1. Cook the Rice:
Rinse the rice under cold water until the water runs clear.
In a pot, bring 2 cups of water (or chicken broth for extra flavor) to a boil. Add the rice and a pinch of salt.
Reduce heat to low, cover, and simmer for 15-18 minutes (or until rice is fully cooked and water is absorbed). Fluff with a fork when done.
2. Cook the Chicken:
While the rice is cooking, season the chicken breasts with paprika, garlic powder, onion powder, thyme (optional), salt, and pepper.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F/75°C).
Remove from the skillet and set aside to rest. Once slightly cooled, slice the chicken into strips.
3. Make the Creamy Garlic Sauce:
In the same skillet, melt 2 tbsp butter over medium heat.
Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Pour in the chicken broth and let it simmer for a few minutes to reduce slightly.
Stir in the heavy cream and bring to a simmer. Let it cook for 3-4 minutes until the sauce thickens.
Season with salt, pepper, and Parmesan cheese if using. Adjust to taste.
4. Assemble the Bowls:
Spoon a generous amount of rice into each bowl.
Add the sliced chicken on top.
Drizzle the creamy garlic sauce over the chicken and rice.
Garnish with fresh parsley and a squeeze of lemon juice for brightness.
5. Optional Add-ins:
You can add sautéed vegetables like spinach, broccoli, or even roasted carrots to the bowls for extra color and flavor.
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