Ingredients
Scale
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 cups cooked jasmine or basmati rice
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat and sear the chicken for 5–7 minutes on each side until golden brown. Remove from the pan.
- In the same skillet, sauté diced onion for 3–4 minutes, then add minced garlic for an additional minute.
- Deglaze the pan with chicken broth, scraping up any browned bits.
- Stir in heavy cream, Dijon mustard, paprika, garlic powder, and onion powder; simmer for 5 minutes until thickened.
- Add shredded cheese until melted; return chicken to the skillet and simmer for another 3–4 minutes.
- Serve over cooked jasmine or basmati rice and garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 550
- Sugar: 2g
- Sodium: 820mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 170mg