Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season both sides of chicken breasts with garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Cook chicken until golden brown and cooked through, about 5-7 minutes per side. Remove and set aside.
- In the same skillet, add rice and cook for 2 minutes, stirring constantly.
- Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until rice is tender.
- Stir in heavy cream and Parmesan cheese. Return chicken to the skillet, nestling it into the rice mixture. Cover and simmer for an additional 5 minutes.
- Garnish with fresh parsley before serving.
Notes
- You can substitute heavy cream with milk for a lighter version.
- Add vegetables like spinach or peas for extra nutrition.
- Use cooked leftover chicken to save time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 125mg