Creamy Chicken & Rice Bowl
on Nov 10, 2026
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This creamy chicken and rice bowl is perfect for when you want a cosy dinner that doesn’t need a long list of ingredients or effort.Tender chicken in a silky white sauce over buttery herb rice is exactly what busy weeknights call for.
This creamy chicken and rice bowl recipe is a comforting quick dinner where we toass tender chicken, garlic and mixed vegetables in a light white sauce. We marinate the chicken with cornflour and a little baking soda. This method is called velveting technique and it keeps the pieces soft and juicy. We also make a simple herb rice made that ties everything together.
If you enjoy creamy chicken dinners, my 30 minutes butter chicken is another easy weeknight option, and if you’re in the mood for something with more of a kick, my black pepper chicken is a good one to try.
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Ingredients for Creamy Chicken and Rice Bowl
- Chicken: I’ve used boneless chicken thighs, you can use chicken breast too, just cut it into similar-sized cubes so it cooks evenly.
- Cornflour and baking soda: This is for the velveting technique. Cornflour coats the chicken, and a tiny pinch of baking soda softens the meat, so the pieces stay silky and tender even after cooking in the sauce.
- Butter and garlic: Butter gives the sauce a rich, creamy base, and finely chopped garlic adds a savoury depth.
- All purpose flour (maida) and milk: These two make the quick white sauce.
- Mixed vegetables: Blanched beans, carrots and broccoli add colour and a little crunch.
- Oregano, salt and pepper: Oregano gives the chicken and sauce a mild herby flavour, while salt and pepper keep the seasoning simple.
- Rice, spring onions and coriander leaves: Cooked rice is tossed with garlic, spring onions and fresh coriander to make the herb rice.
Frequently Asked Questions
Velveting means coating chicken in a mix of cornflour and a little baking soda before cooking. The cornflour forms a light protective layer that locks in moisture, and the baking soda softens the meat. This keeps the chicken tender and juicy instead of dry or chewy, even after simmering in the sauce.
Yes, you can. Cut the breast into the same ¾ inch cubes and marinate it the same way. Breast cooks a little faster and can dry out easily, so sauté it just until it turns pale golden and is cooked through.
Lumps usually form when the milk is added too quickly or the flour isn’t stirred well. Add the milk gradually while stirring continuously, and if you still see lumps, whisk the sauce vigorously or pass it through a fine sieve. If the sauce turns too thick, stir in a splash of milk to loosen it.
Richa’s Top Tips
- Don’t skip the 30-minute marination. This gives the cornflour and baking soda enough time to tenderise the chicken.
- Cut the chicken into even ¾ inch cubes so it cooks through at the same time and stays juicy.
- Cook the flour on low heat and keep stirring. It should lose its raw smell without browning, or the sauce will taste bitter.
- Add the milk gradually while stirring continuously. This is the easiest way to avoid lumps in the white sauce.
- Blanch the vegetables before adding them, and use day-old rice for the herb rice so the grains stay separate instead of turning mushy.
Storage Tips
- Marinated chicken (uncooked): Keep the marinated chicken in an airtight container in the fridge for up to 24 hours. Cook it the same way as usual.
- Creamy chicken: Store the leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan on low heat with a splash of milk to loosen the sauce.
- Herb rice: Cool the rice quickly and store it in a separate airtight container in the fridge for up to 2 days. Sprinkle a little water over it and reheat in a pan or the microwave until piping hot.
- Freezing: I wouldn’t recommend freezing the cooked chicken rice bowl. That’s because milk-based sauces tend to split and turn grainy once thawed. You can freeze the marinated, uncooked chicken for up to a month.Thaw it overnight in the fridge before cooking.
Serving Ideas
This creamy chicken and rice bowl recipe is filling enough to be a complete meal. Buta few simple sides from the blog make it feel even more special.
- With a fresh side: My three bean salad adds a fresh, protein-rich contrast to the creamy sauce.
- With something crispy: Pair it with my air fryer bang bang cauliflower for a crunchy, tangy side that balances the mild flavours.
- As a starter: Begin the meal with my Indian style stuffed eggs. These are quick to put together while the chicken marinates.
Customisation Ideas
- Switch up the protein: Use the same velveting method on boneless chicken breast, prawns or paneer. Prawns and paneer cook faster, so keep an eye on the timing.
- Make it cheesy: Add a handful of grated mozzarella or processed cheese to the sauce at the end and stir until it melts.
- Change the base: Serve the creamy chicken over buttered noodles, pasta or mashed potatoes instead of herb rice.
- Go for more veggies: Add sautéed mushrooms, corn, or bell peppers to the sauce for extra texture and flavour.
If you’re looking for an easy weeknight dinner this creamy chicken and rice bowl is a great option. With chicken and rice and veggies, it feels like a complete meal.If you give it a try, tag me on Instagram @my_foodstory so I can see how yours turned out!
Creamy Chicken and Rice Bowl
Ingredients
- 150 grams boneless chicken thighs, cut into ¾ inch cubes
For marination
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon oregano
- 1 teaspoon cornflour
- 2 pinches baking soda
Other
- 4 teaspoons butter, divided
- 2 teaspoons finely chopped garlic
- 2 teaspoons all purpose flour, maida
- 1 cup milk
- 1 cup of blanched mixed vegetables, beans, carrots, broccoli
- ½ teaspoon salt
- ½ teaspoon oregano
Herb rice
- 2 teaspoons butter
- 2 teaspoons finely chopped garlic
- 2 cups cooked rice
- ½ teaspoon salt
- 2 tablespoons finely chopped spring onions
- 2 tablespoons finely chopped coriander leaves
Instructions
Marinating chicken
- Add chicken to a bowl, add all ingredients for marination, give a good mix and set aside to marinate for 30 minutes.
Making creamy chicken
- Heat 2 teaspoons of butter in a pan, add marinated chicken and saute on medium to high for 2-3 minutes till the chicken is cooked well and turns pale golden. Add garlic and saute on high for a few seconds till fragrant. Add all purpose flour and saute on low for 1-2 minutes till the rawness of flour goes. Keep stirring continuously to avoid the flour getting burnt. Add milk gradually while stirring continuously to avoid any lumps being formed. Bring to a boil while stirring and simmer for 2-3 minutes till the sauce thickens and turns creamy. Add salt & oregano, mix well and take off the heat.
Making herb rice
- While the sauce is cooking, heat another pan with 2 teaspoons of butter, add garlic and saute on medium for a few seconds till lightly roasted. Add rice, salt, spring onions, coriander leaves, give a good toss, cook for 2-3 minutes till the rice absorbs the seasonings and take off the heat.
Serving
- For each serving, add 1 cup of herb rice to a bowl, add 2-3 ladles of creamy chicken and serve immediately.
Nutrition
This article was researched and written by Harita Odedra.
