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Pan-seared chicken strips in a creamy white garlic sauce served over a bed of white rice.

Creamy Garlic Parmesan Chicken with Rice

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 1 cup long -grain white rice
  • 2 cups chicken broth
  • 1 lb boneless skinless chicken breasts, sliced into strips
  • 1/2 tsp sal t
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic , minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 1 tbsp fresh parsley, chopped

Method
 

  1. In a medium saucepan, combine rice and 2 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Remove from heat and fluff with a fork.
  2. Season chicken strips with salt and black pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through (internal temperature 165°F), approximately 5-7 minutes. Remove chicken from skillet and set aside.
  4. In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  5. Whisk in heavy cream and dried oregano. Bring to a gentle simmer for 3-4 minutes until the sauce begins to thicken.
  6. Stir in grated Parmesan cheese until completely melted and the sauce is smooth.
  7. Return the cooked chicken to the skillet and toss to coat thoroughly in the cream sauce. Simmer for 2 minutes to reheat.
  8. Serve the creamy garlic chicken immediately over the prepared rice and garnish with fresh parsley.