Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Season chicken breasts with garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts until golden brown on both sides, about 4 minutes per side.
- Transfer chicken to a baking dish. In the same skillet, sauté garlic until fragrant, then add chicken broth and heavy cream. Bring to a simmer.
- Add Parmesan cheese and stir until creamy. Pour the sauce over the chicken.
- In a baking dish, spread rice evenly, then pour the sauce and chicken on top.
- Cover with foil and bake for 30-35 minutes until the rice is tender and chicken is cooked through.
- Garnish with fresh parsley before serving.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- For added flavor, include mushrooms or spinach in the sauce.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Bake and sear
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 560 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg