Description
Enjoy a comforting meal of Chicken and Rice Bowls with a rich, creamy garlic sauce that’s easy to prepare.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
- 1 cup jasmine or basmati rice
- 2 cups chicken broth
- Pinch of salt
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tbsp unsalted butter
- 3–4 cloves garlic, minced
Instructions
- In a medium pot, bring the chicken broth to a rolling boil. Add in the jasmine or basmati rice along with a pinch of salt. Lower the heat, cover the pot, and let it simmer for about 15 minutes. After your timer goes off, fluff the rice with a fork.
- In a separate bowl, coat the boneless chicken breasts with olive oil. Sprinkle the garlic powder, paprika, salt, and pepper over the chicken. Heat a frying pan or grill over medium-high heat, and cook the chicken for about 6–8 minutes on each side until fully cooked through. Allow the chicken to rest before slicing.
- Melt the unsalted butter in a small saucepan over medium heat. Add minced garlic and sauté for about 30 seconds. Pour in the heavy cream and bring it to a gentle simmer. Cook for around 3–4 minutes, then stir in the grated Parmesan cheese.
Notes
This dish is best enjoyed fresh but can be refrigerated for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 600 kcal
- Sodium: 800 mg
- Protein: 35 g