Go Back
Creamy garlic chicken bowls, a delicious and easy dinner recipe, are showcased in this featured image.

Creamy Garlic Chicken Bowls

These Creamy Garlic Chicken Bowls are a quick, easy, and delicious weeknight meal. Tender chicken is coated in a luscious, garlicky cream sauce and served over your favorite base like rice or quinoa.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • Salt to taste
  • Pepper to taste
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 1/4 tsp dried Italian herbs
  • Cooked rice, quinoa, or cauliflower rice for serving
  • Chopped fresh parsley for garnish optional
  • Red pepper flakes for garnish optional
  • Green onions, sliced for garnish optional

Equipment

  • large skillet
  • Medium bowl
  • small bowl
  • whisk
  • measuring cups and spoons
  • paper towels
  • cutting board
  • knife
  • spatula or wooden spoon

Method
 

  1. Pat the chicken pieces dry with paper towels.
  2. In a medium bowl, toss the chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper, ensuring everything is evenly coated.
  3. Heat a large skillet over medium-high heat.
  4. Add the chicken to the skillet in a single layer, cooking in batches if necessary to avoid overcrowding.
  5. Cook the chicken for about 5-7 minutes, or until cooked through and lightly browned on all sides. Set aside in a bowl.
  6. In the same skillet, melt the butter over medium heat.
  7. Add the minced garlic and cook for 1-2 minutes, or until fragrant, being careful not to burn it.
  8. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
  9. In a small bowl, whisk together the cornstarch and cold water until smooth.
  10. Slowly pour the cornstarch slurry into the simmering chicken broth, whisking constantly.
  11. Continue to simmer for 1-2 minutes, or until the sauce has thickened slightly.
  12. Stir in the heavy cream, Parmesan cheese, and Italian herbs. Season with salt and pepper to taste.
  13. Reduce the heat to low and simmer for another 2-3 minutes, or until the sauce is smooth and creamy.
  14. Taste and adjust seasonings as needed.
  15. Add the cooked chicken back into the skillet with the creamy garlic sauce.
  16. Toss to coat everything evenly.
  17. Simmer for a minute or two to meld the flavors.
  18. Spoon the chicken and sauce over your choice of rice, quinoa, or cauliflower rice.
  19. Garnish with chopped fresh parsley, red pepper flakes, and green onions, if desired.

Notes

For a richer flavor, use full-fat heavy cream. To adjust the thickness of the sauce, add more chicken broth to thin or simmer longer to thicken. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through. Add vegetables like broccoli or spinach for a more complete meal.