Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook rice in chicken broth according to package instructions.
- Heat olive oil in a skillet over medium heat.
- Season chicken breasts with garlic powder, onion powder, salt, and pepper.
- Cook chicken in the skillet until golden brown and cooked through, about 6-8 minutes per side.
- Remove chicken and set aside.
- In the same skillet, add heavy cream, stirring to deglaze the pan. Simmer until slightly thickened.
- Return chicken to the skillet, spoon some sauce over it, and cook for another 5 minutes.
- Serve chicken over rice, garnished with fresh parsley.
Notes
- For extra flavor, add your favorite herbs or spices to the sauce.
- Can be made with chicken thighs for a juicier result.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 125mg