Ingredients:

For the Chicken:

2 boneless, skin-on chicken breasts (or boneless skinless, if preferred)

Salt and black pepper, to taste

1 tbsp olive oil

1 garlic clove, minced

1 tbsp fresh parsley, chopped

1 tbsp butter

For the Herb Cream Sauce:

1 tbsp butter

1 garlic clove, minced

¾ cup heavy cream

2 tbsp grated Parmesan

1 tbsp chopped parsley

Salt & pepper to taste

Optional: pinch of paprika for garnish

For the Rice:

1 cup basmati or jasmine rice

2 cups water

1 tbsp butter

Salt to taste

Fresh parsley, for topping

For the Glazed Carrots:

2 carrots, peeled and cut into sticks

½ small onion, cut into wedges

1 tbsp olive oil or butter

Salt & pepper

Chopped parsley, for garnish

Instructions:

Cook the Rice:

Rinse rice and cook with water, butter, and salt in a pot or rice cooker. Once fluffy, fluff with a fork and set aside.

Sauté the Carrots & Onions:

Heat oil or butter in a pan over medium heat. Add carrots and onions, season with salt and pepper, and sauté for 10–12 minutes until tender and slightly caramelized.

Cook the Chicken:

Season chicken with salt and pepper. Sear in a hot pan with oil and butter, 5–6 minutes per side until golden and cooked through. Add garlic and parsley during last minute of cooking. Rest, then slice.

Make the Cream Sauce:

In the same pan, melt butter and sauté garlic for 30 seconds. Pour in cream and bring to a low simmer. Stir in Parmesan and parsley, season to taste. Simmer for 3–4 minutes until slightly thickened.

Assemble the Plate:

Place a scoop of buttered rice on the plate. Add sliced chicken and pour over the herb cream sauce. Serve with sautéed carrots and onions on the side. Garnish everything with fresh parsley and a pinch of paprika.

Tips & Variations:

Use chicken thighs for juicier meat.

Add white wine (2 tbsp) to the sauce base for more depth