Creamy GARLIC Chicken & Rice | Quick & EASY 30-Minute Recipe
This creamy garlic chicken & rice is what comfort food is all about. It’s packed with flavors, made with simple everyday ingredients, and done in about 30 minutes. Serve it next to a garden salad and a bottle of Spanish white wine for a fabulous meal.
To make this recipe, I used boneless chicken breasts. You can also use chicken thighs or a combination of both. As for the rice, I used Spanish short-grain rice, which is similar to Arborio. Of course, any type of rice can be used here. Just make sure to check the package instructions. That way, you get your liquid-to-rice ratios and cooking times right on the money.
To make the creamy garlic sauce, I used vegetable broth and low-fat milk. You can also use chicken broth if you like. As for the milk, any milk can be used, including dairy-free. Just make sure the milk is at room temperature; otherwise, it can easily curdle.
TIPS & TRICKS to Make this Recipe: This dish will hold for up to 2 to 3 days in the fridge in an airtight container. When reheating, just add in a splash of broth or milk to the chicken to bring back the creaminess.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make Creamy GARLIC Chicken & Rice
Creamy GARLIC Chicken & Rice
Ingredients
FOR THE CREAMY GARLIC CHICKEN
- 1/4 cup extra virgin olive oil 60 ml
- 2 boneless chicken breast 10 oz / 300 grams each
- 1 small onion (finely chopped)
- 8 cloves garlic (roughly chopped)
- 1.5 tbsp all purpose flour 12 grams
- 1 tsp dried oregano 1 gram
- 1/4 tsp crushed red pepper 0.625 grams
- 3/4 cup vegetable broth 180 ml
- 1 cup low fat milk (at room temperature) 240 ml
- 2 tbsp grated Manchego cheese 15 grams
- 2 tsp lemon juice 10 ml
- sea salt & black pepper
- chopped chives for garnish
FOR THE RICE
- 2 tbsp extra virgin olive oil 30 ml
- 3 cloves garlic (roughly chopped)
- 2 cups water 480 ml
- 1 cup short-grain rice (similar to arborio) 190 grams
- 2 tbsp chopped chives 5 grams
- sea salt
Instructions
TO MAKE THE RICE
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Heat a saucepan with a medium heat and add in the olive oil and chopped garlic, mix continuously, after 1 to 2 minutes and the garlic is nice and fragrant, add in the water and season with salt, raise to a high heat
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Once it comes to a boil, add in the rice, give it a mix, and then place a lid on the saucepan and lower it to a low heat, simmer for 18 minutes or until the rice is cooked through, then remove from the heat (check package instructions on the rice you are using to get your liquid to rice ratios and cooking times right on the money)
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Add the chopped chives over the rice, and using a fork, gently fluff the rice
TO MAKE THE CREAMY GARLIC CHICKEN
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Heat a large fry pan with a medium heat and add in the olive oil
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While the oil is heating, place the chicken breast over some paper towels and pat dry, then cut each one into 2-inch (5 cm) pieces, and season the chicken with salt & pepper
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Add the chunks of chicken into the hot fry pan, all in a single layer, and fry for 5 to 6 minutes per side or until fully cooked through (minimum internal temperature of 165°F - 74°C), then remove the chicken and set aside
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Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 2 to 3 minutes, add in the flour and continue to mix together for 2 minutes, then add in the oregano and crushed red pepper, quickly mix together, then add in the vegetable broth and milk, and gently mix continuously for 3 to 4 minutes
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After 3 to 4 minutes and you've ended up with a slightly creamy sauce, season with salt & pepper and mix together, then add the pieces of chicken back to the pan, all in a single layer, and gently flip each one so they're fully coated in the sauce, lower to a low heat and simmer for 2 to 3 minutes or until the chicken is heated through, then turn off the heat, add in the grated cheese and lemon juice, and give it one final mix
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Transfer some of the rice into a shallow bowl, add some of the creamy garlic chicken next to the rice, and top off with chopped chives, serve at once, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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