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!