Comfort Bowl: Chicken & Corn on Garlic Parmesan Rice

This Comfort Bowl brings together juicy chicken, sweet corn, and a creamy, garlicky parmesan rice base in one satisfying dish. I love serving it whenever I crave something cozy but also fresh and balanced—especially on busy weeknights. It’s hearty, flavorful, and warms me up from the inside out.

Why You’ll Love This Recipe

I love this recipe because it feels like a hug in a bowl. The garlic parmesan rice has richness without being too heavy, the chicken brings protein, and the corn adds pops of sweetness. Everything cooks simply and comes together quickly, but the layers of flavor make it feel special. It’s one of those bowls I crave when I want comfort food that’s still wholesome.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup long-grain white rice (or jasmine rice)

• 2 cups chicken broth (low sodium)

• 2 tablespoons butter

• 3 cloves garlic, minced

• ¼ cup grated Parmesan cheese

• Salt and freshly ground black pepper, to taste

• 1 lb (≈ 450 g) chicken breast or thighs, cut into bite-size pieces

• 1 tablespoon olive oil

• 1 teaspoon paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 1 cup corn kernels (fresh, frozen, or canned & drained)

• Optional garnish: chopped parsley, extra Parmesan

Directions

1. Cook the garlic parmesan rice
   In a medium saucepan, I melt the butter over medium heat. I stir in the minced garlic and sauté just until fragrant (about 30 seconds). Then I add the rice and toast it slightly, stirring to coat each grain. I pour in the chicken broth, bring it to a simmer, then reduce heat to low, cover, and cook for about 15 minutes (or until the rice is tender and liquid is absorbed). Once done, I fluff with a fork and stir in the Parmesan cheese. I season with salt and pepper to taste.

2. Cook the chicken
   While the rice is cooking, I season the chicken pieces with paprika, garlic powder, onion powder, salt, and pepper. In a skillet over medium-high heat, I heat the olive oil, then add the chicken. I cook the pieces until they’re golden and cooked through (about 5–7 minutes), turning occasionally so all sides get a nice sear.

3. Assemble the bowl
   I divide the garlic parmesan rice into serving bowls, top with cooked chicken pieces, and sprinkle the corn over everything. I garnish with chopped parsley and extra Parmesan if I’m feeling extra. Serve while everything is warm.

Servings and timing

This recipe makes about 4 servings.

• Prep time: ~5 minutes

• Cooking time: ~20–25 minutes

• Total time: ~25–30 minutes

It’s ideal for a filling weeknight dinner without a lot of fuss.

Variations

• I sometimes stir in a little cream cheese or light cream to make the rice even more creamy.

• To add more veggies, I’ll fold in steamed broccoli, peas, or diced bell pepper at the end.

• I swap in shredded rotisserie chicken if I want to skip the cooking step.

• For heat, I drizzle a bit of hot sauce or mix in red pepper flakes.

• I might use brown rice (increase cooking time and liquid) or cauliflower rice for a lighter version.

Storage/Reheating

I store leftovers in separate airtight containers: rice and chicken + corn together or separately. They’ll keep in the fridge for up to 3 days. To reheat, I warm gently in a skillet or microwave, adding a splash of broth or water to loosen the rice if it’s dry. I reheat on medium heat until it’s warmed through.

If I freeze, I do so before adding the corn (corn can get mushy), and freeze in portions for up to 2 months. I thaw overnight and reheat, then stir in the corn fresh.

FAQs

Can I use brown rice instead of white rice?

Yes, you can. But it’ll need more liquid and longer cooking time—typically 45 minutes or more. I’d use 2¼ to 2½ cups broth and check halfway.

Can I use frozen corn?

Absolutely. I usually rinse and drain it (if canned) or thaw it slightly (if frozen) before adding to the bowl.

What cut of chicken works best?

I prefer boneless, skinless chicken breast or thighs, cut into bite-size pieces. Thighs give more flavor and stay juicy.

Can I make this in one pot or one pan?

Yes — you can cook the rice in the bottom of a larger skillet or dutch oven, then sear the chicken in the same pan (after removing rice) and then reintroduce everything to the same pot. Just watch the rice so it doesn’t scorch.

How do I keep the rice from sticking?

I make sure to stir when toasting before adding liquid, use the proper rice-to-liquid ratio, and keep heat moderate so it simmers gently. Using a nonstick pan helps too.

Conclusion

This Comfort Bowl of Chicken & Corn on Garlic Parmesan Rice has become one of my favorite meals when I want something cozy, balanced, and easy. The creamy, garlicky rice base, the well-seasoned chicken, and the sweet burst from corn make each bite satisfying. Whenever I’m short on time but want something comforting, I reach for this recipe. Let me know if you try it or want tweaks!