Chicken and Rice Bowls with Creamy Garlic Sauce are a simple and comforting meal that brings together juicy, tender chicken with fluffy rice and a rich, flavorful garlic sauce. The sauce is smooth and creamy, adding a lovely kick without being too strong, making every bite satisfying and cozy.
I love making these bowls because they’re easy to put together but still feel special. The creamy garlic sauce is my favorite part—it’s so good that I often end up spooning extra right over my bowl. It’s a great way to sneak in some garlic flavor that’s mellow and not overpowering.
These bowls work perfectly for a quick weeknight dinner or a delicious lunch that keeps you full and happy. I usually toss in some steamed veggies like broccoli or carrots to add color and crunch. Serving it with a side of fresh greens makes it feel balanced and bright. Plus, everything comes together in one bowl, which means less cleanup—always a win in my book!
Key Ingredients & Substitutions
Chicken: I like using thighs for juicy, tender meat, but breasts work well if you prefer leaner. Both soak up the spice mix nicely. If you’re vegetarian, firm tofu or chickpeas can be tasty swaps.
Rice: Long-grain white rice is classic here for fluffiness. You can swap with brown rice or quinoa for more fiber and a nuttier flavor. Just cook according to package instructions.
Creamy Garlic Sauce: Greek yogurt adds tang and creaminess, but swapping for sour cream or a dairy-free yogurt keeps it creamy with different notes. Mayonnaise helps with richness, but you can omit or replace with avocado for a lighter sauce.
Veggies: Cherry tomatoes, carrots, cucumber, and red onion add fresh crunch and color. Feel free to add or swap in bell peppers, radishes, or steamed greens based on what you have or like.
How Can I Get the Chicken Perfectly Spiced and Cooked?
Seasoning and cooking the chicken right is key for flavor and juiciness. Here’s an easy way to get it just right:
- Mix the spices evenly, then rub all over the chicken to coat each piece well.
- Heat olive oil over medium-high heat before adding chicken—this helps form a nice crust.
- Cook chicken undisturbed for 5-7 minutes per side. Flip only once to get a good sear and avoid drying it out.
- Check for doneness by cutting into the thickest piece; juices should run clear.
- Let the chicken rest 5 minutes before slicing—it keeps juices inside and makes meat tender.
Equipment You’ll Need
- Medium pot – I use it to cook rice evenly and easily without sticking.
- Skillet or frying pan – perfect for searing the chicken and getting a good crust.
- Whisk or fork – for mixing the garlic sauce and spices smoothly.
- Chef’s knife and cutting board – handy for chopping chicken, veggies, and herbs.
- Measuring cups and spoons – ensure everything is perfectly seasoned and cooked.
Flavor Variations & Add-Ins
- Swap chicken for grilled shrimp or sautéed tofu for different protein options.
- Add chopped avocado or olives to give the bowls a creamy or salty boost.
- Mix in roasted sweet potatoes or bell peppers with the rice for extra flavor and color.
- Use lime juice instead of lemon for a citrusy tang that complements the spices well.
Chicken and Rice Bowls with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken and Rice:
- 1 ½ cups long-grain white rice
- 3 cups chicken broth or water
- 1 lb boneless, skinless chicken thighs or breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder (optional)
- Salt and pepper, to taste
For the Creamy Garlic Sauce:
- ½ cup Greek yogurt or sour cream
- ¼ cup mayonnaise
- 2-3 garlic cloves, minced or grated
- 2 tbsp fresh parsley, finely chopped
- 1 tsp lemon juice
- Salt and pepper, to taste
- 1-2 tbsp water or milk (to thin if necessary)
Vegetable Toppings:
- 1 cup cherry tomatoes, halved
- ½ cup shredded carrots
- ¼ cup red onion, finely diced
- ½ cup cucumber, thinly sliced
- Fresh parsley or cilantro, chopped (for garnish)
- Lemon wedges (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, around 20 minutes to cook the rice and chicken. Overall, expect about 30-35 minutes from start to finish, making it a quick and tasty meal for busy days or easy dinners.
Step-by-Step Instructions:
1. Cook the Rice:
Rinse the rice under cold water until the water runs clear. Add rice and chicken broth or water to a medium pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the rice is tender and the liquid absorbed. Fluff with a fork and keep warm.
2. Prepare the Chicken:
Mix smoked paprika, cumin, garlic powder, onion powder, optional chili powder, salt, and pepper in a small bowl. Pat chicken dry and rub the spice blend all over each piece.
3. Cook the Chicken:
Heat olive oil in a skillet over medium-high heat. Add chicken and cook 5-7 minutes per side until well browned and cooked through. Remove from heat and rest for a few minutes, then slice or chop into bite-size pieces.
4. Make the Creamy Garlic Sauce:
In a bowl, whisk Greek yogurt, mayonnaise, minced garlic, chopped parsley, lemon juice, salt, and pepper. Add water or milk a little at a time until the sauce reaches your preferred consistency.
5. Prepare the Vegetables:
Toss or arrange cherry tomatoes, shredded carrots, diced red onion, and sliced cucumber for freshness and crunch on each bowl.
6. Assemble the Bowls:
Put rice at the bottom of each bowl. Add sliced chicken on top, then arrange the vegetables around it. Drizzle with creamy garlic sauce and garnish with fresh parsley or cilantro. Add a lemon wedge for a squeeze of freshness if you like.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry well before seasoning to ensure a good sear.
Can I Make the Creamy Garlic Sauce Ahead of Time?
Absolutely! The sauce can be prepared up to 2 days in advance and stored in an airtight container in the fridge. Give it a quick stir before serving.
How Should I Store Leftovers?
Store any leftover chicken, rice, and veggies separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave before serving.
What Can I Substitute for Greek Yogurt in the Sauce?
You can use sour cream or a dairy-free yogurt to keep the creamy texture. Just adjust the seasoning and acidity to taste if needed.
