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Creamy Garlic Chicken Rice Bowls

Creamy Garlic Chicken Rice Bowls for Cozy Dinner Nights

Creamy Garlic Chicken Rice Bowls offer a comforting and satisfying meal, perfect for dinner, with tender chicken in a rich garlic sauce served over rice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 tablespoon Olive Oil Can use vegetable oil if preferred.
  • 2 breasts Boneless, Skinless Chicken Can substitute with chicken thighs or firm tofu for a vegetarian option.
  • to taste Salt Adjust to taste.
  • to taste Pepper Adjust to taste.
For the Sauce
  • 4 cloves Garlic, minced Garlic powder can be used in a pinch.
  • 1 cup Chicken Broth Can use vegetable broth for vegetarian version.
  • 1 cup Heavy Cream Can use half-and-half or whole milk for a lighter sauce.
  • ½ cup Grated Parmesan Cheese Nutritional yeast can be used for dairy-free version.
  • 1 teaspoon Italian Seasoning A mix of dried basil and oregano can be substituted.
For the Bowl
  • 2 cups Cooked Rice Any cooked rice variety, such as brown or jasmine.
  • 1 cup Broccoli Florets, steamed Can swap with other vegetables like spinach or peas.
  • 1 tablespoon Chopped Fresh Parsley Omit if unavailable.

Equipment

  • large skillet

Method
 

Cooking Instructions
  1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
  2. Season two boneless, skinless chicken breasts with salt and pepper, then add them to the hot skillet. Cook for 6–8 minutes undisturbed, until golden brown on one side. Flip the chicken and cook for an additional 2–3 minutes until fully cooked, then remove and set aside.
  3. In the same skillet, lower the heat slightly and add another tablespoon of olive oil. Once hot, add 4 minced garlic cloves and sauté for 1 minute.
  4. Pour in 1 cup of chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer for 2–3 minutes.
  5. Add 1 cup of heavy cream and ½ cup of grated Parmesan cheese to the skillet. Stir well and cook for 3–4 minutes until the sauce thickens.
  6. Stir in 1 teaspoon of Italian seasoning and return the chicken to the skillet to coat in the sauce, heating for an additional 2–3 minutes.
  7. Divide 2 cups of cooked rice among bowls, top with the creamy chicken mixture, and finish with 1 cup of steamed broccoli florets and chopped parsley.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 50gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 60mgCalcium: 300mgIron: 2mg

Notes

Store leftover Creamy Garlic Chicken Rice Bowls in an airtight container for up to 3 days. Can freeze for up to 2 months, thaw in the refrigerator overnight before reheating.

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