Description
These Chicken & Rice Bowls with Creamy Garlic Sauce combine tender, paprika-seasoned chicken breasts with fluffy white rice and a rich garlic-Parmesan cream sauce loaded with tender broccoli florets. Garnished with fresh green onions and optional red pepper flakes, this comforting one-pan meal comes together in about an hour, perfect for a hearty weeknight dinner.
Ingredients
Scale
Chicken & Rice
- 2 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Creamy Garlic Sauce & Vegetables
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups broccoli florets
- 1 tablespoon lemon juice
- Green onions, chopped for garnish
- Red pepper flakes for garnish (optional)
Instructions
- Cook the Rice: Rinse the rice under cold water until the water runs clear. Combine the rice with chicken broth in a pot. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 15-20 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
- Season the Chicken: While the rice cooks, season the chicken breasts evenly with smoked paprika, salt, and pepper to taste.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is fully cooked. Remove from the skillet and let it rest for 5 minutes before slicing.
- Sauté Garlic: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute, being careful not to burn the garlic.
- Make Creamy Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese, allowing it to melt and the sauce to thicken. Add lemon juice and season with salt and pepper to taste.
- Cook Broccoli: Add the broccoli florets to the creamy sauce, cover the skillet, and cook for about 5 minutes or until the broccoli is tender but still bright green.
- Assemble Bowls: Place a serving of cooked rice into each bowl. Top with sliced chicken breasts, then spoon the creamy garlic sauce with broccoli over the top.
- Garnish and Serve: Sprinkle chopped green onions and red pepper flakes over the bowls if desired, then serve immediately.
Notes
- Resting the chicken after cooking helps keep it juicy and tender.
- Rinsing the rice removes excess starch for fluffier grains.
- Adjust seasoning in the creamy sauce to your taste, especially salt and lemon juice.
- Red pepper flakes add a nice optional heat to balance the creamy sauce.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F.
- If preferred, substitute broccoli with other quick-cooking vegetables like asparagus or green beans.
