Chicken & Rice Garlic Delight

This chicken and rice bowl recipe has become my weeknight salvation, combining tender chicken with fluffy rice and the most indulgent creamy garlic sauce that ties everything together perfectly.

I first created this dish when I needed something quick yet impressive for unexpected dinner guests. Their silence while eating followed by requests for seconds told me everything I needed to know about this recipe's future in my regular rotation.

Ingredients

• Boneless skinless chicken breasts: perfect protein base that absorbs flavors beautifully while staying juicy
• Long grain white rice: creates the ideal fluffy foundation for soaking up the sauce
• Fresh garlic cloves: the star flavor foundation provides warmth and depth
• Heavy cream: creates the luxurious texture that makes this sauce craveable
• Low sodium soy sauce: adds umami depth without overwhelming saltiness
• Vegetable oil: neutral flavor perfect for achieving that golden sear on chicken

Step-by-Step Instructions

Prepare the Rice:

Thoroughly rinse the long grain rice under cold water until the water runs clear which removes excess starch. Combine with exactly 2 cups of water in a medium saucepan and bring to a rolling boil. Once boiling reduce heat immediately to low cover tightly with a lid and allow to simmer undisturbed for 18 to 20 minutes. The perfect rice should absorb all water and be tender but still have slight resistance when bitten.

Cook the Chicken:

Heat vegetable oil in a large skillet over medium high heat until shimmering but not smoking. Season chicken breasts generously with salt and freshly ground black pepper on both sides. Place chicken in the hot oil allowing it to cook undisturbed for 6 to 7 minutes until deeply golden. Flip only once and cook the second side for another 6 minutes until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.

Create the Sauce:

Using the same skillet with all those flavorful browned bits lower heat to medium and add finely chopped garlic. Sauté for exactly 30 seconds until fragrant but not browned which would create bitterness. Pour in heavy cream and soy sauce whisking constantly to incorporate all the chicken fond from the pan. Allow the sauce to simmer gently for 5 minutes stirring occasionally until it thickens enough to coat the back of a spoon.

Combine and Serve:

Return the sliced chicken to the skillet gently folding it into the sauce ensuring each piece gets thoroughly coated in the creamy goodness. Allow everything to warm through for 2 to 3 minutes. Fluff the cooked rice with a fork and divide among serving bowls. Top generously with the saucy chicken and finish with fresh herbs if desired.

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The moment I realized the potential of this sauce was when my picky teenage nephew actually licked his plate clean. Something about the combination of cream and garlic creates magic that even the pickiest eaters cannot resist.

Make Ahead Options

This recipe shines as a meal prep champion. Prepare components separately and store in airtight containers in the refrigerator. The rice stays good for up to 4 days while the chicken and sauce maintain their quality for 3 days. When reheating add a small splash of water to the rice before microwaving and gently warm the chicken and sauce together in a skillet adding a tablespoon of cream if needed to refresh the sauce.

Customization Ideas

The beauty of these bowls lies in their adaptability. For vegetable additions consider sautéed bell peppers broccoli florets snow peas or spinach folded in during the final heating. Protein variations work wonderfully too substitute the chicken with shrimp which cooks even faster or tofu for a vegetarian option. The sauce recipe remains the same regardless of what protein you choose providing consistency in flavor while allowing for endless creativity.

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Troubleshooting Common Issues

If your sauce breaks or appears curdled the likely culprit is too high heat or boiling after adding cream. The fix is simple remove from heat immediately add a tablespoon of cold cream and whisk vigorously until smooth. For sauce that is too thin allow it to simmer longer uncovered while stirring frequently. Conversely if it becomes too thick add chicken broth one tablespoon at a time until you reach desired consistency.

Frequently Asked Questions

→ Can I use a different type of rice?

Yes, you can substitute long-grain rice with jasmine, basmati, or even brown rice. Just adjust cooking time accordingly.

→ How can I enhance the flavor of the chicken?

Marinate the chicken in soy sauce, minced garlic, and a pinch of pepper for at least an hour before cooking.

→ What vegetables can I add to this dish?

Steamed broccoli, bell peppers, or snap peas make great additions to complement the flavors of the dish.

→ Can I substitute heavy cream in the sauce?

If you're looking for a lighter option, try using half-and-half or a dairy-free alternative like coconut cream.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.