Creamy Golden Chicken Bowl with Herb Potatoes and Rice
This bowl layers juicy golden-seared chicken, crispy oven-roasted herb potatoes, and fluffy rice, all finished with a silky, creamy golden sauce. It’s cozy, filling, and bursting with Mediterranean-inspired herbs and flavors — the ultimate comfort bowl.
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings:2-3
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp smoked paprika
½ tsp turmeric
½ tsp garlic powder
½ tsp dried oregano
Salt & black pepper, to taste
For the Herb Potatoes:
3 medium potatoes, diced into small cubes
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried rosemary or thyme
Salt & black pepper, to taste
For the Rice:
1 cup uncooked basmati or jasmine rice
2 cups chicken broth
For the Creamy Golden Sauce:
1 tbsp olive oil
1 small onion, finely diced
2 garlic cloves, minced
½ tsp turmeric
½ tsp smoked paprika
½ cup chicken broth
1 cup heavy cream
¼ cup grated Parmesan cheese
Salt & black pepper, to taste
Optional Garnish:
Fresh parsley or dill
Lemon wedges
Instructions
1. Roast Herb Potatoes
Preheat oven to 425°F (220°C).
Toss diced potatoes with olive oil, garlic powder, rosemary, salt, and pepper.
Spread on a baking sheet and roast 25–30 minutes, flipping halfway, until crispy.
2. Cook Rice
Rinse rice and cook in broth until fluffy. Keep warm.
3. Cook Chicken
Rub chicken with olive oil, paprika, turmeric, garlic powder, oregano, salt, and pepper.
Heat a skillet over medium-high and sear chicken 5–6 minutes per side until golden and cooked through (165°F / 74°C). Rest, then slice.
4. Make Creamy Golden Sauce
In the same skillet, sauté onion and garlic until soft.
Add turmeric and paprika, stir 30 seconds.
Pour in broth and reduce slightly.
Stir in cream and Parmesan; simmer until thickened and silky. Season with salt & pepper.
5. Assemble the Bowl
Spoon rice into bowls.
Add crispy herb potatoes and sliced golden chicken.
Drizzle generously with creamy golden sauce.
Garnish with parsley and lemon wedge.
Notes & Tips
Swap rice with quinoa or couscous for variety.
Add steamed broccoli or roasted carrots for extra veggies.
For a lighter version, use Greek yogurt in place of cream (stir off heat to avoid curdling).
Frequently Asked Questions
Q: Can I make this dairy-free?
Yes—use coconut milk instead of cream and skip Parmesan.
Q: Can I meal prep?
Definitely! Store components separately and drizzle sauce when serving.
Q: Can I air-fry the potatoes?
Yes—air-fry at 400°F (200°C) for 18–20 minutes, shaking halfway.
Nutritional Information
Calories: ~620
Protein: 38g
Carbs: 54g
Fat: 28g
Fiber: 5g