Ingredients
FOR THE RICE
• 3 cups hot cooked white rice
• 1 tablespoon unsalted butter, optional
• ¼ teaspoon salt, optional
FOR THE CHICKEN
• 1 ½ pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ teaspoon Italian seasoning
FOR THE CREAMY GARLIC SAUCE
• 1 tablespoon unsalted butter
• 4 garlic cloves, finely minced
• ½ cup low-sodium chicken broth
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese
• ¼ teaspoon ground black pepper
• Salt, as needed
• 2 tablespoons chopped fresh parsley
FOR SERVING
• Additional grated Parmesan cheese, optional
Instructions
1. Prepare enough white rice to make 3 cups, following the package directions. Keep the cooked rice covered and warm.
2. Stir 1 tablespoon of butter and ¼ teaspoon salt into the warm rice, if desired.
3. Pat the chicken breasts dry with paper towels. Cut the chicken into evenly sized 1-inch pieces.
4. Season the chicken with ½ teaspoon salt, ¼ teaspoon black pepper, and the Italian seasoning.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Add the chicken in a single layer. Cook without stirring for 3 to 4 minutes, allowing the bottom to become golden.
7. Turn the chicken pieces and continue cooking for another 3 to 4 minutes, or until they reach an internal temperature of 165°F.
8. Transfer the cooked chicken to a clean plate. Do not wipe out the skillet.
9. Reduce the heat to medium. Add 1 tablespoon of butter to the same skillet.
10. Once the butter has melted, add the minced garlic. Cook for about 30 seconds, stirring constantly, until fragrant.
11. Pour in the chicken broth. Scrape the browned bits from the bottom of the skillet with a wooden spoon.
12. Let the broth simmer for 1 to 2 minutes so it reduces slightly.
13. Reduce the heat to medium-low and slowly pour in the heavy cream. Stir until evenly combined.
14. Let the sauce simmer gently for 3 to 4 minutes. Do not allow it to boil rapidly.
15. Add the Parmesan cheese a little at a time, stirring after each addition until melted and smooth.
16. Season the sauce with ¼ teaspoon black pepper. Taste and add salt only if needed.
17. Return the cooked chicken and any juices from the plate to the skillet.
18. Stir until the chicken is evenly coated. Simmer gently for 2 to 3 minutes, until the chicken is hot and the sauce has thickened.
19. Divide the warm rice among four bowls or plates.
20. Spoon the creamy garlic chicken and sauce over the rice.
21. Garnish with chopped parsley and additional Parmesan cheese, if desired. Serve immediately.
Notes
• Cut the chicken into evenly sized pieces so they finish cooking at approximately the same time.
• Boneless, skinless chicken thighs may replace the chicken breasts. Cook them to an internal temperature of 165°F.
• Avoid overcooking the chicken during the first step because it will cook briefly again after being returned to the sauce.
• Keep the heat at medium-low after adding the heavy cream. Rapid boiling may cause a cream sauce to separate.
• Freshly grated Parmesan melts more smoothly than packaged pre-shredded cheese.
• If the sauce becomes too thick, stir in chicken broth or milk 1 tablespoon at a time.
• If the sauce is too thin, let it simmer gently for another 1 to 2 minutes.
• Cooked broccoli, mushrooms, spinach, peas, or green beans may be added to the sauce.
• Jasmine rice, basmati rice, brown rice, quinoa, or cauliflower rice may replace the white rice.
• The chicken can be cut and seasoned up to 24 hours ahead. Keep it covered in the refrigerator until cooking.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently over low heat with a splash of milk or chicken broth to loosen the sauce.
• Freezing is not recommended because the cream sauce may separate after thawing.