Ingredients
- Boneless skinless chicken breasts
- Long grain white rice
- Fresh garlic
- Chicken broth
- Heavy cream
- Dried oregano
- Olive oil
- Salt and pepper
Instructions
- Gather all ingredients and finely chop the garlic.
- In a medium saucepan, boil 1 cup of chicken broth. Add 1 cup of rice and a pinch of salt. Cover and simmer until tender.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden brown on both sides.
- Add minced garlic and oregano to the skillet; sauté for about 1 minute until fragrant.
- Pour in heavy cream and remaining chicken broth, scraping up any brown bits from the pan. Stir until combined.
- Once the sauce thickens (about 3-4 minutes), gently fold in the cooked rice until well-coated.
- Serve hot, garnished with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 550
- Sugar: 2g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg