Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1 medium sweet onion, finely chopped
- 2 cups low-sodium chicken broth
- 8 oz cream cheese, softened
- 1 cup long-grain white rice, rinsed
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tbsp fresh parsley (or 1 tsp dried)
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Gather all ingredients on the counter and trim excess fat from chicken.
- Heat olive oil in a large skillet over medium heat. Sauté chopped onions and minced garlic until translucent.
- Season chicken with salt and pepper; add to skillet. Sear for about 5 minutes on each side until golden brown.
- Pour in chicken broth, bringing it to a simmer. Mix in softened cream cheese until smooth.
- Stir in rinsed rice along with thyme and parsley. Cover tightly and cook on low heat for 20-25 minutes or until rice absorbs all liquid.
- Fluff rice gently with a fork; adjust seasoning if necessary before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 520
- Sugar: 3g
- Sodium: 610mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg