Name: Easy Chicken Rice Bowls with Creamy Garlic Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3–4 boneless, skinless chicken breasts; 1 cup long-grain white rice; 4–6 cloves fresh garlic, chopped; 1 cup heavy cream; 2 tablespoons low-sodium soy sauce; 2 tablespoons vegetable oil; Salt and pepper to taste

I created this recipe to deliver comfort and flavor in a simple, satisfying bowl—juicy chicken, fluffy rice, and a rich, garlicky sauce—all ready in about 30 minutes. Easy Chicken Rice Bowls with Creamy Garlic Sauce

Why I’ll Love This Recipe

I love how quickly it comes together—perfect for those busy nights
The creamy garlic sauce is indulgent yet balanced by soy sauce’s savory umami
It’s customizable: I often add veggies or swap in different proteins

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3–4 boneless, skinless chicken breasts
1 cup long-grain white rice
4–6 cloves fresh garlic
1 cup heavy cream
2 tablespoons low-sodium soy sauce
2 tablespoons vegetable oil
Salt and pepper

Directions

I rinse the rice under cold water and cook it with 2 cups of water: bring to a boil, then cover and simmer for 18–20 minutes until absorbed
While the rice cooks, I heat oil in a skillet over medium-high heat. I season the chicken with salt and pepper, then cook each breast for 6–7 minutes per side until golden and fully cooked. I let it rest, then slice
In the same skillet, I sauté the chopped garlic until fragrant. I pour in the heavy cream and soy sauce, stirring for about 5 minutes until the sauce thickens
I return the sliced chicken to the pan, coat it in the sauce, and let it warm through for 2–3 minutes
I fluff the rice into bowls, top with the saucy chicken, and garnish with parsley if I have some on hand

Servings and timing

Serves: 4 bowls
Prep and cook time: about 30 minutes

Variations

I sometimes swap chicken for shrimp or tofu when I want a different protein
I love adding vegetables like steamed broccoli, bell peppers, or shredded carrots for more color and nutrients
For a lighter version, I use half-and-half, or for dairy-free, coconut milk works well too

storage/reheating

I store leftovers in airtight containers in the fridge for up to 3 days. When reheating, I use the microwave or gently reheat in a skillet with a splash of cream or broth to refresh the sauce.

FAQs

How can I make the sauce thicker or thinner?

If I want it thicker, I let it simmer longer. For a thinner version, I whisk in a little broth or extra cream.

Can I prep anything ahead of time?

Yes, I often cook the rice and chicken ahead of time. Then I just reheat and make the sauce fresh when I’m ready to eat.

Is this recipe freezer-friendly?

I don’t freeze the rice bowls as a whole, but I freeze the sauce in an airtight container and reheat it later.

Can I use brown rice instead?

Absolutely. I cook the brown rice according to its package instructions, which usually takes longer than white rice.

How do I store leftovers to prevent soggy rice?

I keep the rice, chicken, and sauce in separate containers. That way, the rice doesn’t soak up too much liquid before I’m ready to eat.

Conclusion

These chicken rice bowls are one of my go-to meals for comfort and convenience. I love how flexible and flavorful they are, and I know I’ll keep coming back to this recipe whenever I need something satisfying and quick.