Chicken and Rice Bowls with Creamy Garlic Sauce: Comfort in Every Bite

In a medium saucepan, melt the butter or heat the olive oil over medium heat.
Add the rice and stir to coat the grains with the butter or oil. Cook for 1-2 minutes until fragrant.
Add the chicken broth and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
Prepare the Chicken:

Season the chicken breasts on both sides with salt, pepper, garlic powder, onion powder, and paprika.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken breasts and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown. Remove from the skillet and set aside to rest for a few minutes before slicing.
Make the Creamy Garlic Sauce:

In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Add the heavy cream, chicken broth, Dijon mustard, lemon juice, salt, and pepper. Stir to combine.
Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly.
Stir in the Parmesan cheese and cook for an additional 1-2 minutes until smooth and creamy.
Assemble the Bowls:

Divide the cooked rice between bowls.
Slice the cooked chicken breasts and place on top of the rice.
Drizzle the creamy garlic sauce over the chicken and rice.
Garnish with fresh parsley or chives for added freshness and color.
Serve and Enjoy:

Serve immediately while the bowls are warm, and enjoy this hearty, flavorful dish!
Serving and Storage Tips: