Chicken and Rice Bowls with Creamy Garlic Sauce are a simple yet satisfying meal that combines tender chicken, fluffy rice, and a smooth, flavorful garlic sauce. The chicken is nicely seasoned and cooked just right, while the creamy sauce adds a rich touch that makes each bite delicious and comforting.
I love making this dish because it comes together quickly and feels like a warm hug in a bowl. The garlic sauce is my favorite part—it’s creamy without being heavy, and it brings everything together so well. Whenever I make it, I always find myself going back for just a little more sauce to drizzle over the top.
These bowls are great for lunch or dinner and work perfectly for meal prep since they hold up well in the fridge. I like adding some steamed veggies or fresh greens on the side to keep things colorful and fresh. It’s the kind of easy, tasty meal that feels like a treat but doesn’t take all day to cook.
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts or thighs both work well. Thighs are juicier and more forgiving if you overcook a bit, while breasts are leaner. Either way, seasoning is key for flavor.
Rice: I like using long-grain or basmati rice for fluffy, separate grains. If you prefer, jasmine rice or even quinoa could work as a healthy swap.
Greek Yogurt: This is the base for the creamy garlic sauce. You can substitute sour cream or a dairy-free yogurt alternative for a lighter or vegan option.
Fresh Veggies: Cherry tomatoes, cucumber, and red onion add crunch and freshness. Feel free to swap in bell peppers, radishes, or any crunchy veggie you enjoy.
How Do I Make the Creamy Garlic Sauce Taste Just Right?
The garlic sauce is the star here, so getting the balance is important. Whisk together Greek yogurt, minced garlic, lemon juice, and parsley. Mayonnaise can add extra creaminess but isn’t required.
- Taste as you go—if it feels too thick, add a splash of water or lemon juice.
- Make sure to use fresh garlic for the best flavor; cooked garlic changes the taste.
- Let the sauce sit a few minutes to let the flavors meld before serving.
Equipment You’ll Need
- Medium saucepan – I use it to cook the rice; a lid helps it cook evenly without sticking.
- Skillet or frying pan – perfect for cooking the chicken quickly and getting a nice sear.
- Small mixing bowls – great for preparing the sauce and salad separately without mess.
- Knife and cutting board – essential for chopping veggies, garlic, and herbs.
- Whisk or fork – I use it to blend the sauce ingredients smoothly.
Flavor Variations & Add-Ins
- Protein swap: Use cooked shrimp, tofu, or grilled steak instead of chicken for different flavors.
- Veggie tweaks: Mix in sautéed bell peppers, spinach, or corn for extra color and nutrition.
- Cheese touch: Add crumbled feta or shredded mozzarella to the salad or serve with a side of grated Parmesan.
- Spice it up: Mix in some chili flakes or hot sauce into the garlic sauce for a spicy kick.
Chicken and Rice Bowls with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken and Rice:
- 2 boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup long-grain or basmati rice
- 2 cups chicken broth or water
For the Creamy Garlic Sauce:
- ½ cup Greek yogurt or sour cream
- 2 tablespoons mayonnaise (optional, for creamier texture)
- 2 cloves garlic, minced or grated
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley (plus extra for garnish)
- Salt and pepper, to taste
For the Fresh Vegetable Salad:
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ¼ cup red onion, finely chopped
- 2 tablespoons chopped fresh parsley or cilantro
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep and 20-25 minutes of cooking time. In roughly 30-35 minutes, you’ll have a delicious, hearty meal ready to enjoy.
Step-by-Step Instructions:
1. Cook the Rice:
Rinse the rice under cold water until the water runs clear to remove excess starch. Bring the chicken broth or water to a boil in a medium pot. Add the rice, reduce heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is tender and all the liquid has been absorbed. Fluff the rice with a fork and set aside.
2. Prepare the Chicken:
In a small bowl, mix paprika, cumin, garlic powder, onion powder, salt, and pepper together. Rub this spice blend all over the chicken pieces for great flavor.
3. Cook the Chicken:
Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 5-7 minutes on each side until golden brown and fully cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from heat and let it rest a few minutes before slicing into strips or bite-size pieces.
4. Make the Creamy Garlic Sauce:
In a small bowl, stir together Greek yogurt (and mayonnaise, if you want it creamier), minced garlic, fresh lemon juice, and chopped parsley. Season with salt and pepper to your taste. Mix well and adjust garlic or lemon juice if you like it more tangy or garlicky.
5. Prepare the Fresh Vegetable Salad:
Combine cherry tomatoes, diced cucumber, red onion, chopped parsley or cilantro, olive oil, lemon juice, salt, and pepper in another bowl. Toss gently to mix all the fresh flavors together.
6. Assemble the Bowls:
Divide the cooked rice evenly into serving bowls. Top with sliced chicken pieces. Add a generous scoop of the fresh vegetable salad on one side. Drizzle the creamy garlic sauce liberally over the chicken. Garnish with extra chopped parsley for a bright touch.
7. Serve:
Serve your bowls right away while everything is warm and fresh. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. This helps it cook evenly and retain its juicy texture.
Can I Make the Creamy Garlic Sauce Ahead of Time?
Absolutely! The sauce can be prepared a day in advance and stored in the fridge. Give it a good stir before serving, and add a splash of lemon juice or water if it’s too thick.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and rice gently in a skillet or microwave, and add extra sauce fresh or warmed separately for the best flavor.
What Can I Substitute for Greek Yogurt in the Sauce?
You can swap Greek yogurt with sour cream or a dairy-free yogurt alternative to suit dietary preferences. Just keep in mind that different bases can change the tanginess and texture slightly.
