Ingredients
Method
Prepare the Chicken:
- Pat chicken breasts dry with a paper towel.
- In a small bowl, mix garlic powder, paprika, salt, and pepper.
- Rub the seasoning evenly over both sides of each chicken breast.
- Heat olive oil in a large skillet over medium heat.
- Cook chicken breasts for 5–6 minutes per side, or until golden brown and fully cooked (internal temperature 165°F / 74°C). Remove chicken from the skillet and set aside.
Cook the Garlic Rice:
- In the same skillet, melt butter over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant.
- Stir in rice, coating it in the butter and garlic.
- Pour in chicken broth, add salt and pepper, and bring to a boil.
- Reduce heat to low, cover, and simmer for 15–18 minutes, or until rice is tender and liquid is absorbed.
Add Parmesan and Finish:
- Once the rice is cooked, remove from heat.
- Stir in grated Parmesan cheese until melted and creamy.
- Taste and adjust seasoning if needed.
Serve:
- Plate a portion of Parmesan garlic rice and top with a cooked chicken breast.
- Garnish with fresh parsley if desired.
Nutrition
Notes
Ingredient Swap: I've often used boneless, skinless chicken thighs instead of breasts for this dish, especially when I want a juicier, richer flavor.
Just be sure to adjust
