Easy Chicken and Rice Bowls with Creamy Garlic Sauce for Dinner

There’s something magical about the combination of tender Chicken and Rice Bowls with Creamy Garlic Sauce It’s the ultimate comfort food that not only fills the belly but satisfies the soul. Chicken and Rice Bowls with Creamy Garlic Sauce are easy to make, full of flavor, and perfect for any occasion. Whether you’re cooking for a busy weeknight dinner or impressing friends and family, this dish is sure to become a favorite in your home.

In this guide, we’ll break down the recipe into easy steps, offer handy tips, and provide alternatives for ingredients. Plus, we’ll give you some secrets to ensure the chicken stays crispy, the rice perfectly cooked, and the garlic sauce irresistibly creamy.

The Basics of Chicken and Rice Bowls with Creamy Garlic Sauce

This dish features juicy, crispy chicken thighs, aromatic jasmine rice cooked in flavorful chicken broth, and a tangy, creamy garlic sauce that brings everything together. To make it truly special, we add a fresh Mediterranean-style salad on the side. Let’s dive into the essentials and what you’ll need for this recipe.

Ingredients & Substitutes

Here are the key ingredients that make this dish shine, along with some simple substitutions in case you need them:

Chicken Thighs (Bone-In, Skin-On): Chicken thighs are the star of this dish. They provide rich flavor and crisp skin. If you prefer white meat, you can use chicken breasts, but keep in mind they won’t be as juicy and flavorful as thighs.
Jasmine Rice: Known for its fragrance and soft texture, jasmine rice is perfect for this dish. You can substitute with basmati rice or brown rice for a different texture.
Greek Yogurt: The base of the creamy garlic sauce. You can replace it with sour cream for a tangy variation, or try a dairy-free yogurt if you’re avoiding dairy.
Garlic and Lemon: These two ingredients are essential for flavor. Fresh garlic and lemon juice create a zesty garlic sauce that pairs perfectly with the richness of the chicken and rice. If you’re out of lemons, pickle brine can also work as a substitute, adding a tangy depth.
Olive Oil: For cooking the chicken and adding richness to the garlic sauce. You can use vegetable oil if you prefer, but olive oil brings a Mediterranean flair to the dish.
Fresh Parsley: A great garnish to add color and freshness to the dish. If you don’t have parsley, cilantro or dill would work as a tasty alternative.

Best Chicken and Rice Bowls with Creamy Garlic Sauce

Essential Cooking Equipment

To make this dish, you’ll need the following kitchen tools:

Large Oven-Proof Skillet: This is key for browning the chicken and cooking the rice in the same pan.
Chef’s Knife and Cutting Board: For chopping vegetables and preparing the chicken.
Medium and Large Bowls: To mix the garlic sauce and the salad.
Grater/Microplane: For grating garlic and lemon zest for the sauce.
Meat Thermometer: To check the internal temperature of the chicken to ensure it’s perfectly cooked.

How to Make the Crispiest Chicken Skin

Achieving crispy chicken skin is one of the most satisfying parts of this recipe. Here’s how to get it just right:

Start with a Cold Pan: Place the chicken, skin-side down, in a cold skillet, then turn on the heat to medium. This allows the fat to render out slowly, which is key for crispy skin.
Be Patient: Let the chicken cook for 5-7 minutes without touching it. If the skin sticks to the pan, it’s not ready to be flipped yet. Wait until it lifts easily from the pan without tearing.
Adjust Heat as Needed: If the skin starts to burn, lower the heat slightly. It’s important to let the skin become golden and crispy without burning.

Chicken and Rice Bowls with Creamy Garlic Sauce for Dinner

Preparing the Chicken and Rice Bowls with Creamy Garlic Sauce

Ingredients

6 bone-in, skin-on chicken thighs
1 large yellow onion, diced
5 garlic cloves, divided
1/2 tbsp paprika
1/2 tbsp oregano
1/2 tsp fennel seeds (whole)
1/2 tsp chili flakes
1 cup jasmine rice
2 cups chicken broth
1 bay leaf
1 large English cucumber, chopped
250g cherry tomatoes, halved
1 red pepper, chopped
1 shallot, thinly sliced
100g feta cheese
2 cups Greek yogurt
2 lemons
Olive oil
Salt and pepper
Optional garnish: chopped parsley

