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Creamy Garlic Herb Chicken over Rice

Juicy pan-seared chicken breast smothered in a rich, creamy garlic and herb sauce, served over a bed of fluffy white rice. A quick and satisfying weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Seasoning
  • 2 large boneless skinless chicken breasts sliced in half horizontally
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
Creamy Herb Sauce
  • 3 cloves garlic minced
  • 0.5 cup chicken broth low-sodium
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese freshly grated
  • 1 tsp Dijon mustard
  • 0.25 cup fresh parsley finely chopped
For Serving
  • 3 cups cooked white rice hot

Equipment

  • Large Skillet
  • Cutting board
  • Saucepan (for rice)
  • Whisk

Method
 

  1. Slice chicken breasts in half horizontally to make 4 thin cutlets. Season both sides with salt, pepper, garlic powder, and paprika.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown and cooked through (165°F). Remove to a plate.
  3. Reduce heat to medium-low. Add minced garlic and cook for 30 seconds until fragrant.
  4. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
  5. Whisk in the heavy cream and Dijon mustard. Simmer gently for 2-3 minutes until slightly thickened.
  6. Reduce heat to low. Slowly whisk in the grated Parmesan cheese until melted and smooth. Stir in the fresh parsley.
  7. Slice the rested chicken. Serve hot over cooked white rice, spooning the creamy herb sauce generously over the top.

Notes

For best results, grate your own Parmesan cheese from a block; pre-shredded cheese will make the sauce grainy.