Ingredients
Method
- Rinse rice under cold water until clear. In a saucepan, combine rice, chicken broth, butter, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender and liquid is absorbed. Let sit covered for 5 minutes, then fluff with a fork.
- Toss diced chicken with paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5 to 7 minutes until golden and cooked through. Remove chicken and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Whisk in flour and cook for another minute. Gradually pour in chicken broth and milk, whisking constantly until smooth. Stir in Parmesan, thyme, red pepper flakes, salt, and pepper. Simmer for 3 to 4 minutes until the sauce thickens.
- Return cooked chicken to the skillet. Toss to coat in the creamy garlic sauce. Warm everything through for 2 minutes to meld flavors.
- Divide fluffy rice between serving bowls. Top generously with creamy garlic chicken. Drizzle any extra sauce from the pan over the top.
- Finish Creamy Garlic Chicken Rice Bowls by topping with sliced green onions, fresh parsley, and a squeeze of lemon juice. Serve immediately.
Notes
Ingredient Substitution: I've found that chicken thighs truly shine here, they stay so much juicier and more flavorful, but if breasts are what you have, just be extra careful not to overcook them to keep them tender.
Sauce Variation: For an extra decadent sauce, I sometimes swap out half a cup of the milk for heavy cream, it just adds a beautiful richness that makes it feel extra special.
Storage Tip: When I have leftovers, I store them in an airtight container in the fridge for up to 3 days.
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