Ingredients
Method
- Rinse rice until the water runs clear. In a saucepan, add the rice and 2 cups of water. Bring to a boil, then cover, reduce to a simmer, and cook for 18–20 minutes. Turn off the heat and let it rest, covered.
- While rice simmers, pat chicken dry and season both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken breasts and cook 6–7 minutes per side, until golden and cooked through. Remove and let them rest for a few minutes before slicing.
- Using the same skillet, lower the heat to medium and add minced garlic. Sauté for about a minute until fragrant but not browned. Stir in soy sauce and heavy cream. Simmer gently for 4–5 minutes, stirring occasionally, until the sauce thickens.
- Slice the chicken and return it to the pan to soak up the creamy garlic sauce. Serve generous spoonfuls over your prepared rice. Garnish with chopped parsley, steamed veggies, or a dash of black pepper if desired.
Notes
Ingredient Swap: I often use boneless, skinless chicken thighs instead of breasts when I want a richer, juicier bite, and they cook up beautifully here.
Storage Tip: This dish