Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken breasts with salt, pepper, garlic powder, and onion powder.
- In a large skillet, melt butter over medium heat and cook chicken until golden brown and cooked through, about 6-8 minutes per side. Remove and set aside.
- In the same skillet, add chicken broth and bring to a simmer. Stir in rice and cook until rice is tender, about 15 minutes.
- Reduce heat to low, add heavy cream, and stir well to create a creamy sauce. Return chicken to skillet, spoon sauce over chicken, and cook for an additional 5 minutes.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, add diced onions or mushrooms during the cooking process.
- You can substitute heavy cream with Greek yogurt for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Skillet
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg