Ingredients:

  • 1.5 lbs Boneless, skinless chicken breasts (sliced into 1-inch bite-sized pieces)
  • 1 tbsp Olive oil
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 0.5 tsp Sea salt
  • 0.5 tsp Cracked black pepper
  • 2 cups Jasmine or Basmati rice (cooked)
  • 2 tbsp Unsalted butter
  • 4 cloves Garlic, minced fine
  • 1 cup Heavy cream
  • 0.5 cup Freshly grated Parmesan cheese
  • 1 tbsp Fresh lemon juice
  • 1 tsp Dried oregano
  • 0.25 cup Fresh parsley, chopped
  • 2 cups Steamed broccoli florets

Instructions:

  1. Pat the chicken pieces bone-dry with paper towels. Toss them in a bowl with the olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
  2. Heat a large skillet over medium-high heat. Add the chicken in a single layer and sear for 3–4 minutes per side until golden-brown and cooked through. Remove chicken and set aside.
  3. Reduce heat to medium. Add butter to the same skillet. Once melted, stir in the minced garlic and sauté for 60 seconds until fragrant.
  4. Pour in the heavy cream and add the dried oregano. Bring to a gentle simmer for 3-5 minutes until the sauce begins to thicken slightly.
  5. Whisk in the freshly grated Parmesan cheese and lemon juice until the sauce is smooth and emulsified. Return the chicken to the pan to coat.
  6. Serve the creamy garlic chicken over the cooked rice. Garnish with fresh parsley and serve with steamed broccoli.