Chicken and Rice Bowls with Creamy Garlic Sauce are a simple and comforting meal that brings together tender chicken, fluffy rice, and a smooth, garlicky sauce that ties everything perfectly. The creamy garlic sauce is where all the magic happens—it adds a rich, flavorful touch that makes these bowls so satisfying and cozy.
I love making these bowls because they come together quickly and are really versatile. You can add your favorite veggies or switch up the seasonings on the chicken to keep things interesting. For me, the creamy garlic sauce is the star, and I always make a bit extra so there’s plenty to drizzle over every bite.
My favorite way to enjoy these bowls is to add some crunchy fresh greens and a little squeeze of lemon on top. It adds a nice brightness that balances the creaminess. Plus, they’re great for leftovers—just pop them in the fridge and you have a tasty lunch ready to go the next day!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work best here for quick cooking and easy slicing. If you want a juicier option, try chicken thighs—they stay tender and add a richer flavor.
Long-Grain Rice: Basmati or jasmine rice gives a nice fluffy texture. You can substitute with brown rice for a heartier, nuttier taste, but the cooking time will be longer.
Greek Yogurt: This adds creaminess and tang to the garlic sauce. If dairy isn’t your thing, use a dairy-free yogurt or sour cream alternative. Mayonnaise helps keep the sauce smooth, but you can swap for avocado for a healthier twist.
Fresh Herbs: Parsley and dill brighten the sauce and add fresh flavor. If dill isn’t available, extra parsley or chives work well too. Fresh lemon juice is key for that bright pop; bottled lemon juice can be used but fresh is best.
Fresh Vegetables: Cucumber and cherry tomatoes add crunch and freshness. Feel free to swap or add bell peppers, radishes, or even shredded carrots for more color and texture.
How Do You Get Perfectly Cooked Chicken & Flavorful Rice?
Getting juicy chicken and fluffy rice makes this dish shine, so here’s how I do it:
- Spice coating: Rub the chicken evenly with spices to give a nice crust and flavorful bite.
- Cooking the chicken: Use medium-high heat with olive oil. Don’t flip too often—cook 5-7 minutes per side until golden. Let the chicken rest before slicing to keep it juicy.
- Rice preparation: Rinse rice well to remove extra starch. Use chicken broth for cooking to add flavor. Keep the pot covered and don’t stir while it simmers to avoid mushy rice.
Following these simple steps ensures your bowls have that perfect texture and flavor balance every time.
Equipment You’ll Need
- Medium saucepan – I use it to cook the rice because it heats evenly and is just the right size.
- Large skillet – this is perfect for cooking the chicken quickly and getting a good sear.
- Mixing bowls – essential for making the creamy garlic sauce and tossing the salad.
- Sharp knife and cutting board – handy for slicing chicken and chopping vegetables.
- Measuring spoons and cups – help with precise spice and ingredient measurements for consistent results.
Flavor Variations & Add-Ins
- Protein swaps: Try shrimp or tofu instead of chicken to suit different diets or preferences. Both hold up well and add variety.
- Cheese options: Mix in some shredded mozzarella or Parmesan into the creamy sauce for extra richness.
- Veggie additions: Add sautéed bell peppers, spinach, or roasted zucchini to boost veggies and flavor.
- Spice it up: Mix in chili flakes, cumin, or smoked paprika to give the sauce or chicken a different kick.
Chicken and Rice Bowls with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken and Rice:
- 2 large boneless, skinless chicken breasts
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 cup long-grain rice (e.g., basmati or jasmine)
- 2 cups chicken broth or water
For the Creamy Garlic Sauce:
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, finely chopped (plus extra for garnish)
- 1 tbsp fresh dill, finely chopped (optional)
- Salt and pepper to taste
For the Fresh Vegetable Salad:
- 1 small cucumber, diced
- 1 cup cherry tomatoes, quartered
- 1 tbsp olive oil
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 20 minutes to cook the rice, and 15 minutes to cook the chicken and prepare the sauce and salad. Overall, plan for about 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Rice:
Rinse the rice under cold water until it runs clear. In a medium saucepan, bring the chicken broth or water to a boil. Add the rice, reduce heat to low, cover, and let it simmer gently for 15-20 minutes, or until the rice is tender and the liquid absorbed. Remove from heat and fluff with a fork.
2. Season the Chicken:
Mix together the paprika, cumin, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub this spice blend evenly over both sides of the chicken breasts.
3. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the skillet and cook for 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.
4. Make the Creamy Garlic Sauce:
In a bowl, mix together Greek yogurt, mayonnaise, minced garlic, lemon juice, chopped parsley, and dill (if using). Season with salt and pepper to taste. Stir well to combine.
5. Prepare the Fresh Salad:
In a small bowl, toss the diced cucumber and cherry tomatoes with olive oil, salt, and pepper.
6. Assemble Your Bowls:
Divide the cooked rice between bowls. Place the sliced chicken on top, then spoon the cucumber and tomato salad around the sides.
7. Add the Final Touches:
Drizzle the creamy garlic sauce generously over the chicken and rice. Sprinkle extra chopped parsley on top for a fresh garnish. Serve with lemon wedges if you like an extra fresh zing.
8. Enjoy!
Your Chicken and Rice Bowls with Creamy Garlic Sauce are ready to enjoy — full of flavor, freshness, and that comforting creamy touch!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but make sure to fully thaw them in the refrigerator overnight before cooking. This ensures even cooking and prevents excess moisture in the pan.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Can I Substitute the Rice?
Absolutely! You can swap long-grain rice with brown rice or quinoa for a healthier twist. Just adjust the cooking time according to the package instructions.
Is There a Dairy-Free Option for the Sauce?
Yes! Replace the Greek yogurt with a dairy-free yogurt alternative and use vegan mayonnaise. The sauce will still be creamy and flavorful.