Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 cup rice (white, jasmine, or basmati)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- Fresh parsley, chopped for garnish
- Salt and pepper to taste
Instructions
- Heat a 10-inch skillet over medium heat and add the olive oil. Sauté the chopped onion and minced garlic until translucent and fragrant, about 3–4 minutes.
- Season the chicken breasts with pepper and place in the skillet; cook undisturbed until a golden crust forms, about 4–5 minutes per side.
- Pour in the chicken broth, bring to a gentle simmer, then cover and cook 15–20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- While the chicken simmers, cook rice according to package directions so it’s ready when the sauce is done.
- Remove the chicken briefly, stir the heavy cream into the simmering pan liquid, and let it reduce 2–4 minutes until slightly thickened.
- Return the chicken to the sauce to warm through, then serve slices or whole breasts over the cooked rice and sprinkle with chopped parsley.
Notes
Pound the chicken to an even thickness for uniform cooking. For a lighter version, consider using Greek yogurt instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Paleo