Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 cups cooked white rice
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Feel free to swap the cheddar cheese for Monterey Jack if you prefer a milder flavor, or use brown rice instead of white for a healthier twist.
Instructions
- Start by seasoning the chicken breasts with salt, pepper, garlic powder, and onion powder. This is where the magic begins — just like my abuela taught me, it’s important to layer flavors from the start.
- Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken breasts and cook for about 5-6 minutes on each side, until golden brown. Remember, patience is key for that perfect sear.
- Remove the chicken from the skillet and set aside. In the same skillet, add the chicken broth and heavy cream, stirring to combine and bring to a gentle simmer. This creamy base is what dreams are made of — trust me!
- Reduce the heat to low and stir in the cheddar cheese until fully melted and the sauce is smooth. Return the chicken to the skillet, spooning the sauce over the top.
- Cover and let simmer for about 10-15 minutes, until the chicken is cooked through and tender. Meanwhile, prepare the rice according to package instructions if you haven’t already.
- Once the chicken is done, serve it alongside the cooked rice, making sure to drizzle plenty of that creamy sauce over everything. Garnish with freshly chopped parsley if desired, for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International