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This hearty chicken and rice bowl recipe has become my weeknight savior when I need something delicious yet simple. The creamy garlic sauce elevates everyday ingredients into a restaurant-worthy meal that comes together in under 30 minutes.
I first created this recipe when I had unexpected dinner guests and limited ingredients in my pantry. The combination was such a hit that it's now in my regular rotation, especially on busy weeknights when comfort food is calling.
Ingredients
- Boneless skinless chicken breasts provide lean protein and cook quickly
- Long grain white rice creates the perfect fluffy base for soaking up sauce
- Fresh garlic cloves add aromatic depth choose plump firm bulbs for best flavor
- Heavy cream creates luxurious silky texture without requiring complex techniques
- Low sodium soy sauce adds umami depth without overwhelming saltiness
- Vegetable oil has a high smoke point ideal for achieving golden brown chicken
Step-by-Step Instructions
- Prepare the Rice
- Rinse rice thoroughly under cold water until water runs clear, removing excess starch that would make rice gummy. Combine with exactly 2 cups water in a medium saucepan, bring to a rolling boil, then immediately reduce to lowest heat setting. Cover with tight-fitting lid and allow to steam undisturbed for 18-20 minutes until all water is absorbed and rice is tender.
- Cook the Chicken
- Heat vegetable oil in a large skillet until shimmering but not smoking. Season chicken breasts generously with salt and freshly ground pepper on both sides. Place in hot pan without overcrowding and cook undisturbed for 6-7 minutes until deeply golden. Flip once and cook additional 6-7 minutes until internal temperature reaches 165°F. Remove to cutting board and let rest for 5 minutes before slicing against the grain.
- Create the Sauce
- In the same skillet with chicken drippings, reduce heat to medium and add finely chopped garlic. Sauté for 30-60 seconds until fragrant but not browned which would create bitterness. Pour in heavy cream and soy sauce, stirring constantly to incorporate all browned bits from pan bottom. Simmer gently for 5 minutes until sauce thickens enough to coat the back of a spoon.
- Combine Components
- Return sliced chicken to the skillet, gently folding to coat each piece with the creamy sauce. Allow to warm through for 2-3 minutes, letting flavors meld. Fluff rice with fork and divide among serving bowls. Top with saucy chicken, ensuring each portion gets plenty of the luxurious garlic cream sauce.
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The secret to this dish is the combination of soy sauce and cream. I discovered this pairing years ago while experimenting with fusion recipes, and it creates an umami-rich sauce that elevates simple ingredients without requiring complicated techniques or expensive components.
Vegetable Additions
This recipe provides the perfect foundation for incorporating seasonal vegetables. In spring, I add tender asparagus tips and fresh peas during the final minutes of cooking the sauce. Summer calls for colorful bell peppers and zucchini, quickly sautéed before making the sauce in the same pan. Fall and winter versions shine with roasted butternut squash or Brussels sprouts added as a topping. The garlic cream sauce complements virtually any vegetable, making this a versatile recipe for using produce at its peak.
Make-Ahead Options
The components of this meal work beautifully for meal prepping. Cook the chicken and prepare the sauce up to three days ahead, storing in an airtight container in the refrigerator. Rice can be cooked and refrigerated for up to two days, though you may need to add a tablespoon of water when reheating to restore moisture. For best results when reheating, warm the chicken and sauce gently in a covered skillet over medium-low heat, stirring occasionally until heated through. Microwave rice separately with a damp paper towel covering the container to create steam.
Sauce Variations
The basic cream and garlic sauce serves as a wonderful template for creative variations. For an herb-forward version, add two tablespoons of fresh chopped herbs like thyme, tarragon or dill in the final minute of cooking. Create a tangy twist by stirring in a tablespoon of Dijon mustard along with the cream. For subtle heat, incorporate a pinch of crushed red pepper flakes when sautéing the garlic. My personal favorite variation includes a quarter cup of dry white wine added after the garlic has cooked, then reduced by half before adding the cream and soy sauce.
Recipe FAQs
- → Can I use brown rice instead of white rice?
Yes, brown rice works well as a nutritious alternative. Adjust cooking time to 35-40 minutes and use 2¼ cups of water per cup of rice. The nuttier flavor complements the creamy garlic sauce beautifully.
- → How can I make this dish dairy-free?
Replace heavy cream with full-fat coconut milk or a dairy-free cream alternative. The sauce may be slightly thinner, so you might need to simmer it longer or add 1 teaspoon of cornstarch slurry to reach desired thickness.
- → Can I meal prep these chicken and rice bowls?
Absolutely! Store assembled bowls in airtight containers for 3-4 days in the refrigerator. For best results, keep the sauce separate and add it after reheating to prevent the rice from becoming soggy.
- → What vegetables would pair well with this dish?
Steamed broccoli, sautéed spinach, roasted bell peppers, or stir-fried snow peas all complement these bowls nicely. Add them to the skillet during the last few minutes of cooking or serve alongside for added nutrition and color.
- → How spicy is this dish, and can I adjust the heat level?
The base recipe isn't spicy. To add heat, incorporate red pepper flakes while sautéing the garlic, add a dash of sriracha to the sauce, or top finished bowls with sliced fresh jalapeños or hot sauce to taste.
- → Can I use chicken thighs instead of chicken breasts?
Boneless, skinless chicken thighs are an excellent substitute that offers more flavor and moisture. They typically require the same cooking time but are more forgiving if slightly overcooked, making them perfect for beginners.