from the sauce in airtight containers in the refrigerator. When ready to serve simply reheat the components separately the rice in the microwave with a splash of water to revive it and the chicken and sauce gently on the stovetop. This approach maintains the perfect texture of each element and ensures the flavors remain distinct and vibrant. I often prepare double batches on Sunday for easy lunches throughout the week.
Simple Vegetable Additions
Transform this dish into a complete meal by adding vegetables either stirred into the rice or served alongside the chicken. Broccoli florets steamed for 3 minutes maintain a satisfying crunch while absorbing the creamy sauce. Sautéed bell peppers add sweetness and color that brightens the entire presentation. For a time saving hack frozen vegetable blends work beautifully just thaw and warm them through before serving. I particularly love adding a handful of fresh spinach to the sauce just before serving letting it wilt slightly in the residual heat.
Flavor Variations
While the basic recipe is delicious there are countless ways to customize the flavor profile. For an Italian twist add sun dried tomatoes and a handful of fresh basil to the sauce. Create an Asian inspired version by replacing some of the soy sauce with a tablespoon of oyster sauce and finishing with sliced green onions and sesame seeds. For heat lovers adding crushed red pepper flakes to the sauce creates a pleasant warmth that balances the creaminess. My personal favorite variation includes a tablespoon of wholegrain mustard stirred into the sauce which adds texture and a subtle tang.
Frequently Asked Questions
- → What type of rice works best for this dish?
Long-grain white rice is recommended for its texture and ability to absorb the creamy garlic sauce perfectly.
- → Can I prep the chicken ahead of time?
Yes, marinating the chicken in soy sauce and minced garlic for at least an hour enhances its flavor.
- → How can I adjust the cream sauce consistency?
To thin the sauce, add a bit of broth. For a thicker sauce, let it simmer longer or add a touch of cornstarch.
- → What vegetables can I add to this dish?
Steamed broccoli, bell peppers, or green beans work wonderfully to add nutrition and color to the meal.
- → Can I substitute the chicken with another protein?
Absolutely! Try shrimp, tofu, or sliced turkey as alternatives to chicken for a different take on this dish.