Can I use boneless chicken thighs instead of breasts?

Absolutely! Chicken thighs are actually more forgiving and stay juicier than breasts. They'll need about the same cooking time but offer more flavor. Just trim any excess fat before cooking for the best results.

What can I substitute for heavy cream to make this lighter?

For a lighter option, you can use half-and-half or whole milk thickened with a teaspoon of cornstarch (mixed with cold water first). The sauce won't be quite as rich but will still be delicious. Just be careful not to let it boil or it might separate.

My sauce is too thin. How can I thicken it?

If your sauce isn't thickening properly, let it simmer a bit longer uncovered, stirring occasionally. For a quicker fix, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir this slurry into the simmering sauce until it reaches your desired consistency.

Can I prepare components of this dish ahead of time?

Definitely! Cook the rice and store it refrigerated for up to 2 days. You can also marinate the chicken overnight for extra flavor. When ready to serve, just cook the chicken and make the sauce fresh – it only takes about 15 minutes.

Chicken & Rice Bowls with Creamy Garlic Sauce Recipe

Description

A delightful one-bowl meal featuring succulent chicken with creamy garlic sauce over fluffy rice. This comfort food recipe is easy to prepare and perfect for weeknight dinners. The combination of tender chicken, savory sauce, and perfectly cooked rice creates a satisfying and hearty meal everyone will love.

Ingredients

Units Scale

For the Chicken:

3–4 boneless, skinless chicken breasts
2 tablespoons vegetable oil
Salt and pepper, to taste

For the Rice:

1 cup long-grain white rice
2 cups water

For the Sauce:

4–6 cloves fresh garlic, chopped
1 cup heavy cream
2 tablespoons low-sodium soy sauce

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Instructions

Cook the Rice
Start by rinsing the long-grain white rice under cold water until the water runs clear. In a saucepan, combine the rice with 2 cups of water. Bring it to a boil, then reduce the heat, cover the pan, and allow it to simmer for 18–20 minutes until the water is fully absorbed. Set aside.
Cook the Chicken
Heat the vegetable oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides. Cook the chicken in the skillet for about 6–7 minutes on each side, or until the outer surface is golden brown and the chicken is fully cooked through. Once done, remove the chicken from the skillet and let it rest for a few minutes before slicing.
Make the Creamy Garlic Sauce
Using the same skillet, sauté the chopped garlic over medium heat until it becomes fragrant (about 1–2 minutes). Then, pour in the heavy cream and soy sauce while stirring continuously. Let the mixture simmer for about 5 minutes until the sauce thickens slightly.
Combine Chicken with Sauce
Return the sliced chicken to the skillet, making sure each piece is thoroughly coated with the creamy garlic sauce. Cook for another 2–3 minutes, allowing the flavors to merge and the chicken to warm through.
Assemble the Bowls
Fluff the cooked rice with a fork and divide it evenly between four serving bowls. Top each bowl with the saucy chicken slices and spoon additional cream sauce over the top. Garnish with optional toppings like fresh herbs or steamed vegetables if desired. Serve and enjoy!

Notes

Marinate chicken in soy sauce and minced garlic for at least an hour before cooking to enhance its flavor.
If the sauce becomes too thick, thin it out by stirring in a splash of chicken broth or water.
Add steamed veggies like broccoli, bell peppers, or snap peas for extra nutrition and color.

Nutrition

Serving Size: 1 Serving
Calories: 550kcal
Sugar: 3g
Sodium: 760mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 37g
Cholesterol: 135mg