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 butter
- 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.
- In a large skillet, melt butter over medium heat. Season chicken breasts with salt, pepper, garlic powder, and onion powder.
- Cook chicken for 6-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add chicken broth, heavy cream, and Parmesan cheese. Stir until well combined and heated through.
- Return chicken to the skillet and simmer for 10 minutes, coating with the creamy sauce.
- Serve chicken over rice, spooning the sauce on top. Garnish with fresh parsley.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Adding sautéed vegetables like spinach or mushrooms enhances the dish’s flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 125mg