Creamy Chicken with Peppery Garlic Sauce over Rice
Description:
This creamy chicken dish is rich, savory, and packed with flavor from fresh garlic, cracked black pepper, and a velvety cream sauce. Served over fluffy rice, it makes a comforting and satisfying meal perfect for weeknights or cozy weekends.
Ingredients:
For the Chicken & Sauce:
500g (1.1 lb) boneless skinless chicken breasts or thighs, cut into bite-sized pieces
1 tbsp olive oil
1 tbsp olive oil
5 cloves garlic, finely minced
1 tsp freshly ground black pepper (adjust to taste)
½ tsp salt
½ tsp chili flakes (optional for heat)
1 tsp smoked paprika (optional for flavor depth)
½ cup chicken broth
¾ cup heavy cream
¼ cup grated parmesan cheese (optional but adds richness)
1 tsp lemon juice (optional, for balance)
2 tbsp chopped fresh parsley (for garnish)
For the Rice:
1 cup long-grain white or jasmine rice
2 cups water or chicken brot
Pinch of salt
Instructions:
1. Cook the Rice (15 minutes)
Rinse rice under cold water.
In a saucepan, add rice, water/broth, and salt.
Bring to boil, cover, and reduce to low. Simmer for 15 minutes or until water is absorbed.
Fluff with fork and keep warm.
2. Sear the Chicken (8–10 minutes)
In a large skillet, heat olive oil and butter over medium-high heat.
Add chicken, season with salt, pepper, paprika, and chili flakes.
Cook 4–5 minutes per side until golden brown and fully cooked. Remove and set aside.
3. Make the Garlic Pepper Cream Sauce (7–10 minutes)
In the same pan, reduce heat to medium and add a bit more butter if needed.
Add garlic and sauté 30 seconds until fragrant.
Pour in chicken broth and deglaze the pan (scrape up any browned bits).
Stir in heavy cream and parmesan cheese.
Let it simmer gently until thickened (about 3–5 minutes).
Add lemon juice and adjust seasoning with more pepper or salt if needed.
Return the chicken to the pan and simmer for another 2 minutes.
4. Serve (2 minutes)
Spoon the rice into bowls or plates.
Top with creamy peppery garlic chicken.
Garnish with parsley and a crack of black pepper.
Total Time:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total: 35 minutes
Nutriional Information (Per Serving, serves 4):
Calories: 540 kcal
Protein: 32g
Carbohydrates: 32g
Fat: 32g
Saturated Fat: 15g
Fiber: 1g
Sugar: 2g
Sodium: 620mg
Note: Nutritional values are estimates and may vary depending on ingredients used.
Frequently Asked Questions:
Q: Can I use milk instead of cream?
A: Yes, but the sauce will be thinner and less rich. You can thicken it with a little flour or cornstarch slurry.
Q: Can I make this dish ahead of time?
A: Yes! You can store it in the fridge for up to 3 days. Reheat gently to avoid curdling the cream.
Q: What can I substitute for rice?
A: Mashed potatoes, pasta, or quinoa all work beautifully with this creamy sauce.
Q: Is this dish spicy?
A: The pepper and chili flakes give a mild kick. Omit chili flakes for a milder version.
Q: Can I add vegetables?
A: Absolutely! Mushrooms, spinach, or bell peppers sautéed with the
garlic work great in this recipe.