Ingredients:

  • 4 boneless skinless chicken breasts (1.5 lbs or 680 g)
  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth (480 ml)
  • 1 teaspoon onion powder (5 g)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon paprika (5 g)
  • Salt and pepper, to taste
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)
  • 1 cup long-grain white rice (200 g)
  • 2 cups water (480 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1/2 cup shredded cheddar cheese (60 g)
  • Salt, to taste

Instructions:

  1. Season chicken breasts with salt, pepper, onion powder, garlic powder, and paprika.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts, cooking for about 4-5 minutes on each side until golden brown.
  3. Remove chicken from skillet and set aside. In the same skillet, add diced onion and sauté until translucent (about 3-4 minutes). Stir in minced garlic and cook for an additional minute.
  4. Add chicken broth to the skillet, scraping up any browned bits. Return the chicken to the pan, cover, and let simmer on low heat for 30 minutes, or until chicken is tender and cooked through.
  5. While the chicken simmers, rinse the rice under cold water until the water runs clear. In a pot, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce heat, cover, and cook for 18-20 minutes until rice is tender.
  6. Stir in heavy cream and shredded cheddar cheese to the cooked rice, combining until creamy and heated through.
  7. Plate the creamy rice and top with smothered chicken and gravy. Garnish with parsley if desired.