Description
A family favorite that combines tender chicken, fluffy rice, and a rich creamy garlic sauce for a delightful meal.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 6–8 oz each, approximately 1.5–2 lbs total)
- 1 cup long-grain white rice (jasmine or basmati preferred)
- 2 cups water (for cooking rice)
- 4–6 cloves fresh garlic (minced, use 6 for maximum flavor)
- 1 cup heavy cream
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons vegetable oil (or olive oil)
- Salt (to taste)
- Black pepper (to taste)
- Fresh parsley or green onions (optional, for garnish)
Instructions
- Rinse the rice under cold water until the water runs clear.
- Combine the rice and 2 cups of water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes until water is absorbed.
- While the rice is cooking, heat vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper.
- Add chicken to the skillet and cook for 6-7 minutes on each side until golden brown and reaches an internal temperature of 165°F.
- Transfer chicken to a cutting board, tent with foil, and let rest for 5 minutes before slicing against the grain.
- In the same skillet, reduce heat and add minced garlic. Sauté for about 1 minute.
- Pour in heavy cream and soy sauce, stirring to combine, and scrape browned bits from the skillet.
- Let the sauce simmer for 4-5 minutes until thickened.
- Return sliced chicken to the skillet, coating in sauce, and warm through for 2-3 minutes.
- Fluff rice with a fork, divide into bowls, top with saucy chicken, and garnish as desired.
Notes
This dish is customizable with added vegetables like broccoli or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 95mg