Pan-Seared Chicken Bites on Steamy White Rice

Pan-Seared Chicken Bites on Steamy White Rice brings together tender, caramelized chicken and a velvety garlic cream sauce served over light, aromatic grains.

This dish of pan-seared chicken bites on steamy white rice delivers rich, comforting flavor in under thirty minutes, making it a reliable weeknight staple.

Ingredients

• Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized cubes

• Seasoning: 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, kosher salt, and freshly cracked black pepper

• Cooking Fat: 2 tbsp olive oil, divided; 1 tbsp unsalted butter

• Sauce: 3 cloves garlic (minced), 3/4 cup low-sodium chicken broth, 3/4 cup heavy cream, 1/4 cup grated Parmesan cheese

• Base: 1.5 cups uncooked white basmati or jasmine rice (rinsed)

• Garnish: 2 tbsp fresh flat-leaf parsley, finely chopped

Instructions

1. Cook the Rice: Combine the rinsed rice with 2.5 cups of water and a pinch of salt in a medium pot. Bring to a boil, cover tightly, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

2. Season the Meat: Pat the chicken cubes completely dry with paper towels. Toss thoroughly with garlic powder, onion powder, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.

3. Sear the Bites: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer, ensuring the pieces do not crowd. Sear undisturbed for 3 to 4 minutes until deeply golden, flip, and cook for another 2 to 3 minutes until cooked through. Transfer to a plate.

4. Build the Sauce: Lower heat to medium. Melt the butter with the remaining oil, then add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth, scraping up any browned bits stuck to the pan.

5. Simmer and Thicken: Stir in the heavy cream and let it gently simmer for 3 to 4 minutes until slightly reduced. Whisk in the Parmesan cheese until smooth, then return the chicken (and resting juices) to the pan to coat.

6. Serve: Spoon generous portions of the hot rice into wide bowls, arrange the saucy chicken over top, and finish with a sprinkle of fresh parsley.