# What You'll Need:
→ For the Chicken
01 - 2 boneless, skinless chicken breasts (or 4 chicken thighs)
02 - 1 tablespoon olive oil
03 - 1 tablespoon butter
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ For the Creamy Sauce
08 - 1 tablespoon butter
09 - 1/2 small onion, diced
10 - 3 cloves garlic, minced
11 - 1 cup chicken broth
12 - 1/2 cup heavy cream (or half-and-half)
13 - 1/4 cup Parmesan cheese, grated
14 - 1 teaspoon Italian seasoning
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
→ For the Rice
17 - 1 cup white or brown rice
18 - 2 cups chicken broth or water
19 - 1/2 teaspoon salt
→ For Garnish
20 - 2 tablespoons chopped fresh parsley
21 - Extra Parmesan cheese
# Steps to Follow:
01 - In a medium saucepan, bring 2 cups of chicken broth or water to a boil. Stir in 1 cup of rice and salt, cover, reduce heat to low, and simmer for 15-18 minutes (or 35 minutes for brown rice). Fluff with a fork and set aside.
02 - Pat the chicken breasts dry and season with garlic powder, paprika, salt, and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side, until golden brown. Remove from the skillet and set aside.
03 - In the same skillet, melt 1 tablespoon butter over medium heat. Sauté onion for 2 minutes, then add garlic and cook for 30 seconds. Pour in chicken broth, scraping up any browned bits from the pan. Stir in heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper.
04 - Return the seared chicken to the skillet and spoon the sauce over the top. Cover and let simmer on low heat for 5-7 minutes, until chicken is fully cooked (internal temp reaches 165°F/75°C).
05 - Spoon rice onto plates and top with smothered chicken and sauce. Garnish with fresh parsley and extra Parmesan cheese. Serve hot with a side of roasted vegetables or a simple salad.
