Instructions
Step 1: Season chicken with garlic powder, paprika, salt, and pepper.
Step 2: Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side, or until golden brown and cooked through. Remove and set aside.
Step 3: In the same skillet, melt butter and sauté garlic for 30 seconds.
Step 4: Stir in cream, chicken broth, thyme, parsley, and onion powder. Bring to a gentle simmer and cook for 3–4 minutes.
Step 5: Add Parmesan cheese and stir until sauce is smooth. Return chicken to skillet and spoon sauce over top. Simmer 2–3 minutes.
Step 6: Meanwhile, steam or boil green beans until tender-crisp, about 4–5 minutes. Toss with butter and a pinch of salt.
Step 7: Serve chicken with sauce over buttery rice, with green beans on the side. Garnish with fresh parsley.
Storage Information
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat chicken and sauce gently on the stovetop or in the microwave, adding a splash of cream or broth if needed. Rice and green beans can be stored and reheated separately.
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