Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- Juice of 1 lemon
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- Salt and pepper to taste
- 1 cup rice (white or brown)
- 2 cups vegetable broth or water
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
Instructions
- Rinse the rice under cold water until clear. In a saucepan, combine rice and vegetable broth or water. Bring to a boil, then cover and simmer for 15–20 minutes until tender.
- Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken for about 6–7 minutes on each side until golden brown. Remove from skillet.
- In the same skillet, sauté garlic until fragrant. Add chicken broth and lemon juice, scraping up any bits from the pan. Stir in cream and simmer until thickened.
- Return chicken to skillet, coating well in sauce. Simmer for an additional 2–3 minutes.
- Serve over herb rice garnished with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 610
- Sugar: 2g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 150mg