Chicken and Rice Bowls with Creamy Garlic Sauce
A delightful dish that combines tender chicken thighs with a luscious garlic sauce, fluffy rice, and fresh vegetables, making it perfect for any night of the week.
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
For the Creamy Garlic Sauce
- 2 tablespoons butter
- 5 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 0.25 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
For Serving
- 3 cups cooked white or brown rice Use as a base for the bowls.
- 1 cup cherry tomatoes, halved Adds freshness.
- 0.25 cup chopped fresh parsley or cilantro For garnish.
- Lemon wedges for serving To squeeze over the dish.
Instructions
Preparation
- In a large bowl, add the chicken thighs and drizzle with olive oil. Sprinkle paprika, garlic powder, onion powder, salt, and black pepper. Toss until well coated.
Cooking the Chicken
- Heat a large skillet over medium heat. Add the seasoned chicken and cook for about 5-6 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F (75°C).
- Remove the chicken from the skillet and let it rest before slicing or dicing.
Making the Sauce
- In the same skillet, reduce the heat to medium-low and add the butter to melt it.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Whisk in the flour and cook for about a minute. Gradually pour in the milk while whisking constantly until smooth.
- Let the sauce gently simmer for 3-5 minutes until it thickens. Stir in Parmesan cheese, salt, and black pepper.
Assembly
- In each bowl, start with a bed of rice, top with chicken, and sprinkle with cherry tomatoes, cucumber, and red onion.
- Drizzle with creamy garlic sauce and serve with lemon wedges on the side.
Notes
Store leftovers in airtight containers separately to maintain texture; they can be kept in the fridge for 3–4 days or frozen for longer storage. Reheat carefully to preserve creaminess.