Heat a large skillet over medium heat.

While the skillet is heating, season both sides of the chicken breasts with salt, black pepper, paprika, garlic powder, and onion powder.

Add the olive oil to the skillet once it’s hot, swirling to coat the bottom evenly.

Place the seasoned chicken breasts into the skillet and cook for 5-7 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 165°F.

Once cooked, remove the chicken from the skillet and set it aside on a plate to rest.

In the same skillet, add the chicken broth, scraping the bottom of the pan to release any browned bits.

Bring the broth to a simmer, then add the uncooked rice.

Cover the skillet with a lid and reduce the heat to low.

Let the rice cook for about 18-20 minutes, or until the liquid has been absorbed and the rice is tender.

While the rice cooks, melt butter in a separate pan over medium heat.

Add the minced garlic to the melted butter and sauté for 1-2 minutes until fragrant and golden.

Stir in the heavy cream and bring to a gentle simmer, cooking for another 2-3 minutes until the sauce thickens slightly.

Remove the pan from the heat and stir in the grated Parmesan cheese, mixing until smooth and creamy.

Once the rice is finished, fluff it with a fork and season with additional salt or pepper to taste.

Slice the cooked chicken breasts into thin strips.

Serve the rice in bowls, topping each portion with sliced chicken and a generous spoonful of creamy garlic sauce.

Garnish with freshly chopped parsley for a pop of color and added freshness.

Enjoy your Chicken & Rice Bowls with Creamy Garlic Sauce!