Description
A velvety, protein-packed meal with golden garlic chicken, parmesan-infused rice, and a luscious cream sauce in one comforting bowl.
Ingredients
2 (6 oz each) chicken breast, skinless, boneless
1 1/2 cups uncooked white rice (3 3/4 cups cooked)
1 cup heavy cream
3 cloves garlic
1 cup grated parmesan
Olive oil
Salt, 0.5 tsp
Pepper, 0.25 tsp
Instructions
Pound chicken breasts to 1/2-inch thickness on both sides.
Pat dry with paper towels to ensure proper browning.
Season with salt and pepper evenly.
Heat olive oil in skillet over medium until shimmering.
Add minced garlic to hot oil and sauté 30 seconds until fragrant.
Remove garlic with slotted spoon to use later.
Cook chicken in the same skillet until golden and cooked through, about 4–5 minutes per side.
Remove chicken and set aside.
In the same skillet, add uncooked rice to garlic oil and stir to coat.
Cook rice for 2 minutes while stirring to prevent burning.
Add 2 cups water and bring to a boil.
Simmer on low for 15–18 minutes (or until rice is tender and water is absorbed).
Once rice is cooked, stir in half of the heavy cream and parmesan while still hot, blending until a smooth, creamy texture forms.
Place chicken on top of rice and spoon the remaining heavy cream over the top.
Reheat briefly on low heat or serve immediately.
Notes
For substitution, use chicken thighs for richer flavor or cauliflower rice for a low-carb option.
For a vegan alternative, use full-fat canned coconut milk and substitute parmesan with nutritional yeast and lemon zest.
Serve immediately for best texture and flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 70mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg