Ingredients:
– 4 boneless, skinless chicken breasts
– Salt and pepper, to taste
– 1/2 cup all-purpose flour
– 4 tablespoons unsalted butter, divided
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 teaspoon dried thyme
– 1 teaspoon dried basil
– 1/2 teaspoon paprika
– 1 cup uncooked white rice
– 2 cups chicken broth
– 1/2 cup grated Parmesan cheese
– Fresh parsley, for garnish (optional)
Directions:
1. Season the chicken breasts with salt and pepper. Dredge them lightly in flour, shaking off any excess.
2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. Add the chicken broth, heavy cream, Parmesan cheese, thyme, basil, and paprika to the skillet. Stir to combine and bring to a simmer.
5. Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for 5-7 minutes until the sauce has thickened and the chicken is heated through.
6. Meanwhile, cook the rice according to the package instructions, using chicken broth instead of water for added flavor.
7. Once the rice is cooked, stir in the grated Parmesan cheese until well combined.
8. Serve the garlic butter chicken over the Parmesan rice, garnished with fresh parsley if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: Approximately 550 kcal per serving | Servings: Makes about 4 servings