Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, garlic powder, and onion powder. Cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, add chicken broth and bring to a boil. Add rice, reduce heat to low, cover, and simmer until rice is tender, about 15 minutes.
- Stir in heavy cream and shredded cheddar cheese into the cooked rice until melted and creamy.
- Slice the cooked chicken and place on top of the rice mixture. Garnish with chopped parsley and serve hot.
Notes
- Use fresh herbs for enhanced flavor
- Adjust cheese for creaminess
- Cook rice until fluffy for the best texture
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Sauté, simmer, bake
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 plate
- Calories: 650 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg
