Creamy Herb Chicken with Rice

 

 

Creamy Herb Chicken with Rice

Ingredients:

For the Chicken:

2 boneless, skinless chicken breasts

1 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

Salt and black pepper to taste

2 tbsp olive oil

For the Creamy Sauce:

2 tbsp butter

2 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1/4 cup grated parmesan cheese

1 tbsp fresh parsley, chopped

1 tsp dried thyme

Salt and pepper to taste

For the Rice:

1 cup white rice

2 cups water or chicken broth

1/2 tsp salt

Instructions:

1. Cook the Rice:

Rinse the rice and combine it with water or chicken broth in a saucepan. Add salt and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed.

2. Prepare the Chicken:

Season the chicken breasts with garlic powder, onion powder, paprika, salt, and black pepper.

Heat olive oil in a skillet over medium heat. Cook the chicken for 4-5 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.

3. Make the Creamy Sauce:

In the same skillet, melt the butter and sauté the minced garlic for 1 minute.

Add the chicken broth, scraping the bottom of the pan to deglaze. Stir in the heavy cream, parmesan cheese, dried thyme, salt, and pepper. Simmer for 2-3 minutes until the sauce thickens.

Stir in the chopped parsley.

4. Combine and Serve:

Place the cooked rice on a plate. Top with the seared chicken and spoon the creamy sauce over the top.

Garnish with additional parsley if desired and serve hot. Enjoy!