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Season chicken breasts with salt, pepper, and garlic powder on both sides.
Heat olive oil in a large skillet over medium heat. Add chicken and cook 5-7 minutes per side until golden and cooked through. Remove from skillet and set aside.
In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
Add rice to the skillet, stirring to coat it in the garlic and oil. Toast for 2 minutes.
Pour in chicken broth, stir, and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
Stir in butter and Parmesan cheese until creamy.
Slice the cooked chicken and serve on top of the garlic Parmesan rice. Garnish with parsley if desired.
Serving and Storage Tips:
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