Creamy Garlic Chicken and Veggie Rice Bowls
Hello, my dear — come in, take off your coat, and set your cup of tea right there beside me. I've been making this Creamy Garlic Chicken and Veggie Rice Bowl for years, the way you tuck a warm blanket around someone. It's the kind of lunch that fills bellies and calms busy hearts, perfect for a midday gather when you want something nourishing but not fussy. I remember the first time I put this together for my little brood. The children were always running in and out — scraped knees, giggles, and endless questions — and I needed a dish that would soothe hungry tummies and make everyone sit down for a moment. This bowl started as a quick pan of chicken and whatever vegetables I had on hand, finished with a touch of cream and plenty of garlic. Over the years it became our go-to lunch on rainy afternoons and the recipe my eldest asks for when they visit with the grandchildren. What makes this special isn't any fancy trick, dear. It's the gentle balance of tender chicken, bright vegetables, soft steamed rice, and a warm, garlicky cream that carries a little memory in every bite. It warms you from the inside out and gives you energy to carry on with the day. You can tailor it to what you have — swap a veg or two, use brown rice if you like — and it will still feel like home. So come, let's make this together. Don't you fret if it isn't perfect — perfection isn't the point. The point is love in a bowl, a quiet noon with someone you care for, and the small, steady habit of feeding the people you love. I know you can do this, and I promise it will bring a little comfort to whoever sits down with you.
Ingredients
- 1 cup long-grain white rice (or jasmine)
- 2 cups water or low-sodium chicken broth
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, trimmed and cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic cloves, minced
- 1/2 medium yellow onion, thinly sliced
- 1 medium carrot, thinly sliced on the diagonal
- 1 cup broccoli florets, small
- 1/2 cup frozen peas
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup low-sodium chicken broth
- 3/4 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1/8 teaspoon red pepper flakes (optional)
- 4 wedges lemon wedges
Instructions
First, my love, let's start the rice. Rinse 1 cup of rice under cold water until the water runs clearer — this keeps it light and fluffy. In a small saucepan, combine the rinsed rice, 2 cups water or broth, and 1 tablespoon olive oil. Bring to a gentle boil, then reduce to a low simmer, cover, and let it gently cook for 15 minutes. Turn off the heat, keep it covered, and let it sit for another 10 minutes while we prepare the rest. Your kitchen will already be starting to smell comforting.
Now, prepare the chicken and vegetables. Season the cut chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil shimmers, add the chicken in a single layer. Let it sear without moving for 2–3 minutes so it gets a nice color — you'll hear that happy sizzle. Turn and cook another 2 minutes until mostly cooked through. Transfer the chicken to a plate.
In the same skillet, add 1 tablespoon unsalted butter. When it melts, add the sliced onion and carrots. Sauté for 3–4 minutes until the onion becomes glossy and the carrots begin to soften. Add the minced garlic and cook for a minute more until the garlic is fragrant — oh, that smell is simply lovely.
Add the broccoli florets and frozen peas to the pan with a splash (about 2 tablespoons) of water to create a little steam. Cover for 2–3 minutes so the broccoli turns a bright green and becomes tender-crisp. Remove the lid and stir everything together; the vegetables should look vibrant and alive.
Return the seared chicken to the skillet and give everything a gentle stir. Sprinkle 1 tablespoon all-purpose flour over the mixture and stir for 30 seconds to cook the raw flour taste away. You'll see the mixture start to take on a slight sheen — that's our foundation for the creamy sauce.
Pour in 1/2 cup low-sodium chicken broth while stirring, scraping the bottom of the pan to lift any flavorful bits. Then add 3/4 cup heavy cream or half-and-half. Bring the mixture to a gentle simmer and let it reduce lightly for 3–4 minutes until it thickens to a silky coat on the back of your spoon.
Stir in 1/4 cup grated Parmesan and 1 teaspoon fresh lemon juice. Taste and adjust with a little more salt and pepper if needed. If the sauce seems too thick, loosen it with a splash more broth or a tablespoon of water. The sauce should feel comforting and smooth.
Fluff your rice with a fork and spoon it into warm bowls. Spoon the creamy garlic chicken and vegetables over the rice, making sure each bowl gets a good mix of chicken, vegetables, and sauce. Sprinkle with 2 tablespoons chopped parsley and a pinch of red pepper flakes if you like a gentle warmth.
Finish each bowl with a lemon wedge on the side — a small squeeze brightens the whole thing. Sit down, my dear, and breathe in the comfort you've created. This is lunchtime the way I remember it: nourishing, simple, and made with love.
Cooking Tips
- 💡Nana's Little Note: If your rice finishes early, keep it covered and tuck a clean kitchen towel over the pot — it keeps the steam in and the rice fluffy.
- 💡Nana's Little Note: Don't rush the sear on the chicken. Letting it sit one or two minutes forms a golden crust that adds so much flavor to the sauce.
- 💡Nana's Little Note: If you prefer a lighter sauce, use half-and-half or a mixture of milk and a teaspoon of cornstarch; it will still cling lovingly to the chicken and veggies.
- 💡Nana's Little Note: Feel free to swap in leftover cooked chicken or different vegetables — this dish is forgiving and kind, just like family.
Nutritional Information
Per serving
May this little bowl wrap you up like a familiar blanket. Remember, my child, food like this is more than sustenance — it's a gentle way to pass on warmth and make ordinary afternoons into memories. Be kind to yourself as you cook, share it when you can, and know that every spoonful carries a small blessing. Enjoy, and be good to yourself.
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