Creamy Garlic Chicken with Buttered Rice
Ingredients
- 4 boneless, skinlesschicken breasts (about 6 ounces each)
- ·salt
- ·black pepper
- 2 tablespoonsolive oil
- 4 clovesgarlic
- 1½ cupschicken broth
- ½ cupheavy cream
- 2 teaspoonsfresh thyme (or 1/2 teaspoon dried)
- 3 tablespoonsbutter
- 1½ cupswhite rice
- 3 cupswater
Method
- 01
In a medium saucepan, bring 3 cups water to a boil. Stir in 1 1/2 cups white rice and 1/2 teaspoon salt. Reduce heat to low, cover, and simmer for 18 minutes until tender. Remove from heat and stir in 3 tablespoons butter; keep covered.
- 02
While the rice cooks, pat 4 chicken breasts dry and season both sides generously with salt and pepper.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and cook for 6 to 7 minutes per side until golden brown and cooked through (165°F in the thickest part). Transfer to a plate.
- 04
In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Pour in 1 1/2 cups chicken broth, scraping up any browned bits from the bottom.
- 05
Add 1/2 cup heavy cream and 2 teaspoons fresh thyme (or 1/2 teaspoon dried). Stir to combine. Return the chicken to the skillet and simmer gently for 3 to 4 minutes to warm through and meld flavors.
- 06
Taste and adjust seasoning with salt and pepper. Serve chicken and sauce over the buttered rice.
Spice Tips
For warmth, add 1/4 teaspoon garlic powder or a pinch of cayenne pepper to the sauce. A squeeze of lemon juice at the end brightens the richness. Fresh parsley scattered over the plate adds a fresh note.
The recipe comes together in about 30 minutes start to finish. For a lighter version, swap the heavy cream for Greek yogurt or sour cream; stir it in at the end off the heat to prevent curdling.