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Creamy garlic chicken rice bowl with golden chicken bites in Parmesan cream sauce over fluffy white rice with steamed broccoli and fresh parsley

Creamy Garlic Chicken Rice Bowls

Tender golden-brown chicken bites smothered in a rich garlic Parmesan cream sauce, served over fluffy rice with steamed broccoli. A satisfying weeknight bowl ready in just 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil divided
  • 1 lb boneless skinless chicken breasts cut into bite-sized pieces
  • salt and pepper to taste
  • 4 garlic cloves minced
  • 1 cup chicken broth low-sodium recommended
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese freshly grated
  • 1 tsp Italian seasoning
  • 2 cups cooked rice white, jasmine, or brown rice
  • 1 cup broccoli florets steamed
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Large skillet
  • Wooden spoon
  • Cutting board
  • Chef's knife

Method
 

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper and add in a single layer. Cook for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through. Do not crowd the pan. Remove and set aside.
  2. Add the remaining tablespoon of olive oil to the same skillet. Add minced garlic and cook for about 1 minute, stirring constantly, until fragrant.
  3. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan with a wooden spoon. Let the broth simmer and reduce for 2 to 3 minutes.
  4. Stir in the heavy cream and Parmesan cheese. Cook over medium heat, stirring frequently, until the sauce thickens, about 3 to 4 minutes. Add a splash of broth if the sauce gets too thick.
  5. Add Italian seasoning and return the cooked chicken to the skillet. Stir to coat every piece in the creamy garlic sauce. Cook for 2 to 3 more minutes until heated through.
  6. Divide cooked rice into serving bowls. Top with the creamy garlic chicken and steamed broccoli. Garnish with fresh parsley and serve immediately.

Notes

Lighter Version: Substitute half-and-half for the heavy cream. Vegetable Swaps: Add spinach or bell peppers for extra color and nutrition. Storage: Keep rice and sauce in separate airtight containers in the fridge for up to 3 days. Reheat sauce gently on the stovetop with a splash of broth or cream. Freezing: Freeze the chicken sauce without rice for up to 1 month. Thaw overnight in the fridge before reheating.