Description
Juicy chicken, fluffy rice, and a rich creamy garlic sauce come together in these quick and customizable chicken rice bowls, perfect for busy weeknights.
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
Instructions
- Rinse the rice under cold water. In a pot, combine with 2 cups of water, bring to a boil, cover, and simmer for 18–20 minutes until water is absorbed.
- While rice cooks, heat vegetable oil in a skillet over medium-high heat. Season chicken with salt and pepper, then cook for 6–7 minutes per side until golden and fully cooked. Let rest and slice.
- In the same skillet, sauté chopped garlic until fragrant.
- Pour in heavy cream and soy sauce, stir and cook for about 5 minutes until sauce thickens.
- Return sliced chicken to skillet, coat with sauce, and cook for 2–3 more minutes to heat through.
- Fluff rice and serve in bowls topped with saucy chicken. Garnish with parsley if desired.
Notes
- Swap chicken with shrimp or tofu for variation.
- Add vegetables like broccoli, bell peppers, or carrots for added nutrition.
- Use half-and-half or coconut milk for a lighter or dairy-free version.
- Store components separately to avoid soggy rice.
- Sauce can be frozen separately and reheated later.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 130mg
