Ingredients
Scale
- 4 skinless, boneless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook rice according to package instructions; set aside.
- In a large skillet, melt butter over medium heat. Add garlic and onion; sauté until fragrant and translucent.
- Add chicken breasts to the skillet, season with salt and pepper, and cook until browned and cooked through.
- Remove chicken and set aside. In the same skillet, pour in chicken broth and heavy cream, stirring to combine.
- Add Parmesan cheese and stir until sauce is smooth and slightly thickened.
- Return chicken to the skillet, spoon sauce over top, and simmer for 10 minutes.
- Serve chicken over rice, garnish with parsley, and enjoy a creamy, comforting meal.
Notes
- You can substitute heavy cream with full-fat coconut milk for a dairy-free option.
- Add sautéed mushrooms or spinach for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg