Easy Chicken & Rice Bowls with Creamy Garlic Sauce

What’s this bowl of awesomeness?

So I came up with this recipe on one of those nights when I was staring into my fridge wondering how to turn random ingredients into something that wouldn’t make me sad. Turns out, this chicken and rice bowl situation is now my go-to when I need something stupid easy but still want to feel like I have my life together. It’s basically tender chicken and fluffy rice topped with veggies and the most ridiculous creamy garlic sauce that I could honestly eat with a spoon (and sometimes do, no judgment). Perfect for meal prep, last-minute dinners, or when you need to impress someone with minimal effort.

Why You’ll Love This Recipe

• It’s basically impossible to mess up. Seriously, I’ve made this while half-asleep.
• Everything cooks in about 30 minutes, which is less time than it takes to get delivery.
• The creamy garlic sauce makes EVERYTHING taste amazing – you’ll want to put it on everything else you eat.
• It’s a complete meal in one bowl, so fewer dishes (you’re welcome).
• Customize it with whatever veggies are lurking in your produce drawer.
• Great for meal prep – these bowls actually taste better the next day.
• Somehow manages to be both comfort food AND pretty healthy.
• That moment when the sauce hits the warm rice? Heaven.

The Good Stuff You’ll Need

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs (or breasts if you must, but thighs are juicier)
• 2 tbsp olive oil (the good stuff if you have it, the cheap stuff if you don’t)
• 2 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp paprika (smoked if you’ve got it)
• ½ tsp salt (more to taste)
• Fresh ground black pepper (as much as you dare)

For the Rice:

• 2 cups jasmine or basmati rice (rinse it first, trust me)
• 3¾ cups chicken broth (or water + bouillon cube if we’re being real)
• 1 tbsp butter (salted or unsalted, whatever’s in your fridge)
• ½ tsp salt (skip if using salted butter or salty broth)

For the Creamy Garlic Sauce:

• 5-6 cloves garlic (yes, that many)
• 2 tbsp butter
• 3 tbsp all-purpose flour
• 1½ cups chicken broth
• ¾ cup whole milk or half-and-half (skim milk = sad sauce)
• ¼ cup grated parmesan (the real stuff, not the sawdust in the green can)
• ½ tsp dried thyme
• Salt and pepper to taste
• Pinch of red pepper flakes (optional if you like a little kick)

For the Bowl Assembly:

• 2 cups baby spinach (or whatever greens need to be used up)
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• Sliced green onions for garnish
• Lemon wedges (the squeeze of acid makes everything pop)
• Optional: roasted veggies, cucumber, pickled red onions, or anything else in your fridge that needs eating

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Let’s Do This

Cook the Rice (25 minutes):

1. Rinse your rice until the water runs pretty clear (this makes it fluffier, I swear).
2. Throw the rice, broth, butter, and salt in a medium pot. Bring to a boil.
3. Once boiling, drop the heat to low, slap a lid on it, and let it do its thing for 15 minutes.
4. After 15 minutes, turn off the heat but LEAVE THE LID ON and let it steam for another 10 minutes. Don’t peek! Rice needs its privacy.

Make the Chicken (15 minutes):

1. While the rice is cooking, cut the chicken into bite-sized pieces. Nobody wants to cut meat while they’re eating.
2. Toss the chicken with olive oil, garlic powder, oregano, paprika, salt, and pepper in a bowl.
3. Heat a large skillet over medium-high heat until it’s hot enough that a drop of water sizzles.
4. Throw in the chicken and spread it out so each piece gets some pan action.
5. Don’t touch it for 2-3 minutes! Let it get golden on one side before stirring.
6. Stir and cook another 3-4 minutes until cooked through. Cut into a big piece to check – no pink means you’re good.
7. Transfer to a plate and cover loosely with foil to keep warm.

