Ingredients
Scale
- 4 boneless chicken breasts
- 2 cups white rice
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook rice according to package instructions and set aside.
- In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper.
- Sear chicken until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, sauté onion and garlic until translucent.
- Add chicken broth and heavy cream, stirring to combine. Simmer until slightly thickened.
- Return chicken to skillet, spoon gravy over, and cook for an additional 10 minutes until chicken is cooked through.
- Serve chicken and gravy over rice, garnished with parsley.
Notes
- You can substitute chicken thighs for breasts for added juiciness.
- For a richer gravy, add a splash of white wine or cream cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free adaptable
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg