Creamy Garlic Chicken Rice Bowls with Parmesan Sauce and Broccoli
By Victor Lang
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Level
Easy
Choose boneless, skinless chicken breasts that look fresh and firm, then cut them into bite-sized pieces so they brown evenly and stay tender. These creamy garlic chicken rice bowls layer golden chicken over fluffy rice with a thick Parmesan cream sauce, steamed broccoli, and parsley.
Olive oil is divided between browning the chicken and cooking the garlic in the same skillet. Chicken broth lifts the browned bits before heavy cream and grated Parmesan form the sauce; Italian seasoning is added when the chicken returns. The cream-and-cheese combination provides the rich base, while garlic supplies aromatic flavor. Cooked rice and steamed broccoli keep assembly straightforward, and parsley is reserved for garnish.
Watch for chicken that is golden brown before it leaves the skillet, then for a sauce that begins to thicken after the cream and Parmesan are stirred frequently. The broth should simmer and reduce slightly, concentrating the skillet residue. A common mistake is returning the chicken before the sauce starts thickening, which gives it less time to become the coating described in the method.
Serve rice in bowls beneath the chicken and sauce, with broccoli on top or alongside; the rice carries sauce into each spoonful. A fresh garden salad or crusty bread can round out the meal. For leftovers, use an airtight container and reheat on the stovetop or in the microwave.
Why you'll love this recipe
- Boneless, skinless chicken breast browns in bite-sized pieces, giving the bowl tender golden meat that readily picks up the garlic cream sauce.
- Four cloves of minced garlic carry the main aroma, while chicken broth and Parmesan keep its sharpness folded into the creamy skillet sauce.
- Cooked rice makes the cream sauce go further, soaking up the browned bits and giving each bowl a neutral, fluffy base.
- Steamed broccoli brings a green, lightly crisp element beside the rich chicken, using only one measured cup for all four servings.
- Fresh parsley is reserved for the finish, adding a clean herbal note that contrasts with the cream without changing the skillet method.
- The ingredient list stays focused: oil, chicken, garlic, broth, cream, cheese, seasoning, rice, broccoli, and parsley each have a clear role.
Ingredients
- •2 tbsp olive oil
- •1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- •salt (to taste)
- •pepper (to taste)
- •4 cloves garlic (minced)
- •1 cup chicken broth
- •1 cup heavy cream
- •0.5 cup Parmesan cheese (grated)
- •1 tsp Italian seasoning
- •2 cups cooked rice
- •1 cup broccoli florets (steamed)
- •1 tbsp fresh parsley (chopped, for garnish)
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 2
Season the chicken pieces with salt and pepper, then add them to the skillet.
- 3
Cook the chicken for 6 to 8 minutes, stirring occasionally, until fully cooked and golden brown.
- 4
Remove the chicken from the skillet and set aside.
- 5
Add the remaining 1 tablespoon of olive oil to the same skillet.
- 6
Add the minced garlic and sauté for about 1 minute, until fragrant.
- 7
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
- 8
Bring to a simmer and reduce slightly for about 2 to 3 minutes.
- 9
Stir in the heavy cream and grated Parmesan cheese.
- 10
Cook, stirring frequently, until the sauce begins to thicken, about 3 to 4 minutes.
- 11
Add the Italian seasoning and return the cooked chicken to the skillet, stirring to coat it in the creamy garlic sauce.
- 12
Cook for an additional 2 to 3 minutes, until the chicken is heated through.
- 13
Divide the cooked rice into bowls, top with the creamy garlic chicken, and add the steamed broccoli florets.
- 14
Garnish with chopped fresh parsley before serving.
FAQ
Nutrition (per serving)
Calories
585
Protein
27g
Fat
29g
Carbs
53g
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