Skillet Chicken Bowls with Basil Cream Sauce

These easy chicken bowls are loaded with seasoned skillet chicken, fresh vegetables, fluffy rice, and a creamy herb packed basil sauce that pulls everything together. This is an easy, 30-minute meal.

This recipe came together after I found myself with extra basil cream sauce in the refrigerator and wanted another meal that would use it up. The combination of the basil sauce and yum yum sauce was so good that it immediately became a repeat dinner in our house.

It’s also a great way to use up those garden herbs during the summer when basil seems to multiply overnight.

What I love most is how simple it is. The chicken cooks in one skillet, the rice simmers while everything else comes together, and everyone can build their own bowl. It feels fresh and colorful but still hearty enough to satisfy my family. This is a true 30 minute weeknight meal.

Main Ingredients & Swaps

• Chicken Thighs – I prefer thighs because they stay juicy and develop great caramelization in the skillet.
• Smoked Paprika – Adds a little smoky flavor that works really well with the creamy sauces.
• Fresh Basil – The star of the basil cream sauce. Garden basil is especially good here.
• Fresh Dill – Gives the sauce a ranch-like flavor while keeping it fresh and light.
• Yogurt and Sour Cream – Creates a creamy sauce without using mayonnaise.
• White Rice – Jasmine rice is my favorite for these bowls, but any long grain white rice works.
• Carrots, Cucumber, and Red Cabbage – Add crunch, color, and freshness.
• Yum Yum Sauce – I used Primal Kitchen Yum Yum Sauce, but you can use your favorite brand or make your own.

How I Make It

I start by making the basil cream sauce because it only takes a few minutes and the flavor gets even better as it sits. The fresh basil and dill give it a bright, herby flavor that reminds me of a lighter ranch dressing. I like to make a full batch because it works as both a sauce for the bowls and a dressing for salads later in the week.

While the rice cooks, I season the chicken thighs generously and cook them in a large skillet. I let the chicken sit undisturbed for a few minutes before stirring so it develops plenty of golden brown color and caramelization. That extra browning adds so much flavor and makes the chicken taste like it took far more effort than it actually did.

Once everything is ready, I build the bowls with fluffy rice, the seasoned chicken, shredded carrots, cucumber, and red cabbage. Then comes the best part. I drizzle everything with the basil cream sauce and a little yum yum sauce. The combination of the two sauces is what makes this meal so good. The basil sauce is fresh and creamy, while the yum yum sauce adds a little richness and ties all the flavors together. It’s fast, easy, and delicious.

Tips

• A food processor works especially well for this sauce. In my video, I found it chopped the herbs more evenly than a blender when working with a smaller batch.
• Try to shred the vegetables thinly for the best texture.
• Let the chicken develop some color before stirring. That extra caramelization adds a lot of flavor.
• This basil cream sauce makes enough for 2 meals, so if you are looking to use it all up, try my other recipe Fried Chicken Tenders with Crispy Sage Potatoes and Basil Cream Sauce

Watch the YouTube video below to see exactly how I make these chicken bowls and the basil cream sauce.

Skillet Chicken Bowls with Basil Cream Sauce

These skillet chicken bowls with basil cream sauce are packed with juicy chicken, fresh vegetables, fluffy rice, and a creamy herb sauce.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Chicken, Dinner, lunch

Cuisine: American

Ingredients Method Video

Ingredients

  

Basil Cream Sauce

• ½ cup plain yogurt
• ½ cup sour cream
• 1 cup packed fresh basil
• ¼ cup packed fresh dill
• ½ tablespoon honey
• 1 garlic clove
• 1 tablespoon distilled white vinegar
• 1 tablespoon olive oil
• 1 tablespoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon fresh lemon juice

Chicken

• 2 pounds boneless skinless chicken thighs, cut into bite sized pieces
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil

Rice

• 2 cups long grain white rice
• 3 cups water

For Serving

• Shredded carrots
• Chopped cucumber
• Shredded red cabbage
• Primal Kitchen Yum Yum Sauce

Method

 

For The Sauce:

1. Add all basil cream sauce ingredients to a blender or food processor. Blend until smooth. Refrigerate until ready to serve.

For The Chicken:

1. In a large bowl, toss the chicken with the onion powder, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
2. Heat the olive oil in a large skillet over medium high heat.
3. Add the chicken in a single layer and cook undisturbed for about 4 minutes to develop good color.
4. Stir and continue cooking for another 4 to 5 minutes, or until the chicken is cooked through and browned.

For The Rice:

1. While the chicken cooks, combine the rice and water in a saucepan. Bring to a boil.
2. Cover, reduce the heat to low, and cook for 15 minutes.
3. Remove the rice from the heat and let it rest, covered, for 10 minutes. Fluff with a fork.

For Serving:

1. Divide the rice among serving bowls.
2. Top with the chicken, shredded carrots, cucumber, and red cabbage.
3. Drizzle generously with basil cream sauce and yum yum sauce before serving.

Video

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