Chicken and Rice Bowls with Creamy Garlic Sauce

Before we get into the delicious details, I just want to say—thank you. Let’s talk about this Chicken and Rice Bowls with Creamy Garlic Sauce make the perfect weeknight dinner. Packed with flavor—save this easy recipe today recipe! Chicken and rice bowls might sound basic, but trust me—this one is anything but boring!! We’re talking juicy, golden-skinned chicken thighs nestled into fluffy, spice-kissed rice, served with a cool and creamy garlic sauce that’s so good, you’ll want to eat it with a spoon. Add a bright, crunchy salad on the side, and you’ve got yourself a balanced, flavor-packed meal that’s worthy of any dinner table.

I promised you versatile, and here’s proof! This recipe is cozy enough for a quiet night in, but fancy enough to serve to guests. It’s healthy-ish, satisfying, and loaded with bold Mediterranean flavors. Let’s dig in!

Ingredients

For the Chicken and Rice:

6 bone-in, skin-on chicken thighs
1 large yellow onion, diced
3 garlic cloves, thinly sliced
½ tablespoon paprika
½ tablespoon dried oregano
½ teaspoon fennel seeds
½ teaspoon chili flakes (optional for heat)
1 cup jasmine rice
2 cups chicken broth
1 bay leaf
Olive oil
Salt and black pepper to taste

For the Creamy Garlic Sauce:

2 cups Greek yogurt
2 garlic cloves, finely grated
Zest and juice of 1 lemon
1 tablespoon olive oil
¼ teaspoon salt
Freshly cracked black pepper
Optional: fresh chopped parsley

For the Mediterranean Salad:

1 English cucumber, diced
250g cherry tomatoes, halved
1 red bell pepper, chopped
1 shallot, thinly sliced
100g feta cheese, crumbled
Simple vinaigrette: olive oil, lemon juice, red wine vinegar, oregano, honey, mustard (to taste)

How to Make Chicken and Rice Bowls with Creamy Garlic Sauce

Step 1: Crisp the Chicken

Start with a cold, oven-safe skillet (yes, cold!). Add a thin layer of olive oil and lay the chicken thighs skin-side down. Turn the heat to medium and let them do their thing—slowly rendering fat and crisping up. Don’t rush this part; it’s worth the wait. Once the skin is golden and releases easily, flip and sear the other side for just a minute. Then remove and set aside.

Step 2: Sauté the Aromatics

In that same glorious pan, sauté your diced onion and sliced garlic until translucent. The smell already? Out of this world. Stir in the paprika, oregano, fennel seeds, and chili flakes. Toast everything for about 30 seconds to awaken the spices.

Step 3: Build the Rice Base

Stir in the jasmine rice, letting it toast gently in all those spices and oniony goodness. Pour in the broth, toss in the bay leaf, and season with a bit of salt. Give it a stir and bring it to a simmer.

Step 4: Assemble and Bake

Nestle the chicken thighs back into the pan, skin-side up. Cover tightly and bake at 400°F (200°C) for 25–30 minutes until the rice is tender and has soaked up all that delicious broth. The chicken should be juicy and fully cooked through.

Step 5: Whip Up the Garlic Sauce

While everything’s in the oven, make the magic sauce. Combine Greek yogurt, grated garlic, lemon zest and juice, olive oil, salt, and black pepper in a bowl. Stir it all together until smooth and creamy. Optional—but highly encouraged: stir in chopped parsley for color and freshness.

Step 6: Toss the Salad

This salad is the perfect fresh counterpoint to the warm chicken and rice. Mix cucumber, cherry tomatoes, red bell pepper, shallot, and feta in a big bowl. Drizzle with your vinaigrette of choice, toss, and taste for seasoning. Simple, crisp, and so satisfying.

Step 7: Plate and Enjoy!

Spoon that fragrant rice into bowls, top with a crispy chicken thigh, a big dollop of creamy garlic sauce, and a heap of fresh salad. Take a moment to admire your work (seriously—it’s a stunner!), then dig in.

Helpful Tips

Crispy Chicken Tip: Always start the chicken skin-side down in a cold pan. It sounds weird, but it’s the key to rendering fat slowly and getting that irresistible crispy skin.
Sauce Pro-Tip: Make your garlic sauce ahead of time—it gets even better as it sits and the flavors meld. It’s also fantastic on grilled veggies, sandwiches, and more.
Rice Watch: Don’t peek too much while baking. Keeping the lid on traps steam and ensures perfectly fluffy rice.

Substitutions & Variations

Protein Swap: Not a fan of chicken thighs? Boneless breasts, turkey, or even tofu work great—just adjust cooking times.
Rice Options: Jasmine rice adds a slight floral aroma, but you can use basmati, long-grain, or even brown rice (just add more liquid and cooking time).
Spice It Up: Add a pinch of cayenne or a spoonful of harissa to the rice base if you love heat.
No Dairy? Use a plant-based yogurt for the garlic sauce and skip the feta in the salad.

Frequently Asked Questions About Chicken and Rice Bowls with Creamy Garlic Sauce

Can I use boneless chicken?

Yes! Just reduce the cooking time slightly and make sure not to dry it out. Bone-in thighs do offer more flavor and stay juicy, though.

Is the garlic sauce really garlicky?

It’s garlicky in the best way—zippy and fresh, not overwhelming. If you’re sensitive to raw garlic, use roasted garlic or reduce the amount.

Can I make it ahead?

Absolutely. The rice and chicken reheat beautifully, and the sauce holds up well in the fridge for days.

What if I don’t have an oven-safe pan?

No problem. Transfer everything to a baking dish after the stovetop steps and cover with foil to bake.

Storage Instructions

Store leftovers in airtight containers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. The garlic sauce should be kept in a separate container and will last for up to 2 weeks in the fridge.

More Recipes to Try

If you loved this dish, here are some more ideas to keep that flavor train rolling:

This recipe isn’t just a meal—it’s a little bit of warmth, comfort, and flavor-packed joy in every bite. I hope you try it soon and love it as much as we do in our home. And if you do? Don’t be shy—tell me all about it! Happy cooking!