Directions

Preheat Your Oven: Start by preheating the oven to 400°F (200°C).
Season the Chicken: Generously season the chicken thighs with ½ tablespoon salt and fresh black pepper on both sides.
Sear the Chicken: Coat a large oven-proof skillet with a thin layer of olive oil. Place the chicken thighs skin-side down and turn the heat to medium. Let it cook undisturbed for about 5-7 minutes until the skin is golden and crispy. Once done, transfer the chicken to a plate and set aside.
Cook the Aromatics: In the same skillet, add the diced onion and 3 of the garlic cloves, thinly sliced. Sauté for 3-4 minutes until softened and aromatic. Add the paprika, oregano, fennel seeds, and chili flakes, cooking for another minute until fragrant.
Prepare the Rice: Add the jasmine rice to the pan, stirring to coat the grains with the spices and onion. Pour in the chicken broth, add the bay leaf, and season with a pinch of salt. Bring it to a boil, reduce the heat, and nestle the chicken thighs back into the pan. Cover the skillet with a lid and transfer it to the oven.
Cook the Rice and Chicken: Bake for 25-30 minutes, or until the rice is soft and fluffy and the chicken reaches an internal temperature of 165°F (75°C).
Make the Garlic Sauce: While the chicken and rice are cooking, prepare the creamy garlic sauce. In a medium bowl, combine the Greek yogurt, lemon zest, lemon juice from one lemon, 2 grated garlic cloves, olive oil, salt, and freshly cracked black pepper. Stir until smooth and taste for seasoning, adjusting if needed. Set aside.
Prepare the Salad: In a separate bowl, combine the chopped cucumber, halved cherry tomatoes, red pepper, and thinly sliced shallot. Dress the salad with olive oil, red wine vinegar, lemon juice, honey, mustard, and a sprinkle of oregano.
Assemble the Dish: Once the chicken is cooked, remove it from the oven. Serve the chicken thighs over the fluffy rice, drizzle with the creamy garlic sauce, and garnish with fresh parsley. Squeeze the juice from the remaining lemon over the chicken for an extra burst of freshness.

Chicken and Rice Bowls with Creamy Garlic Sauce

Tips for Making the Best Chicken and Rice Bowls with Creamy Garlic Sauce

Don’t Skip the Chicken Thighs: Chicken thighs are much more flavorful and tender than breasts, which can dry out easily. If you’re making this dish for a crowd, thighs are the way to go.
Rice Variations: If you want a different texture or flavor, try brown rice or even quinoa instead of jasmine rice. Keep in mind that cooking times may vary.
Prep Ahead: Make the creamy garlic sauce and salad a day ahead for convenience. The garlic sauce actually gets better with time as the flavors meld together.

Chicken and Rice Bowls with Creamy Garlic Sauce

Ingredients

For the Chicken and Rice:

6 bone-in, skin-on chicken thighs
1 large yellow onion, diced
3 garlic cloves, thinly sliced
½ tbsp paprika
½ tbsp oregano
½ tsp fennel seeds
½ tsp chili flakes
1 cup jasmine rice
2 cups chicken broth
1 bay leaf
Olive oil
Salt and pepper, to taste

For the Creamy Garlic Sauce:

2 cups Greek yogurt
2 garlic cloves, grated
1 lemon (zest + juice)
2 tbsp olive oil
Salt and black pepper, to taste

For the Mediterranean Salad:

1 large English cucumber, chopped
250g cherry tomatoes, halved
1 red bell pepper, chopped
1 shallot, thinly sliced
100g feta cheese, crumbled
Olive oil
Red wine vinegar
Lemon juice
Honey
Dijon mustard
Dried oregano

Optional Garnish:

Chopped fresh parsley
Extra lemon wedges

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C).
Season Chicken: Generously season chicken thighs with ½ tablespoon salt and fresh cracked pepper.
Sear Chicken: Heat a thin layer of olive oil in a large oven-proof skillet. Place the chicken skin-side down in a cold pan. Turn the heat to medium and cook undisturbed for 5–7 minutes until the skin is golden and crispy. Transfer to a plate.
Cook Aromatics: In the same skillet, sauté the onion and sliced garlic for 3–4 minutes. Add paprika, oregano, fennel seeds, and chili flakes, cooking for 1 more minute until fragrant.
Prepare Rice: Stir in the jasmine rice, coating it with spices. Pour in the chicken broth, add the bay leaf, and season with a pinch of salt. Bring to a simmer.
Bake Chicken and Rice: Nestle the chicken thighs (skin-side up) back into the skillet. Cover and transfer the pan to the oven. Bake for 25–30 minutes, until rice is tender and chicken reaches 165°F (75°C).
Make Garlic Sauce: In a bowl, mix Greek yogurt, grated garlic, lemon zest, lemon juice, olive oil, salt, and pepper. Adjust seasoning if needed.
Prepare Salad: In another bowl, combine cucumber, cherry tomatoes, red pepper, shallot, and feta. Dress with olive oil, red wine vinegar, lemon juice, a drizzle of honey, Dijon mustard, and oregano.
Assemble: Serve chicken over rice, drizzle generously with creamy garlic sauce, and add the Mediterranean salad on the side. Garnish with fresh parsley and a squeeze of lemon.

Notes

Crispy Skin Tip: Start the chicken in a cold pan to properly render the fat.
Substitutes: Use basmati or brown rice; replace Greek yogurt with sour cream or dairy-free yogurt if needed.
Prep Ahead: The garlic sauce and salad can be made a day in advance for deeper flavors.
Rice Cooking Tip: If using brown rice, increase the broth and baking time accordingly.