Description
Tender chicken simmered in a creamy, savory sauce and served over fluffy rice. This simple yet indulgent dish is a great weeknight meal, full of rich flavors and comforting texture.
Ingredients
For the Chicken and Sauce:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 (8 oz) package cream cheese, softened
- 1 cup chicken broth
- ½ cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- ½ teaspoon crushed red pepper flakes (optional, for added heat)
For the Rice:
- 1 cup white rice (or brown rice, if preferred)
- 2 cups chicken broth (for cooking rice)
- Salt, to taste
Instructions
Start by cooking the rice. In a rice cooker or medium saucepan, combine the white rice and chicken broth. Add a pinch of salt and bring it to a boil. Reduce the heat to low and cover the pan. Let the rice simmer for about 18-20 minutes, or until the liquid has been absorbed and the rice is tender. Remove the rice from the heat and set it aside. Fluff the rice with a fork before serving.
If you’re using brown rice, the cooking time will be longer—around 30-40 minutes. Adjust the amount of broth as needed to ensure the rice cooks properly.
While the rice is cooking, heat a large skillet over medium-high heat. Add the olive oil and butter, allowing the butter to melt and coat the bottom of the pan.
Season the chicken breasts with salt and pepper. Place the chicken breasts in the skillet and cook for about 6-7 minutes on each side, or until the chicken is cooked through and golden brown on both sides. The internal temperature of the chicken should reach 165°F (74°C). Once cooked, remove the chicken from the skillet and set it aside to rest.
In the same skillet, lower the heat to medium. Add the minced garlic to the pan and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
Next, add the cream cheese to the skillet and stir it into the garlic. Allow the cream cheese to melt and combine with the garlic, creating a smooth base for the sauce.
Gradually pour in the chicken broth and heavy cream, stirring constantly to avoid lumps. As the sauce heats up, it will begin to thicken and become creamy. Add the dried basil, parsley, and crushed red pepper flakes (if using), and season with salt and pepper to taste. Allow the sauce to simmer for 3-5 minutes, or until it thickens to your desired consistency.
Once the sauce is ready, return the chicken breasts to the skillet. Coat the chicken in the creamy sauce, making sure it is evenly covered. Let the chicken simmer in the sauce for an additional 3-4 minutes, allowing the flavors to meld together. If you prefer, you can slice the chicken into strips before adding it to the sauce for easier serving.
To serve, spoon a generous portion of rice onto each plate. Top the rice with a piece of chicken and spoon the creamy sauce over the chicken and rice. For an extra touch, garnish with fresh parsley or basil, and serve with a slice of lemon or lime on the side for added freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 550-600 kcal
- Fat: 25-30g
- Carbohydrates: 45-50g
- Protein: 30-35