Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat a large skillet over medium heat and add olive oil.
- Season chicken breasts with garlic powder, onion powder, salt, and pepper.
- Cook chicken until golden brown and cooked through, about 6-8 minutes per side. Remove and set aside.
- Add rice to the skillet and sauté for 1-2 minutes.
- Pour in chicken broth and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Return chicken to the skillet, pour in heavy cream, and cook uncovered for an additional 5 minutes until sauce thickens.
- Garnish with chopped parsley and serve hot.
Notes
- Adjust the cream and broth for a thicker or 더 sauce as desired.
- Can be garnished with shredded cheese or sliced green onions for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Skillet cooking
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 125mg