Description
A bold fusion of sweet, spicy, and creamy textures, this chicken bowl combines seared chicken breasts with a rich spiced sauce, creamy elements, and optional add-ons. Easy to prepare, it delivers restaurant-quality flavor in 45 minutes.
Ingredients
2 boneless, skinless chicken breasts (skin-on preferred; substitute with chicken thighs)
2 tablespoons unsalted butter
1/2 cup heavy cream or whole cream
1 tsp chili powder, 1 tsp garlic powder, 1 tsp paprika (adjust to taste; add cayenne pepper for extra heat)
1/2 cup sriracha mayo (mix 2 tbsp sriracha and 2 tbsp mayo; substitute with chipotle mayo or store-bought spicy mayo)
1 cup cooked rice or quinoa (optional)
Veggies like corn, bell peppers, or snap peas (optional, add-ons)
Instructions
Preheat oven to 375°F (190°C)
Pat chicken breasts dry with paper towels and season with salt and pepper
Sprinkle chili powder, garlic powder, and paprika evenly on both sides of chicken
Heat butter in an oven-safe skillet over medium-high heat until melted and just beginning to brown (2-3 minutes)
Add chicken breasts and sear on both sides until browned (4-5 minutes per side)
Transfer skillet to preheated oven and bake for 20-25 minutes until chicken is fully cooked
Add heavy cream and spices to the skillet, stir, and simmer 2-3 minutes
Let chicken cool slightly, then slice or shred
Serve with sriracha mayo drizzled over each bowl and optional toppings (rice, veggies, etc.)
Notes
Use skin-on chicken for extra flavor
Meal prep: Store leftovers in airtight containers for 3-4 days
Increase heat with an extra dash of cayenne pepper
Use vegan mayonnaise and dairy-free cream for a plant-based version
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 14g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 160mg