Quick Creamy Garlic Chicken Bites Over White Rice

Tender, golden-seared bites tossed in a velvety pan sauce make this quick creamy garlic chicken bites over white rice the ultimate weeknight comfort meal. Everything comes together in one skillet in under 30 minutes, delivering restaurant-quality flavor with simple pantry staples.

Prep time: 10 mins

Cook time: 15 mins

Servings: 4

Ingredients

Chicken:

• 1.5 lbs (700g) boneless, skinless chicken breasts, cut into 1-inch bite-sized cubes

• 1 tbsp olive oil

• 1 tbsp unsalted butter

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp smoked paprika

• 3/4 tsp salt

• 1/2 tsp freshly cracked black pepper

Garlic Cream Sauce:

• 2 tbsp unsalted butter

• 4 cloves garlic, minced

• 3/4 cup low-sodium chicken broth

• 3/4 cup heavy cream (or heavy whipping cream)

• 1/3 cup grated Parmesan cheese

• 1/2 tsp dried oregano or Italian seasoning

• Salt and black pepper, to taste

For Serving:

• 3 cups warm, cooked white basmati or jasmine rice

• 2 tbsp fresh flat-leaf parsley, finely chopped

Instructions

1. Season the chicken: Pat the chicken cubes completely dry with paper towels. Toss them in a medium bowl with the garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.

2. Sear until golden: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once sizzling, add the chicken in a single layer without overcrowding the pan (work in two batches if needed). Sear for 3 to 4 minutes per side until deeply golden-brown and cooked through. Transfer to a plate and set aside.

3. Sauté the garlic: Turn the heat down to medium. Melt the remaining 2 tablespoons of butter in the same skillet, scraping up any browned bits stuck to the bottom. Add the minced garlic and cook for about 45 to 60 seconds until fragrant, taking care not to burn it.

4. Simmer the sauce: Pour in the chicken broth to deglaze the pan. Let it simmer for 2 minutes to reduce slightly. Stir in the heavy cream and dried herbs. Bring to a gentle simmer and let it cook for 3 to 4 minutes until it begins to thicken.

5. Melt the cheese: Remove the skillet from direct high heat, stir in the grated Parmesan cheese until melted and smooth, then season with a pinch of salt and black pepper to taste.

6. Combine and finish: Return the cooked chicken bites (and any accumulated resting juices) back into the sauce. Toss to coat evenly and let everything warm through for 1 to 2 minutes.

7. Assemble: Spoon generous mounds of fluffy white rice into shallow bowls, ladle the saucy chicken bites over the top, and finish with a sprinkle of fresh chopped parsley.