Creamy Garlic Chicken Bowls
Indulge in the creamy, savory delight of Creamy Garlic Chicken Bowls, featuring tender chicken and rich sauce over a fluffy base of rice, topped with vibrant broccoli and cherry tomatoes.
Ingredients
For the Base
- 4 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup steamed broccoli florets
- 1 cup sliced cherry tomatoes
For the Chicken
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- to taste Salt and pepper
- 1 tablespoon chopped fresh parsley, for garnish
To Serve
- as needed Lemon wedges (optional)
Instructions
Preparation
- In a large bowl, combine the cubed chicken breasts with olive oil, garlic powder, onion powder, paprika, dried thyme, salt, and pepper. Toss until the chicken is evenly coated.
Cooking the Chicken
- Heat a large skillet or wok over medium-high heat. Add the seasoned chicken in a single layer, avoiding overcrowding. Cook for 5-7 minutes, or until cooked through and lightly browned on all sides (internal temperature of 165°F/74°C). Set aside.
Making the Sauce
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, taking care not to burn it.
- Pour in the chicken broth and bring to a simmer. Let it simmer for 2-3 minutes to reduce slightly.
- Reduce the heat to low and stir in the heavy cream. Gently simmer for 3-5 minutes until the sauce starts to thicken. Stir in the grated Parmesan cheese and red pepper flakes (if using). Continue stirring until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
Final Assembly
- Add the cooked chicken back into the skillet and toss to coat evenly in the creamy garlic sauce. Let it simmer for a few minutes to warm through.
- Remove from heat and stir in the chopped fresh parsley.
- Divide the cooked rice among four bowls. Top each with a generous portion of creamy garlic chicken, and arrange steamed broccoli florets and sliced cherry tomatoes around the chicken. Garnish with parsley and serve immediately with optional lemon wedges for squeezing over the bowls.
Notes
Consider swaps like turkey or firm tofu for the chicken. For a dairy-free version, use coconut cream or plant-based alternatives. Feel free to customize the vegetables and rice types based on your preference.