Creamy Herb Chicken with Rice

Instructions

step 1 Season the chicken breasts with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
step 2 Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes on each side until golden brown and cooked through. Remove and set aside.
step 3 In the same skillet, melt the butter and add the minced garlic. Sauté for 1-2 minutes until fragrant.
step 4 Pour in the chicken broth and bring to a simmer, scraping up any brown bits from the bottom of the pan.
step 5 Stir in the heavy cream and lemon juice. Simmer for 3-4 minutes until slightly thickened.
step 6 Return the chicken to the skillet and spoon the sauce over it. Let it simmer for another 2-3 minutes.
step 7 Stir in the chopped parsley and remove from heat.
step 8 Serve the creamy herb chicken over a bed of rice, garnished with more parsley and lemon wedges.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over low heat and warm gently, adding a splash of cream or broth if needed to loosen the sauce. Rice can be reheated in the microwave or on the stovetop with a bit of water to restore its moisture.