Ingredients
Method
Cooking the Rice
- Rinse the rice under cold water until it runs clear. In a medium saucepan, combine the rinsed rice and chicken broth. Bring it to a boil and reduce to a simmer. Cover and cook for about 15 minutes or until the rice is fluffy.
Preparing the Chicken
- While the rice cooks, heat the vegetable oil in a large skillet over medium heat. Season the diced chicken with salt and pepper. Add the chicken to the skillet and sauté until browned and cooked through, about 6-8 minutes.
Making the Creamy Garlic Sauce
- Once the chicken is cooked, add minced garlic to the skillet and cook for about 1 minute until fragrant. Pour in the heavy cream, stirring to combine. Let it simmer for about 3-5 minutes until slightly thickened.
Assembling the Bowls
- To assemble, place a generous scoop of rice in bowls, top with the sautéed chicken, and finally drizzle the creamy garlic sauce over everything. Garnish with fresh parsley for an extra pop of flavor.
Serving
- Dive right in and savor every delightful bite of your Chicken & Rice Bowls!
Notes
If you want to keep it lighter, swap heavy cream for light coconut milk. Make sure your chicken is cooked completely by checking it with a meat thermometer; it should reach 165°F internally. Don’t rush when cooking the garlic; burnt garlic can make your sauce taste bitter. Leftovers can be refrigerated for up to 3 days or frozen separately, with cooked rice lasting up to 6 months.