Description
These 30-minute chicken and rice bowls with creamy garlic sauce will become your new weeknight hero – restaurant quality flavor with barely any effort!
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cups (400g) white rice, jasmine or basmati preferred
- 3½ cups (830ml) chicken broth, divided
- 2 tablespoons (30ml) olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 6 garlic cloves, minced (about 2 tablespoons)
- 2 tablespoons (30g) butter
- 2 tablespoons (16g) all-purpose flour
- ¾ cup (180ml) heavy cream
- ¼ cup (25g) freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
Instructions
- Rinse rice until water runs clear. Cook with 3 cups chicken broth according to package directions until tender. Let stand covered for 5 minutes before fluffing.
- While rice cooks, toss chicken cubes with olive oil, paprika, oregano, garlic powder, salt, and pepper.
- Heat a large skillet over medium-high heat. Cook chicken in batches for 3-4 minutes per side until golden and cooked through (165°F). Transfer to a plate and cover.
- In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and cook for 30-45 seconds until fragrant.
- Sprinkle flour over garlic and whisk for 1 minute. Gradually whisk in remaining ½ cup chicken broth, then heavy cream.
- Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened. Stir in Parmesan, lemon juice, and thyme. Season with salt and pepper to taste.
- Divide rice among four bowls, top with chicken, and generously drizzle with garlic sauce. Garnish with fresh herbs if desired.