Directions

• Season Chicken: Generously sprinkle salt, pepper, garlic powder, onion powder, and paprika over the chicken. Sear the seasoned chicken in olive oil over medium-high heat for 4–5 minutes per side until golden brown. Remove and set aside.
• Sauté Aromatics: In the same pan, melt 2 tablespoons of butter. Add the diced onion and sauté for about 3 minutes until translucent. Stir in minced garlic, cooking for another 30 seconds until fragrant.
• Create Sauce: Pour 2 cups of chicken broth into the pan, scraping up any flavorful browned bits. Stir in 1 cup of heavy cream, 1 teaspoon of dried thyme, 1 teaspoon of dried parsley, and adjust seasoning with salt and pepper. Let it simmer for 5 minutes while stirring; thicken with the cornstarch mixture if desired.
• Prepare Rice: Rinse 1 ½ cups of long-grain white rice under cold water. Bring 3 cups of water or chicken broth to a boil, add the rinsed rice, cover, and reduce heat. Cook for about 15 minutes or until all liquid is absorbed; then, let it sit covered for an additional 5 minutes before fluffing.
• Combine Chicken and Sauce: Return the seared chicken to the creamy sauce, cover, and let it simmer on low for 10–15 minutes until the chicken is fully cooked through and coated in the sauce.
• Serve: Place fluffy rice on dinner plates, top it with the smothered chicken, and generously pour extra sauce over everything. Garnish with a sprinkle of fresh parsley for a vibrant touch.