Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese, plus extra for garnish
- 2 cups cooked rice
- Chopped fresh parsley for garnish
For those looking to lighten up the dish, you can substitute the heavy cream with half-and-half or a plant-based alternative. The parmesan can also be swapped with nutritional yeast for a dairy-free version.
Instructions
- Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on each side, about 5-6 minutes per side. Remove from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and sauté until fragrant, about 30 seconds.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and parmesan cheese, and let the sauce thicken slightly, about 3-4 minutes.
- Return the chicken to the skillet, spooning the sauce over the top. Cover and simmer until the chicken is cooked through and the sauce is creamy and thickened, about 5-7 minutes.
- Meanwhile, prepare the rice according to your package instructions. Once cooked, stir in the remaining butter and parmesan cheese until well combined.
- To serve, plate the parmesan rice and top with the chicken and sauce. Garnish with fresh parsley and additional parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International