step 1 Rinse the rice and combine with water and salt in a pot. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Let rest for 5 minutes, then fluff with a fork.
step 2 In a skillet, heat 1 tablespoon olive oil and cook the diced potatoes until golden and fork-tender. Remove and set aside.
step 3 In the same skillet, add the sliced peppers, onions, and mushrooms. Sauté until soft and slightly caramelized. Season with salt and pepper.
step 4 Season chicken breasts with salt, pepper, and Italian seasoning.
step 5 In another pan, heat olive oil and sear chicken breasts over medium heat for 5-6 minutes per side, until cooked through. Remove and let rest.
step 6 In the same pan, reduce heat and add minced garlic. Sauté for 1 minute.
step 7 Pour in heavy cream and stir in Parmesan cheese. Simmer until slightly thickened, then add parsley.
step 8 Slice the chicken and return it to the pan, coating it with the garlic cream sauce.
step 9 Serve the chicken with the garlic cream sauce over rice, alongside the sautéed veggies and potatoes. Garnish with extra parsley.
Storage and Reheating Tips.
Store components in separate airtight containers in the fridge for up to 3 days. Reheat chicken and sauce gently on the stovetop over low heat. Microwave rice and veggies until warmed through, or reheat potatoes in the oven for best texture.
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