Ingredients: |
Ingredients: For the Chicken:
1 lb boneless, skinless chicken breast, diced
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper, to taste
For the Rice:
1 cup jasmine or basmati rice
2 cups chicken broth (or water)
1 tablespoon butter
For the Creamy Garlic Sauce:
2 tablespoons butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups milk (or heavy cream for a richer sauce)
1/2 cup Parmesan cheese, grated
1 teaspoon Italian seasoning
Salt and black pepper, to taste
Toppings (Optional):
Fresh parsley, chopped
Red pepper flakes (for a little heat)
Lemon wedges, for garnish
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Directions: |
Directions:Step 1: Cook the Rice
Rinse the rice under cold water until the water runs clear.
In a saucepan, bring chicken broth or water to a boil. Add the rice, butter, and a pinch of salt.
Reduce heat to low, cover, and cook for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Step 2: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat.
Season the diced chicken with paprika, garlic powder, onion powder, salt, and pepper.
Add the chicken to the skillet and cook for 5–7 minutes, or until golden brown and fully cooked. Remove and set aside.
Step 3: Make the Creamy Garlic Sauce
In the same skillet, melt butter over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
Whisk in the flour and cook for 1–2 minutes to remove the raw taste.
Gradually whisk in the milk or cream, ensuring no lumps form.
Stir in the Parmesan cheese, Italian seasoning, salt, and pepper. Simmer for 2–3 minutes until the sauce thickens. Adjust seasoning to taste.
Step 4: Assemble the Bowls
Divide the cooked rice among serving bowls.
Top with the sautéed chicken and generously drizzle with the creamy garlic sauce.
Add optional toppings like fresh parsley, red pepper flakes, or a squeeze of lemon for added flavor. |
