Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook rice according to package instructions and set aside.
- Season chicken breasts with salt, pepper, garlic powder, and onion powder.
- In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until golden brown on both sides, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, pour in chicken broth and heavy cream. Bring to a simmer and stir until slightly thickened.
- Return chicken to the skillet, spoon sauce over, and cook for another 5 minutes until chicken is cooked through.
Notes
- For extra flavor, add sautéed mushrooms or spinach to the sauce.
- You can substitute heavy cream with half-and-half for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 125mg