Step 1

Pat chicken breasts dry with paper towels, then season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.

Step 2

Heat a large skillet over medium-high heat and add a splash of oil. Once hot, add chicken breasts and sear for about 4-5 minutes per side until golden brown. Remove chicken from the pan and set aside.

Step 3

In the same skillet, pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan for extra flavor.

Step 4

Lower the heat to medium. Add the heavy cream to the broth and stir to combine. Bring to a gentle simmer and cook for 2-3 minutes to thicken slightly.

Step 5

Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Cover and simmer for 8-10 minutes until the chicken is cooked through and the sauce is rich and velvety.

Step 6

Warm up the cooked rice and divide it among serving plates. Spoon the creamy chicken and sauce over the rice.

Step 7

Finish with a scatter of fresh chopped parsley for color and a burst of freshness.

Step 8

Serve hot and enjoy!