Some nights call for a meal that feels like a hug in a bowl, and this Creamy Garlic Chicken was exactly that at our house. It’s another one that got the full stamp of approval from everyone at the table — and when that happens around here, I know it’s a keeper worth sharing with y’all. Tender seared chicken, a rich garlic cream sauce brightened with Sicilian Lemon Balsamic, and a big scoop of buttery rice underneath made for the coziest kind of comfort food, and it came together on a regular weeknight without any fuss.
Why You’ll Love This Recipe
- It’s a certified family favorite — everyone cleaned their plates
- The garlic cream sauce is rich, savory, and comes together right in the same pan as the chicken
- Milanese Gremolata Olive Oil and Sicilian Lemon Balsamic add layers of bright, herby flavor you won’t get from plain olive oil and lemon
- It’s endlessly flexible — pour it over rice or spoon it over mashed potatoes, both are wonderful
- The rice gets its own flavor boost from AOOC Butter Olive Oil, so even the “side” tastes special
- It’s cozy, comforting, and just fancy enough for a Sunday dinner but easy enough for a Tuesday
How to Make It
Start by cutting your chicken breasts in half and pounding them out to an even thickness, then scoring them before seasoning with paprika, garlic powder, onion powder, salt, and pepper. Sear them in Milanese Gremolata Olive Oil until golden on both sides. Set the chicken aside and use that same pan to build the sauce — soften some diced onion, add garlic, then pour in chicken bone broth and let it reduce before stirring in cream, Parmesan, Sicilian Lemon Balsamic, and fresh parsley and chives. Let it bubble gently until it thickens up, then nestle the chicken back in and spoon that sauce over top to coat. While all of that’s happening, my rice cooker is doing double duty — I cook the white rice with 2 tablespoons of AOOC Butter Olive Oil, a teaspoon of Italian seasoning, 2 teaspoons of chicken bouillon, and a teaspoon of minced garlic, so the rice itself is packed with flavor and ready to soak up all that creamy sauce. Round it out with a quick pan of charred green beans cooked in Milanese Gremolata Olive Oil and finished with a splash of Sicilian Lemon Balsamic, and dinner is served.
Pro Tips
- Season your rice cooking liquid the same way you’d season a broth — it makes a real difference
- Don’t skip searing the chicken well before making the sauce; those browned bits in the pan are pure flavor
- If your sauce seems too thick, loosen it with a splash more chicken broth
- Mashed potatoes are a great sub for rice if you’re craving something extra cozy
- Let the sauce simmer gently rather than at a hard boil so the crème fraîche doesn’t break
This one is going straight into our regular rotation — simple, comforting, and a total crowd-pleaser.
Creamy Garlic Chicken with Rice + Green Beans
Ingredients
For the chicken and sauce:
- 2 chicken breasts, cut in half, pounded to an even thickness, and scored (yields 4 pieces)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper, to taste
- 2 Tbsp AOOC Milanese Gremolata Olive Oil
- 1/2 onion, diced
- 6 garlic cloves, minced (divided)
- 1 cup chicken bone broth
- 1/2 cup cream
- 2 oz Parmesan, finely grated
- 3 tsp AOOC Sicilian Lemon Balsamic
- 3 Tbsp fresh parsley, chopped
- 3 Tbsp fresh chives, chopped
For the rice:
- White rice (enough for 3 servings)
- 2 Tbsp AOOC Butter Olive Oil
- 1 tsp Italian seasoning
- 2 tsp chicken bouillon
- 1 tsp minced garlic
For the green beans:
- 12 oz green beans, trimmed
- 2 Tbsp AOOC Milanese Gremolata Olive Oil
- Splash of AOOC Sicilian Lemon Balsamic
- Salt and pepper, to taste
Instructions
- Add rice, AOOC Butter Olive Oil, Italian seasoning, chicken bouillon, minced garlic, and water to your rice cooker, and start it cooking.
- Cut the chicken breasts in half, pound to an even thickness, and score. Season with paprika, garlic powder, onion powder, salt, and pepper. Sear scored-side down in AOOC Milanese Gremolata Olive Oil for 5-6 minutes until golden, then flip and cook until done. Remove and set aside.
- In the same pan, cook the onion for 2-3 minutes until soft, then add half the garlic and cook until fragrant. Pour in the chicken bone broth and let it reduce slightly, then stir in the cream, Parmesan, Sicilian Lemon Balsamic, parsley, chives, and black pepper. Simmer gently until thickened, then return the chicken to the pan and spoon the sauce over to coat.
- Heat a separate pan with AOOC Milanese Gremolata Olive Oil, add the green beans, and cook until softened and starting to char. Stir in the remaining garlic, a splash of Sicilian Lemon Balsamic, salt, and pepper, tossing until fragrant.
- Serve the chicken sliced over the buttery rice with the garlic cream sauce spooned on top, and the green beans alongside.
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