Creamy Garlic Chicken Bites with Rice and Roasted Broccoli
Bite-size pieces of chicken are browned in a skillet and tossed in a quick garlic cream sauce with parsley and a squeeze of lemon. Fluffy rice soaks up the sauce, and roasted broccoli adds color and a little crunch. It is a complete, comforting plate that comes together on a weeknight.
Preparation Steps
Heat the oven to 400°F (200°C). Toss the broccoli with the olive oil, salt and pepper, spread it on a baking sheet and roast for about 15 minutes, until tender with crisp, browned edges.
Meanwhile, rinse the rice until the water runs mostly clear. Put it in a saucepan with the water and salt, bring to a boil, then cover, lower the heat and simmer for 12 to 15 minutes until the water is absorbed. Rest off the heat for 5 minutes and fluff with a fork.
Season the chicken with salt, pepper and the minced garlic. Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 6 to 8 minutes, turning, until golden and no longer pink inside (165°F / 74°C). Move it to a plate.
Lower the heat to medium and melt the butter in the same skillet. Add the second garlic clove and cook for about 1 minute, until fragrant.
Pour in the cream, season with salt and pepper and simmer for 3 to 4 minutes, until slightly thickened. Stir in the parsley and the lemon juice if using.
Return the chicken to the pan and toss to coat in the sauce. Serve over the rice with the roasted broccoli on the side.
Tips & Variations
- Cut the chicken into even pieces so they all finish cooking at the same time.
- Chicken thighs stay extra juicy here, and a handful of grated parmesan stirred into the sauce makes it richer.
- Refrigerate leftovers for up to 3 days. Reheat with a splash of milk or water until steaming hot.
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