Chicken and Rice Bowls with Creamy Garlic Sauce are such a comforting and satisfying meal! Tender, juicy chicken pieces sit atop fluffy rice, all drizzled generously with a smooth and flavorful garlic sauce that brings everything together perfectly. The creamy garlic sauce is the real star here, adding just the right amount of richness without overpowering the simple, fresh ingredients.
I love how easy these bowls come together on a busy weeknight, yet they still feel special enough for guests. I usually cook the chicken with a little seasoning and toss in some crisp veggies for texture. Then, I pour that garlicky sauce all over—it’s like the magic touch that makes every bite so tasty. A little tip: if you want the sauce extra creamy, a splash of cream or Greek yogurt works wonders!
One of my favorite ways to enjoy these bowls is by adding a squeeze of lemon or a sprinkle of fresh herbs like parsley or cilantro. It brightens up the flavors and makes the dish feel fresh and inviting. Whether for a cozy solo dinner or a casual family meal, these chicken and rice bowls with creamy garlic sauce always hit the spot and warm you right up.
Key Ingredients & Substitutions
Chicken: I like using thighs for juicy, flavorful meat, but breasts work well if you prefer leaner cuts. You can also use tofu or chickpeas for a vegetarian twist.
Rice: Basmati or jasmine rice adds a delicate fragrance and fluffy texture. If you want a healthier option, try brown rice or quinoa, but cooking time will be longer.
Spinach and Tomatoes: Fresh spinach softens nicely when cooked but other greens like kale or swiss chard work too. Cherry tomatoes bring a nice sweetness; grape tomatoes or diced regular tomatoes can be swapped in.
Creamy Garlic Sauce: Greek yogurt keeps the sauce light and tangy. If you don’t have yogurt, sour cream or mayo alone also work. Fresh herbs like parsley or chives brighten the flavor, and lemon juice adds a fresh zing.
How Do I Get the Chicken Crispy and Juicy?
Cooking chicken so it’s golden and juicy is all about good seasoning and proper heat.
- Pat chicken dry to help it brown well.
- Season with spices evenly on all sides.
- Heat oil in the pan until shimmering but not smoking—medium-high heat is perfect.
- Cook chicken without moving it too much so it forms a crust (about 5-7 minutes per side).
- Use a thermometer if you can — 165°F ensures it’s cooked but still juicy.
- Let the chicken rest 5 minutes after cooking to keep juices in.
Equipment You’ll Need
- Medium saucepan – I use it to cook the rice evenly and easily.
- Skillet or frying pan – perfect for cooking the chicken and sautéing vegetables; I prefer one with a non-stick surface for easy clean-up.
- Small mixing bowls – for making the sauce and mixing spices; handy to keep ingredients organized.
- Sharp knife and cutting board – these make chopping the vegetables and chicken simple and safe.
- Measuring spoons and cups – for precise seasoning and rice cooking ratios.
Flavor Variations & Add-Ins
- Skip the tomatoes and add roasted bell peppers or grilled zucchini for different veggie flavors.
- Switch the chicken for shrimp or tofu if you want a seafood or vegetarian option.
- Add a pinch of smoked paprika or cayenne pepper to the sauce for a spicy kick.
- Top with shredded cheese or sliced avocado for extra creaminess and richness.
Chicken and Rice Bowls with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken and Rice Bowl:
- 2 boneless, skinless chicken thighs or breasts
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil or vegetable oil
- 1 cup basmati or jasmine rice
- 2 cups water or chicken broth
- 1 small onion, diced
- 2 cups fresh spinach or other leafy greens
- 1 cup cherry tomatoes, halved
- ½ cucumber, thinly sliced
- Fresh chopped chives or parsley, for garnish
For the Creamy Garlic Sauce:
- ½ cup plain Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 2-3 garlic cloves, minced or grated
- 1 tablespoon lemon juice
- 2 tablespoons fresh herbs (parsley, chives, or cilantro), finely chopped
- Salt and pepper, to taste
- Optional: 1 teaspoon olive oil or a splash of cream for richer texture
How Much Time Will You Need?
This dish takes about 30 minutes to make, including cooking the rice and chicken, sautéing the vegetables, and preparing the creamy garlic sauce. It’s a quick and tasty dinner that’s perfect for busy nights!
Step-by-Step Instructions:
1. Make the Rice
Start by rinsing your rice under cold water until the water runs clear—this helps remove extra starch. Put the rice, water or broth, and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low and cover. Let it simmer for about 15 minutes, or until the rice is tender and the liquid is gone. Take it off the heat and let it sit covered for 5 minutes, then fluff with a fork.
2. Cook the Vegetables
While the rice cooks, heat a little oil in a pan over medium heat. Add the diced onion and cook until soft and translucent (around 3-4 minutes). Toss in the cherry tomatoes and cook for another 2 minutes until they soften. Add the spinach and cook just until it wilts. Season with a pinch of salt and pepper, then set the veggies aside.
3. Cook the Chicken
Mix smoked paprika, cumin, garlic powder, salt, and pepper in a small bowl. Rub this spice mixture over both sides of the chicken. Heat olive oil in a skillet over medium-high heat and cook the chicken for 5–7 minutes on each side—or until it’s cooked through and golden brown on the outside. Let the chicken rest a few minutes before slicing or serving whole.
4. Prepare the Creamy Garlic Sauce
In a small bowl, combine Greek yogurt, mayonnaise, minced garlic, lemon juice, and chopped herbs. Add salt and pepper to taste. Stir well to mix everything together. If you want it extra creamy, add a teaspoon of olive oil or a splash of cream and mix well.
5. Build Your Bowls and Serve
Divide the cooked rice into bowls. Top with the sautéed vegetables then add the cooked chicken. Place cucumber slices on the side. Finish by spooning plenty of creamy garlic sauce on top and garnish with fresh herbs like chopped chives or parsley. Serve warm and enjoy!
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 to remove excess moisture for better browning.
Can I Make the Sauce Ahead of Time?
Absolutely. The creamy garlic sauce can be made a day in advance and stored in the fridge. Give it a good stir before serving to refresh the texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water or cream if the sauce thickens too much.
Can I Substitute the Rice with Something Else?
Definitely! Quinoa, couscous, or cauliflower rice all work as tasty alternatives. Just adjust cooking times accordingly.