Make the Magical Garlic Sauce (10 minutes):

1. In the same pan you cooked the chicken in (flavor, baby!), melt your butter over medium heat.
2. Add minced garlic and cook for about 30 seconds until fragrant. DON’T BURN IT or you’ll have to start over.
3. Sprinkle in the flour and whisk constantly for about a minute. It’ll look paste-like and not very appetizing. That’s normal.
4. Slowly pour in the chicken broth while whisking like your life depends on it to avoid lumps.
5. Once smooth, add the milk/half-and-half, dried thyme, and red pepper flakes if using.
6. Let it simmer for 3-5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
7. Turn off the heat and stir in the parmesan until melted.
8. Taste and add salt and pepper as needed. If it’s too thick, splash in a bit more broth or milk.

Bowl Assembly (5 minutes):

1. Grab some nice big bowls. Cold food = sad dinner.
2. Start with a generous scoop of rice on the bottom.
3. Arrange chicken and fresh veggies around the bowl like you’re a food stylist (or just throw it all on top, it tastes the same).
4. Drizzle that liquid gold garlic sauce all over. Be generous!
5. Top with sliced green onions and a squeeze of lemon juice.
6. Serve immediately while the rice is fluffy, the chicken is juicy, and the sauce is still warm.

Serving Suggestions

• For meal prep, keep the sauce separate and heat it up separately before adding to your bowl.
• Need some crunch? Add some roasted chickpeas or toasted pine nuts on top.
• Want it spicier? Add Sriracha or hot honey drizzled over the top.
• Make it Mediterranean by adding olives, feta, and cucumber.
• Turn it Asian-inspired by adding a drizzle of soy sauce and sesame oil with some edamame.
• This is actually amazing with a fried egg on top for breakfast/brunch.
• Serve with warm naan or pita bread for sauce-sopping purposes.

Switch It Up

• One-Pot Version: Throw uncooked rice and extra broth right into the pan after cooking the chicken, add a lid, and let it all cook together.
• Veggie Overload: Roast a sheet pan of veggies (bell peppers, zucchini, broccoli) while everything else cooks.
• Grain Swap: Use quinoa, farro, or cauliflower rice if you’re doing the low-carb thing.
• Greek Style: Season chicken with oregano and lemon, use tzatziki instead of garlic sauce.
• Tex-Mex Bowl: Season chicken with cumin and chili powder, use cilantro-lime rice, add black beans and corn, top with avocado and salsa.
• Italian Version: Add sun-dried tomatoes and Italian herbs to the sauce, top with fresh basil.

Storage & Leftover Magic

• Store components separately if possible – rice, chicken, sauce, and fresh veggies in different containers.
• Everything except the fresh veggies will keep 3-4 days in the fridge.
• The sauce might thicken in the fridge. Just add a splash of milk when reheating.
• To reheat rice without drying it out: splash a little water on top before microwaving and cover it.
• This chicken is amazing chopped up in a wrap the next day with some of the sauce as a spread.
• The sauce can be frozen in ice cube trays, then transferred to a freezer bag for future meals.

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Questions People Actually Ask

Q: Can I use chicken breasts instead of thighs?
A: Absolutely, but they cook faster and can dry out. Cut the cooking time by about 2 minutes and don’t walk away from the stove checking Instagram.

Q: My sauce got lumpy! What did I do wrong?
A: You probably added the liquid too fast. No worries – transfer to a blender and give it a quick whirl, or just whisk the heck out of it until the lumps surrender.

Q: Can I make this dairy-free?
A: Yep! Use olive oil instead of butter, plant milk (something creamy like oat or cashew), and either skip the parm or use nutritional yeast.

Q: How spicy is this?
A: As written, it’s about as spicy as a golden retriever (meaning not at all). The red pepper flakes add a tiny kick, but feel free to add more, or throw in some diced jalapeño if you like it hot.

Q: Can I cook the chicken in the Instant Pot instead?
A: Sure! Throw the chicken with seasonings and 1 cup of broth in the Instant Pot. 8 minutes on high pressure, quick release, then remove chicken and use that liquid as part of your sauce.

Q: I don’t have fresh garlic. Can I use garlic powder in the sauce?
A: You can, but it won’t have the same punch. Use about 1-2 teaspoons of garlic powder added with the flour. Better yet, keep those little jars of minced garlic in your fridge for garlic emergencies.

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