Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons butter
- Fresh parsley (optional)
Instructions
- Gather all ingredients and chop any desired vegetables.
- In a large skillet, melt butter over medium-high heat. Sear seasoned chicken breasts for 5-7 minutes per side until golden brown; remove from skillet.
- Pour heavy cream and chicken broth into the skillet, scraping up browned bits. Stir in garlic powder, onion powder, salt, and pepper; simmer for about 5 minutes until slightly thickened.
- Add uncooked rice to the sauce, ensuring all grains are coated. Nestle the chicken back into the pan on top of the rice.
- Cover and simmer on low heat for about 20 minutes or until the rice is tender and has absorbed the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 540
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg