Description
Creamy Garlic Chicken Bowls are rich, flavorful, and comforting. Tender chicken is simmered in a creamy garlic Parmesan sauce, then served over rice with fresh vegetables for a wholesome, customizable meal.
Ingredients
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 Creamy Garlic 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)
- 1 tablespoon chopped fresh parsley, for garnish
- Salt and pepper to taste
For the Bowls:
- 4 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup steamed broccoli florets
- 1 cup sliced cherry tomatoes
Lemon wedges, for serving (optional)
Instructions
1. In a large bowl, combine chicken with olive oil, garlic powder, onion powder, paprika, thyme, salt, and pepper. Mix well to coat.
2. Heat a large skillet over medium-high heat. Cook chicken in batches for 5-7 minutes until browned and cooked through (165°F). Set aside.
3. In the same skillet, melt butter over medium heat. Add garlic and cook 1-2 minutes until fragrant.
4. Add chicken broth, bring to a simmer for 2-3 minutes to reduce slightly.
5. Reduce heat to low and stir in heavy cream. Simmer 3-5 minutes until slightly thickened.
6. Stir in Parmesan cheese and optional red pepper flakes. Season with salt and pepper to taste.
7. Return cooked chicken to skillet and toss in sauce. Simmer briefly, then stir in parsley.
8. Assemble bowls: divide rice among 4 bowls, top with creamy garlic chicken, add broccoli and cherry tomatoes.
9. Garnish with parsley and serve with lemon wedges if desired.
Notes
You can substitute chicken thighs for chicken breasts for extra flavor and juiciness.
Customize the vegetables by adding bell peppers, zucchini, spinach, or mushrooms.
For dairy-free, use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.
Make ahead: store chicken and sauce separately for up to 3 days in the fridge; reheat gently before serving.
Also delicious served over pasta, mashed potatoes, or quinoa.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 140mg