Chicken and Rice Bowls with Creamy Garlic Sauce are a comforting meal that’s both simple and packed with flavor. Tender, juicy pieces of chicken sit atop fluffy rice, all brought together by a rich, creamy garlic sauce that adds just the right kick. The sauce is smooth and garlicky, making every bite feel like a little treat.
I love making this recipe when I want something satisfying but not complicated. The garlic sauce is easy to whip up, and it makes the chicken and rice feel extra special. I often add some steamed veggies on the side for a bit of crunch and color, which balances everything perfectly.
The best part about these bowls is how versatile they are—you can change up the toppings depending on what you have, like fresh herbs or a sprinkle of cheese. Whenever I serve this dish, everyone always asks for seconds, which says a lot about how tasty and comforting it is. It’s a great go-to meal for busy days when you want something both quick and delicious.
Key Ingredients & Substitutions
Chicken: I like using thighs because they stay juicy and flavorful. If you prefer leaner meat, chicken breasts work great too. Just watch the cooking time so they don’t dry out.
Rice: White or brown rice both work well here. Brown rice adds a nuttier flavor and more fiber, but takes longer to cook. Instant rice is a quick alternative if you’re short on time.
Garlic Sauce: Greek yogurt adds creaminess without heaviness and works as a great base. Sour cream is a good swap if you want it a bit richer. Mayonnaise helps thicken and mellow the sauce, but you can skip it for a lighter sauce or use a plant-based mayo.
Spices: Paprika and cumin give the chicken a warm, slightly smoky flavor. Feel free to add chili powder or smoked paprika for a bit more punch.
Fresh Parsley: It brightens the dish. If you don’t have parsley, cilantro or dill can bring a fresh note too.
How Do You Get Juicy Chicken with a Nice Seared Crust?
Cooking chicken just right is key. Here’s how to get juicy meat with a golden crust:
- Pat chicken dry before seasoning—this helps the spices stick and promotes browning.
- Use medium-high heat and add oil once the pan is hot.
- Don’t move the chicken too soon; let it sear for 5-7 minutes per side. This creates a nice crust and seals in juices.
- Once cooked, let the chicken rest for a few minutes before slicing to keep it tender and juicy.
Following these steps means your chicken will be flavorful, moist, and satisfying in every bite.
Equipment You’ll Need
- Skillet – I prefer a heavy skillet or cast-iron for even cooking and a good sear on the chicken.
- Large Mixing Bowl – Great for mixing the garlic sauce ingredients and tossing the salad veggies.
- Small Bowls – Handy for preparing and serving the sauce and salad components separately.
- Measuring Cups and Spoons – Keep everything precise, especially for spices and liquids.
- Cookware for rice – A saucepan or rice cooker makes preparing rice quick and easy.
Flavor Variations & Add-Ins
- Change the protein: Use cooked shrimp or flaky fish instead of chicken for seafood lovers.
- Add veggies: Sauté bell peppers, onions, or spinach to add color and extra nutrients.
- Use different herbs: Swap parsley for cilantro, basil, or dill to change the flavor profile.
- Spice it up: Mix in crushed red pepper flakes or hot sauce in the sauce for some heat.
Chicken and Rice Bowls with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken and Rice:
- 2 cups cooked rice (white or brown)
- 1 lb (450g) boneless, skinless chicken thighs or breasts
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- Fresh parsley, chopped (for garnish)
For the Creamy Garlic Sauce:
- ½ cup plain Greek yogurt or sour cream
- 2 tbsp mayonnaise
- 3 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley, finely chopped
- Salt and pepper to taste
For the Salad:
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, chopped
- 1 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
How Much Time Will You Need?
This meal takes about 10 minutes to prep and about 15 minutes to cook the chicken. Overall, plan for around 25-30 minutes from start to finish, including mixing the sauce and tossing the salad. It’s a quick and satisfying dish perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Season the Chicken:
In a small bowl, mix the paprika, ground cumin, garlic powder, salt, and black pepper. Pat the chicken dry with paper towels, then rub this spice blend evenly over the chicken pieces, coating them well.
2. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 to 7 minutes on each side, depending on thickness, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
3. Make the Creamy Garlic Sauce:
While the chicken cooks, combine the Greek yogurt (or sour cream), mayonnaise, minced garlic, lemon juice, chopped parsley, salt, and pepper in a small bowl. Stir well and taste; adjust the seasoning if you like it more garlicky or tangy.
4. Prepare the Salad:
In another bowl, toss the halved cherry tomatoes and chopped cucumber with olive oil, fresh parsley, salt, and pepper. Set it aside to let the flavors meld.
5. Assemble the Bowls:
Slice the rested chicken into bite-sized pieces. Divide the cooked rice into serving bowls, place the sliced chicken on top, then drizzle generously with the creamy garlic sauce. Add a portion of the fresh tomato and cucumber salad to each bowl on the side.
6. Garnish and Serve:
Sprinkle extra chopped parsley over the bowls for a fresh finish. Serve warm and enjoy your tasty, homemade Chicken and Rice Bowls with Creamy Garlic Sauce!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to remove excess moisture, which helps achieve a nice sear.
Can I Make the Creamy Garlic Sauce Ahead of Time?
Absolutely! The sauce can be made a day in advance and stored in an airtight container in the fridge. Give it a good stir before serving to refresh the flavors.
What Can I Substitute for Greek Yogurt in the Sauce?
If you don’t have Greek yogurt, sour cream or even crème fraîche are great alternatives that keep the sauce creamy and tangy.
How Should I Store Leftovers?
Store leftover chicken and rice in sealed containers in the fridge for up to 3 days. Keep the creamy garlic sauce separate to prevent it from thinning out, then add it fresh when reheating and serving.
